🍅 Tom-aah-to: tomato carpaccio with lacto fermented tomato and spruce tip salsa
Sweet, salty and delicious. Most certainly a recipe that showcases the tomato in all its beauty.
Recipes
48 posts
Edible fairytale: strawberry, preserved lemon, poppy seed and basil flavoured butter
What's better than a meal that starts with bread and butter? upgrade your butter game with this strawberry, preserved lemon, poppy seed, basil and vanilla butter.
Mushrooms, lentils, cheesy polenta and poached egg
About two years ago, I stopped publishing recipes, as I discovered how much I loved writing about the food and drink industry, instead. However, special times call for special measures,…
Experimental Recipe #1: Offal, cheese whey, lovage, buckwheat, mustard
There’s a whole lot of cooking I’ve been doing over the past year that I never documented beyond my personal recipe notebook. So here it is, the first article of…
Pork tenderloin, peas, ramson, asparagus and liquorice broth
This pork tenderloin, peas, wild garlic, asparagus and liquorice broth dish is one that brings fine dining straight onto your table.
Exquisite halibut, lemon verbena, golden curry, quince and kumquat
This halibut, lemon verbena, golden curry, quince and kumquat dish perfectly matches the lovely sunny days and brings you refined and refreshing new flavours.
Pike Perch with winter vegetables, wild garlic, crispy kale and mustard
This pike perch with winter vegetables, wild garlic, crispy kale and mustard seeds tastes like the transition from winter into spring.
Tales from my test kitchen #2: a celebration of corn
In this article you will read more tales from my test kitchen, this time about my own celebration of corn, and my efforts in plating a beautiful dish.
Tales from my test kitchen #1: plating level up
Because I cook a lot and constantly experiment and learn, here is the first article from a new series. Tales from my test kitchen #1: plating level up.
Fabulous Foie Gras with Pear, Gingerbread, Hazelnut and Sauternes
Foie gras au torchon, pear gel, unsweetened gingerbread crumble, hazelnut sponge and Sauternes jelly. Easier than it sounds, I promise!
Pulled Venison Pies with Gin and Juniper Berries
Try these pulled venison pies with gin and juniper berries, served with a tangy, yet sweet red wine and cherry sauce and sprinkled with crunchy cacao nibs.
Babka Pain Perdu with Pears and Lemon Curd
This delicious and memorable babka pain perdu with pears and lemon curd is the probably favourite brunch option of all epicurean gods.