Gabriel Gaté:
The flavours of fish sauce and dried shrimp are fairly unique. When I cook for someone with the same issue, I add more herbs, like spring onion, coriander, lemongrass, or a little lime juice to boost the flavour. A little chilli is great too.

Gabriel Gaté:
Oysters Kilpatrick are very simple to make. First, make sure you get very fresh oysters. Place them in the shell on an oven tray. Place a little salt between the tray and the oysters to stabilise the oysters. Pour 2-3 drops of Worcestershire sauce on each oyster, and then top each with ½ tablespoon of chopped bacon to almost cover the oysters. Place under a hot grill for a few minutes, until the bacon is crisp. Serve sprinkled with freshly chopped parsley and a wedge of lemon.

Gabriel Gaté:
The cause of the problem is not the surface you roll your pastry on. Try this: Once your pastry is rolled out, chill it in the freezer (or fridge) for 10 minutes before baking it in a very hot oven. After a few minutes in the oven, reduce the temperature so the pastry doesn’t burn. What may be different from your grandmother’s pastry is your oven. The heat of modern ovens often comes from the back and is distributed by a fan. In the past the heat often came from the base of the oven and worked well for pastry.

Gabriel Gaté:
I’ve never had the occasion to make this cake. To make kokosh cake, look at the TasteBook website. Basically, it’s a yeast cake similar to a brioche. Before baking, the dough is rolled and spread with a mix of sugar and cocoa, then rolled together. The cake is probably made using butter. To make it dairy-free, replace the butter with margarine.

Gabriel Gaté:
Casaba melons are mostly used raw in fruit salads or on fruit platters. You can also serve them on little sticks for appetisers, wrapped with thin prosciutto slices. Casaba melons have a yellow skin and the taste is not quite as strong as a rockmelon.