BARBAJADA
Pre heat oven to 90c. Bring chocolate, espresso and cream to 40°C in a pot, remove from the heat and add the sugar, whisk lightly and allow to cool to...
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Winter
Discover winter warmers that help you stay energised and nourished with these wholesome recipes. There is more than one way to chase the cold away!
BARNYARD SAUSAGE ROLL
Whip the mince together in the kitchen aid to emulsify the fat and the protein. Sweat the onions in the butter with the salt for 15 mins until softened, then...
CHOCOLATE AND COINTREAU PANNA COTTA WITH RASPBERRY COULIS
This is one of my favourite desserts to prepare when having guests over for dinner as it can be completed entirely on the day before and leaves time to focus...
BEEF STROGANOFF
They say that true Stroganoff; the recipe created in Russia at some point in the late 1800’s is quite different from what most of us know it as. The beef...
Beef Wellington
A classic steak dish, Beef Wellington is must-try for every aspiring Chef. Our beef wellington recipe is provided by Chef Gui Alinat, a top Chef and author of multiple coobooks....
CHOCOLATE AND GRAND MARNIER CRÈME BRÛLÉE
If you love Chocolate (yeah right who doesn’t?) and Creme Brulee, then you’ll love this recipe. The option is yours as to whether you want to caramelise sugar on top...
BEURRE BLANC
I know some people who say “any idiot can cook; it’s the sauces that make the meal!” Of course most of these people are Saucier Chefs and I’ve only heard...
BLACK TRUFFLE RISOTTO
Mushroom Stock Combine all of the ingredients in a stockpot and bring to the boil. Cook rapidly for 1 hour. Taste the stock. If satisfied the mushrooms have imparted enough...
Braised Beef Short Ribs in Spiced Orange Tamarind Sauce
A few years ago, I was working with Liana Doyle, a very talented Chef and a great personal friend. Liana had been working in the US for some time before...
BRAISED OX CHEEK WITH MUSHROOM RAGOUT
Ox cheek, I can see you scrunching up your nose in disgust as you read that, but trust me once you’ve tried it you’ll be wondering why you haven’t been...
BRAISED PORK WITH CHILLIES
I love anything with pork belly in it. The good thing about it is if you give it a really good fry first, that will render out a lot of...
CRÈME BRÛLÉE A’LA PAUL
What Led Zeppelin’s “Stairway to Heaven” is to a beginning guitar player, the Crème Brulee is to the apprentice Chef. It is the first real Restaurant dessert that they learn,...