Made an experiment, vegan pate and I was thinking about plating.
I planned the colour theme as "green".
Pate, pistachio crust,matcha salt..and fruits.
I was thinking to use strawberries. But I tried to put kiwi.
To be honest, I hated kiwi on the plates or using it for my cooking. Because it instantly connected to "cheap" and "easy" images(to me).
Kiwi has such a beautiful green colour, neat looking and texture with the seeds, tasty tropical fruits. Personally I love eating kiwi.
So I was thinking about how can I make it looks better.
Kiwi has good crunch with its seeds.Nice tanginess.Sweet.
Maybe sauce is nice but this time..I cut it in cubes.
Oh by the way, the pate was the main experiment, I use Azuki beans. Mostly Japanese use Azuki beans for pastries.I wanted to try and see how it works for savoury staff.
For the glue-ish, jelly-ish thing, I used a secret ingredient not agar or xantam gum. I may write about it someday later.
I think Azuki worked well for the pate.
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub