My Digital Kitchen

03/02/2026

This dish was built for the wine! 🐠🥂

Seared Sea Bass with Chive Lemon Velouté, paired with the Gunderloch Jean Baptiste Riesling Kabinett🥂gunderloch

Made with organic grapes and a blend of early and late harvested fruit, this off-dry Riesling offers fresh minerality, herby notes, lemony acidity, and a touch of sweet stone fruit for a beautifully balanced pairing💛

Ingredients:
2 Tbsp salted butter
3 Tbsp AP flour
1 3/4 cup vegetable stock
2 Tbsp lemon juice
1 oz Riesling
3 Tbsp chives, chopped
1 Tbsp heavy cream, optional
Kosher salt and white pepper, to taste
2 Branzino fillets
Kosher salt
2 Tbsp avocado oil

1️⃣In a saucepan over medium heat, melt butter, then add flour and whisk together to form roux, about 2 minutes.

2️⃣Gradually add in the stock and continue whisking until smooth. Bring to a low boil and keep whisking until the sauce thickens. Turn off the heat and whisk in lemon juice, wine, chives & cream while the saucepan is still on the stove. Season kosher salt and a dash of white pepper.

3️⃣Pat the branzino fillets dry and season the skins with salt. Add oil to a pan on medium-high heat and sear fillets skin side down for 3-4 minutes, then season the flesh with salt. Flip the fillets and sear flesh down for about 30 seconds. Remove from heat and plate with Velouté. Serve with wine.

02/01/2026

Risotto All’Onda - Creamy, earthy, and perfectly lifted by Single Vineyard Albariño🥂Notes of citrus, white peach, and saline minerality bring freshness and balance to this winter risotto 🍚

The 2024 vintage is also on sale at until January 4!

Ingredients:
5-6 cups vegetable stock, 2 Tbsp olive oil, 2 shallots, chopped, 2 cloves garlic, chopped, 1/2 cup shiitake mushrooms, chopped, 1 cup Arborio rice (or Acquerello), 3/4 cup dry white wine, Kosher salt & black pepper, to taste, Bloomed saffron (optional), 1/3 cup parmigiano (optional), 2 Tbsp cold butter, Parsley and Canned smoked oysters, for topping
 
Instructions:
1️⃣To make the risotto, heat up the stock over medium-high, then reduce the heat to low once brought to a light simmer. In a separate pot or dutch oven, turn the heat to medium-high, then add olive oil and saute the shallots until fragrant; add in garlic and mushrooms and sauté about 2 minutes. Add in the arborio rice, then add in the white wine and reduce, about 2-3 minutes.

2️⃣Add 1/2 cup of stock at a time, stirring enough to keep the rice from sticking to the pan. Wait until the first 1/2 cup of stock is semi absorbed before adding the next 1/2 cup. Repeat until all the stock has been added and absorbed, then season with salt and pepper along the way as desired. This may take 25-30 minutes. Add in bloomed saffron, if using. The risotto should be slightly al dente and wavy (not sticky).

3️⃣Once cooked, turn the heat off and stir in parmigiano, then add in cold butter and stir until dissolved. Finish with smoked oysters and parsley.

28/11/2025

Elevating the classics this holiday season, from my kitchen to yours💚 What is your signature go-to dish for the holiday season?

Starting with my Thyme Citrus Roasted Chicken 🍗 a dish built on layered aromatics and bright winter citrus.

Next, my signature Linzer Cookies🍪 dusted with sugar-free powdered sweetener and filled with rich berry jam.

And finally, a homemade Panettone🍞 tender, fragrant, and perfect for breakfast or dessert.

All three recipes are on my website (link in profile). Tap save to revisit them when you’re planning your holiday table 😉

06/11/2024

07/04/2023

What’s your go-to meal that you serve for Easter Dinner?

Other than roast turkey or ham, lamb is a very common staple served for Easter, especially in my household. These Zesty Mint Lamb Burgers from my cookbook are super flavourful and light, with hints of fresh mint and lime that springboard your palate into the spring season 🍋🌸🥬

Grill these lamb burgers and serve them up with a bread or veggie bun, side salad or even toasted potatoes! Recipe is on page 15 of my cookbook (link in profile).

Wishing you all a Happy Easter!🐰