Challenge(s)

Although I see most recipes and menu courses as a challenge, the recipes and/or ingredients presented to me by family and friends with the words "what do you think?" or "what can you do with this?" add a bit of fun, and sometimes fear, to finding and replicating a dish.

From a bag of assorted mushrooms, including Pine Mushrooms* that commonly grow under pine trees, to a photo of a dessert, with description only, from a known restaurant** and then to be given a few ingredients*** to "come up with something", presented challenges that were accepted with much pleasure.

*The edible fungi became Wild Mushroom Risotto 

(Joe and Maureen Goncalves)

**Rhubarb and Ginger Pudding with

Passionfruit Tofu Panna Cotta 

and Vanilla Bean Ice Cream

(Red Lantern on Riley - Luke Nguyen)

(Deborah Hurd and Greg Haines)

***Kaffir Lime and Bay Leaves from Eline Eddy

Malaysian Chicken Curry (Kaffir Lime Leaves)

Bay Leaf Creme Brulee

The brulee was suprisingly delicious. The bay was very subtle

Then there is the recent, from this

to this. Cheesecake Chocolate Eggs

(Kath Acton)