Huîtres au sabayon de Champagne is one of my favourite hot appetisers - perfect with a glass of Champagne.
Carne apache is a Mexican-style beef tartare, similar to ceviche in that it uses lime to cure and season the beef.
This is my modern take on ceviche - fish that has been cured with lime juice.
Robatayaki translates to “fireside cooking”, where meat and vegetables are slow-cooked over a charcoal grill.
There are a lot of hidden elements in this dish but you can’t see them on the plate. One of them is our signature carbonised leek aioli.
These are two-bite tempura. A mix of crab and feta is used to stuff capsicum and served with salmon tartare on top.
This fresh South American-inspired dish is given an Australian twist with the introduction of popping, citrusy finger lime caviar.
Sardines are a quintessential Spanish delicacy. Fresh sardines are a revelation. Try them simply fried with a garlicky mayonnaise.
A simple dish using fresh sardines served with a vibrant bread and parsley sauce.
Croquetas are typically found in bars throughout Spain – they can be a few different styles and a multitude of flavours.
These crunchy fish nuggets are fragrant with lemongrass and kaffir lime, with punch from homemade red curry paste.
These deep-fried eggs, doused with a sticky sweet-and-sour tamarind sauce, are common street-side snacks in Thailand.
A great way to eat a rainbow - The more different plants you eat, the more diverse your biome, and the healthier your digestion.