A different take on the traditional meat carpaccio, here we prepared a fresh fruit and nut carpaccio. This tropical carpaccio was made with fruits and flowers including a coconut lime mousse, macadamia nut praline and lemon balm cress sprigs.

This was an especially light dish on the palate with cubes of dragon fruit, sliced mangoes and pineapples, chunks of coconut, drops of crunchy praline with a light quenelle of the coconut lime mousse.

The edible flowers added a visual contrast to the dish and helped me to give an appropriate title, by lending an unique colour combination.