Given that our country is currently suffering from the floods in most of our produce supply regions, I thought it best to stock up on some fruits of the summer. Plums are one of those used frequently and often we use them for savoury dishes our apprentice wanted to sous vide some for dessert. Here is the first take on PLUMS, almmonds, berries, mountain pepper glass and mascarpone
The chefs of the Ori Cafe giving you a behind the scenes look info our thought processes and creativity, what drives us and where were going. Brad Jones in charge of the operation and over all running of the business guides his chef's to new levels or creation. This is our story in food and creative art and like to share this with you.
I want to give thanks to Dayan, whom is a trusted talented Chef inspired by the finer cooking styles. Dayan has offered many ideas for the restaurant and our degustations and leaves us to pursue his career in the UK nad Europe. I reccomend Dayan to work in any Minchilin star restaurant.
I also give thanks to Jamie a talented Chef who loves life and his work within the hospitality industry. It is a pleasure to work with Jamie and all the best in your travels.