Steak Tartare Recipe

Steak Tartare Recipe

Raw food may not be for everyone but thank god more and more are eating it, be it fish or meat, it makes it all the more easy to get hold of when you’re at a restaurant. Steak tartare is the quintessential raw dishes; that perfect mix of meat with a spice, rich egg yolk,…

Ceviche Secrets from the Master

Ceviche Secrets from the Master

Peruvian cuisine may have conquered London, with ceviche found on any menu that purports to be on trend. Varieties abound from the types of fish used to the elements used to make the tiger’s milk, the acidity of which cooks the fish. Ceviche and Senior Ceviche are the names most know and by far two…

Wild Mushroom Risotto

Wild Mushroom Risotto

A classic risotto, and one that I have spent years trying to perfect and replicate having tracked the worlds best one to Mosimann’s dining club in Knightsbridge. The key is to cook the rice so that it still has a slight bite to it and to keep stirring the rice to release the starch and…

Quiche Lorraine

Quiche Lorraine

Quiche. It may seem an outdated dish, and Quiche Lorraine is the most out dated of them all. But it’s not, it’s a classic and for good reason, cheese, egg, lardons, and cream in a pastry case. What’s not to Love? It’s superb both hot and cold as a light meals with a side salad…

Roast Duck Ramen

Roast Duck Ramen

With the weather becoming ever more bitingly crisp and colds going round, this roast duck ramen is the perfect feel good dish to have in the evenings. It’s quick, flavour packed and a great way to use left overs from the Sunday roast as you can do this with any stock and left over meat.…