Tiramisu With Speculoos Biscuit CrumbleCreamy rich mascarpone mousse, bitter-sweet almond, fragrant coffee, aromatic spices and a crunchy Speculoos biscuit crumble, what not to love about this dessert?
A decadent tour of franceWant to make pizza or pasta from scratch? Or learn how to craft cheese, and bake the crusty bread to go with it? Maybe you want to whip up a seafood feast fit for
Josh Niland - Go With The FlowChef Josh Niland charts his own path in redefining how fish should be enjoyed nose to tail and by introducing new flavour profiles from dry ageing.
Peruvian White Asparagus, Flower Garden Salad, Seville Orange Gel And Truffle Crème FraîcheThe white asparagus has a bitter-nutty-earthy profile that makes it a chef’s favourite. Here, it’s wonderfully paired with citrusy orange gel and truffle-scented crème fraîche.
The Great EscapeMalcolm Lee explores the unspoilt wilderness of San Francisco on a whirlwind road trip.
Festive Spice Sous Vide Duck Breast With Ultracrispy Skin And Cassis JusThe Barbary duck is thin-skinned, low in fat and has deep red, mildly gamey meat. Coupled with aromatics of orange zest, crushed fennel seeds, cloves, thyme and ginger, it is a dish that will have your guests clamouring for more.
The Great EscapeMalcolm Lee explores the unspoilt wilderness of San Francisco on a whirlwind road trip.
Sesame Shrimp ToastFresh prawn paste, black and white sesame seeds, and a sweet-tangy chilli sauce make for a dim sum staple that’s equal parts crunchy and addictive.
A decadent tour of franceWant to make pizza or pasta from scratch? Or learn how to craft cheese, and bake the crusty bread to go with it? Maybe you want to whip up a seafood feast fit for
Apple Shiso TartletThe quintessential Japanese herb lends a certain peppermint-like note to the airy Chantilly cream, keeping the tartlet light and gentle.
Chicken Bresse with Textures of TurnipThe ‘Queen of Chickens’ has a flavour that speaks for itself; roasted simply and paired with the earthiness of yellow turnips.
Fresh MorelsA dilation of the soul of the forest, this dish from La Dame de Pic best accentuates the earthy flavours of the highly prized morels.