We like to be dazzled, by pretty things and food. From our previous issue, our eyes were opened to the magic that is the art of plating and we can’t resist keeping it going. In this months feature, we explore the art of plating from chefs that have found the perfect balance between colour and minimalism.
Photography by Karan Khalsa
Seared Salmon, burnt baba ganoush, sugar peas, spiced orange leather, green olive consommé and crispy salmon skin
Assiette of Beetroot, leek ash and pistachio crusted chevre, dehydrated beetroot, beetroot carpaccio, beetroot puree and a rye crisp