Food styl i ng M OD ERN AU ST RALI A L AU REN VAU GH AN
Avocado Br uschetta
Reci pe 2 avocado's, finely chopped 2 roma tomatoes, finely diced ½red onion, finely diced 8 fresh basil leaves, cut 1T lemon juice 4 thick slices Italian bread 1 tablespoon olive oil Freshly ground black pepper
M ethod: 1.In a small bowl combine avocado, tomato, onion, basil and lemon juice and refrigerate 2.Grill or toast bread 3.Brush with olive oil and top with avocado mixture
Styl i ng Bruschetta served with avocado makes for a colourful afternoon treat or entree. I used a shaped plate such as a square to give it that wow factor and ensured it was clean and without any chips. The colours in this dish will garnish themselves but I decided to finished off with a garnish of two basil leaves.
Macadamia and pesto pasta
Reci pe 1/ 3 cup macadamia nuts Bunch of young basil 1 garlic clove, chopped ¾cup parmigiano reggiano ¼lemon, juiced ¼cup virgin olive oil ¼tsp. of sea salt Fresh fettuccini pasta
M ethod 1.Finely Chop garlic and basil 2.Add macadamia nuts and chop 3.Add parmegiano and chop 4.Mould pesto into a block and refrigerate until needed 5.Boil fettuccini in water until done 6.Add pesto the pasta with olive oil and lemon juice
Styl i ng I served the pasta in a clean white bowl without chips. I spined the bowl as I lowered the pasta to create height. I Garnished with macadamia nuts and basil leaves to create colour.
Choc-peanut cornflakes Reci pe395g can sweetened condensed milk ½cup crunchy peanut butter 3 cups cornflakes 80g dark chocolate melts, melted
M ethod 1.Preheat oven to 200*c/ 180*c fan-forced 2.Combine milk, peanut butter, cornflakes in a large bowl. 3.Drop level teaspoons of mixture, 5cm apart, onto two oven trays 4.Bake for 12 minutes 5.Drizzle with chocolate, stand at room temperature until chocolate sets
Styl i ng I used a square plate to present my desert. I ensured the plate was clean and without any chips. I placed the plate on a brown place mat because it reflects the modern Australian theme and to contrast the colours with the chocolate. The chocolate is used as a design to decorate the desert. I presented the desert with a glass of milk faded in the background as a prop.