Freshness, ripeness and quality of the fruit are crucial to the success of this dish. It is a very uncomplicated dessert and relies on simple technique. We prepare this just before service so the fruit juice retains most of its natural aroma and freshness. As with all of the dishes at Attica, if the preparations begin too far in advance, the flavours will become muted. We finish, cut and make many items to order during service. As the dishes are simple and are often based on fruits and vegetables, there is nothing for them to fall back on. They will be a failure if prepared the day before. We do not use heavy sauces or add large amounts of butter that might otherwise lift a dish if the preparations are a bit stale. It’s just my take on cooking and, to be honest, it can be painful to undertake these preparations when you have fifty-five people wanting ten courses each within three hours but there’s no way around it. I owe a debt of gratitude to my friend chef David Thompson. It was my experience working with him and studying the food of the Thai people that was the original inspiration for the way we work at Attica. In fact, the freshly juiced and salted orange juice that you can find on the streets everywhere in Thailand inspired this dish.
Drain the strawberry melon and place 5 pieces in each bowl. Pour the melon juice on and around the strawberry melon. Finish by scattering the ‘watermelon seeds’ over the dish.
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