Ingredients: • • • • •
Method:
1. Combine tomato, basil, vinegar and 1 tablespoon oil in a bowl. Season with salt and pepper. 2. Preheat grill on medium-high. Place bread in a baking tray. Grill for 1 to 2 minutes Transfer to plates. Spoon mixture on bread and Drizzle balsamic vinegar to serve.
4 medium vine-ripened tomatoes, finely chopped 1/4 cup torn fresh basil leaves 2 teaspoons red wine vinegar 1/4-cup olive oil 8 slices day-old sourdough bread
Ingredients: • 700g Sebago Potatoes, peeled, mashed • 1 ½ tablespoons low fat milk • 50g baby spinach • 250g cocktail truss tomatoes • 12 lamb cutlets • fresh mint leaves to serve
Method: 1. Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place potato in a saucepan. Cover with water. Bring to boil over medium-high heat. Season with salt. Cook for 15 minutes or until almost tender. Add peas. Cook for a further 2 minutes or until tender. Drain. Return to pan. Add shallot and milk. Mash until smooth. Stir through spinach until just wilted. Season. Keep warm. 2. Meanwhile, place tomatoes on prepared tray. Spray with olive oil. Season. Roast for 10 minutes or until just starting to collapse. 3. Heat a large non-stick frying pan over medium-high heat. Spray cutlets with olive oil. Season. Cook in 2 batches, turning, for 3-4 minutes for medium or until cooked to your liking. Rest for 2 minutes. Serve with mash, tomatoes, and sprinkle with mint leaves.
Ingredients: • 125g Marie biscuits • 200g whole Macadamias • 100g butter, melted • 500g crème cheese • ½ cup castor sugar • 2 eggs • 1/3 cup of thickened cream • 500g strawberries • 2 tablespoons sugar • 2 tablespoons lemon juice
Method: 1. 2. 3. 4. 5. 6. 7. 8. 9.
Process the biscuits and macadamias in a food processor until a breadcrumb texture, add in butter to combine. Transfer mixture into a cheesecake pan, lined with baking paper. Press around sides to create an even base. Mix crème cheese and sugar until smooth, beat eggs and add into mixture, gradually mix in cream. Preheat the oven into 160/140C fan forced. Spoon filling into tart shell and bake for 30mins. Chill cake for 3 hours. Cut strawberries into halves and sprinkle sugar and lemon juice, allow to soak for 30 mins. Gently place strawberries on top of cheesecake
Theoretical Analysis Entree
The Entrée I choose to do was fresh tomato and basil bruschetta on toasted sourdough bread. I chose to do this dish for the ‘Modern Australian Cuisine’, because it displays the characteristics of fresh food and the modern multicultural Australian cuisine. When photographing this dish I had a number of considerations to consider and selectively placed the food using lighting and props. I chose to use fresh produce that is vibrant in colour and really stands out in the photo indicating freshness. The bright colours of the tomato and basil contrast against each other creating a crisp image that looks tasty. When placing my breads on the board I selectively placed them equal spaces apart to indicate the neatness of the breads, which then puts the focus on the appealing food. The dish looks ‘cold’, indicating freshness and looks realistic. In this dish I haven’t used any garnishes because I didn’t feel that it was necessary, however I have used two props. I placed the bread on the wooden board opposed to a stand plate because the wood creates a rustic feel and represents the theme of Modern Australian Cuisine. The cloth I used was a table runner that has an interesting texture, creating a visually appealing background, which contrasts against the red, green and wood in the photo. I choose natural lighting in this photo, which comes from an angle to showcase the first piece of bread specifically; the other two breads have had a shadow cast upon them, which highlights the first piece. Overall I believe this is a visually appealing dish.
Main
The main that I choose to do was lamb chops with mash and tomatoes. I choose to do this main as it demonstrates the Modern Australian Cuisine of lamb and fresh vegetables; this dish flows through with the Entrée as it also demonstrates the colour ‘red’ in the photo. The colours that I chose in the dish are visually appealing and indicate freshness. The red in the tomato and green in the flowers really contrast nicely making the image appeal brighter. I placed the food strategically so that all aspects can be seen including the chops and mash, as well as tomatoes. The food looks visually appealing, and looks hot as they are lamb chops and temperature does matter. I used mint leaves as a garnish in this dish; the mint improves the look of the dish and adds colour and texture to show off the dish. I used the wooden board as featured in the entrée to add the same rustic feel. The vase of herbs highlights the freshness of the herbs on the lamb chops and helps set the theme. The background of the white splashback keeps the dish classy and elegant. I have used artificial LED lightning in this dish, which increases the brightness of the colours. Finally I believe this dish looks tasty and is visually appealing.
Dessert I choose to do a strawberry cheesecake for my dessert, due to the vibrant red of the dish and how it portrays the ‘Modern Australian Cuisine’. The colours in this dish all are vibrant and indicate freshness that looks amazing. The green of the mat and red on the strawberries, contrast to create an appealing dish for all. The strawberries are glossy which were created by sugar and lemon juice drizzled over the strawberries. I did not use any garnishes in my dish. I did use several props, including flowers, a glass, runner and a mini chalkboard. The flowers add colour and help set the theme, the glass has milk in it with red food dye to create a vibrant bright pink. The chalkboard also helps paint the picture of the rustic feel, which along with the colour red has been carried out throughout the dishes. The runner adds colour and texture to the photo, which is vibrant, and helps set the photo. For the dessert I did use the same artificial lighting as the main, which again makes the dish classy and elegant.