This butter poached lobster relies on a special technique to keep the lobster tender and delicate and the butter sauce silky and emulsified.

This exquisite looking yet quick and easy Cold Truffle Capellini with Abalone and Black Roe dish is set to make an impression!

Pork with scallops, cauliflower puree & pickled mustard seeds. Beautiful flavour pairings, with stunning plating to wow your guests.

Apring dessert inspired by El Bulli, easier than molecular gastronomy but just as impressive. Coffee cake, lemon granita, & candied roses.

Potato Pave, or Compressed Potatoes, are a great make-ahead side dish. Easy to prepare ahead of time and reheated when ready to serve.

Scallops thermidor, fat little molluscs baked in creamy fragrant Thermidor on a bed of spelt and pancetta. Who needs lobster?

Lamb Bites is a sweet and savory lamb appetizer. Pecorino Romano cheese garnish combines both flavors with a subtle salty finish.

Easy Leg of Lamb Roulade Recipe combines the deep flavor of lamb with a rich smooth filling of cheese, pine nuts, mushrooms, and spinach.

These easy pan fried crab cakes are flavored with fresh lemon zest, juice, and herbs and are so light and delicious.

Italian Carne Cruda – a delicious and decadent restaurant quality Italian beef appetizer. Similar to Steak Tartare.

Seared Scallops with Cauliflower Mash – the perfect for a Valentine’s dinner or a romantic date night at home.

These seared scallops are so easy to make at home, yet taste like something from a fine dining restaurant. Plus they are ready in 10 minutes.

Deconstructed Besan Laddu – the traditional sweet Besan Laddu, which rules the hearts and homes of millions.

Vegan Eggplant Parmesan- Seriously…Where’s the cheese?

A clear-cut winning dessert: Translucent Pumpkin Spice Pie.

A Starter of Smoked Salmon, Marinated Artichokes and Blood Orange.

Delicious ginger and sake infused prawns with star anise and mint pea purée and passion fruit coulis is ready in just 20 minutes!

The original Schwarzwälder Kirschtorte transformed into a dessert. (in German)

Creamy vegan polenta, topped with eggplant caponata, as served at Kombu Kitchen in San Francisco.

Fresh egg fettuccine, pressure cooked braised oxtail, demi-glace, pressure caramelized onions, star anise infused fleur de sel.

Crispy Oven Roasted Quail Confit Served with Stewed Lentil with Saffron and Chorizo Plus Tips Making Game Bird Confit with Duck Fat

Make your own herbed butter to create this delicious Scallops Seared in Lemon and Herbed Butter