Preserved lemon olive oil cake, homemade ricotta, spiced fig syrup, crushed pistachio, figs, & sunflower micro-greens
by Full_Art9830
Preserved lemon olive oil cake, homemade ricotta, spiced fig syrup, crushed pistachio, figs, & sunflower micro-greens
by Full_Art9830
2 Comments
It looks good! I personally would cut the cake itself longer and thinner so it’s a really nice long rectangle to help elongate the plate.
I don’t know why this doesn’t have over 100 upvotes like most of the really nice plates on here. I don’t know about more than half the more recent posts i saw on this sub looking like it was just slapped on a plate or something and having more upvotes. You do better with plating and cuts, telling a story, garnishes, sauce and pairing. These are all intersecting parts of what makes a plate culinary and great. I can’t believe i have to explain this to the sub. To be fair I didn’t order a cake bar on my plate, so why does it need to extend from rim to rim without each bite actually satiating me. I see more these days why investing in restaurants and food services are reliable as forms of steady income but the people coming along into that industry… i truly worry for