Confit Duck with Roasted Root Veggies
Photo by Jun Pang Confit meat has been the oldest way of preserving proteins for centuries. Before refrigeration, people had to store meat some how. Some salted their meats which draws out moisture inhibiting the growth of bacteria, there fore allowing it to be kept for longer periods of...
Chefs Dinner – Pigs Ears & Speck Pasta
Every now and again my chefs and I treat our selves with a meal before service. Usually it’s left over stuff that would normally hit the bins from specials that might not have performed too well or change of menu and we’re left with ingredients we can’t incorporate into...
Spaghetti Alle Vongole
I love easy and tasty recipes. People always ask me “so, do you cook at home?”. I do, I love cooking at home, in fact I get a lot of joy cooking for myself. I don’t have difficult customers or ungrateful people to deal with. I can be free in...
Avocado and Tomato Salsa
So many versions of salsas out there and I must say that there are some pretty good ones. I use salsas like a sauce, a healthy version of a sauce. Usually, a salsa will have tomatoes and red onions, all finely chopped into fine cubes and finished with herbs...
Cafe de Paris Butter
Compound butters are probably one of the first things we learn at trade school. Simply put, it is butter with flavourings. It’s used much like a sauce for many dishes like on roasted vegetables or to toss through freshly blanched beans, on roasted fish, cut into small discs and...