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Oriental Duck Stock
Combine ingredients with 2.3 liters of water, boil, skim, and simmer for 2 hours. Strain for a rich, flavorful stock.
Green Coconut Fish Curry
A mild, flavorful Indian fish curry made with coconut milk, whole spices, and fresh aromatics suitable for the whole family.
Crab Tortellini with a Lemongrass and Ginger Sauce and Wilted Spinach
Homemade crab-filled tortellini served in a creamy lemongrass and ginger sauce with mussels, clams, and wilted spinach.
Fried Sole with Ginger Cream Sauce and Seasonal Vegetables
Simply cooked fillets of fish served with a creamy ginger-infused sauce and a medley of crunchy fried seasonal vegetables.
Victoria's Crown
An ornate charlotte russe featuring rhubarb compote, bavarois cream, and homemade savoiardi biscuits shaped into a royal crown.
Crispy Filo Mince Pies with Pear and Apple Mincemeat
Lighter vegetarian mince pies using filo pastry and fresh fruit filling, served with a sweetened vanilla Greek yogurt dollop.
Baked Heritage Carrots with Pan-Fried Scallops
Sophisticated heritage carrots baked in foil, served with scallops, carrot purée, ginger vinaigrette, coriander oil, and orange marmalade.
Marinated Vegetables
Cubed butternut, sweet potatoes, pumpkin, courgettes, and aubergine are marinated in a zesty ginger-soy balsamic dressing and then griddled.
Sichuan Beef with Pickled Cucumber Salad
Seared Sichuan peppercorn crusted beef fillet served with a chilled, spicy pickled cucumber, bamboo shoot, and mangetout salad.
Sweet and Sour Halibut
Pan-fried panko-crusted halibut steaks served with a tangy cherry tomato, ginger, and shallot sauce over jasmine rice.
Roasted Spiced Guinea Fowl Served with Coconut and Cucumber Salad
Pan-seared spiced guinea fowl breasts roasted and served with a fresh, vibrant coconut, cucumber, and tomato salad.
Shin of Beef with Ginger, Carrot and Cabbage
Tender beef braised slowly in red wine and veal stock, served with glazed carrots and buttered savoy cabbage.