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200g rib eye

Salt, to season

1 tablespoon ground coffee

1 tablespoon smoked paprika

2 tablespoons oyster sauce

2 tablespoons soy sauce

Olive oil

Store-bought raw bread dough (100g per wrap)

1 clove garlic

Half a bunch of flat-leaf parsley, chopped

Chives, chopped 

1 chilli, chopped 

Baby gem lettuce


Season rib eye and coat in ground coffee then smoked paprika

Add oyster sauce to a tray and dilute with soy sauce and a drizzle of olive oil

Coat steak in marinade

Roll dough out into circle about 2mm thick

Heat non-stick pan on medium heat and add a drizzle of olive oil

Fry rolled dough on each side for a minute or until it puffs up and is golden brown

Set aside

Heat a griddle pan until smoking hot 

Remove steak from marinade, removing any excess marinade

Place steaks onto grill, turning every 30 seconds, for a total of about 7 minutes

When the steak is cooked, rub with garlic

Season parsley and chives with salt and add chilli and olive oil

Slice the steak into 1cm thick slices 

Lay flat breads onto board

Top with herby dressing, lettuce leaves and sliced steak 





Bring milk, thyme and garlic to the boil 

Switch off heat and infuse for ½ an hour

Strain milk into another pot and season

Bring up to medium heat and whisk in polenta

Turn down to low heat. Cover with a lid and stir occasionally, until cooked and the graininess is gone

Whisk in butter and Parmesan

Line a baking tray with cling film

Pour polenta mixture into tray, cover with cling film and top with another tray

Cling film them together

Refrigerate until set 



Mix ingredients together, season and allow to stand at room temperature until needed



Heat two pans with olive oil 

Sear kingklip in the hot oil for 5 minutes each side then add butter and  baste fish with foaming butter 

Turn out polenta onto cutting board and cut into chips, about 5cm long and 2cm thick

Fry the polenta in butter and olive oil

Flour lightly and deep fry again until crisp

Plate and serve kingklip with polenta chips and vierge



400ml milk

1 bunch of thyme

1 head of garlic

Salt and pepper, to season

100g polenta

150g butter, plus extra for frying

100g Parmesan, grated

Line fish (kingklip) 

Olive oil for frying

Flour for dusting


10 plum tomatoes, blanched, peeled and diced

2 shallots, finely diced

2-3 tablespoons black olives, chopped

1 large red chilli, deseeded and chopped

4 cups olive oil

1 tablespoon mustard

Juice of 1 lemon 

1 bunch of coriander

1 bunch of chervil, chopped

1 bunch of parsley, chopped

1 bunch of chives, chopped

1 bunch of basil, chopped

Salt, to taste




1 shallot, quartered

1 star anise

2 lemons, quartered 

Crayfish tail (1 per person)

Butter and olive oil for frying

1 chilli, halved

Some sprigs of thyme and rosemary


1L buttermilk

2-3 tablespoons sriracha

1 tablespoon smoked paprika 

2kg skinless, boneless chicken thighs

Seasoned flour

Oil for deep frying


100g butter

1 cup self-raising flour

1 teaspoon baking powder

2 eggs

Dash of milk 

1 chilli, chopped

Drizzle of truffle oil

2 cups sweetcorn

Salt, to taste


2 bunches Swiss chard



Bring salted water, shallot, star anise and lemon to the boil

Drop in crayfish tails and cook for 4 minutes

Remove crayfish from water and place on a tray of ice and refrigerate 

When cold, remove from shell and set aside until needed

Mix sriracha and smoked paprika into buttermilk

Place chicken thighs into mixture and leave to marinade for as long as possible


Melt the butter in a large pot over medium heat

Mix flour, baking powder, eggs, milk, chilli and melted butter in a mixer

Finish with truffle oil and fold through sweetcorn

Season and set aside until needed 


Heat two pans with olive oil and butter 

Add dollops of sweetcorn fritter batter

Cook until golden on both sides and set aside

Fry crayfish in the pans of  foaming butter and season

Remove chicken thighs from buttermilk 

Dip into seasoned flour and deep fry at 160 degrees Celsius for 9-10 minutes

Remove and drain on paper towel 

Remove Swiss chard stems and chop leaves

Heat a pan with olive oil and gently wilt the chard until cooked

Drain in a colander before serving 

Plate crayfish and chicken with fritters topped with Swiss chard




Melt chocolate over double boiler, then add lime zest

Heat pouring cream with bruised chilli and strain onto chocolate, stirring until smooth

Fold vanilla paste through the whipped cream 

Fold the cream through the white chocolate mixture 

Pour into an espuma gun and refrigerate  


Charge the espuma with 2 chargers and shake well then spray into serving bowl, top with raspberries and short bread crumbs 



250g white chocolate

Zest of 1 lime

250ml pouring cream

1 chilli, bruised 

250ml cream, whipped

1/2 teaspoon vanilla paste

Frozen raspberries

Pre-made shortbread chopped into a crumb, to serve 

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