Taking inspiration from the classic Cantonese dish of barbecued pork, our recipe uses grass-fed lamb instead. The succulent lamb is served with thin Peking-style flour pancakes and drizzled with delicious hoisin sauce.
A beautifully delicious and warming comfort food for those cold winter nights, featuring Cloudy Bay clams. This rich chowder is traditionally made with cream, but you can substitute it with soy milk if you're going dairy-free.
This is a variation on the classic moules marinières, replacing white wine with apple cider. The sweetness and slight acidity of the cider give the mussels a refreshing burst of flavour, which pairs well with their natural ocean taste.
What better way to warm up than a homemade pumpkin soup? There’s no need to peel the pumpkin, saving time and elbow grease. Just cut it in half, drizzle with manuka honey for extra sweetness and roast in the oven
Rockefeller is traditionally a style of cooking oysters in the half shell with spinach, bread crumbs and butter sauce. He's adapted this method and given his own twist with greenshell mussels and chorizo.
Wagyu can be enjoyed in so many different ways. This recipe is based on a traditional Russian stroganoff, in which the rich flavours and tenderness of the wagyu skirt steak elevate the pasta sauce to a new level.