Making the Unlikely Work

For this dish, I took a page from the Manresa cookbook and challenged myself to work with an unexpected pairing of hibiscus, watermelon and fennel, as Chef David Kinch would do during his years at Manresa Restaurant in California. At first glance, the combination feels unusual, with floral, vegetal and fresh sweetness sitting far apart from one another. The goal was to explore how these contrasts could work together if handled with care and balance.

I shaped the watermelon into spheres using a melon baller, then compressed the fruit in a vacuum sealer to infuse it with a fragrant watermelon hibiscus and lime syrup, deepening both its flavor and color. Candied fennel added a gentle sweetness and subtle anise note, while a white currant gel brought brightness and acidity. A light dusting of dried hibiscus finished the dish with a dramatic yet refined look. Plated in one of my stoneware pieces, the final result reflects my intention to push beyond obvious pairings and find harmony in ingredients that do not naturally belong together.