It’s ironic that John Ralley, head pastry chef at Sydney’s Wildfire restaurant, has a hairdryer on his work bench. Tattoos cover just about every inch of his visible flesh, he wears a black ear gauge that has stretched the lobe to a gaping hole, and has a shock of dark, unkempt hair.
But it wasn’t Ralley’s unruly locks that were destined to be blow-dried. It was the blown-sugar apricot he was attempting to cool before he could embark on the next stage of his four-textured apricot dessert: filling it with exquisite mousse. Read the full article in The Australian Financial Review.