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Gently mix, place the colander in a bowl and leave to cure for 20 mins
After 20 mins rinse the cucumbers in water and gently squeeze out all the liquid
Place on a trey with a towel as you do this
Now mix the remaining ingredients together
Place cucumber back in a clean bowl and add the rest of the ingredients
Mix well and refrigerate for service
FOR THE SALMON
Ingredients
1 x Filet of Salmon
Method
Pan fry salmon skin side down on a medium heat until crispy
Flip and cook to desired temperature
ARUGULA AND PEA SHOOT SALAD
Radish, Raspberries, Strawberries, Point Reyes Blue Cheese And Blood Orange, Yuzu Dressing
ARUGULA AND PEA SHOOT SALAD
Radish, Raspberries, Strawberries, Point Reyes Blue Cheese And Blood Orange, Yuzu Dressing
FOR THE DRESSING
Ingredients
10oz Yuzu puree
18oz Blood Orange puree
1Tbsp Dijon Mustard
40oz Oil
2g Xanthum Gum
Method
Place yuzu, blood orange, Dijon and xanthum gum in 22-quart Cambro
Using immersion blender slowly add the oil until all is combined
FOR THE SALAD
Ingredients
1 Bag Arugula
1 Bag Pea Shoots
2 Bunch Radish
1 Punit Strawberry
1 Punit Raspberry
6oz Point Reyes Blue Cheese
Method
Place arugula and pea shoots into a large mixing bowl
Tear leaves off the radishes and add to bowl
Cut radishes into various shapes and sizes for different flavors and textures and add to the bowl
Cut up strawberries and add to bowl
Add raspberries to the bowl
Season lightly with fresh ground salt and pepper
Dress lightly and mix
Place on a serving bowl or plate sprinkle the cheese over the top and drizzle with a little more dressing
HERITAGE TOMATO SALAD
Blackberries, Thai Basil, Macadamia Nut Pistou, Micro Radish, Mint Pesto
HERITAGE TOMATO SALAD
Blackberries, Thai Basil, Macadamia Nut Pistou, Micro Radish, Mint Pesto
FOR THE DRESSING
Ingredients
7 Bunch Mint Picked
2.5 Cups Parsley Picked
2.5 Cups Basil Picked
7 Tbsp Roasted Pine Nuts
2 Pinch Red Pepper Flakes
15 Tbsp Lemon Juice
15 Tbsp Water
15 Tbsp Mint Gastrique
3.75 Cups Oil Blend
Yield 3lb/50oz/1.5Quart
Method
Blend all ingredients together to desired texture
FOR THE PISTOU - Macadamia Nut Pistou
Ingredients
2lb Macadamia Nuts
8oz Dried Basil
Method
Lightly toast macadamia nuts
Blend nuts lightly into a coarse crumble
Mix in dried basil
FOR THE SALAD
Ingredients
1 Punit Mixed Baby Heritage Tomatoes
2lb Large Mixed Heritage Tomatoes
1 Punit Blackberry
1 Bunch Thai Basil
1oz Micro Radish
4oz Macadamia Nut Pistou
3oz Mint Pesto
Method
Start with a large mixing bowl
Cut all the tomatoes into different shapes and sizes and place in the bowl. Smaller tomatoes can be left whole.
Cut blackberries in half and add to the bowl. Smaller berries can be left whole.
Add half the mint pesto and mix thoroughly
Allow to macerate for 15 minutes at room temperature
Pick and chiffonade the Thai basil
TO SERVE:
Place the macerated tomatoes and blackberries into a bowl or large plate
Sprinkle over the micro radish
Sprinkle over the mac nut pistou
Drizzle the rest of the mint pesto over
Finish with fresh ground salt and black pepper
RAW SALAD
Heritage Carrots , Purple And Orange Cauliflower, Red Onion, Romanesco Broccoli And Blueberries. Lemon Thyme Dressing
RAW SALAD
Heritage Carrots , Purple And Orange Cauliflower, Red Onion, Romanesco Broccoli And Blueberries. Lemon Thyme Dressing
FOR THE DRESSING - Lemon Thyme Vinaigrette
Ingredients
FOR GATRIQUE:
1 Cup Rice Vinegar
1 Cup White Wine
1 Cup Water
1 Cup Sugar
1 Bunch Lemon Thyme
FOR VINAIGRETTE:
1 Tbsp Whole Mustard
1 Tbsp Salt and Pepper
1 Quart Lemon Olive Oil
1 Bunch Lemon Thyme Picked
1 x Gastrique Recipe
Method
Cover and leave to cool at room temperature. Best left over night in the fridge
Pour the boiling liquor over a bunch of lemon thyme
Cover and leave to cool at room temperature. Best left over night in the fridge
TO MAKE THE VIN:
Remove the lemon thyme from the gastrique and pour into a vitamix jug
Add the whole grain mustard, salt and pepper
Turn the blender on and slowly add the lemon olive oil until emulsified
Remove from blender jug and mix in the picked lemon thyme
Refrigerate
FOR THE SALAD
Ingredients
1 Head Romanesco Broccoli
1 Head Orange Cauliflower
1 Head Purple Cauliflower
2 Bunch Mixed Baby Heritage Carrots with Tops
1 x Red Onion
1 Punit Blueberries Lemon Thyme Vinaigrette
Method
Start with a large mixing bowl
Cut the Romanesco into small florets, shred any remains and place in bowl
Repeat this process with both the cauliflowers. You are looking to have different shapes, sizes and textures of the Romanesco and cauliflower
Pull the tops off the carrots, pick them and put them to the side to finish.
Place smaller carrots in the bowl whole. Cut some in half. Peel some, shred some. Again you are looking for different shapes, sizes, and textures. Place all in the mixing bowl.
Finely slice the red onion and add to the mixing bowl.
Add berries to the bowl
Season with fresh ground salt and pepper
Drizzle with the lemon thyme vinaigrette and mix thoroughly
Serve in a large bowl or plate and sprinkle the carrot tops over to garnish
STEAK AND ZUCCHINI CHIMICHURRI
STEAK AND ZUCCHINI CHIMICHURRI
FOR THE CHIMICHURRI
Ingredients
2 Bunch Parsley
1 Bunch Cilantro
1 Small Red Onion
½ Cup Minced Garlic
1 Tbsp Salt and Pepper
2 Tbsp Dried Oregano
2 Tbsp Lime Juice
2 Cup Olive Oil
½ Cup Red Wine Vinegar
Method
Finely chop herbs and onion
Place remaining ingredients other than the oil in a food processor and pulse until smooth but not bruised
Remove into a mixing bowl and whisk in the oil
Mix well and refrigerate until needed
FOR THE ZUCCHINI
Ingredients
2 x Zucchini
½ Cup Chimichurri
Method
Using a Mandalin slice the zucchini finely into discs
Mix with the chimichurri
FOR THE STEAK
Ingredients
1 x Steak - Cut Of Your Choosing
Method
Pan fried to your desired temperature
To complete the dish lay the zucchini in chimichurri fanned around a plate and slice the steak and present in the middle.
HALIBUT
Caramelized Stone Fruits, Spring Leaves, Pepitas, Lime And Truffle
HALIBUT
Caramelized Stone Fruits, Spring Leaves, Pepitas, Lime And Truffle
Ingredients
16oz Halibut Filet
3 x Nectarine
3 x Peach
3 x Apricot
3 Bunch Spring leaves
6oz Goats Cheese
2oz Pepitas
2 x Limes
3oz Truffle Oil
2oz Sugar Salt and Pepper
Olive/Canola Oil
Method
Remove stones from all fruit. Cut into wedges.
Over a medium heat add a little oil to a frying pan and add the stone fruit
Cook until caramelized and colored. Remove the pan from the heat and sprinkle the sugar in. Mix around and allow the sugar to dissolve and further caramelize the fruit
Wash and pick all spring leaves and place in a large bowl
Zest and juice the lime, put to the side
Place the Halibut in a medium heat pan with oil, skin side down to cook whilst you finish the salad
Crumble the goats’ cheese and add half to the leaves, mix
Dress the leaves with half the lime juice and zest and half the truffle oil
Add half the fruit to the bowl and mix
To plate up, grab a large plate or bowl and arrange the leaves and goats' cheese
Place the remaining caramelized fruit over the top
Sprinkle over the remaining goats' cheese and pepitas
Drizzle over the remaining truffle oil and lime juice and zest
Drain the garbanzo beans. Dry off as best as you can.
Spread beans over 2-3 sheet treys. Do not crowd the trey too much.
Roast at 375°F for 1 hour or until the beans are dry and very crispy
Mix all spices together and place in large airtight tub.
Whilst still hot toss the beans in a generous amount of the spice mix and allow to cool on the treys
Place in Kilner jars
Do not refrigerate
FOR THE MINT GASTRIQUE
Ingredients
1 Bunch Mint
1 Cup Water
1 Cup White Wine
1 Cup White Wine Vinegar
1 Cup Sugar
Method
Place water, wine, vinegar and sugar in a pan and bring to a boil
Place mint in a heat proof tub or jar
Pour hot liquid over mint
Cover and allow to cool
Remove mint when cold
FOR THE LIME CREMA
Ingredients
1 Cup Sour Cream
1 Lime
Method
Zest and juice the lime and mix with the sour cream
Put in a squirt bottle
FOR THE WATERMELON
Ingredients
1 Watermelon
Method
Cut the ends of the watermelon and stand up
Cut the skin off and all the white pith
Slice in to 1.5 inch discs
Place a frying pan on the stove and heat up
Add some oil, once the oil is nice and hot place a slice of the watermelon in the pan. Allow the watermelon slice to char for around 5 mins and then flip over. Repeat the process.
FOR THE CHILI
Ingredients
1 Sweet Orange Chili
Method
Slice a sweet orange chili or a chili of your choice as thinly as possible and place to the side
FOR THE SCALLOPS
Ingredients
5 x Scallops
Method
Heat a pan up and add some oil sear the scallops until golden
Flip them over and turn the pan off, leave and the residual heat will finish cooking the scallops
TO PUT THE DISH TOGETHER:
In a nice bowl place, the watermelon on the bottom, arrange the scallops nicely on top. Place slices of chili nicely around, sprinkle the crispy chickpeas and berries. Finish with a drizzle of the mint gastrique and some of the lime crema. Finally add the sesame seeds.
Place all ingredients in a pot and bring to a boil
Whisk to combine
Remove from stove
Cool
FOR THE ZUCCHINI
Ingredients
2 x Zucchini
1 Cup Yuzu Miso Glaze
Method
Slice zucchini in half length ways and score the flesh
In a hot pan sear the zucchini in a little oil until charred
Flip over and brush with the glaze
Cook for 5-8 minutes until tender brushing with glaze as you go
Place to the side
FOR THE SALMON
Ingredients
1 x Salmon filet
Method
Using the zucchini pan, heat back up and add a little more oil
Add the salmon skin side down and cook until crispy and golden (4-5 minutes)
Flip and cook for 2 more minutes
Turn the pan off and allow the residual heat to finish cooking the salmon
Toast 4oz of pistachio nuts in a pan or in the oven
Cut up 8 Strawberries into different shapes and sizes
TO PUT THE DISH TOGETHER:
Dress some arugula with a little of the glaze and place it in a serving bowl or plate.
Cut the zucchini into chunks and arrange around the arugula
Place the salmon on top
Place the strawberries arounds the salmon
Sprinkle over the nuts
Drizzle with a little more glaze to finish
FILET
Broccolini Rabe, Almonds, Siracha Dressing
FILET
Broccolini Rabe, Almonds, Siracha Dressing
Ingredients
1 x Filet Steak
1 Bunch Broccolini
3oz Flaked Toasted Almonds
1oz Grated Parmesan
3 Tbsp Garlic Minced
1 tsp Chili Flakes
1oz butter
½ Cup Sriracha
2 x Limes Zest and Juice
¼ Cup White Wine Vinegar
2 Tbsp Honey
2 Cup Oil
FOR THE SRIRACHA DRESSING
Method
In a jug blender or food processor place ½ cup sriracha, juice and zest of 1 lime, ¼ cup white wine vinegar, 2 Tbsp minced garlic and 2 Tbsp of honey and blend
Slowly add the 2 cups of oil until emulsified
Place in a bottle to the side
FOR THE STEAK
Method
In a hot pan with oil cook the steak to desired temp and rest
FOR THE BROCCOLINI RABE
Method
In a medium heat pan with a little oil sear the broccolini, add the butter chili flakes 1 Tbsp of garlic and cook until the broccolini is tender. Sprinkle with the parmesan and add the juice and zest of the remaining lime.
TO PUT THE DISH TOGETHER:
Place the broccoli on the plate and pour over any juices from the pan
Brush the sriracha dressing over the steak and slice
Arrange nicely next to the broccolini
Drizzle more of the sriracha dressing over the steak
Sprinkle the almonds over the top
SCALLOPS
Raw Salad, Lime Sesame Dressing
SCALLOPS
Raw Salad, Lime Sesame Dressing
FOR THE DRESSING
Ingredients
1 Cup Lime Juice
½ Cup Sweet Chili Sauce
½ Cup Teriyaki Sauce
½ Cup Sesame Oil
3 Cups Olive Oil
Method
Place all ingredients other than the oils in a food processor and turn on
Slowly pour sesame oil in whilst on
Slowly pour olive oil in whilst on
Blend until emulsified
FOR THE RAW SALAD
Ingredients
1 Head Bok Choy
2 x Carrots
1 x Red Onion
1 Thumb Size Piece Root Ginger
1 Cup Shredded Red Cabbage
1 Yellow Bell Pepper
1 x Mandarin
1 x Chili
1 Bunch Broccolini
Lime Sesame Dressing
Method
Start with a large mixing bowl
Pick bok choy and put in bowl
Shred or peel the carrots add to bowl
Finely slice red onion add to the bowl
Peel the ginger and finely slice into match sticks add to the bowl
Add red cabbage
Finely slice bell pepper add to bowl
Finely slice the chili add to bowl
Pick the broccolini add to bowl
Segment the mandarin add to bowl
Mix everything thoroughly
Dress with the lime sesame dressing and season with salt and pepper
FOR THE SCALLOP
Ingredients
5 x Scallops (The larger the better)
Canola Oil
Method
Pan fry scallops on a medium heat until golden, flip them over and finish cooking. DO NOT OVER COOK
TO SERVE:
Place a nice portion of the dressed raw salad on a large plate or in a bowl
Place the scallops nicely on top of the salad
Finish with a little drizzle of lime sesame dressing and a sprinkle of salt and pepper
SEABASS
Citrus Zucchini Slaw
SEABASS
Citrus Zucchini Slaw
FOR THE SLAW
Ingredients
1 x Yellow Zucchini
1 x Green Zucchini
1 x Red Onion
2 Cups Shredded Red Cabbage
2 Cups Shredded Carrots
1 x Orange Zested and Juiced
2 x Lime Zested and Juiced
Salt and Pepper
Vanilla Sugar
Method
Using a julienne peeler shred the zucchinis and place in a bowl
Finely slice the red onions add to the bowl
Add carrots and red cabbage
Add Zest and juice of limes and orange
Season with a good pinch of salt and pepper and vanilla sugar
Allow to macerate
FOR THE SEABASS
Ingredients
1 Large Filet Of Seabass
Canola Oil
Method
Pan fry skin side down over a medium heat until skin is crispy
Flip and cook to desired temperature
To serve, place the slaw in a bowl and the fish on top, dress with the slaw liquor. Finish with some micro arugula
STONE FRUIT AND CUCUMBER SALAD
Shallot, Thai Basil, Vanilla Sugar
STONE FRUIT AND CUCUMBER SALAD
Shallot, Thai Basil, Vanilla Sugar
Ingredients
2 x Nectarine
2 x Banana Shallot
2 x Apricot
2 x Banana Shallot
6 x Cucumber (Various Types although English would be best)
1 Bunch Thai Basil (Mint will also work well here)
1oz Vanilla Sugar (Regular sugar is fine also)
1oz Salt
Method
Start with a large mixing bowl
Depending on what cucumbers you have you may want to peel them, I leave this up to you
Cut the cucumbers into medium dice and place in bowl
Remove all stones from fruits and cut into medium dice to match the cucumber. Add to bowl
Peel and chiffonade the shallots and add to the bowl
Sprinkle with a good pinch of the salt and sugar, mix thoroughly and allow to macerate for 15 mins
Pick and chiffonade the Thai basil
To finish place the cucumber fruit mix in a nice serving bowl sprinkle the basil on top and give one final season with the salt and sugar. Pour any juice from the mixing bowl over the salad also.