Celebrate the bounty of the sea with this lush seafood risotto, studded with sweet chunks of lobster and king crab. The lobster and crab are first cooked in the shell, infused with white wine and aromatic fennel, creating a fragrant seafood broth that is then used to make a simply elegant risotto. Juicy tomatoes and fresh herbs are added to the risotto, alongside chopped shellfish, for a savoury taste of summer.
This classic dessert features a buttery, flaky crust filled with tangy and smooth lemon curd topped with a light and fluffy meringue. Baked to perfection, the meringue is golden and slightly crisp on the outside while remaining soft and marshmallow-like on the inside. It’s a delightful balance of sweet and tart, making it a refreshing and indulgent treat for any occasion.
Savoury, umami porcini powder is the secret to these indulgent short ribs, a sophisticated entrée that is sure to impress but is easy to make ahead of time. Meaty short ribs are braised in red wine and stock until they are meltingly tender. Before serving, they are topped with a buttery mixture of garlic and sautéed mushrooms. Serve the ribs with mashed potatoes, polenta or even pillowy gnocchi to soak up every last bit of the porcini-infused sauce.
Dark chocolate and red wine join to create a luxuriously smooth pot de crème. The key to achieving a silky texture is twofold: tempering the egg yolks slowly with hot cream and then baking the cocottes in a water bath to achieve gentle, even heat. This decadent dessert is the perfect ending to your next dinner party. The pot de crème can be made up to two days in advance, so all you need to do after dinner is add a dollop of whipped cream and enjoy the moment.
Effortless entertaining at its best, this dish looks as good as it tastes. Bring it to the table slathered in an irresistable black garlic butter, ready for serving.
Our One-Pot Chicken Rice is a classic reimagined. Served with a special yoghurt dressing and caramelised lemon, the dish boasts a modern twist. It also comes together in under an hour, making it an effortless weeknight dinner.
This delicious Gumbo Soup is made colourful with tricolour of peppers. This dish relies on the smokey, deep, full-bodied flavours from a blend of spices that slowly soak into the meat and stock throughout the cooking.
This slow-cooked lamb is named after the dish it is cooked in, the tagine. The domed dish allows the flavours to develop and ensures beautifully tender meat. Serve alongside couscous to soak up all the rich sauce.
A deliciously easy lunch option. The key to this dish is to make sure your potatoes are of the same even thickness using a mandolin. It ensures even cooking and the most sublime texture.
A simple eggplant dish packed with flavour. Topped with a vibrant vinaigrette dressing, it can be enjoyed on its own as a main or served as a satisfying side.
