I absolutely love this dish, it’s where comfort meets elegance. The rumps of lamb are juicy and wrapped in a vibrant herb crust that bursts with flavour, while the mushroom duxelles adds depth and earthiness. A flash of buttery rainbow chard brings freshness, and the pickled walnuts cut through it all with the perfect sharp note.
…Rumps of lamb, pickled walnuts, mushrooms duxelle and rainbow chardRead More »
This Italian porchetta is a celebration of craft and quality, where each ingredient plays a starring role. It begins with a premium pork belly, skin on, thick, well-marbled, and perfect for achieving that signature crackling. The meat is generously layered with a vibrant herb paste made from fresh rosemary, sage, lemon zest, and toasted spices, ground together with rock salt and olive oil for maximum flavour infusion.
Optional but irresistible is a layer of ‘nduja paste, bringing a subtle heat and smokiness that deepens during the long, slow roast. Cooked at 90°C for 12 hours, the meat becomes unbelievably tender, rich, and aromatic. A final blast of high heat crisps the skin to a golden, blistered finish that crackles under the knife. “A celebration of an Italian humble origins, elevated by technique, simple in appearance, complex in flavour, and impossible to resist.”
…More than a roast: italian Porchetta, nduja and sageRead More »
Jambon persillè Terrine is a classic French dish that celebrates the art of slow cooking and rustic charcuterie. Originating from the French countryside, terrines were traditionally crafted as a way to preserve and showcase rich, flavorful cuts of meat. This dish transforms the humble ham hock, an often-overlooked yet deeply flavorful cut, into an elegant and satisfying appetiser.
The beauty of this recipe lies in its simplicity and ease. With just a few ingredients and a long, gentle cooking process, the meat becomes incredibly tender, while the natural collagen from the skin gives the terrine a silky, melt-in-the-mouth texture. The addition of fresh parsley adds a bright, herbal note, perfectly balancing the richness of the meat. Once chilled and set, the terrine slices beautifully and pairs wonderfully with tangy cornichons and sweet French honey mustard, creating a delightful contrast of flavours.
…Jambon persillè…a glorious classic with a refined touchRead More »
With each tender bite of the slow-braised beef cheek, the rich, melt-in-your-mouth texture envelops your senses, beautifully complemented by the velvety, coffee-infused polenta. The delicate crispness of the shallots adds a whisper of texture, creating a symphony of flavors that dance on your palate. so irresistible, you’d want to savor it every day.
Chianti, with its bright acidity and balanced tannins, makes a great pairing for braised beef cheeks. The wine’s cherry, plum, and earthy notes cut through the richness of the meat, while its herbal undertones complement the coffee-infused polenta. A Chianti Classico Riserva, with its deeper complexity and hints of tobacco and spice, would be an excellent choice to elevate the dish, creating a beautifully harmonious dining experience.
…Tender Braised Beef Cheeks, Coffee Polenta,Crispy ShallotsRead More »
This elegant pork fillet recipe combines the sweet and tangy flavours of rhubarb with the delicate richness of slow-cooked onions. The dish balances acidity, sweetness, and umami, creating a refined yet comforting experience. The pork is brined for tenderness, gently cooked sous vide, and finished with a golden, buttery sear for maximum flavour. Paired with a smooth onion purée and a vibrant rhubarb compote, this dish is a celebration of contrast and harmony. Perfect for a special occasion or when you want to impress with a beautifully plated, restaurant-quality meal.
…
Few dishes capture the essence of French onion cuisine like French onion soup, a rich, Savoury masterpiece with humble origins. Historically, onion soup dates back to ancient Rome, where onions, abundant and inexpensive, were a staple among the working class. However, it was in 18th-century France that the dish evolved into the beloved version we know today. According to legend, Louis XV is credited with refining the recipe when, late one night, he found his pantry nearly empty, save for onions, butter, and champagne. The result? A simple, comforting, and fragrant broth that soon became a hallmark in French bistros.
…