Year of the Monkey 2016
Sarah handpicked some of the key botanicals from Monkey 47 and created six macarons showcasing a selection of the intricate flowers, herbs and spices used to create the gin. The macarons included juniper berry, bitter orange and almond, elderflower and ginger, rose and rosehip, camomile, and gin and tonic with grapefruit, a signature Monkey 47 combination.
Year of the Sheep 2015
Using sheep's milk and yogurt as the base of the dishes to link with the year of the sheep, we created a sheep's milk dulche de leche which was filled into a vanilla macaron shell and decorated with oats. This gave the resemblance of the woollen coat of a sheep.
For the petit gateaux desserts, a sheep yogurt mousse was centred with lemon creme on a sponge of pandan to give a slight grassy taste to reflect what the sheep eats.
Year of the Horse 2014
For my first ever Chinese new year project at Yauatcha I focused on the core elements of Chinese new year.
Lanterns is a key focus of the celebrations as it symbolises the wish for a bright future. In addition, the Chinese believe that whilst red is a symbol of happiness, gold is a symbol of wealth.
Flavours of mandarin and sesame Incorporated into the desserts to symbolise luck and prosperity - Both the dishes were decorated with the Chinese character of horse.