Different Tastes is a company that embraces molecular gastronomy. Just take a look for yourself.
|Crab cakes with romesco sauce “caviar”. The "caviar" started out as a liquid sauce before under going spherification.|
|Toast cups with whipped goat cheese and walnuts – served warm|
|Chicken, mango and jalapeno quesadilla with chipotle mayo|
|Corn and lime edible Asian spoon with roasted salmon and cilantro salsa|
|Mixed young greens, goat cheese, walnuts, orange supremes and roasted shallot vinaigrette|
|Caesar salad with shaved parmesan, herbed croutons and frizzled leeks|
|Deconstructed, recontructed Lasagana rustic with fresh pasta, local |
vegetables, thyme and madiera reduction and tomato “orb”
|Pan roasted duck breast with juniper gastrique with julienne vegetables (left) Breast of duck with fig and madiera reduction and pear chutney (right)|
|Cheesecake bite and Creme Brulee on edible chocolate spoon|
|Clockwise from the top: |
Dark chocolate cake with caramel buttercream frosting
Vanilla cake with cream cheese buttercream and raspberry drizzle
Carrot cake with brown sugar buttercream
All photos taken by Celia.