Food styling yuan

Modern Australian Cuisine Lamb Skewers Tender lamb skewers with rosemary Sour cream and Chives

Bangers and Mash Juicy beef sausages with smooth Creamy mash potato and fresh peas.

Lemon Cheese Cake Citrusy Lemon Cheese cake With a soft buttery biscuit crust

Lamb Skewers - Entree Ingredients: Lamb and marinade: - 4/pcs Lamb leg fillets - 6x bamboo skewers - 1 bunch rosemary - 3x cloves garlic - Salt & pepper - 1 tbsp. Soy sauce - 1 tsp sesame oil - 1 tbsp. Potato starch - 2 tbsp. cooking oil

Dipping Sauce: - 300ml sour cream - 1 bunch chives

Method: - Cut lamb into desirable bite sizes - Place in a mixing bowl and add: - 3x cloves of crushed garlic - 1/4 of rosemary leaves only - Add sprinkle of salt & pepper - 1 tbsp. of soy sauce - 1 tbsp. of potato starch - Pierce 3-4 pieces of lamb onto your skewers. (Depending on the size of your skewers) - Preheat non-stick pan on high and add half of the cooking oil - Place half of the skewers into the pan and the other half later - turn the heat down to low and cook the lamb skewers 3 mins on each side - Repeat step - Cut chives into very thin strips and mix it into sour cream - Sprinkle salt into the sour cream and mix well

Bangers & Mash - Main Ingredients: - 2 thick sausages - 1 tbsp. cooking oil - 1 cup fresh peas - 4 potatoes - 250 ml powdered gravy - 125g Butter - 1 tbsp. thicken cream - Full cream milk - Salt and pepper

Method: - Cook 2 sausages in oil 5 mins - Cut in half and see if it’s fully cooked in the middle.

- Peel potatoes and cut into quarters and place them in a sauce pan with it covered in water, add sprinkle of salt - Wait until it is soft enough to squash, fish it out of the water and mash it until it’s smooth - Add 1/4 milk to 4 potatoes, depending on how big your potatoes are it should look moist but enough to still make a peek.

- Add butter, cream, pepper and your desirable amount of salt.

- Boil fresh peas for 2 mins and sprinkle salt for added flavour.

Lemon Cheese Cake - Dessert Ingredients: Base: - 1 cup plain biscuits, crushed finely - 1 cup macadamia nuts, crushed - 125g butter melted

Filling: - 125g butter softened - 250g cream cheese - 1 cup caster sugar - 2tsp vanilla essence - 2 tsp gelatine - 2 fresh lemon juice

Method: Base: - Mix crushed macadamia buts, crushed biscuits and butter together - Press into base of pie dish and refridge while making filling

Filling: - Place softened butter, softened cream cheese, caster sugar, vanilla essence and lemon juice into a large bowl and cream with an electric mixer.

- dissolve gelatine in about 60 ml of hot water and when cool gradually add to the mixture - beat until light and fluffy - Pour over the biscuit base and place in the fridge over night

0Layout of food for visual appeal The presentation is important because when people choose food, if looks nice and layered out nicely it will look more appealing to them. So it’s always important to have a nice presentation.

Plate Presentation: -

Plates are clean around the edges and not damaged The colour of the food should work with each other Use appropriate amount of sauce Garnish can be added only if it adds more visual appeal to the food

Garnishes: Garnish is to add interest to the food on the plate, it’s to draw attention to your food subtlety so it should over crowd your food. Garnish is too add a pop of colour to your food to create a contrast between your food and itself.

Food styling: -

The shape of the plate/layout Props: Items used to add a feel to the dish and add more layer to the picture of the food. These props should harmonise with the food and keep to the theme.

Utensils and napkins can be optional if its overcrowding the dish Use good lighting so no harsh shadows are covering your food and dish Colours should match and balance The texture of the food should vary, from smooth to crunchy You should see the main ingredients you added to the food so style it accordingly.