Veal Tenderloin Tataki with Dashi-Tomato Gel, Ginger Crust and Black Pepper Dressing
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.
Roast Duck with Cabbage-Chesnut Stuffing and Port Wine Sauce
This famed brew helps to tenderise the chicken and added an addictive flavour. Down some stout while you are cooking.
CHEESECAKE PRALINE WITH OREO COOKIES, PISTACHIOS AND COCONUT