Steamed Turbot and Mixed Vegetable Parcels; Red Berry Sauce with Ice Cream

Mushroom and White Wine Cream Sauce

Sous-vide Rare Beef Steak with Béarnaise Sauce

Sous-vide Chicken Ballotine with Red Pepper Sauce

Caramelised Onions (400-500 g)

Stir-fried Prawns with Spring Onions

Salmon with Aromatics at 50°C

Sous vide chicken ballotine with red capsicum sauce (TM6)

Slow-Cooked Pork Belly with Noodles and Chilli Sesame Sauce

Crab Croquettes with Romesco Sauce

Mussels in Cream and White Wine Sauce

Duck Breasts with Orange Ginger Sauce, Mashed Potatoes and Green Beans