Behind The Mohawk is more than a blog. It’s a window into the world of Punk Chef. From food festivals and live demonstrations to television appearances, Black Parmo developments and life as a deaf chef, this is where the real story unfolds.
Golden, crispy pastry filled with sweet strawberries, tart rhubarb and warm cardamom, served with a silky vanilla mascarpone quenelle, crushed pistachios and a glossy fruit syrup.
A simple dessert that looks restaurant-worthy but is surprisingly easy to make at home.
