'Read and you will soon taste the fruits of reading,'' advised third former Connie Yang Wang-yi, who recently won a student cookery award.
The young, talented cook said she had studied a wide range of recipes and cook books before coming up with the idea for her winning dish, 'Summer Rainbow Salmon Rolls', at the Norwegian Salmon Healthy Lunch Cooking Contest earlier this summer.
The cold dish consists of two elements: salmon rolls and salad. The surprise is however an artistically arranged ice base, with Connie getting the inspiration from a book about making ice-cream.
'I did not confine myself to any particular kind of cook books. When I came across the idea of an ice base originally designed for ice-cream, I borrowed it for my dish,'' said Connie with a broad smile.
'It is cool and its vivid colours provide a summer flavour.'
The ice base comprises flower petals and leaves. It therefore can be very creative, depending on the cook's mood. In the competition, Connie used roses and white chrysanthemum. The dazzling red became a striking contrast to the soft white. But when she made a special dish for Young Post last week, she replaced chrysanthemum with lemon zest. The yellow tinge actually strengthened the fresh scent of the fruit.
