Meet Wayland Green Executive Culinary Artist at Granny Mouse Culinary Artist, Wayland Green joined the Granny Mouse team in July 2015.
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
Ingredients 150g Cream Cheese 60g Tennis Biscuits 50g Blueberries 30g Sugar 20g Lemon Segments 20g Sugar 20ml Water 15g Butter … Continue Reading Deconstructed Blueberry Cheese Cake
Serve with basmati rice or roti and a cold raita.
Made by Chef Dan Moon from The Gainsborough Restaurant
Serves 4 (6 slices per portion)
Zuma, the brainchild of award-winning co-founder and creator, Rainer Becker, introduced its internationally acclaimed style of modern Japanese cuisine in … Continue Reading ZUMA RESTAURANT, NEW YORK
& Confit Leg Spring Roll with Plum Puree & Sesame Seeds.
With Smoked Salmon Mousse, Pickled Vegetables & Tomato Jelly
Serves 4 People Cooking Time: 15 Minutes
Peter Brunel and his innovative cuisine. Born to be a Chef