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Hot Dot Designs School of Fashion Jewellery full time student has a hidden talent!

Hot Dot Designs School of Fashion Jewellery full time student has a hidden talent!

We all have secret desires and Melissa Wong is one of them!

Hot Dot Designs School of Fashion Jewellery

Hot Dot Designs School of Fashion Jewellery Studio/workshop

Mellisa is a Term student studying Jewellery making and designing at
Hot Dot Designs School of fashion Jewellery. (a Sydney Jewellery School with a difference!)

What is this hidden talent you may ask well its food!

Copy of Mel food may 14 2

Rose meringue, Almond Dacquoise, Rose Cream and Macerated Strawberries. And a sprinkling of pistachios!

She loves everything about food!
What makes her stand out for me, is the love, thought, and extreme composition of both the flavors and presentation. I think her jewellery making journey has assisted her with her presentation.

 

The students and I are lucky to be her Guinea pigs sampling her tasty visual treats from time to time in Jewellery making class on a Saturday morning.

I am a savory person myself, and not into sweets but there is something very special about Mel’s treats. I try everything she makes even if it is something I would never eat or particularly like.
Deserts are seeming to be her specialty maybe that is not on a conscious level!

mel cook 1

preparing the Rose meringue, Almond Dacquoise

 

There is something about her dishes …they linger on the palette, they have a sense of fun, the balance of the ingredients is just so, not too much not too little.They always have a surprise element to them, the flavors divine, and the texture amazing.Not to mention a visual treat on the eyes ! Her love and respect of food shines through to the finished product.

 

 

 

I had the privilege of attending Melissa and Pete’s wedding in 2013;
what an amazing experience from start to finish…Stay tuned for that story, I will blog about it as it was one of the most amazing and delightful experiences I have ever had.

mel food 1

Belgian chocolate and caramel brownie, Persian fairy floss.

Copy of mel & nan

Enjoying Belgian chocolate and caramel brownie, Persian fairy floss with St-Germain Elderflower Liqueur

mel eggs

White Chocolate and Passion-fruit Mousse, served in a Milk Chocolate Egg

 

Oh yes and we often have the occasional glass of Champagne
or St-Germain to accompany these creations.From Bellevue Hill Bottle Shop, they always have the greatest selection of stunning wines to accompany all fine foods.

 

 

 

 

Heston's 'Tiramisu' Flowerpot - layers of kahlua cream, saviordi and chocolate soil)

Heston’s ‘Tiramisu’ Flowerpot – layers of kahlua cream, saviordi and chocolate soil)

 

Mille Feuille - chantilly cream, chambord macerated strawberries, persian fairy floss and edible flowers)

Mille Feuille – chantilly cream, chambord macerated strawberries, persian fairy floss and edible flowers)

A selection of Mel's rings made in Hot Dot Designs Jewellery term Classes

A selection of Mel’s rings made in Hot Dot Designs Jewellery term Classes

Mels wire designer necklace another great Hot Dot Designs Term jewellery project

Mels wire designer necklace another great Hot Dot Designs Term jewellery project

 

An Interview with Melissa

  1. What attracted you to food / why do you love food?
    I love trying new things and challenging myself to make something better every time. I came to the realization that even if you are not a foodie, food brings people together – almost every special occasion is marked with food to celebrate. I love cooking and sharing my love of cooking with others, introducing people to new foods and experiences.

2. Who is your inspiration Chef & why?
My favorite chef is Heston Blumenthal. Whilst I’ve yet to experiment with molecular gastronomy, I love the experience he creates for his guests – it’s not just about sitting down and eating.There is a theater to how he presents his dishes and how he involves all his guests along the way.

3. Has your jewellery making influenced your food presentation …If so how?
Going to the Hot Dot Designs jewellery classes has definitely influenced the way I present my food.I have to admit, making desserts was never my forte (I excelled more in eating them!) until about a year ago when I decided to step out of my comfort zone and work until I created desserts that not only looked good but tasted great.Presentation is still an area I want to work on, and working with jewellery has shaped the way I layer my desserts, and what colour (and hence flavor) combinations work well together.
Presentation is so important – a dish firstly has to look good to make people want to try it in the first place.

4. What do you see in the future for yourself ?
I want to open my own event management business, specializing in food styling. I have a 2 year plan in place that I am currently working on. I realized early on that I would never really be happy working for someone else. My goal is to show my clients that there are many many options beyond just ‘chicken and fish’ that can take an event to a whole new level. I want to create an experience for the guests as much as the newlyweds. I found that in general, food tended to be a neglected part of the weddings I attended. This surprised me, considering that most of the time, the catering makes up approximately 50% of the wedding budget, so it’s important to get it right. My mission is to use my attention to detail and create amazing weddings down to the finest detail.

As you can see this gal has talent! in jewellery making and food!
her creative skills flow over into both areas.She puts a lot of time and effort in to both and it shows!

Cheers
Carolyne