I always try to work cohesively with the Executive chef so my desserts and my menus fit well alongside the rest of the menu, and fit into the style and standard of the restaurant and setting. I love visiting markets and talking with suppliers, whether at the Green Market at Union Square in New York, or Queen Victoria Markets in the heart of Melbourne, Australia. I found exotic new items to get to grips with in Australia, and extremes of seasonal change and availability in six months in New York.
When it comes to cheese, I am an avid fan. A smelly Cabralis wrapped in vine leaves from Spain is a revelation, a ripe, oozing Brie from France is comforting, and visiting an artisanal, award winning goats cheese producers' farm in rural Victoria, Australia is pure joy!
I feel cheese on a dessert menu should speak for itself, either a plated cheese course, or a well presented trolley with knowledgeable servers presented elegantly yet simply. A few good, house-made chutneys, great breads or rustic Scottish style oatcakes in my view are all that are needed.