Apr 12, 2013

Goldfish in my consommé



Day 29: Goldfish in my consommé!

A new way to serve appetiser (move over molecular gastronomy!) —goldfish made of pickled ginger (or substitute with raw salmon), eyeballs of century eggs (google if you haven’t heard of them…they’re Chinese black eggs!), grass made of dill and jelly made of chicken consomme and gelatine.

12 comments:

  1. Wow, is this the hardest to make?

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  2. OMG! You are making me smile BIG TIME with your talents! I saw that your blog was discussed yesterday on The Chew! I'm so glad they mentioned it =)

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  3. This one is my favourite! I am equally blown away by this as the design it was based on.

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  4. Oh! This one awesome...like this very much...U are very creative and i belief that this is very difficult to make. =)

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  5. adorable artwork..admiring you a lot..;)

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  6. This one was deff my favorite!!! You are amazingly talented!

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  7. http://www.goldfishinspiration.com

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  8. Your work is so breathtaking - Wow!

    Love, ina

    Petite Saigon

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