The safe arrival of our machine and other goodies namely xantan gum sent the chefs into a wild child like flurry tearing at boxes and wrappers like an early Christmas within seconds the candy floss machine was out and strapped in for use…what can we put in it apart from sugar was one of the first questions asked *queue impending doom music*

But like good little chefs we played by the rules and made some pink normal floss…even though our imagination was awash of bitter lime floss like cloud we could float on a sea of cream sauce and other creations.

Along with our toys was the elusive xantan gum…one of chefs favourite things and has been eyeballing it for quite a while now…he took the step and I’m glad he did…it enabled me to make balsamic and dark chocolate dressing with total ease without having to shout or curse at a bowl of split oil vinegar and chocolate that would refuse to bind together despite my pleas and it was great it tasted of what it was meant to be and held together…huge grin

This put the idea into my head on how to make our flaming sorbet even better!!…as well as our 24c gold leaf sheets…that’s right..24c gold sheets that you can eat (these are future stories and we will keep everyone posted)

But with that note i should once again remind everyone about the fantastic refurb that La Stella is going to go through in Jan…and everyone is more excited about that than Christmas

that secret has been slightly cracked by our team in the kitchen every night the chefs slump off home the smell of garlic shallots and toasted ola oil clinging to their hair and skin and dig in to their sofas with a favourite drink/food and gorge themselves with knowledge the 9th of December was such a night.

and by the 10th had the ideas and planning to make this dream a reality and thus ventured forth into the depths of the La Stella kitchen to create (pictures to follow) the tipple of choice to make the fire was chosen (tequila) and the fire brigade but on stand by…the sorbet was balled..the liquid poured…and with a smile and a cheer the flames licked the sorbet with almost zero meltage and with the sorbet staying ice cold to boot…fantastic…then lunch service.

the day was also taken up with ideas for 2010 and new years for 2009 one that got out little chefy hearts pumping was the idea of fois gras candy floss this has a pin in it at the moment but watch this space…it’s going to be…an adventure.

In the mean time keep an eye on our website for up and coming changes in the next 2/3 weeks www.lastella.co.uk

That’s all for today folks we will post a little more often when we get the chance being Christmas and all were all knackered and so so busy but thank you all for your continued support.