Mushroom parfait, fricassee of exotic mushrooms, mushroom croquet and toasted pine nuts. Serving: 10 pax 750g exotic mushrooms 200ml Creative base 230ml Milac Gold 3tbl spoons agar agar 200g bread crumbs 10g tyme 100ml olive oil 300g pearl onions 50g pine nuts Salt and pepper. Method Sauté 350g mushrooms with 50ml olive oil, until golden… Continue Reading

Ingredients 1 Very firm pawpaw 2 Punnets Shimeji mushrooms Olive oil Salt & black pepper Dash of dry sherry Dressing ingredients: Juice of one big lemon 5 ml lemon zest (grated) 5 ml fresh ginger (grated) 5 ml finely chopped chillies 5 ml salt Mix dressing ingredients together and refrigerate Fry the shimeji’s in a… Continue Reading

Matured rump steak 75 ml olive oil 50 ml balsamic vinegar Salt and black pepper Chinese cabbage very finely sliced 15 ml Terinyaki sauce 1 Punnet Enoki’s Mix the olive oil and balsamic in a flat dish. Marinate the steak for at least half an hour turning once. Wilt the cabbage in boiling water for… Continue Reading