Taro root tea deconstructed, using molecular cooking techniques.

Beautiful faux caviar, made with agar and kombucha.

Molecular gastronomy at home – honey pearls

Fennel and Endive Salad with Pomegranates and Pistachios- the pomegranate foam on top couldn’t be easier to make!

Ciel Bleu – a 2 Michelin star restaurant with excellent service and food beyond imagination.

Chocolate textures: ice cream, fallen soufflé, crumble, milk sphere, moldable, mousse foam, almond air

Sous vide Wagyu beef from Tapas Molecular Bar in Tokyo, Japan

easy salad & sandwich garnished with balsamic vinegar pearls

reconstructed smoothie or molecular gastronomy at it’s best! :)

Early look at the books, and an essay in 2 parts: How the Modernist Cuisine Book Caused My Existential Crisis

Meant to look like salmon roe, this is actually spherified Crystal Hot Sauce.

Midori “caviar” – a progressive cocktail to suit all your dinner party needs

Darkplace soup: an egg poached in soup? Or strawberry mousse, vanilla milk gel and a sphere of saffron apricot nectar? Why yes, the latter.

Having access to a laser cutter has made me think differently about food.