It looks uncannily like an Aboriginal painting but this extraordinary creation is actually a dessert made from Daintree chocolate, wattleseed custard and vanilla curd. It was created by GoMA executive chef Josue (Josh) Lopez for the G20 World Leaders’ dinner and was such a success that it has since become a signature dish. Lopez sought to create a menu that represented not only Queensland but also the Queensland Art Gallery and the Gallery of Modern Art. GoMA won two chef’s hats in The Brisbane Times Good Food Guide for 2016, while Lopez was named Chef of the Year. With such creative flair, it’s little wonder that people are taking notice.
Photo © Christine Salins
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