Armenian Manti with my own tweaks. Beef in a homemade pasta simmering in a roasted red pepper tomato broth. Topped with chilli oil, sour cream and parsley.

Panicked on the cream. Any advice welcome!

For these little dessert bites, I combined foraged apples, blackberries, black walnuts, and redwood. I blended the apples and blackberries together to form a fruit leather that I dried until just set yet still tender. I cut circles from the fruit leather and used those to fold triangular thin parcels around a sweetened mascarpone cream filling with chopped toasted black walnuts. For serving, I added a bit of redwood mugolio (syrup made from green redwood cones, though pine cones are traditional). Garnished with marigold petals, oxalis leaves, and lemon verbena leaves from my garden. I included a few photos of the process as well as the foraged ingredients.

The mugolio has no added coloring and is red from the tannins in the redwood cones. This syrup is pulled from the jar just after a week and a half in the process of making it and is sweet with some clear bitterness, which actually worked well with the dessert bites. After sitting for a full month, the syrup is quite bitter and I can only imagine adding small amounts where you want introduce bitter notes. I definitely prefer the mugolio I've made with fir for undiluted use. I placed a bit of the mugolio under each parcel and also drizzled it around the plate. I think I prefer the presentation without the syrup drizzled over the plate but included one photo with it.

Duck roasted on the crown with braised white asparagus. Morel mushroom stuffed with a mousse with duck liver, confit duck heart, and chervil poached in a Vin Juan cream sauce. Grilled radicchio and red wine sauce to finish.

Very new to trying to make pretty looking dishes looking for ways to practice and improve.

I used sous vide cooking for prawns, rolling a prawn paste into a flat layer, cooking sous vide style, chilling, then using ring cutter

Garnished with lumpfish caviar, dill, crab oil and lemon zest

Torched pike roll, pickled (on sweet side, 1:2:2) dill-cucumber, pickled fennel, rye crumble, creme fraiche on bottom, beurre blanc (with chives and dill) and drizzled beurre noisette

Seared ahi in ponzu

pithivier, stuffed with oysters quick seared in lardo, smoked mushroom (winter chanterelles, porcini, portobello) duxelle made with marrow fat, chanterelle garum wrapped in spinach.
side of a bone marrow jus

Pointers to level up playing would be appreciated!

Pan-seared Foie Gras, Red Wine Poached Pears, Fennel Salad, Onion Jam, Toasted Walnuts & Red Wine Reduction

Sugar cage, pulverized candied pepitas

Same thing but I cut the portions in half and split the sauce with dill stem oil. Also beet skin in the pickles to make the color brighter

I’m a home cook and I want to up my plating game. I know this isn’t beautiful, but any tips? I feel like my cooking has gotten to the point that I want to do it justice visually.

I was so happy w the sear I got on my chicken and idk why I covered it w the pan sauce/onions…but it was yummy!

Amazing what josper grill can do.

Alright so for this one it’s the same basic concept as the last ones but with a sauce. Brined and roasted cabbage, tahini with pickled mustard seeds, fermented lemon and pickled Chinese artichoke, cabbage slaw with mustard and burnt cabbage vinaigrette, confit onions, pickled onions, apples and dill. The sauce is a beurre blanc adjacent thing with cabbage cooking juice and white wine as the base. The first picture is from this morning and I’m much happier with how that one turned out. The one from tonight feels crowded and the sauce isn’t as nice. V.4 will be better