Tuile Cones with Caramelised Apple, Ginger Custard and Tokay Caramel

This dessert was the fabulous finale at the banquet dinner for the 1996 Symposium of Australian Gastronomy in the Sydney Opera House. My close colleague Lew Kathreptis and I were given the enormous and thrilling task of putting the grand dinner together. Our instruction was that we were to focus on the theme of the conference: Food and Power. We wanted more than a mere meal; we envisaged a show of power, one that reflected our place in time. We enlisted the help of dear fri