6 Present it creatively
“They say first impressions are everything and this is extremely important with desserts. You want a guest to instantly fall in love with the dessert in front of them,” Sakti says.
Gupta takes the opportunity to extol the customisable virtues of the humble cheese. “Have you heard about a cheesecake with juniper berries crust or cheese fondue flavoured with timur pepper or Sichuan pepper? It’s all about trying different arid varieties of cheese available worldwide yet with a twist. Thinking of making an ice cream? Think of goat’s cheese with rosemary herbs. If infused wisely, it gives a tickling sensation on your palette,” he says.
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Galea believes it’s a great age for chefs and dessert connoisseurs. “Never more has the need to be an distinguished individual in our craft been more paramount; creativity is the single most important tool you have to set yourself apart from the rest. Any chef with enough money can buy the best produce, but the truly creative can turn the humble into the extraordinary.”
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