The Art of Plating

August 19, 2015

Today is snack day, however we have been way too busy designing to have time to create in the kitchen. So we wanted to share with you a favourite blog of ours that combines the two things we love most – food and design. The Art of Plating is “devoted to the exhibition of gastronomy as a form of high art – utilizing form, texture and colour to tell a story and evoke emotions.” The beautiful creations featured on TAOP are absolutely insane. It is hard to believe they are edible - they are simply works of art. These are just a few of our favourites – what we would do to taste them . . .

In order of appearance

Dish: Coconut, miso, and purlsane
Chef: Tim Raue
Photography: Mikulas Gottwald

Dish: Harvest of Scallops: Kañihua, tumbo, and starflower
Chef: Virgilio Martinez
Photography: Erick Andia

Dish: Extreme Altitude - Frozen potato, cushuro, and mullaca
Chef: Virgilio Martinez
Photography: Santiago Barco

Dish: Veal tartare, quail egg, toasted brioche, and truffle ‘caviar’
Chef: Mark Pensa
Photography: N/A

Dish: Crab with Calabrian chili, sea urchin, bottarga, and nasturtium
Chef: Mark Pensa
Photography: N/A

Dish: Lavender Cream
Chef: Antonio Bachour
Photography: Alan Batt

Dish: Smoked eel with beetroot and cherry
Chef: James Close
Photography: N/A

Dish: Razor clam with brown shrimps, cauliflower, samphire, morels and almond
Chef: James Close
Photography: N/A

Dish: Terrior - pancetta wrapped rabbit with jus, butternut squash purée, garlic soil, black olive salt, Dijon mustard seeds and charred leeks
Chef: Andre Chiang
Photography: Nat K

Dish: Pure: Saint-Jacques ravioli, purple cauliflower consommé and pickled shallots
Chef: Andre Chiang
Photography: Nat K

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