Last month, this dressing found its way to India where it was used at a masterclass conducted by chef and founder of the restaurant, Shaun Quade. There were reddish-green tomatoes, the tart roe-like green finger lime, scampi roe in shades of blue, blood plums and seaweed. At Perth’s Wildflower, a fine dining restaurant, executive chef Jed Gerrard’s cooking, too, focuses on ingredients native to that region. The formal five course meal, paired with wines (some Australian, chosen by All Things Nice) had many native ingredients, which Gerrard brought with him. The chef used it in two ways, traditional – baked into bread, and experimental – as a cream to cut through the sweetness of the dessert.

Source: The Hindu March 22, 2018 13:52 UTC