Recipes

Lamb and tomato tart

This meat tart comes enhanced with a gorgeous explosion of colours: red-skinned potatoes, orange cherry tomatoes, peach-coloured grapefruits and the pink insides of pan-seared lamb.

Recipes

Southern mac & cheese

Among the most traditional of southern home cooking in America, this mac and cheese is jazzed up with salty country ham, thick ziti elbows and a blend of five cheeses for a modernised twist that goes best with champagne. To push it truly over the top, garnish with shaved black truffle just before baking!

Recipes

Southern deviled eggs

With two textures of egg this American South classic makes an attractive and delicious appetiser. The caviar adds a refreshing briny umami and delightful pop to each bite of the creamy filling and firm eggwhite bowls.

Recipes

Purple noodles with thai spiced duck

Spread out the noodles at the base on a flat plate and prettify it with duck slices like an artwork.

Recipes

Purple spinach soufflé with chicken and cheese

Raw red spinach may not be to everyone’s taste. This moreish treat is a great alternative for the dessert lover.

Recipes

Pan-seared fish fillet with purple onion-lemon chutney and butter cauliflower

This variant of the traditional white floret retains its colour well even after it’s cooked, jazzing up a fish main course with its outstanding shade. Purple-onion lemon chutney gives it a tangy twist.

Recipes

Purple sugarcane lamb shank with purple butter potatoes and roasted asparagus

A South American variety marked by violet skin and flesh, the purple potato is earthy and has a tad nutty flavour, a great complement to lamb shank.

Recipes

Warm gruyere cheese tart with grapes, smoked chicken and spinach

This savoury tart makes for a great communal dish. The Swiss cheese is the perfect ingredient partner as it’s sweet yet subtly salty with a grainy mouthfeel.

Recipes

Pan-fried chicken roll with port salut cheese stuffing

This semi-soft pasteurised cow’s milk cheese hails from Brittany and sports an unmissable orange crust. It has its origins as a monastery cheese as it was invented by 19th century Trappist monks.