The On cookery school is run by Loretta Liu, who trained in Raffles, Singapore, under the guidance of Pierre Gagnaire (Gagnaire is an iconoclastic chef at the forefront of the fusion cuisine movement) His thinking has inspired her approach to the unique flavours in "facing tomorrow but respectful of yesterday".
Liu has a her own distinct range of macarons with flavours including jasmine tea and charcoal, and mango with yuzu cream cheese. These are stocked in Harvey Nichols and retail at £1.75 each, alternatively you could get them from their own website here.
Anyway back on topic, on Wednesday I went on the course and had a great time, the course was good fun, light hearted and informative. The macarons turned out really good, and have left me chewing at the bit to get experimenting and making some of my own flavours.
Here are the fruits of my labor, not bad for a first attempt!
.jpeg)
