KIRK LAFFERTY

Hi all , Hola pinche mexicanas , Here is a sample of the food that I have been creating worldwide over the last twenty years, some like the color combination's yellow and red is my signature art cuisine, others just variations on the standards, some from restaurants and others from yachts world wide.Please feel free to drool all over all and comment where you like. Currently I have just finished doing a session of photo shoots for my upcoming cookbook around the world in eighty menus .Well its a work in progress as I fit it in between cooking fine food for fine people. Some people have commented on my profile picture hating it or loving it . To me it expresses two things one that I am serious about my art and the other that no I am not an axe murderer but I do have a sence of humour. Enjoy and feel free to comment or email me at kirkuschef@hotmail.com . New Zealander turned New Yorker, Kirk Lafferty is an international master of cuisines, restaurateur, and...

 U10 scallops with polenta grainy crust kalamata tapanade and roasted peppers Maimi dec 2009 Red Renaissance Antipasto Plate , With Grava- lax of orange vodka , Pears poached in Merlot, Cheese loaf , Chevr'e french goats cheese and a couple of chilis for those who want to complicate the deal . From Nov 2009 photo shoot . Sweet Halloween Thai Prawn Dream This dish uses the Baby roast pumpkins as a dish for and tom yum gong with coconut cream sauce in which king prawns sauteed in polenta and opal basil are balanced . It is the first of the current photoshoot underway in nov 2009 for my upcoming cookbook . Where as most of the photos presented here are just examples of my work this is an example of how good you can make food look in a studio setting . Oh , it tastes good to . I make none of the common varnishing or cheating approaches to photography of food leaving it as it would be as if I served it to a lucky guest at a restaurant or on a yacht or estate. New Zealand ...

This Photograph from a recent photo session in Mexico city was taken by a very talented Argentinian Photographer Mario Martinez Celis and captures much of what I aim for in my fiction based Art cuisine . The plate is a calamari ink pasta with morels Prosciutto and a queso azul creamed sauce with a sharp kick of chili oil . The dish itself, especially the way it has been captured to me alludes towards a dark island exotic and colorful with sunset meandering sauces weeping across the plate . It has many varied textures and flavors and begs for a menu to pull you into its flavors and story.An ideal candidate for fusion fiction. Lemon tartlette mixed forest berries and a white wine poached pear with saffron threads bows to the almond tuille biscuit 2004 Sint Marteen

Castles of chicken liver pate , reduced basil and queso azul , forboding and mythical ,rich and strong like a grand in some other time monument seeping into history. On Charter early in the morning on MY/ Impulsive we passed a beautiful island just north of Naples Italy where the guests all brought out there cameras trying to capture the mornings sunlight gleaming through some castle ruins. I did the same at dinner time .

And for these Beautiful cocktails , well sorry cant lay claim to those , these are samples from my upcoming cookbook and are made by my partner Laura Lopez Lopez and will be included in the finished book . We have worked together in three restaurants and one yacht , Mexico Guatemala and in New Zealand and the cookbook which has a cocktail section will be our next joint venture . Recipes for these which I photographed are available on the Semmillero Mezcal site, sorry only in spanish. .http://www.mezcalsemillero.com/comoEspanol.html More examples and the stories that go with them as well as some recipes and my photos are available at lauralopezlopez.blogspot.com I am never quite sure that I believe those containers that say fat free sour cream , but anyway this is a fat free sour cream mandarin and lemon mousse cake with cashew pieces and a sugar free chocolate brownie crust , For those who want healthy and believe the labels , for the others more up with the truth just take a small sli...