Chef's Recipes

Chef's Recipes Welcome to the Chef’s Recipes page. I wısh you a pleasant time...

Heirloom tomatoes, heirloom radish, nasturtium, dill, blood orange ponzu and EVOO
09/05/2026

Heirloom tomatoes, heirloom radish, nasturtium, dill, blood orange ponzu and EVOO

🔥 Glazed King Prawns on Purple Sweet Potato Puréewith Fresh Corn Salsa & Sesame🛒 Ingredients (Serves 2)Prawns:10–12 larg...
08/05/2026

🔥 Glazed King Prawns on Purple Sweet Potato Purée
with Fresh Corn Salsa & Sesame

🛒 Ingredients (Serves 2)
Prawns:
10–12 large king prawns (peeled, tails on)
2 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp honey
1 tsp smoked paprika
1 garlic clove, minced
1 tsp oil
Purple Sweet Potato Purée:
2 medium purple sweet potatoes (or regular if needed)
30g butter
Splash of milk or cream
Salt to taste
Fresh Salsa:
½ cup sweetcorn (fresh or tinned, drained)
¼ red onion, finely diced
½ green chilli, finely chopped
Juice of ½ lime
Fresh coriander, chopped
Salt & pepper
Finish:
Black & white sesame seeds
Extra sweet chilli drizzle
Fresh coriander leaves
👨‍🍳 Method
1. Purée
Peel and chop the sweet potatoes.
Boil in salted water until soft (12–15 mins).
Drain and mash with butter and a splash of milk until smooth.
Season well and keep warm.
2. Salsa
Mix corn, red onion, chilli, lime juice, coriander, salt & pepper.
Keep fresh and bright — don’t overdress it.
3. Prawns
Mix sweet chilli, soy, honey, paprika, garlic.
Toss prawns in the glaze.
Heat a pan until hot, add oil.
Cook prawns 2–3 mins each side until slightly charred and sticky.
Spoon over extra glaze as they cook for that glossy finish.
4. Plate
Swipe a thick line of purée.
Arrange prawns on top.
Spoon over the salsa.
Finish with sesame seeds, coriander, and a drizzle of sauce.
💡 Pro Chef Tip
Get a slight char on the prawns — don’t overcrowd the pan. That caramelisation is where the flavour hits.

Freshly grilled red cattel, burgundy kale, turnip & autumn ragout with tarragon
07/05/2026

Freshly grilled red cattel, burgundy kale, turnip & autumn ragout with tarragon

?✨ Whipped Feta with Marinated Beets & Crushed PistachiosDeep, jewel-toned, and impossibly elegant — this is the dish th...
06/05/2026

?✨ Whipped Feta with Marinated Beets & Crushed Pistachios

Deep, jewel-toned, and impossibly elegant — this is the dish that makes everyone ask for the recipe before they've finished eating.

🧾 INGREDIENTS
🧀 Whipped Feta

▢ 7 oz (200g) full-fat block feta cheese, crumbled
▢ 3 oz (85g) cream cheese, softened
▢ 2 tablespoons extra virgin olive oil
▢ 1 tablespoon fresh lemon juice
▢ 1 small garlic clove, minced
▢ Black pepper to taste

🟣 Marinated Beets

▢ 4 medium beets, roasted and peeled
▢ 2 tablespoons extra virgin olive oil
▢ 1 tablespoon red wine vinegar
▢ 1 teaspoon honey
▢ ½ teaspoon ground cumin
▢ ¼ teaspoon flaky salt
▢ Black pepper to taste

🌿 To Finish

▢ ⅓ cup (40g) pistachios, roughly crushed
▢ 3 tablespoons extra virgin olive oil, for drizzling
▢ Fresh dill sprigs
▢ Flaky sea salt

🔢 INSTRUCTIONS
1. 🔥 Roast the beets: wrap each beet individually in foil and roast at 400°F (200°C) for 45–55 minutes until completely tender when pierced with a knife. Unwrap, allow to cool, then peel and slice into thin rounds approximately ¼ inch thick.

2. 🟣 Place the sliced beets in a bowl. Add olive oil, red wine vinegar, honey, cumin, salt, and pepper. Toss gently to coat every slice and set aside to marinate for at least 20 minutes — or overnight in the fridge for deeper flavor.

3. 🧀 Add the crumbled feta, cream cheese, olive oil, lemon juice, and garlic to a food processor. Blitz for 2–3 minutes, scraping down the sides as needed, until the mixture is completely smooth, airy, and spreadable.

4. Spoon the whipped feta onto the center of a large serving plate. Use the back of a spoon to spread it in a wide, uneven cloud — leave natural peaks and edges rather than smoothing it flat.

5. 🟣 Arrange the marinated beet rounds over the whipped feta in a loose overlapping pattern, starting from the outer edge and working inward. Let some of the feta stay visible at the edges.

6. Drizzle the remaining beet marinade and a generous pour of fresh olive oil over the top of the beets, letting it pool and spread naturally across the surface.

7. 🌿 Scatter the crushed pistachios generously across the center. Add a few sprigs of fresh dill

Honey Roasted Pears with Blue Cheese & WalnutsIngredients:3 ripe pears, halved and cored1 tbsp olive oil2 tbsp honey100g...
05/05/2026

Honey Roasted Pears with Blue Cheese & Walnuts

Ingredients:

3 ripe pears, halved and cored
1 tbsp olive oil
2 tbsp honey
100g blue cheese, softened
¼ cup walnuts, chopped
1 tsp fresh rosemary, finely chopped
Salt & black pepper to taste

Directions:

Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
Brush the pear halves with olive oil and place them cut-side up on the tray.
Drizzle half of the honey over the pears and roast for 20–25 minutes until tender and slightly caramelized.
Remove from the oven and let cool slightly.
In a bowl, mix the blue cheese with chopped rosemary, a pinch of salt, and pepper until creamy.
Spoon the cheese mixture onto each roasted pear half.
Top with chopped walnuts and drizzle the remaining honey over the top.
Serve warm as an elegant appetizer or dessert.

Duck breast moulard, seared with a cherry gastrique, summer bean purée, and crispy pomme croquette
04/05/2026

Duck breast moulard, seared with a cherry gastrique, summer bean purée, and crispy pomme croquette

Simple Watermelon Cucumber Feta SaladIngredientsFor the Salad Base:4 cups seedless watermelon, cubed1 English cucumber, ...
03/05/2026

Simple Watermelon Cucumber Feta Salad

Ingredients

For the Salad Base:

4 cups seedless watermelon, cubed

1 English cucumber, sliced into half-moons

1/2 medium red onion, thinly sliced

1/2 cup feta cheese, crumbled

For the Dressing:

2 tbsp extra virgin olive oil

1 tbsp fresh lime juice

1/2 tsp kosher salt

1/4 tsp cracked black pepper

For the Sweet and Spicy Kick:

1 tbsp honey

1/4 tsp chili flakes

For Garnish:

1/4 cup fresh mint leaves, torn

1/4 cup fresh cilantro, chopped

Directions

In a large wide bowl, combine the cubed watermelon, sliced cucumber, and red onion.

In a small jar or bowl, whisk together the olive oil, lime juice, honey, salt, pepper, and chili flakes until well combined.

Drizzle the dressing over the watermelon mixture and toss very gently to coat without breaking the watermelon cubes.

Sprinkle the crumbled feta cheese evenly over the top.

Scatter the torn mint and chopped cilantro over the salad.

Serve immediately or chill for 15 minutes to allow the flavors to meld.

Nutritional Info (per serving, serves 4)

Calories: 165 kcal

Protein: 4g

Carbohydrates: 18g

Fat: 9g

Fiber: 2g

Sugar: 14g

Sodium: 410mg

Fall-Apart Red Wine Braised Lamb Shank with Garlic Cream Potatoes and Truffle-Infused JusRecipeIngredients:2 large lamb ...
02/05/2026

Fall-Apart Red Wine Braised Lamb Shank with Garlic Cream Potatoes and Truffle-Infused Jus

Recipe

Ingredients:

2 large lamb shanks
Salt and black pepper to taste
2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, smashed
2 tbsp tomato paste
2 cups red wine
2 cups beef stock
2 sprigs rosemary
2 sprigs thyme
2 tbsp bush honey (or regular honey)

For the mash:

4 large potatoes, peeled and chopped
3 cloves garlic
1/2 cup cream
3 tbsp butter
Salt to taste

For garnish & finish:

1 whole garlic bulb
1 tbsp honey
2 tbsp butter
1 tsp truffle oil
Fresh rosemary sprigs
Roasted parsnip shards
Charred leek oil (optional)
Toasted wattleseed crumbs (optional)

🥩🌽 Ossenhaas • Polenta • Bloemkool🇬🇧🥩 Beef tenderloin • Polenta • Cauliflower
01/05/2026

🥩🌽 Ossenhaas • Polenta • Bloemkool
🇬🇧🥩 Beef tenderloin • Polenta • Cauliflower

l Spruce | sea buckthorn | Kohlrabi
29/04/2026

l Spruce | sea buckthorn | Kohlrabi

Guinea fowl & duck, with grilled asparagus, pickled green strawberries, and quince puree.
27/04/2026

Guinea fowl & duck, with grilled asparagus, pickled green strawberries, and quince puree.

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