Introducing leggings. You’ll never run out of inspiration.

“The First Course”Bqt for 300.

A Tartlet stuffed with Pear and Cabrelese Blue
enamored by a Barnston Island Medley of Micro greens.
and edible flora, with a port glaze.
this was taken in November 2010

Chef by trade here, am an enthusiast of all forms of art from food to tattoos. I have always been an avid doodler enjoying the creative process and allowing your dexterity to contour and flow the minds thoughts into fruition. Stay tuned for new material.




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  • Shehan Fernando
    Shehan Fernandoabout 3 years ago

    looks great :)

  • Chefleclef
    Chefleclefabout 3 years ago

    cheers! now only if I can find the pic of the main course to go with that lolz

  • aussiedi
    aussiediabout 3 years ago

    Great still life/food capture..looks good enough to eat, except I dont like Blue cheese, now if you swapped it for a good Brie, I would enjoy this

  • This could be easily done
    one of my all time favourite appies to make is a vanilla pear relish on a crostini with melted brie,
    one of the best flavour profiles IMHO of all time.( its always a crowd pleaser)

    followed by : mango curry aioli with avocado apple salad and bacon wrapped scallops

    – Chefleclef

  • Chefleclef
    Chefleclefabout 3 years ago

    one note on the cabrelese I always thought was cool though is we perceive it as a spicy cheese -when in fact there is no spice in the cheese at all, it is the type of mould in the blue that makes it spicy.

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