Café de Paris butter was first served in the 1940s at the Café de Paris restaurant in Geneva. There are many different variations but the key ingredients are usually citrus, herbs, curry powder and anchovies – not a combination that sounds very compatible but this flavoured butter is delicious. (more…)
Category: Main Ingredients

The girls have hinted for a while that they want to taste my molecular gastronomy experiments so on Saturday I prepared a four course lunch for them taking inspiration from the Test Kitchen menu. (more…)

A friend of mine recently gave me a nice cut of bacon. Upon first seeing the piece of meat I thought it was a duck breast. The idea of duck got stuck in my mind and I decided to convert an Angry Duck recipe into “Angry Pork”. This will then be a starter for date night where the two other dishes are Mexican Soup and Lamb Shank with oven roasted veg.

Feeling like Italian food and experimenting with my molecular
gastronomy kit on date night I decided to make a very simple Italian menu with some Heston Blumenthal wonders thrown in for the wow factor. (more…)

I got a blue wildebeest fillet from a friend and decided to make carpaccio as a starter and a main course prepared 3 different ways.

Feeling nostalgic for our Bali holiday so long ago I decided on an
Indonesian menu for this week’s date night. (more…)