Recipes

Combine all together Bring to simmer Serve

Poached pear halves Clean, half and core pears Bleach with sour water Vac pack with stock syrup Sous-vide at 80 C for 15-20 min until pear soft. Transfer in to ice bath Store refrigerated for 3-4 weeks, once bag opened use up in 4 days. Poached pear puree Use on…

Whip cold meringue Sprinkle with crushed hazelnuts Dehydrate at 60 C for 12 hours

take one frozen sheet of puff pastry and divide in 4 quarters Defrost on the table Shake icing sugar on the table, place sheet of pastry and cover with icing sugar. Roll it out to 1 mm thickness. Bake between parchment paper  and heavy steel trays. Bake at 160 for…

Cook stock syrup with star anise Prep Pineapple : peel, slice in to 1-2mm discs with slicer Dehydrate at 57 C for 12 hours. Store in an air tight container.

Cook stock syrup Prep pineapple – peel, core, cut in half along the core and divide each half in to 4 large rectangles Vac pack with syrup and star anise Sous-vide at 80 C for 20-30 min Transfer in to ice bath Store refrigerated for 3-4 weeks, once bag is…

Bring to boil cream sugar and lime Pour over egg yolks Mix well, cover and leave to cook Add buttermilk, blitz with hand blender Freeze

Combine Bake at 170 for 10-15 min Cool down Pulse with robot coupe

Steps for apples Peel apples and slice into 2-3 mm strips with a mandolin Select 10 cm deep gastro size tray, spry with grease spray and line with parchment paper. Sprinkle  caramel powder on to a tray and place a layer of apples Repeat the process until all apples used…

Peel apples and chop in to cubes Combine all ingredients in the thermo blender and cook to 85 C for 5 min Refrigerate, vac pack Transfer in to squeezing bottle for plating

Tarte tatin here. Combine all and reduce in half.

`Make dry caramel with sugar and glucose syrup, get a dark umber color. add butter

Melt chocolate with butter Add syrup and stir well Pour over crushed biscuits Mix

Add wet in to dry Mix well Divide in to 3 full size gastro trays Bake at 150C for 20 – 30 min

Bloom gelatine if using Bring to simmer all the rest of ingredients (Do Not Boil) Add gelatin if using Churn or freeze in paco jet tubs Used for Granny Smith Muille Feuille

Bring to boil 600 gr cream, vanilla, glucose and inverted sugar Pour over chocolate and blitz with hand blender While blitzing start pouring cold cream slowly Blitz well and refrigerate over night Whip up like a cream – keep an eye as it whips up fast Quenelle or pipe Used…