Chef Wayland Green Executive Culinary Artist at Granny Mouse
Meet Wayland Green Executive Culinary Artist at Granny Mouse Culinary Artist, Wayland Green joined the Granny Mouse team in July 2015.
Chef Marco Quarta – Courthouse Hotel London
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
Chef Deborah Bailey – The Coloured Kitchen
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
Pan fried Halibut, Minted Pea Pure, Pickle Shitake Mushroom & Roasted Baby Golden Beetroot
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
Slow Cooked Pork Belly, Spiced Squash Puree & Kale
Seared Cajun Salmon, Spring Salad
CHEF DEBORAH BAILEY – THE COLOURED KITCHEN
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
GNOCCHI POMODORO
PRAWN CURRY
Serve with basmati rice or roti and a cold raita.
Crumbed Goat Cheese Salad
CURRIED LAMB SHANKS
BEEF CARPACCIO
Made by: Samson Sibanda, Head Chef at Ngoma Safari Lodge in Botswana.
HEAD CHEF SAMSON SIBANDA
Meet Samson Sibanda, Head Chef at Ngoma Safari Lodge in Botswana.
SEARED TUNA WITH CHILLI DAIKON & GARLIC CHIPS
Serves 4 (6 slices per portion)
KEICHITSU MARY
Made by Chef Oliver Lange from Zuma Restaurant New York
CHEF DAN MOON
Chef At The Gainsborough Restaurant
