Raw chocolate raspberry slice. Image: Su Leslie 2019
Experimenting with a new recipe for something a little sweet but without dairy and refined sugar. This slice contains almond meal, coconut oil, buckwheat, rice syrup, raspberries, chia seeds and very dark chocolate. Once I got it out of the fridge, the raspberry layer began to melt pretty quickly.
The photo isn’t great, but the slice tasted pretty good.
“Cooking is a language that express harmony, creativity, happiness, beauty, poetry, complexity, magic, humor, provocation.” Ferran Adrià — head chef of the elBulli restaurant
Harmony is all about combination. About striking the right notes to create something pleasing. This is just as true in cooking as music. Flavours, textures, colours, even temperature must be balanced.
As a cook, I definitely fall into the enthusiastic amateur category, but with practice (lots more hours than I ever put into learning guitar), I am beginning to create food that is closer to “well-crafted pop song” than “open-mic night at the local folk club.”
For which my boys are ever so grateful.
pan-fried tarakihi fillet with rosemary lime crumb, roasted butternut squash and watercress. Su Leslie, 2018
The ingredients: prawn and soba noodle salad with avocado, grapefruit mint and yuzu. Image: Su Leslie 2018
Prawn and soba noodle salad with avocado, grapefruit mint and yuzu. Image: Su Leslie 2018
Lunch; grapefruit, rocket, walnuts and feta salad, dressed with an orange mustard vinaigrette. Image: Su Leslie, 2018
Good together: aubergine, garlic, ginger, chilli and lime. Image: Su Leslie 2018
Perhaps I just never noticed before, but bags of fresh New Zealand walnuts seem only to have arrived on the shelves of local grocers in the last couple of years. Maybe it’s a newish commercial venture here — and maybe I’m just not that observant.