I just came back from the most delightful dessert degustation by Chef Gerard Lewis at Rogues. Apple crumble with a pandan cuppucino, cheesecake with raspberry air, orange jelly with lychee foam and sabayon, Hennessy chocolate cake with salted peanuts and poprocks and a hot molten chocolate Manjari cake for a spectacular finish. I like how Chef Gerard puts fun into his desserts with the use of molecular gastronomy and I love how the different textures and tastes complement each other so well and it's such great value for money. Five plated dessert courses for $25 nett! Where else can you get fantastic quality pared with a fabulous ambience?

It is such a pity that this will be the very last time Chef Gerard will be doing this. At least at Rogues anyway.

I am not looking forward to work tomorrow. *sigh* AND I want to return to gymming. I miss body combat... lots...

As a digression, according to some Flower quiz, I'm apparently a carnation. A carnation! Although the qualities the quiz describes are quite accurate though... hmmm...

You are down to earth and grounded.
You tend to be more traditional than trendy.
Your confidence gets you through anything.
People trust you and are very loyal to you