Recent content by Thisnameisnowtaken

This isn't for a menu, just to see if I *can* do it :)

I'll do some experiments and work something out.

I AM only starting in this field. DO you have any recommendations?

That sounds amazing! I might use that as a side for the dessert actually :) The idea I've had is to lightly poach the fish in a sugar syrup before frying it, then putting the fried sugar fish in the freezer to chill, once it starts to freeze (not freeze, I don't want a solid fish), take it out...

I love Iron Chef, but I don't actually watch TV at all, so I very rarely see it, I really should download it... However, I have just finished watching Kitchen Chemistry with Heston Blumenthal, who I have decided is my favourite chef! His approach to food is inspiring to me and reignited my...

That's a shame, I would love to have a crack at that. I love my job, but they're all regular dishes. When I become qualified I want to be able to expand my expertise beyond the conventional. I have a great passion for cooking and even more of a passion for the science behind it.

YES! That is EXACTLY the response I'm looking for with this dessert. The general idea is that fish can NOT be a dessert, and I want to prove that wrong. I have some great ideas for this and if I succeed, I will have made something truly special. And of course, I will post pictures on here :P

Curry Chicken ice cream? I'm thoroughly intrigued! Could you elaborate on this?

Thanks! I've already posted in the cooking questions about my experimental desserts :P

Hello chefs! I've been planning out some desserts for the past few months and trying to develop an idea for some rather interesting and experimental dishes, and I'd like to bounce the ideas off you guys before I start my experiments. The first idea I had was while I was studying hospitality at...

Hello! My name is Ben, I'm 23 and from Australia. I'm just starting my first year as an apprentice in a fantastic restaurant called the Italian Australian Club and am absolutely loving it! I have a huge thirst for knowledge and want to start making my own dishes in my spare time, hence a LOT of...