Recipes

My recipes, with ingredients and methods, published on Gronda.

Halibut, saffron and tarragon

Halibut with saffron-tarragon foam and smooth celery root purée.

Crispy quail paired with a distinctive charcoal mint sauce.

Fresh rockfish served with a bright, sweet mango salsa.

Refreshing frozen custard with lemon and a subtle note of thyme.

Lamb with Sichuan pepper sauce and pistachio-apricot chimichurri.