Heirloom Tomato Salad

serves 2



1 kg heirloom tomatoes (various colors)

500 g greek yogurt

20 g preserved lemon minced(optional)

10 g mint, chiffonade

10 g garlic, chopped

10 ml red wine vinegar

Salt and pepper, as needed

100 g blue cheese, stilton

½ bunch watercress,  or other preferred greens

maldon sea salt(optional)



Slice the heirloom tomatoes into ½ inch thick slices.  Lightly season with salt and pepper.

Mix together yogurt, preserved lemon, mint, garlic and red wine vinegar.  Season with salt and pepper.

To prepare the salad spread as much yogurt sauce on a plate as desired.  Top with the tomatoes and blue cheese.  Garnish with watercress leaves and a sprinkling of maldon sea salt.


Tip: Do not refrigerate the tomatoes.  They will have a better flavor if served at room temperature.




Padron Pepper Flatbread

serves 2-4



1 package active yeast

2.5 ml sugar

260 g all-purpose flour

5 ml salt

175 ml water (might need a little more)

5 ml oil

1 egg, large

200 g padron peppers

5 ml grape seed oil

50 g aged manchego cheese

50 ml balsamic vinegar

10 g garlic, thinly sliced

50 g parmigiano-reggiano

1 bunch watercress

50 ml extra virgin olive oil

red chile flake(optional)



Preheat your grill.

In a standing mixer with a dough hook attachment combine the yeast, sugar, flour and salt.  Mix to combine.  Add the water in a steady stream until a dough ball begins to form.  Continue to mix for 4 minutes on slow speed.

Turn the dough out into a lightly oiled bowl and cover with a damp cloth.  Let the dough rest in a warm area for 1 hr or until the dough has doubled in size.

Punch the dough and turn the dough out onto a floured work space.  Roll the dough out into desired shape about 1/3 inch thick.

Lightly oil the dough on each side. Place on the grill over a medium/high heat for 1-2 minutes on each side.  Reserve.


Preheat oven to 180 Degrees C.

Mix together the balsamic vinegar, sliced garlic and ½ the olive oil.  Brush it on one side of the flatbread coating evenly.

Crack an egg onto the middle of the flatbread atop the balsamic and garlic.  Shave over 50 g of aged manchego cheese and sprinkle 25 g of parmigiano-reggiano.  Toss the padron peppers with the grape seed oil and lightly season them with salt and pepper.  Arrange onto the flatbread as desired.

Place into the oven until the egg is cooked, about 10 minutes, and the cheese is melted.  Garnish with the watercress leaves, the remaining parmigiano-reggiano and chile flakes.  Drizzle with remaining 25 ml of extra virgin olive oil.




Green Beans in Soy Caramel

serves 6-8



1 kg green beans, cleaned

60 ml grape seed oil

10 g jalapeno

15 g ginger, minced

15 g garlic, minced

15 g scallion, sliced

120 ml water

120 ml tamari, or low sodium soy sauce

120 ml mirin

30 ml rice wine vinegar

90 ml cream

60 ml brown sugar

10 ml cornstarch

Furikake, garnish(optional)



Heat the grape seed oil in a sauté pan.  Add the jalapenos, ginger, garlic and scallion.  Sauté a few minutes until softened and aromatic.  Add all of the remaining ingredients except for the green beans.

Whisk together well and bring to a simmer.  Simmer for 5 minutes.

Add the green beans and cook for 6-8 minutes at a simmer until the beans are tender and the sauce is thickened.

Serve in a bowl and garnish with Furikake.




Tomatillo Seafood Broth

serves 4-6



530 g tomatillos, cleaned

250 ml water

250 ml fish stock or chicken stock

250 ml white wine

175 g mussels

170 g scallops, U-15

150 g cilantro, roughly chopped, stems removed

100 g poblano pepper, diced

90 g anahiem, diced

75 g shrimp, U-12

40 g jalapeno, diced

20 g garlic, minced

15 ml lime juice, fresh

15 ml lemon juice, fresh

10 ml salt

5 ml pepper



Heat 30 ml of grape seed oil in a sauté pan over high heat.  Season the shrimp and scallops.  Sear the scallops and shrimp on one side until golden brown and remove them from the pan.  Reserve.

Lower the heat to medium and add the jalapeno, anaheim and poblano peppers.  Season with salt(10ml) and sauté until tender 5-6 minutes.  Add the garlic first followed by the tomatillos, pepper, water, fish stock and white wine.  Bring to a simmer for 10 minutes.  Transfer to a blender with the cilantro and carefully puree until smooth.

Transfer back to the same pan and bring to a simmer.  Add the mussels and cook 2 minutes.  Then add the scallops and shrimp and simmer 3-4 more minutes until the seafood is evenly cooked.  Season with pepper and finish by stirring in the fresh lime and lemon juices.




Kabocha Squash + Almond Pancakes

serves 4-6




600 ml almond milk

400 g kabocha squash, peeled,

seeded and sliced

400 ml water

350 g all-purpose flour

300 g almond meal

10 eggs, large

100 g butter, unsalted

60 ml sugar, raw organic

15 ml baking soda

1.25 ml salt, kosher


Jalapeno Syrup

1 l maple syrup, grade A

40 g jalapeno, about 1 each




Combine kabocha squash, almond milk and water into a sauce pot.  Bring to a simmer for 10 minutes.  Once the squash is tender, transfer from the pot to a blender and puree until very smooth.

While the blender is on low/medium speed add one egg at a time until they are all combined.  Transfer the mixture to a mixing bowl.

In a separate bowl combine the almond meal, AP flour, baking soda, salt and sugar.  Mix together.

Combine the wet mixture with the dry just until mixed thoroughly.  Let rest 15 minutes.

To cook warm the butter in a skillet until it begins to lightly bubble and pour in 80 ml of the pancake mix.  Let cook 4-5 minutes on one side until golden brown and then flip over.  Finish cooking on the second side for 2-3 minutes.  Serve immediately with warm jalapeno syrup.


Jalapeno Syrup:

Combine ingredients and let sit at least 1 day.  Warm lightly before serving.