I know, I know... you guys must be thinking, "this is not a dessert". But my one-dessert-a-day plan is not going that well. I was thinking, if I stuff him with dessert everyday, he might get bored. So today I make some simple finger food - fresh salmon on breadstick with onion chive cheese.

First, you spread olive oil on the breadstick and bake in the oven. Slowly cut the salmon. I adopted some skill here from my Japanese chef ex-boyfriend. But I don't think mine looks that good.

Then just twirl the salmon on the breadstick. Easy!

Eat with any type of cheese you like. I think it taste better with pepper cheese, but not too sure... haven't tried.

After I made it, I found out that I don't have a long container to pack the breadstick. So I had to use cling wrap. It looks so ugly now...

I plan to leave some food in his postbox each day. Last night was tiramisu because he has never eaten the tiramisu I made before. I used the South Cape fresh Italian mascarpone this time. It's not that good actually, although it seems like some quality product. And it's not cheap too. I bought 1kg. Don't ask me why. I'm not thinking straight. Anyway, the texture was weird. It turns out like scrumbled eggs. After cooling it for a night, it seems better. Taste wise... fine I guess. Nothing really weird.

1. In a hot saucepan, melt a block of love (preferrably the long-suffering ones), and let it simmer.


2. Add a few pieces of broken heart. Get those already broken, so you don't have to break it.


3. Stir in some regrets, hope and preparation for a positive change.


4. Set to cool.


5. Sprinkle some tears, memories, laughters and happiness.
   
   
6. Bottle it up and close tightly. Just in case anger, slip of tongue and jealousy get into it and spoil your cookies.

If you're reading my Mad Style, you already know of my quest to search for the best fish in Auckland. As a side, I was searching for the best dessert too.

On my first meal, I had the dessert platter (NZD 27) because I couldn't decide to have the coconut dessert or the chocolate on. What a brilliant idea they have to include the dessert platter in the menu. So, I got three different selection on one plate! Three flavours in one - sweet, sour and bitter. The combination was so good.

The coconut tapioca and passion fruit coulis with mango. Soaked in the coconut tapioca is the avocado and yuzu sorbet. There's a light avocado flavor and really soothing. It wasn't too strong, so it matches well with the creamy taste of the coconut. At the side, you have the macademia tuile. It's something like ginger thins, but this is super fantastic. I was craving for more!

The bitter taste I mentioned came from the dark chocolate. The Valrhona Manjari chocolate delice on wanut sponge. The dark chocolate was so rich, and when you put it together with the walnut sponge, it's a marriage made in heaven. There's a carrot passionfruit sorbet, carrot jelly and cocoa nib praline. If I knew it's a carrot jelly, I wouldn't touch it at all. Because I wasn't aware of it, I took it till the last bite. It didn't taste a single bit of the yucky carrot taste, which is quite amazing.

Lastly on the plate, it's the lemongrass panna cotta and blood orange jelly with melon and pineapple salsa. I'm a big fan of panna cotta. And this is the first time I'm tasting the lemongrass version. You can almost expect how good is the fragrance when it's lemongrass. The round ballie thing is another sorbet. A vanilla yoghurt sorbet garnished with baked almond Financier. God knows what a Financier is? There's some tasty honeycombs too

Super delicious dessert. I enjoyed every single spoonful. Didn't have enough, though. I was wishing I took another of the platter. I rate this 10/10. That's how good it is.





dine by Peter Gordon
Skycity Auckland
Grand Hotel
Auckland, New Zealand.