Written by wooing guests with nitrogen ice cream made by the chef in an embarrassingly
pink polo shirt.
I was on manager duty, and no, I didn’t keep wearing it.
I was happy to change into a chef jacket for the event like some fat,
unspectacled, culinary Clark Kent.
Khun”Ice” and I do the ice cream together
And our thrilled Aussie guests watch as it comes to ice cream consistency
Mission accomplished. 
Uncooked fruit Danish .
Tropical Mango and coconut Danish pastries (uncooked)
Uncooked ladyfinger Banana Danish (miniature Thai bananas)
Uncooked Traffic light Danish. Watermelon and cantaloupe. Feeling melon-choly?
Massaman beef curry pies, before cooking, and before the ‘lids’
NO! they are NOT ready yet. When this colour, it is time to turn them around.
Baking paper helps those wee accidents. You know – the ones where they come out amazing but get busted to pieces when you try and unstick them from the baking tray. Trust me – use a silicone mat or baking paper.
I had the pleasure of working with the most awesome Danish baker – Anders.
He is a Maestro. This is his cinnamon roll.
Doesn’t it look amazing?
Anders has a way with bread. He elevates it to a food of the Gods.
Or for Athiests, he elevates it to an art form that transcends human understanding!
His ciabbatta is exquisite – and these tomato onion focaccia kick ass!
The Friday night beach barbeque. It rocks.
These critters are Thai river prawns, plump and delicious.
The chicken burger, with roasted garlic aioli and smoked Spanish paprika.
The pumpernickel sandwich with smoked salmon and horseradish cream cheese.
An oldie but a goodie.
