Happy birthday, boy meets girl meets food! I can’t believe we have been at this for a year- being able to share our food adventures has been a delight, and we hope you all have enjoyed it as much as we have! Here’s to many more years…and what better way to ring in a birthday than at Jose Andres’ Bazaar?! We had the pleasure of going to Bazaar with our dear friend Josh and his aunt, and it was such an incredible experience. Everything was a fine-tuned show, from smoking cocktails to balls of mozzarella that exploded in your mouth. To me, the stand out dishes were the jicama wrapped guacamole, papas canarias and the seared chicken with mustard. The jicama wrapped guacamole was light and delicious, with a bit of crunch provided by fritos?! Ridiculous, but so satisfying. The papas canarias were amazing- the potatoes were a perfect snack, and we all wished that we had had the mojo verde as a side dish for every plate! The seared chicken was what really made me realise why Jose Andres has the reputation he does; anyone who can transform plain old chicken into something that succulent and insanely delicious is a hero in my book. By the time we got to dessert (and had been moved to their patisserie), we were all in serious food comas, but I’m so glad we saved room for some sweet treats. Alex ordered a floating coconut island, which had lovely passion fruit flavours we’ve both been missing since leaving Australia. And my teensy tiny pecan pie cookie was easily one of the best cookies I’ve ever had, and well worth the slightly silly price tag. All in all, we were beyond impressed with the experience we had at Bazaar, from the impeccable service (they were so accommodating of our every whim, including Josh’s vegan restrictions) to the incredible flavours, and I hope we’ll be able to make it back again some day! A must visit for anyone who craves a brilliant fine dining experience. And again, thanks for your support over the past year, we couldn’t do this without you!
much love,
priya and alex
Caipirinha cart
Caipirinha mixed with liquid nitrogen
Cotton Candy Mojito
California Cone
Jicama wrapped guacamole with micro cilantro and corn chips
Caprese with cherry tomatoes and liquid mozzarella
Traditional Gazpacho
Tuna ceviche and Avocado roll with jicama, coconut dressing
Tomato & Watermelon Skewers
Sea Urchin (uni) with mango and nori
Sweet Potato Chips with Yogurt-Tamarind Dipping Sauce
Sauteed Cauliflower ‘couscous’ with harissa and lemon
Papas Canarias- salty potatoes with mojo verde
white asparagus with hazelnut crumbs and miso air
Stuffed mushrooms topped with mushroom air
seared shrimp and chili oil
Seared Mary’s Farm chicken, honey dates, mustard caviar, mustard greens
Nitro Coconut Floating Island with Passion Fruit and Vanilla
hot chocolate mousse, salt hazelnut praline, pear sorbet
Passion Fruit Marshmallow, Saffron Chocolate, Pecan Pie cookie, Saffron Pate de Fruit
