How to cook your goose!
Japanese Lamb Shoulder with Pea and Wasabi
An aperitif with a twist – Smokin’ Champagne Cocktail
How to make – Smoked Butter
Hollandaise sauce with the Control Freak
Salad of Pickled Baby Beetroot, Crispy Quinoa and Manchego Custard
Slow cooked duck egg with creamed spinach and dukkah
Pickled quince
Hiramasa Kingfish with Fresh Ginger and Pomegranate Salad
Poached Atlantic Salmon with Iberico Jamon, Asparagus and Coffee Oil
Taxi 12-hour sticky pork with red chili dressing
Fennel lime sumac prawn on Russian salad
Butter poached lobster, so devine!
It’s a bit cheesy – but comes out fighting
Lemon thyme chicken, spinach mousse, quinoa and pinenuts