Duck Breast, Red Cabbage and Celeriac

Sous-vide Scallops in Lemon Butter Sauce

Layered Salmon and Avocado Terrine

Herb Crusted Lamb with Pea Purée and Asparagus

Sirloin Steak with New Potatoes and Chimichurri

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

Venetian Duck Ragù - Ragù veneziano con anatra

Seafood Risotto with Chorizo

Mini Crab Cakes with Coriander Paste

Scallops with Parsnip Purée and Pancetta Crumbs

Five-spice Duck with Mushrooms, Asian Vegetables and Rice

Peppercorn Sauce