CHEF VIDEO LIBRARY
Chef Olivier Limousin’s
Foie Gras with Peaches & Hazelnuts
Chef Scotty Pickett’s
Marron Bolognese with Salmon Caviar
Chef Markus Glocker’s Lamb Shank with Cous Cous, Carrots & Confit of Lime
Chef Matt Macartney’s Chargrilled Calamari &Â Australian Marron
Chef Ron Paprocki’s Meyer Lemon Pudding Cake
Chef Peter Frost’s Crab, Avocado & Watermelon Salad
Chef Pierre Khodja’s Moroccan Tagine with Marron
Chef Andrew McCrea’s Trout and Ham
Chef Christian Etchebest’s White Chocolate Mousse with Apples & Cake
Chef Scott Pickett’s Pheasant, Charred Baby Corn, Quince & Chestnuts
Chef Alessandro Frau’s Pan Fried Scallops & Fois Gras
Chef Nic Poelaert’s Bass Cooked in Squid
with Vegetables, a Burnt Carrot Puree & Citrus
Chef Kurt Gutenbrunner’s Lobster, Cherries, Fava Beans & Bernaise Sauce Pt.1
Chef Andrew McCrea’s Sambucca Pudding
Chef David Pommier’s King Fish Cappaccio with Coriander & Wasabi Mousse, Baby Watercress & Bell Pepper Dressing
Chef Claude Perraudin’s Pot of Seafood
Chef Tony Twitchett’s Sticky Pork with Red Chilli Dressing & Seared Scallops
Chef Pierre Khodja’s Lamb Rack, Braised Shoulder, Merguez Sausage, Almonds & Raisins
Chef Tony Twitchett’s Lemongrass Broth Over Crayfish
Chef Tammasak Chootoong’s Isaan Style Spicy Tuna Tartare
Chef Jake Nicolson’s Warm Miso Glazed Eel with Avocado Puree, Apple, Pickled Kohlrabi, Prawn Crackers & Dancing Bonito
Chef Chaloem Chaiseeha’s Kaeng Ped Bed Yang: Duck in Red Curry
Chef Claude Perraudin’s Array of Pork
Chef Riccardo Momessi’s Slow Braised Veal Cheeks
with a Roman Cauliflower Salad
Chef Stuart Bell’s King George Whiting, Fennel Puree, Fennel Confit and Dill Gnocchi
Chef Alessandro Frau’s Yellowfin Tuna Carpaccio
Chef David Dellai’s Stinging Nettle Guadretti
with Braised Wagyu Cheek
Chef Markus Glocker’s Tomato Ice Cream, Compressed Melons, Fried Basil and Hibiscus Salt
Chef Stuart Bell’s Rhubarb, Cashmere Goat Cheese Snow, Rhubarb, Celery & Mint Sorbet
Chef Ajax Mtz’s New Style ‘Ajo Blanco’ with Frangelico Jelly
Chef Pascal Aussignac’s Foie Gras de Catard Marine aus Mirabelles, Sel Croquant a L’Hibiscus Pt.1
Chef Claude Perraudin’s Foie Gras and Spinach Leaves
Chef Jake Nicolson’s Veal: Grilled Loin, Braised Breast
& Tongue with a Sweet bread Cromesqui
Chef Alessandro Frau’s 45 minute Slow Cooked Egg
Chef Terrance Brennan’s Fois Gras “Shabu Shabu”
Chef Christian Etchebest’s Beetroot Salad
Chef Dallas Cuddy’s Rolled Rabbit with Carrots,
Wild Asparagus & Carrot Cream
Chef Diego Munoz’s Sydney Rock Oysters,
Alaskan King Crab, Cous Cous & Avocado
Chef Olivier Limousin’s Les Langoustines en Papilotes Croustillantes au Basilic
Chef Nathan J Castle’s Cured King Fish with Fennel & Orange Salad
Chef Anthony Sasso’s Baby Chopitos with Okra Sofrito & Bomba Rice
Chef Jake Nicolson’s “Our Vegetables”
Chef Dallas Cuddy’s Rolled Rabbit with Carrots,
Wild Asparagus & Carrot Cream
Chef Scott McDonald’s Braised Short Ribs
Chef Mathew Macartney’s Chargrilled Calamari and Australian Marron
Chef Ajax Mtz’s Marinated Scallops, Mandarin Foam & Soy Pearls
Chef Chaloem Chaiseeha’s Pla Goong: Hot & Spicy Prawn Salad
Chef Tammasak Chootong’s Salmon Wrapped In Rice Noodle Yellow Curry
Chef Mathew Macartney’s ‘Vegetable Garden’
Chef Bruno Doucet’s Remoulade of King Crab with Apple, Coriander & Dried Tomato
Chef Nathan J Castle’s Slow Cooked Pork Belly, Pumpkin Puree & Veal Jus
Chef Benoit Gauthier’s Filet of Ling on a Bed of Three Colored Carrots and Chorizo
Chef Diego Munoz’s Broccoli, Pistachio,
Goats Milk Blue Cheese & Baby Sorrel
Chef Ron Paprocki’s Vanilla Semifreddo with Local Blueberries. Ginger Cake & Yoghurt Sorbet
Chef Bruno Doucet’s Paleron of Boeuf
Chef Warren Flanagan’s Head Ham with Radishes & Pecorino
Chef Alessandro Frau’s Lobster Salad, Catalana Style
Chef Dallas Cuddy’s Melon, Caramel & Malt,
Meringue & Orange Blossom Dessert.
Chef Scotty Pickett’s Aylesbury Duck Breast with a Burnt Mandarin Puree & Heirloom Carrots
Chef Billy Oliva’s Seared Sea Scallops, Sweet Corn Pudding, Chanterelles, Smoked Bacon & Black Summer Truffle
Chef Alessandro Frau’s Angus Beef Tartare
Chef Billy Oliva’s Seared Strip Loin with a Radish Salad, Soy Pearls. Black Hawaiian Sea Salt & Ginger Vinegar
Chef Ron Paprocki’s Peach Shaboose with Lemon Verbena and Compressed Fresh Peaches
Chef Alessandro Frau’s Sous Vide Octopus Salad
Chef Benoit Reix’s Chocoloate Mousse
Chef David Pommier’s Grilled Whole New Zealand Sole
with Vangole, Parsley & Lemon Butter
Chef Chaloem Chaiseeha’s Larb Gai:
Isaan Chicken Salad
Chef Benoit Reix’s Maqui of Veal
Chef Lukas Pfaff’s Slow Cooked Suckling Pig, Wild Fennel and Sea Purslane
Chef Nathan J Castle’s Chocolate Brandy Mousse
Chef Chef Richard Burt’s Ocean Trout Wrapped in Ocean Trout Mousse & Coated in Poppy Seeds
Chef Markus Glocker’s Brand Beef Carpaccio, Bone Marrow, Caviar & Watermelon Radish