The love of all fruit!!!

Hello everyone!!! I am glad to say this week is the start of my new menu change. A couple weeks of trial and error through planning and the result is good! Tell me what you guys think!

Citrus semifreddo with grapefruit, lime, orange, pomegranates

The Semifreddo is a frozen dessert whipping yolks, citrus juices, sugar and a hint of mandarine liqueur together before folding through the whip cream and the zest. While whipping, the bowl is lightly heated while whisking and the mixture becomes a pale light consistency. The base is a thin layer of biscuit crumbs for a different taste and texture and also helps the semifreddo sit on the plate without directly melting straight away. The dish is garnished with candied lemon zest, micro rocket shoots and a beautiful flower called pineapple sage. They are supplied by Sweet Sunflower whom delivers our organic micro herbs and flowers. The flowers are amazing! You get this HIT of pineapple flavour after biting into the petal, then there is this weet pleasant after taste. REFRESHING!!

White chocolate fondant with poached rhubarb and pear sorbet



Fondant is like a self saucing pudding. It is baked to order at 190C for 8 minutes. The pudding is lightly coated in dessicated coconut to add additional texture to the sponge and gooey centre. The rhubarb brings out the tang in the dish while the freshly churned to order pear sorbet produces the refreshing cool effect in your mouth in contrast to the warm creamy pudding. To garnish, a toffee shard brings out the crunch. YUMMY!!!

Vanilla bean creme brulee with Autumn fruits and shortbread

Creamy vanilla brulee always hits the spot! It goes well with everything or even just on it's own! The persimmon, longans and asian pear refreshes your mouth with every bite. A great end to the night. The shortbread is to compliment the brulee and also...because I wanted to eat it! haha

Apple souffle with fresh grapes salad, vanilla bean ice cream and oat crumble

I was thinking about apple pie at the time of thinking up flavours. Some recipes use sultanas or raisins in their apple mix, but i thought, grapes are in season now, why eat the dried stuff when there are nicer fresh grapes from the markets. So I use seedless red and green grapes for the salad. I guess you can call this deconstructed apple pie flavours in souffle format?

Chocolate Truffles

These truffles are suggestions made by my work colleague Renee. Although when she made them, she had hazelnuts and turkish delights in the centre. These are just creamy ganache truffles with a hint of Frangelico, coated in Dutch cocoa powder.

So I guess...there you have it! I hope I have made you salivate over your keyboard just a little. And as a good night gift, I want to share with you what goes on behind the scenes at CODA sometimes... hehehe xoxo

Good night

Xx