Poached eggs with blade cover

Chicken and port pâté

Sous vide fillet steak with gin and peppercorn sauce

Slow cooked ribs in smoked paprika barbecue sauce

Beef cheeks with vanilla carrot purée and thyme glazed carrots

Sous vide pears with cinnamon sauce (TM6)

Sous-vide rare beef steak with béarnaise sauce

Caramelised onions (400-500 g)

Salmon with fennel and apple salad

Melon salad with herb and garlic bread

Pork fillet wrapped in prosciutto with barbecue butter

Sous-vide asparagus with poached eggs