Look up. View lying on my terrace.
Banyan tree roots are always magical to look at.
My second Amaryllis bulb starting to grow.
World’s youngest three Michelin starred guest chef chef Max Alajmo of La Calandre served up some amazing dishes at Otto e Mezzo Hong Kong. Beet root sorbet in his saffron risotto with bits of eel being one of them. My favourite was the caviar bottarga gelato on a bed of gelatin smoked mackerel broth. Taste grenade.
The husband’s signature Racan pigeon dish cooked in a cocoa pod. And my other favourite, scallops in champagne sauce topped with quenelle of caviar.
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