Duck breast with carrot puree, dates, chorizo and grilled radicchio

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Duck preparation: 1. Preheat the oven to Hot Air 220°C + 0% humidity. 2. Season the duck liberally and place skin side down in

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Beef fillet with Indian Kadhai sauce with raw and sautéed mushrooms

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Kadhai Sauce Preparation: 1. On the gas wok burner, heat 3 tablespoons of canola oil on medium heat. 2. Cook the onions until they

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Seared scampi and scallops with charred leek, cultured cream and dill oil

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Seafood Preparation: 1. Season the scampi and scallops with sea salt. Add a splash of olive oil. 2. Grill scampi on the Teppan Yaki

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Monkfish confit with white soy beurre blanc

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Monkfish preparation: 1. Preheat the combi-steam oven to 60°C using the Low-temperature cooking function. 2. Fill a medium sized rectangular roasting dish with the

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Wagyu beef and desert lime kosho, spring onion oil and horseradish

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Beef preparation: 1. Preheat your Gaggenau combi-steam oven on Sous-vide cooking setting at 55°C. 2. Trim the wagyu beef and cut two rectangles of

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Gem squash, triple cream, rhubarb jam, seeded mustard, bitter salad

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Roasted gem squash preparation: 1. Preheat your combi-steam oven on the Full Surface Grill, Level 2 + humidity at 165°C. 2. Create a lid

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Open butternut ravioli and Australian Marron

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Marron preparation: 1. Bring a large pot of salted water to the boil. 2. Skewer each marron with a 12cm bamboo skewer to keep

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Sichuan dry-fried green beans

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Preparation: 1. Heat the oil for deep frying in a wok to 170°C degrees or until a cube of bread turns golden brown in

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Cantonese style steamed fish

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Preparation: 1. Pat the cleaned fish dry with paper towel and make two diagonal slashes on each side. Rub salt all over the fish,

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