Flowers on food are either discreet or vibrant edible flourishes, they are left natural as possible. Big in Spain, Aussie chefs are incorporating elderflowers on desserts at Claude's ginger flowers at Tetsuya's and chrysanthemum petals on Pearl’s Moondarra-beef.
The infusion of sweet tastes in main courses and savory in desserts is a parallel trend, assisting the demand for exotic ingredients and a clean non contrived presentation.
Image courtesy Gourmet Traveller
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