total posts: 11
Pigeon breast with sour cherry sauce, poppy seed crumbs, Thai basil and Asian-flavored sweet potato puree.
A plated dessert based on the ingredients of the popular Pimm's and Lemonade cocktail featuring mint whipped cream in cucumber cannelloni and strawberry sorbet.
Ravioli made with buckwheat flour and filled with celery root puree, served with goat cheese, chestnut honey, pomegranate and orange butter.
Vegan broccoli soup with broccoli florets and broccoli stem cubes, almond milk panna cotta and roasted almonds.
Light and fluffy sweet potato gnocchi in the making.
Scooping out the interior of pumpkin cylinders which I used for making Pumpkin Dominostein - a variation of a German praline.
Butternut squash risotto made with squash stock, garnished with ceps and Brussels sprouts.
A rich tart with almond toffee spread and a layer of sliced peaches.
Roasted and glazed pork fillet with lentils, apricot and bell pepper terrine and grilled spring onions.
Sautéd ceps (mushroom boletus) with dill-vinaigrette, pine nuts, spring onion rings and apricot & bell pepper terrine.
Roasted kohlrabi and caper-vinaigrette, kohlrabi sauce from its leaves and trimmings, potato puree and rainbow trout with crispy skin.