Q & A with a Michelin Star Chef Hiroyasu Kawate- FLORILEGE RESTAURANT -TOKYO
Adam Handling’s culinary journey started at Gleneagles where he was the first ever trainee chef, before he went on to … Continue Reading In the Kitchen with Adam Handling
Meet Wayland Green Executive Culinary Artist at Granny Mouse Culinary Artist, Wayland Green joined the Granny Mouse team in July 2015.
Born in the Italian city of Lecce, Marco left behind a career in Taekwondo to hit London by a storm … Continue Reading Chef Marco Quarta – Courthouse Hotel London
Born and raised in Durban, South Africa, homecook Deborah Bailey has had a love affair with food from an early … Continue Reading Chef Deborah Bailey – The Coloured Kitchen
Ingredient 180gr Halibut 500 ml Vegetable stock 100 ml water 100 gr sugar 100 ml white vinegar 100 gr … Continue Reading Pan fried Halibut, Minted Pea Pure, Pickle Shitake Mushroom & Roasted Baby Golden Beetroot
Born and raised in Durban, South Africa, homecook Deborah Bailey has had a love affair with food from an early … Continue Reading CHEF DEBORAH BAILEY – THE COLOURED KITCHEN
Serve with basmati rice or roti and a cold raita.
& Confit Leg Spring Roll with Plum Puree & Sesame Seeds.
Oliver Lange, Executive Chef Zuma New York
Topped with baby root veg, surrounded by petit pois puree
Chef at The Fig Tree. It was once said that: ‘eating is a necessity, but cooking is an ‘art’
With Honey Roasted Parsnip, Sautéed Broad beans & Rosemary Jus Serves 4