BUFFALO MILK BURRATA, JAMON IBERICO, BASIL JELLY, DEHYDRATED OLIVES AND FRESH TOMATO

SERVE 4

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CHEF LEE KWIEZ

He has been acknowledged by industry for his fine dining creations but for multi award-winning Darleys Restaurant executive chef Lee Kwiez, “it’s all about the yum’’. Continue reading “CHEF LEE KWIEZ”

LEMON POSSET

This is Fresh, Easy and Delicious. Continue reading “LEMON POSSET”

CHICKEN ROULADE

With cauliflower puree, mushrooms and chicken jus.

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STICKY PORK BELLY WITH STONE FRUIT SLAW, SWEET MUSTARD & CRACKLING

Made by Chef Lauren Lentz

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CHEF LAUREN LENTZ

Lauren’s love for all things culinary goes way back, probably to when she first started making homemade butter and bread with her gran on the farm. Or perhaps to when her mom was busy making and bottling her famous jams and pickles and Lauren was making her “Sticky Fingers”. Continue reading “CHEF LAUREN LENTZ”

KOFFER FISH

Made by chef Timothy Goddard, from Six Senses Ziggy Bay.

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SOFT CHOCOLATE CAKE BAKED IN ITS OWN POT

serves 4

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SOUS CHEF RICHID AGOURAY

It is as a simple kitchen hand that Rachid Agouray joined La Mamounia team in 1988.

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