Sous-vide Pork Tenderloin with Ginger Glaze

Sous-vide Rare Fillet Steak with Herb Garlic Butter

Sous-vide rare beef steak with béarnaise sauce

Sous-vide Pork Cheeks in Red Wine

Sous-vide Chicken Ballotine with Red Pepper Sauce

Caramelised Onions (400-500 g)

Caramelised Onions (200 g)

Beef Wellington with Mashed Potatoes, Steamed Carrots and Madeira Sauce

Herb Crusted Lamb with Pea Purée and Asparagus

Chicken Stock Paste

Salmon with Aromatics at 50°C

Slow-Cooked Pork Belly with Noodles and Chilli Sesame Sauce