1.5kg Shitake1.5kg Button mushrooms500g sliced white onion70g minced garlic20g Fresh thyme500g Sherry2 liter Cream5 liter veg stock (1) Roast shitake mushrooms at 180oC for 30 minutes(2) In a pan sweat onion, garlic and thyme until golden brown(3) Add button mushrooms and cook until all water has reduced and they are golden brown(4) Add sherry and reduce by half(5) Add shitake, cream, veg stoc...| mysite
Yuzu fluid gel 260g yuzu juice 520g water 200g sugar 16g agar 2g salt (1) Place in a pan Bergamot juice, 210g water, sugar, salt and...| mysite
It really takes a special someone to become a chef, we have quite unique personalities, no doubt influenced by hours, days, weeks and...| mysite
Recently I posted a piece about the lack of talent entering the industry, many restaurants fighting to hire anyone let alone passionate,...| mysite
Across the globe there seems to be a shortage of young people entering our industry! Could it be the growth of new and up coming...| mysite
Asia's 50 best restaurants ? S. Pellegrino released the coveted 50 best Asia list, dominated by Bangkok and Tokyo each with 4 restaurants...| mysite
S. Pellegrino released the coveted 50 best Asia list, dominated by Bangkok and Tokyo each with 4 restaurants inside the top 10 while...| mysite
As populations continue grow, unoccupied land space shrinks, rainforest`s recede and Global temperatures continue to rise, it is...| mysite
9 liter water 6 whole pigeon (crown) 300g salt 150g sugar 1 orange rind 4 bay leaf 150g maple syrup 15g fresh thyme 10g juniper 30g star...| mysite
Noma, awarded 3 Michelin stars, a big player and even no.1 for many years on the San Pellegrino top 50 list, set to close its doors to...| mysite
Ingredients 300g Diced beef rib (boneless 200g carrot 200g sliced white onion 100g dried Macaroni 150g Portobello mushrooms 300g red wine...| mysite
Ingredients 9 liter water 1 whole duck (crown) 300g salt 1 lemon rind 1 orange rind 4 bay leaf 100g honey 15g fresh thyme 10g juniper 30g...| mysite
Mushroom espuma foam 150g Shallot (sliced) 10g Garlic (minced) 30g butter 1.5 liter mushroom stock 25g sherry 25g dried morels 10g fresh...| mysite
Ingredients 145g Melted butter 80g Sugar 120g Plain Flour 60g Cocoa powder 3 Eggs (lightly beaten) (1) Whisk...| mysite
250g Strong bread flour 5g Sea salt 10g Sugar 150g Roasted pumpkin 10g Dried yeast 70g Warm water 50g ...| mysite
Ingredient list Pineapple tomato (blanched and skin removed) Fresh strawberries (sliced) Goat`s cheese curd Extra virgin olive oil Sea...| mysite
Comte cheese and truffle croquettes 200g milk 25g flour 25g butter 25g Comte cheese 20g black truffle paste 2 ...| mysite
2 eggs 110g caster sugar 60g plain flour 2g ground cinnamon 1 tea spoon baking powder 2 Mandarins (skin removed) (1) Place 50g sugar...| mysite
Vegan Peanut and truffle parfait recipe Ingredients Peanut 300g Vegetable stock 600g Truffle paste ...| mysite
Nutella beignet 125g milk 125g water 100g butter 140g plain flour Pinch of salt 4 eggs (beaten) 150g Nutella Sugar for dusting (1) In a...| mysite
Foraging is a passion for me; something I discovered right here in the forests of Pembrokeshire, Wales.I arrived last year to help out for a few weeks in the kitchen of Llys Meddyg, a restaurant with rooms in Newport, before heading off to a new job in Japan. But after crunching along the forest floor to forage wild mushrooms with owner Ed Sykes, inhaling the heady aroma of pine and feeling the crackle of leaves under my feet, I was captivated.I canceled my flight and stayed on as head chef. Th| mysite
