This was the second attempt at this dish.
This is for my NEA2 exam in a few weeks, for my food tech GCSE. Aiming to get as close to full marks as possible. Year 11 here in the UK, and I have tried to design it around seasonal ingredients being the star of the three dishes Im doing.
Cheers guys!
by Gonk_droid_supreame
4 Comments
I’m having a hard time processing this as something other than a dessert, in large part due to the colors. Sauce styling strikes me as outdated. Flowers unnecessary.
Camembert*
I feel like the flowers are distracting from/ hiding the ingredients that are making this dish what it is. I agree with the other comment that they also make it look more like a dessert.
Generally it feels like a ‘salad’ but I’m not sure that’s what you’re going for. I feel like you could mimic the beet ‘carpaccio’ that was posted recently if you’re going for a more clean and tight feel.
this is a salad. treat it as such. something green and herbaceous to balance the sweet and acid. the flowers do nothing but confuse. sauce underneath? sounds tasty, it doesn’t look great like this.
That sauce needs to go, or it needs gelling and piping.