Béarnaise Sauce

Coconut-crusted King Prawns with Citrus Mustard Dip

Five-spice Duck with Mushrooms, Asian Vegetables and Rice

Beef cheeks with vanilla carrot purée and thyme glazed carrots

Sous-vide Rare Beef Steak with Béarnaise Sauce

Sous-vide Teriyaki Salmon

Duck and Pork Terrine

Herb Crusted Lamb with Pea Purée and Asparagus

Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus

Crab Croquettes with Romesco Sauce

Nordic Chicken and Asparagus Tartlets

Moroccan Lamb with Chopped Salad