ANALYSIS STARTER – PEAR AND WALNUT SALAD I styled this dish on a round plate and stacked the leaves and pair on top of each other to built height. I used a balsamic vinegar glaze to line the plate and sprinkled grated parmesan over the top. I decided to use a small round plate as I had considered that the starter should be smaller than the main as that is what modern Australian cuisine focuses on. I used the blurred, red background to contrast against the lettuce and pear and to try and bring out the walnuts used in the dish. This was effective.
MAIN – LAMB RACK AND VEGIES I styled this dish on a larger scale, round plate to allow space between the meat and vegetables. I leant the meat against the mashed potato to build height on the dish and to give the dish a more visual aspect. I lay the carrots and beans creatively along the side of the plate and sprinkled with almonds and sesame seeds for effect. I originally had a green background alike the one for the starter to compliment this picture but I decided a close up was a greater option – I added a green background to the layout to enhance the beans and meat. This also contrasted the orange of the carrots.
DESSERT – LEMON MERINGUE GLASS I used a glass coffee mug to present this dessert. I thought this was useful as I could layer the biscuit and lemon filling before finishing with meringue. I used a light yellow/lemon background to compliment the dessert. I set this dish with a blow torch to apply direct heat instead of using the oven. This was good as I had more control over the appearance of the final presentation. I finished the dessert with crushed macadamias sprinkled over the top.
All layouts were made on “Pic Collage” – iPad app.