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Recipe: Sydney Private Chef's Kingfish Ceviche
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French onion soup
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Foie Gras Ice Cream
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London Autumn 2019 : Chanterelle tart with roasted shallot, baby herbs and parmesan fondue
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Truffle risotto
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Crème Brulee with vanilla poached strawberries
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Roasted Beef Fillet with Shiitake, Soy and Greens.
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Caramelised Banana and mascarpone "Banoffee Pie"
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Simple Roast Chicken
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Chocolate Cake with Brandy Ganache
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Potato Gnocchi with two sauces
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Starter : Crudo of Hiramasa kingfish, mint, pomegranate, coriander and blood orange
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Steamed Gluten Free Mushroom and tofu dumplings
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Autumn: Jerusalem artichoke soup with poached local lobster and truffle.
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A salad of Tuna, White Anchovies, Heritage Beets and Tomatoes
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Heirloom Vegetables with Caper and Walnut Salsa
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Summer tarts, Autumn figs, Raspberries and Blackberries.
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A spring salad from my garden
Chia Seed puddings; no cooking required.
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The Plant Based Chef
