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Chocolate-coated pine parfait cone, hazelnut m-cake, pistachio streusel soil, sloe gin ‘berries’, pinenut sherbet, elderflower ice, frozen lemon yoghurt snow, yoghurt powder.

Scribbling, ponderings, and maybe a little food porn…

by Mark Ramshaw

owner at feast for the senses
food design, private catering, consultancy

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