• Juice – Berry Beauty
    1 portion standard glass - 4 shot glass tasting portion
    1 cup black skinned grapes
    ½ cup of mangosteen pulp
    ½ cup strawberries
    ½ cup frozen blueberries
    • Put the grapes through the juice extractor
    • Push the mangosteen pulp through a strainer to extract the juice
    • Place the berries in the blender & blender with the other ingredients until smooth serve immediately
  • Quinoa porridge with dried cranberries, cinnamon, pear & almonds 
    Ingredients for dish
    1 cup quinoa
    ½ teaspoon ground cinnamon
    3 cups nut milk
    1 cup water
    1 tablespoons dried cranberries
    1 tablespoon black raisins
    1 pear diced into 1cm cubes
    ½ pear sliced & cut julienne
    1 tablespoon toasted almond slices
    2 tablespoons brown sugar or agave
    Pinch sea salt
    Method & to serve
    • Rinse the quinoa in a strainer under running water
    • Place the water & quinoa in a pot & bring to the boil, reduce the heat to low & let simmer for 5 minutes or until water has evaporated
    • Then add the pear & nut milk, bring to the boil again turn down low & let simmer for 10-15 minutes
    • Remove from the heat & stir in the agave, dried fruits, cinnamon & sea salt divide between 2 bowls then garnish with julienne pear, ground cinnamon, fresh pear, almond slices & cold nut milk served on the side
  • Marinated kale with shiitake mushrooms, pumpkin, seaweed & sprouts
    Makes 1 portion – 4 tasting portions
    ¼ cup shiitake mushroom sliced thick -marinated in ¼ cup shoyu & ¼ cup lemon juice
    1 cup shredded kale
    ¼ cup hijiki seaweed, soaked in warm water to rehydrate
    ¼ cup julienne pumpkin
    ¼ cup daikon julienne
    ¼ cup julienne cucumber
    ¼ cup picked parsley
    1 tablespoon sliced red onion
    Snowpea shoots & pumpkin seeds & toasted sesame seeds for garnish
    For the dressing – 6 tasting portions
    ¼ cup olive oil
    ½ cup orange juice
    2 ½ tablespoon shoyu
    2 ½ tablespoon raw apple cider vinegar
    ½ tablespoon sesame oil
    ½ tablespoon chili flakes
    Salt & pepper
    • Mix the 2 oils together then place the orange juice, soy, vinegar & chilli flakes in a blender
    • Blend for 2 minutes then slowly add the oil
    To assemble
    • Place the kale in a salad tossing bowl & dress then artfully place the in the center of a plate.
    • Mix julienned vegetables, onion, parsley & seaweed together & dress then place on top of the kale
    • Strain off the mushrooms from the marinade & sprinkle over the top of the salad
    • Finish with the sprouts & seeds, serve immediately
  • Seared salmon with seaweed, soy bean, lemon, caper & parsley salad with jerusalem artichoke puree
    Makes 4 portions – 8 tasting portions
    Ingredients for dish
    4 x 160 g portions of salmon cutlets
    2 pc rocket leaves per portion for garnish
    Jerusalem artichoke puree
    Seaweed salsa
    Jerusalem artichoke puree – 8 tasting portions
    200 g brown onion, peeled & diced
    2 garlic sliced
    500 g jerusalem artichokes, peeled & cut in ½
    500 ml vegetable stock
    Olive oil
    Salt & pepper
    • Heat some oil in a pot & add the onions, garlic & salt when moderately hot cook without colour until soft
    • Then add the artichokes, stock & cover with a cartouche made from baking paper cook until the liquid has reduced to & the artichokes are tender
    • Blend until a fine puree check & adjust seasoning of necessary
    Seaweed salsa – 8 tasting portions
    160 g baby green beans blanched, refreshed & sliced into rounds
    120 g fresh soy beans blanched, refresh & podded & chopped
    120 g lemon segments chopped & out back in its juice
    60 g chiffonade parsley
    80 g hijiki seaweed soaked in warm water, strained & chopped
    60 g capers chopped
    Sea salt, freshly cracked white pepper & extra virgin olive oil to taste
    • Mix all ingredients and season to taste a la minute
    • This is best mixed & seasoned just prior to use
    To assemble
    • Heat a pan on the stove to cook the salmon in
    • Season the salmon with salt then add a small amount of oil to the pan
    • When it is almost smoking place the salmon in the pan & turn down the heat to medium the aim is to achieve a nice golden caramelized piece of fish, after 4 minutes of cooking place in the oven & cook for a further 4-5 minutes depending on your preference of doneness
    • While the salmon is cooking warm the puree
    • Remove the salmon from the oven & give a good squeeze of lemon juice over the fish then remove the salmon from the pan & place on a plate to rest in a warm place
    • Meanwhile mix the salsa ingredients together & season
    • Lay 4 plates out on the bench place the salmon in the middle of the plate, spoon some salsa on top of the fish then to the side of the fish quenelle some jerusalem artichoke puree
    • Garnish with rocket leaves & serve immediately
Amanda Gale
Amanda Gale
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