2012年11月16日 星期五

Vegan Desert : Chocolate Black Ball

 This is my 4th vegan desert, I hope I can make it better.....

It looks complicate, but as long as I can make some parts in advance, the assembly will be much eaiser.

Firstly I have to make vegan coffee creme brulee.  The coffee is from my espresso machine.  put into oven bake 30 minutes untill soft solid.  Keep them frozen.

Secondly, I make almond biscuits.  I only use flour in my first time, after that I use rice flour instead.  So it it gluten free almond biscuits.

Thirdly, I make chocolate mousse.  Then I need to assembly them. Keep into frozen 3 hours.
Top with Chocolate ganache.


All done! 


Last week, one of my sweet customer came to told me that he tried all my vegan deserts, and this is the best so far.


2012年11月4日 星期日

Vegan Desert : Mango Heaven

I like to use season fruit, sweet and popular.
Now Brisbane is in Mango season, you can see mangos in every fruit shop, I saw people took a tray home, you can understand how people love mango here.
I decided to use mango to make my vegan desert this time, as a result, it became my best selling desert(although only 3 types so far), but I am happy that my desert has been selling better and better.
 
 
Mango season just start, but my mango heaven nearly sold out.
what will be next desert?  Guess it.
 
 
 

2012年10月31日 星期三

Thai Style Sweet and Sour Chicken Salad


Hello everyone, this is my new creation of a cold dish for Brisbane summer time.  Yes, the chicken meat are cold.  Speak more clearly, chicken has to be picked in Thai seasoning over night, then use my way to cook.  After the chicken total cooling down, I soak them into marinade  for another night. 
We serve with thai vermicelli noodle, freshly cook when order.

Try the dish, and you will love this.



2012年10月26日 星期五

Wedding Catering on Gold Coast Anz Park

Date on 20.10.2012, Kuan Yin tea house both in valley and south port shops cooked a buffet lunch for 120 people.
We waked up at 6:30am, drove to south port (needs 1 hour) and rushly finish our breakfast(thanks Thomas prepared for our staff), then we started to work.

I loved so much to work under pressure, when the time is approach, everyone got nervous.

There is a chinese saying "A catering-chef alway afraid to cook for lunch" cause you don't have enough time to prepare food and cook.  We are lucky, cause we set up a very good menu that helps us can finish by time (11:20am).  See what we have done on that morning....

The sushi combination...















The finger food for starting:


 

 

Check the rest dishes....
And more....


 
Hope guests on that day enjoyed the party.

2012年10月18日 星期四

Vegan Desert : Strawberry Sky


I like to make desert, and I love to transfrom it as vegan.  It has a lot of fun when doing this.
I am not good at English writing, so you can just view more picture....

Before assembly......
 
Step 1.
 
Step 2.
 
Finally Ready ~
 
Here has a illustrations Figure ~
 
 
Hope all of you like it ~ 


2012年10月4日 星期四

Kuan Yin FaceBook

Hey guys! Kuan Yin finally on Facebook now! Please support us...
Just press the like button and get updates about our latest news on facebook!

https://www.facebook.com/#!/KuanYinTeaHouse?fref=ts

Vegan Desert : Tiramisu on Kuan Yin

I don't think this is a difficult desert, but for vegan... needs more experiments.

Those ingredients are my first try, not too bad.  I like it.

It is in kuan yin menu and start to sell now, limited 10 cups per day.  Hope you will like it.