We used to admire the fragrance and sight of beautiful blooms and that’s it, but now social media has led chefs and the food industry to look at them in a whole new way.

Bold flowers are set to move from the garden to the plate. Such is the demand for edible flowers to add colour and flavour to dishes and beverages that punnets of them are now being sold next to fresh herbs. The eye-catching petals and buds of lavenders, roses, osmanthuses and violets make the perfect Instagram photo and marketing tool, and can bring unique flavours to a dish, whether it be savoury or sweet.

El Willy, owner and head chef of El Willy knows these beautiful flowers can help him create memorable dishes that stand out. From delicate micro leaves to pretty edible blossoms, he uses  unusual ingredients that look good under the camera to turn a plate into something spectacular that creates a talking point for diners long after they’ve left the restaurant.

Scallop Ceviche, Avocado and Crispy Shallots

Avocado Mousse ingredients

3pcs        Avocados

60g          Avocado

8g             Red chilli

3g             Coriander

3g             Lime juice

2g             Tabasco

2g             Worcestershire sauce

1g             Salt

15g          Shallot

Plating ingredients

70g          Scallops

20g          Oyster sauce

15g          Shallots

1g             Mustard greens

2g             Sea salt

2g             Black pepper

5ml          Extra virgin olive oil

1g             Cress

1g             Coriander

1g             Chervil

1               Cucumber flower

2               Begonias (flowers)

Method

Avocado Mousse: Remove seeds from chilli. Finely chop chilli, coriander leaves and shallots. Remove the skin and seed from the avocados. Put the avocados in the blender and blend until you get a smooth puree. Pour the puree into a bowl and fold in the rest of the ingredients. Check seasoning and add more salt or lime juice if needed. Store refrigerated in a piping bag or plastic container.

Scallop Ceviche: Clean and thinly slice the scallops.

Plating: Take a long rectangular serving plate and pipe the Avocado Mousse along the centre. Place 10 pieces of scallops overlapping each other from one end of the plate to the other. Spoon the oyster sauce in a line down the centre of scallops. Sprinkle the crispy shallots and some mustard greens on top. Season with course sea salt and black pepper. Garnish with the edible flowers and dress with olive oil.