Amazingly realistic and beautiful, these “cherries” from chef Shaun Hergatt at New York’s Juni, continue his trend for creating fruit from items that aren’t, well, fruit. Hergatt credits a childhood obsession with Cadbury’s Australia-only Cherry Ripe chocolate bar as inspiration for this: foie gras mousse coated in cherry gel, with coconut espuma, chocolate powder and pistachio “dust”. It takes the sweet/sour/coconutty flavours and turns them into something visually enchanting.
The internet creates unlikely stars. Huge on instagram is the couple who carefully arrange breakfasts in perfectly symmetrical form. This particular shot takes that other unlikely instagram superhero – avocado on toast (I know I promised not to do that, but I’m making an exception here) – and turns it into something that has people clicking “like” like loons.
@robnitm’s account is a treasure trove of haunting old photography. I particularly love it when he posts anything food or restaurant related. This trolley makes me want to weep for what we have today, with its Mini Cheddars and lava-temperature tea marked up by a gazillion percent.
I’d balk too at an eclair for £4.80, but at least these, from super-patissiere Piere Marcolini, are ravishing to behold, exquisite in their coats of gold leaf and pina colada and passionfruit. But £7.50 for a sausage roll? That’s less pastry-cased pulled pork (again; yawn) and more yanked chain.
The fashion for putting everything plus the contents of the attic on top of bloody marys – never mind an olive and a stick of celery, these babies boast bacon rashers, waffles, mini hamburgers, lobster claws and cheese slices – has now moved on to milkshakes. Patissez in Canberra, Australia, has come up with what it calls Freakshow: vast, calorific horror stories topped with marshmallows, brownies, Nutella pretzels and entire pastries. Its milkshakes might bring all the boys to the yard, but they probably leave barfing.
Nigella posted the cover of her latest book. She looks serene and calm and beautiful. #teamNigella
Ancient varieties of wheat promise all sorts of health benefits for those with intolerances and allergies. Whatever. They also look beautiful, as Dougie McMasters, chef and owner of Brighton’s remarkable, waste-averse restaurant Silo, has captured here.
I have eaten any number of these, crisped on top of Japanese seaweed salad or stir-fried through savoury Chinese pork dishes. But, bizarrely, I have never seen a whole one in the flesh before. And wonderfully bizarre it is.
