Russian and Native Australian, the food chapter
from AntBlog701

Russian and Native Australian, the food chapter

Yesterday afternoon was my Practical Hospitality Cooking Cooking, and as usual, I took some photos after cooking. The theme of the food were Russian and Native Australian dishes, a very interesting combination. (If Russians were complaining having too much beautiful snow, I am sure us in Victoria and many states of Australia wouldn't mind to have some during our scorching summer.)

The food took about 3 1/2 hours for Margot and I to prepare. Today's photo features square plates from IKEA and soft lighting in my setup. (I added some diffusers to my cheap lights to make them softer.)

The two first courses:

(As usual, more photos follow ... )

The dishes are:

• Russian Borsch Soup
  
• Asparagus Hollandaise
  
• Chicken a la Kiev
  
• Paprika Potatoes
  
• Russian Cauliflower Salad
  
• Kangaroo Rump Riberries
  
• Kumara Puree
  
• Roasted Pumpkins
  
• Strawberries Romanov
  
• Chocolate & Wattle Mousse

Two main courses:

And two desserts:

I guess I did not adjust the exposure well this time. Well, Friday was a long day for me.

The Russian Borsch Soup has beef in it. It is a bit unusual for soups. They all taste great because they were all served in square plates. Simple!

This entry has Lightbox effect enabled. Click on the thumbnails for larger photos.

All those photos were taken in 16 by 9 format (sorry Don) with my Sony α350 DSLR camera.