Spinach Pie Tee with Whipped Boursin and Onion Cream
I love having people over for dinner, but unfortunately I tend to overdo it a little (a lot if you ask other people but this is just between us). In order to have something for people to munch on when they come through the door, I always make some kind of canapés for my guests. This is probably my favourite, which is a bit of a double edged sword because only about half of them make it out of the kitchen.
Scallop with Blueberry and Lime
This dish has gone through a few iterations, starting as an assignment back when I was studying in college. A rich buttery sauce, acidity from the blueberries and that beautiful citrus punch work together with the delicious scallop.
Spiced Mousse with Peach and Apricot
For some reason I was curious if I could make Garam Masala work as a component of a dessert. This dish is the result of an arguarbly excessive amount of experimenting.
Earl Grey Mousse with Lemon Ice Cream
Earl Grey was one of the most popular teas served during my time at Miss Marples Tea Rooms, and it has always been one of my favourite scents. Combined with the acidity of lemon and a little bit of Burnt Honey it becomes a flavour power house that is always a treat for me, all year round.
The Elevated Snickers
Snickers bars have always been and will always be one of my absolute go to chocolate bars, Peanut, Caramel, Chocolate, what’s not to love? This dish was intended as a love letter to both the Snickers and also to some of the wonderful flavours of Japanese and Korean food.
Smoked Mackerel Risotto with Glazed Shallots and Caviar
Mackerel is always popular in my house, and has been for my whole life, so when I had the chance to try smoking my own mackerel, I couldn’t resist. Turning that mackerel into this risotto was an incredibly rewarding experience, and getting to have a hand in the dish from the very beginning to the very end is something I always enjoy.
Master Stock Poached Duck with Raspberry Jus
A Master Stock is a stock common in Chinese cuisine that is flavoured with a variety of ingredients like soy sauce, cane sugar, Shao Hsing Cooking Wine, and the list goes on and on. The cool part to me is that it’s kept for years and years, just topped up with whatever is needed, and all of the flavours of everything cooked in it over the years infuses and intensifies the stock.