Hey everyone,

First things first: thank you. To every single one of you in here, from the very first sub to the last one. You were here when table.35 was just me posting recipes and sharing good songs, and you stuck around anyway. That means a lot, genuinely.

I still can’t believe where this has brought me. The content changed, the food went more high end and the page kinda blew up, so the newsletter had to level up too. Substack was holding me back a bit there. I really care about the community feeling, so I moved everything to a whole new home: open kitchen.

It’s one letter every Wednesday. Each one has a lesson from my kitchen, a recipe, and now and then the behind the scenes at table.35. The goal is that you understand what you’re cooking, like why a sauce breaks or how flavours lift each other. That way you won’t need my recipes at some point. I picked up a lot in Michelin kitchens that never makes it onto a recipe card, and I want to share it with everyone who wants to level up.

You don’t have to do anything, you’re already in. The first letters will land in your inbox soon, starting with a welcome email with a short survey in it, so I know where you’re at with cooking. If it’s not for you, no hard feelings, there’s an unsubscribe link at the bottom of every email. If you stay, you’re more than welcome, a lot is coming ;)

I’m not posting on this Substack anymore, but everything here stays open and free. Think of it as where it all started. I’ll share open kitchen. on Insta soon too, so send it to anyone who’d love it.

See you in the kitchen,
Guillaume

👉 open kitchen.

serves 6+- people

INGREDIENTS

For the Beef

• 1.000–1.200 g rundsvlees
  (traditionally filet pur / filet mignon — I used rump steak, also known as kogelbiefstuk, easier to work with and about half the price; depends how classy you want to go)

• 10 g fine salt

• 5 g black pepper

• 20 g neutral oil

• 2 tbsp butter

• 4 garlic cloves, lightly crushed

• Handful fresh thyme

• 30 g Dijon mustard

• Cling film

For the Duxelle

• 800 g mushrooms (you can do a little mix, your choice)

• 250 g shallots, finely chopped

• 3 garlic cloves, finely chopped

• 40 g butter

• 80 g whisky or cognac

• Handful of fresh thyme leaves

• 8 g fine salt

• Salt & pepper to taste

• 100 g heavy cream (35%)

Green Pancakes

• 3 eggs

• 100 g flour

• 100 ml green herb water (spinach infusion)

• 100 ml milk

• 100 g spinach

• Handful of parsley

• Handful of chives

• Handful of Terragon, picked

• 13 g neutral oil

• 3 g salt

• Butter, for baking

Assembly

• 120–150 g Parma ham (± 10–12 slices)

• Cling film

Pastry & Finish

• 250 g puff pastry (wrapping)

• 250 g puff pastry (decoration)

• 3 egg yolks

• 30 ml milk

• Fresh thyme

• Flaky salt

INSTRUCTIONS

1. Prepare the Beef

1. Remove the beef from the fridge 1 to 2 hours before cooking.

2. Season generously with salt and place uncovered on a rack or plate.
   This allows the meat to come to temperature, draws out excess moisture and intensifies flavour.

3. Before searing, pat the beef completely dry.

2. Sear the Beef

1. Heat a heavy pan over high heat with the neutral oil.

2. Sear the beef on all sides until deeply coloured.
   Take your time here, good colour means good flavour.

3. Lower the heat slightly, add butter, garlic and thyme and baste the beat.

4. Season genearously with black pepper now as well.

5. Remove the beef from the pan.

6. Brush all sides with Dijon mustard.

7. Wrap tightly in cling film and chill for at least 30 minutes to firm up.

3. Make the Duxelle

1. Use the same pan you seared the beef in.

2. Add the mushrooms with a pinch of salt and pepper.
   Cook over medium heat until they have released about 50% of their moisture.

3. Only then add shallots, garlic and thyme. Continue cooking until everything is deeply cooked down and the pan is almost dry.

4. Deglaze with whisky or cognac and put it on fire.

5. Let it cook again until fully dry.

6. Season again with salt and pepper.

7. Take the pan off the heat, add the cream and mix well until the duxelle comes together and turns slightly glossy.

8. Spread onto a tray and let cool completely.

4. Green Pancakes

1. Bring a pot of water to the boil.

2. Blanch the spinach together with chives, parsley and tarragon for 30 seconds.

3. Transfer immediately to ice water to keep the colour.

4. Blend the blanched herbs with cold water until smooth.

5. Strain it and easure 100 ml of this green herb water.

6. Blend eggs, flour, green water, milk, blended herbs, oil and salt until smooth.

7. Rest the batter for 20 minutes.

8. Bake thin pancakes in a lightly buttered pan. No colour needed, they should stay flexible.

9. Let cool.

5. Assemble the Wellington

1. Lay cling film on the counter.

2. Arrange overlapping slices of Parma ham into a rectangle.
   Cover completely with the green pancakes.

3. Spread the cold duxelle evenly on top.

4. Unwrap the beef and place it in the centre.

5. Roll everything tightly using the cling film, forming a compact log.
   Twist the ends firmly.

6. Chill for at least 30 minutes.

6. Pastry & Decoration

1. Roll out the puff pastry to about 3–4 mm thickness.

2. Remove the cling film and place the beef in the centre.

3. Wrap tightly, seam side down.

4. Decorate using the second sheet of pastry. (This step is optional in technique, but visually it really finishes the dish.)

5. Mix egg yolks with milk and brush generously.

6. Finish with thyme leaves and flaky salt.

7. Chill again for 15–20 minutes while the oven heats.

7. Bake

1. Preheat the oven to 200°C.

2. Bake the Wellington for 45–55 minutes.

3. Start checking the core temperature from 40 minutes onwards.

4. These are pull temperatures, not final doneness:

• 42–45°C → rare

• 46–48°C → medium-rare

• 50–52°C → medium

  → The temperature will rise easily 10°C or more while resting.

8. Rest & Serve

1. Let the Wellington rest for at least 15 minutes before slicing.

2. This resting time is essential for the juices to redistribute and for the pastry to set properly. During this rest, the core temperature will continue to rise.

3. Before slicing, the internal temperature should be around:

   • 50–52°C → rare

   • 54–56°C → medium-rare

   • 58–60°C → medium

4. Use a sharp knife and clean it between cuts for neat slices.

5. Serve with your homemade 24-hour beef jus. (That recipe is also on my Substack.)

Worth the effort. Every single time.

ENJOYYY!

INGREDIENTS

For the Pork Chop

• Thick cut pork chop with bone in, around 400 g

• 400 ml buttermilk

• 200 ml water

• 1 tsp five spice

• 1 tbsp salt

• 20 cracks black pepper

• 2 bay leaves

• 2 garlic cloves, crushed

• 1 tsp sugar

For the Mushroom XO

• 500 g mixed mushrooms, finely chopped

• 2 chilis, finely chopped

• Half thumb ginger, finely chopped

• 1 small bulb garlic, finely chopped

• 4 to 5 shallots, finely chopped

• 70 g guanciale, finely diced

• 110 g smoked bacon, finely diced

• 65 ml soy sauce

• 35 ml fish sauce

• 70 ml mirin

• 20 to 25 ml dark soy sauce

• 35 ml oyster sauce

• 55 ml water

• 35 to 40 g cane sugar

• Lemon juice, to taste

For the Red Miso Mustard

1. 1 tbsp red miso

2. 2 tbsp grain mustard

3. 1 to 2 tsp kewpie mayo

4. Black pepper

5. Juice of half a lemon

6. Half tsp smoked paprika

Garnish

1. Pickled pearl onions, halved, layers separated, lightly torched

2. Green herb oil

3. Chives, finely sliced

INSTRUCTIONS

Brine the Pork Chop

Buttermilk makes everything softer, juicier, and just better.

1. Combine buttermilk, water, five spice, salt, black pepper, bay leaves, crushed garlic, and sugar.

2. Give it a good whisk

3. Submerge the pork chop fully.

4. Cover and let it brine in the fridge for at least 8 hours, up to overnight.

Make the Mushroom XO

This is where all the umami and gloss comes from. Take your time with it.

1. Render the guanciale and smoked bacon over medium heat until the fat releases and the meat turns golden. Keep everything in the pan.

2. Add garlic and let it toast lightly until fragrant.

3. Add ginger, shallots, and chili and sweat gently without colouring.

4. Add the mushrooms and cook slowly until they release their liquid.

5. Let that liquid evaporate. (Very important most of the liquid is gone. You want a concentrated mushroom flavour)

6. Add cane sugar, soy sauce, fish sauce, mirin, dark soy sauce, oyster sauce, and water.

7. Bring to a gentle simmer until the sugar dissolves and the sauce thickens slightly.

8. Taste and adjust with a squeeze of lemon juice if it needs brightness.

9. Let it cool. Store in the fridge if making ahead.

Make the Red Miso Mustard

A sharp little sauce to cut through the fat.

1. Mix red miso, grain mustard, kewpie, lemon juice, smoked paprika, and black pepper.

2. Stir until smooth and balanced.

3. Adjust acidity to your liking.

Cook the Pork Chop

Grill flavour without the grill. The smoked butter does the heavy lifting.

1. Remove the chop from the brine and pat it dry.

2. Season lightly with salt

3. Sear in a hot pan with a neutral oil until golden on both sides.

4. Lower the heat and add a spoon of smoked butter if you made the anchoa tosta recipe. (If not, normall butter also works fine)

5. Baste the pork generously as it cooks.

6. Cook until the internal temperature reaches your preferred doneness.

   1. Medium-Rare
      54–55°C
      Approx pan time: 10–12 min total (sear both sides, then lower heat and baste)

   2. Medium
      58–60°C
      Approx pan time: 12–14 min

   3. Medium-Well
      63–65°C
      Approx pan time: 14–16 min

   4. Well-Done
      68–70°C
      Approx pan time: 16–18 min

7. Let the chop rest for 5 to 7 minutes.

Prepare the Garnishes

Simple things that make the plate feel alive.

1. Torch the halved pearl onions gently until lightly charred.

2. Have herb oil and chives ready.

Finish and Serve

1. Slice the pork chop into fine pieces.

2. Spoon warm mushroom XO over the top and between the slices.

3. Add a nice spoon of red miso mustard here and there.

4. Finish with torched pickled onions, green herb oil, and a sprinkle of chives.

It should taste smoky, fatty, spicy, sharp, and stupidly satisfying.

Enjoy! xd

INGREDIENTS

For the Pasta

• 400 g tipo 00 flour

• 4 eggs

For the Filling

• 300 g mushrooms (mix of your choice), roughly chopped

• 3 shallots, finely diced

• 2 garlic cloves, finely chopped

• 3 sprigs thyme, leaves picked

• 1 tbsp soy sauce

• 1 tbsp mirin

• 1 tsp brown sugar

• 1 tbsp butter

• A splash of water (for deglazing)

• 1 tsp balsamic vinegar

• Salt & pepper

• 250 g ricotta

• 1 handful walnuts, finely chopped

• Chives, finely sliced

• Parsley, finely chopped

• Zest of 1 lemon

• Salt & pepper

For the Walnut Milk Foam

• 50 g walnuts

• 200 g water

• 1–2 tsp balsamic vinegar

• A drizzle of olive or garlic oil

• Light soy sauce, to taste

• Salt

For the Mushroom Broth

• 1 carrot, roughly chopped

• 300 g mushrooms, rougly chopped

• 2 shallots, roughly chopped

• 2 garlic cloves (black garlic if you have it), sliced

• 1–2 tbsp soy sauce

• 1 tbsp red wine vinegar

• 700 g vegetable or chicken stock

• 6 parsley stems

• 6 sprigs thyme

• 2 bay leaves

• 1 tbsp butter

To Finish

• Butter

• Fresh thyme

• Soft goat cheese

• thyme, for garnish

• green herb oil

INSTRUCTIONS

Make the Pasta Dough

1. Pour your flour onto the counter, make a well in the center, and crack in the eggs.

2. Use a fork to gradually bring the flour in until it forms a rough dough.

3. Knead for about 10 minutes until smooth and elastic. Wrap and rest 30–60 minutes.

Cook the Mushroom Base

1. In a large pan over medium heat, cook shallots and garlic in butter until translucent.

2. Add mushrooms, thyme, soy, mirin, brown sugar, salt, and pepper.

3. Let them glaze and caramelize slowly, a few splashes of water help lift the fond.

4. Finish with a drop of balsamic vinegar. Let it cool completely.

Make the Filling

1. In a bowl, mix the cooled mushroom base with ricotta, herbs, chopped walnuts, lemon zest, salt, and pepper.

2. Taste. It should be creamy, nutty, bright.

Make the Mushroom Broth

1. Sauté carrot, shallot, garlic, and mushrooms until lightly colored.

2. Deglaze with soy and red wine vinegar, then add stock, herbs, and bay leaves.

3. Simmer gently for 30–40 minutes.

4. Strain and reduce slightly.

5. Whisk in cold butter and a small spoon of goat cheese until it emulsifies into a silky sauce.

6. Add some sprigs of thyme and let that infuse as well

7. Season with salt and pepper

8. It should taste buttery, earthy, and warm.

Make the Walnut Milk Foam

1. Blend walnuts with water until smooth. Strain through a fine sieve or cheesecloth.

2. Warm lightly with soy, oil, balsamic, and salt.

3. Right before serving, blend again with a hand blender to create foam.

Shape the Caramelle

1. Dust your counter lightly with flour and cut off a quarter of the dough keep the rest under a towel so it doesn’t dry out.

2. Roll the piece out to the thinnest setting on your pasta machine. You want it silky, not sticky.

3. Cut the sheet into long strips, about 30 cm each, and give them a quick mist of water, just enough to help them seal later.

4. Slice each strip into small rectangles, roughly palm-sized.

5. Pipe about two teaspoons of filling in the center of each one.

6. Fold the pasta over the filling, press gently to seal, then twist both ends like you’re wrapping candy.

7. That’s your caramelle.

8. Lay them out on a tray with baking paper dusted in semolina so they don’t stick.

9. If you’re not cooking them right away, freeze them like that. They’ll keep for weeks and cook straight from frozen.

Cook & Serve

1. Boil the caramelle until tender (about 2–3 minutes).

2. Place them in pan with the mushroom sauce and let it go for another minute.

3. Plate your caramelles and spoon over a generous amount of your sauce.

4. Spoon a bit of walnut milk foam on top.

5. Finish with extra thyme leaves and green herb oil

Autumn wrapped in pasta, enjoy! xd

INGREDIENTS

• Anchovies (good quality, don’t cheap out, these are the stars)

• 1 nice baguette (or rustic white bread)

• 1 lemon

For the Pan con Tomate

• 2 ripe tomatoes

• 1 garlic clove, halved

• Olive oil (good arbequina if you can)

• Flaky sea salt

• Chives, finely chopped

For the Smoked Butter

• 750 g cream

• Wood chips for smoking (applewood, cherrywood,… whatever smells like

• your garden)

• Flaky salt

For the Black Garlic Aioli & Piparras

• 3 black garlic cloves

• 1 tbsp red wine vinegar

• 1 egg

• Salt & pepper

• 100–200 ml neutral oil (for emulsifying)

• Pickled piparras (Basque green peppers)

INSTRUCTIONS

Smoke the Cream

1. Pour your cream into a heatproof container or bowl.

2. Set up a little smoking station: your pan with wood chips on the bottom, your bowl with cream resting above it, and something metal to cover it. No plastic.

3. At the very bottom of the setup, under the pan of wood chips, add a generous layer of ice cubes and cover them with a sheet of thin foil. This keeps the environment cold and prevents the cream from heating up while it smokes — you want cold smoke, not cooked cream.

4. Heat the wood chips in a cast-iron or heavy pan until they catch fire. A blowtorch helps if you’re impatient. Once they’re burning, let them turn fully black before killing the fire.

5. Cover the pan with a large tray or lid to smother the flames. Lift it briefly to let that first yellow smoke escape; it’s bitter. After ten seconds, cover again for five, then uncover. The smoke should now look cleaner and smell sweet instead of burnt.

6. Place your burned wood chips over the foil, set the bowl of cream above, and seal everything tightly with a lid or aluminum foil.

7. Timing:
   5–10 min → light smoke
   10–20 min → balanced flavor
   20–30 min → heavy smoke
   30+ → you’re eating smoke

8. Go for around 18 minutes for the best balance, deep but not overpowering.

9. Take the cream out, cool it down and refrigerate. You can keep it like this or churn it into butter straight away.

Make the Butter

1. Pour the smoked cream into a stand mixer with the whisk attachment and let it run.

2. If it’s cold it’ll take a bit longer, but after 10–15 minutes it should split into butter and buttermilk.

3. Scoop the butter into a bowl of ice water and rinse well until the water runs clear.

4. Form it into one solid piece and shape it into a rectangle on parchment paper, like a store block.

5. Store in the fridge. It’ll keep two to three weeks, but you’ll finish it long before that.

Make the Black Garlic Aioli

1. Blend the black garlic cloves with red wine vinegar and the egg until smooth.

2. With the blender running, slowly stream in neutral oil until it thickens into a glossy black aioli.

3. Season with salt and pepper. It should taste deep, sweet and funky.

4. Keep it chilled; it only gets better.

Prep the Pan con Tomate

1. Grate your tomatoes into a bowl, discard the skin and keep the pulp.

2. Season with salt and let it rest 10–15 minutes.

3. Strain lightly to remove a bit of water, then mix in olive oil until it tastes right.

4. Set aside or keep in the fridge.

Build the Smoked Butter Tosta

1. Toast your bread.

2. Slice a thick piece of smoked butter and place it on the toast. You want the butter to still be a bit solid, so you get that creamy texture.

3. Lay two anchovies diagonally across.

4. Finish with a little lemon zest.

5. It’s indulgent. It should be.

Build the Black Garlic & Piparra Tosta

1. Smear a layer of black garlic aioli on toasted bread.

2. Lay two anchovies diagonally across and top with three sliced piparras.

3. Sweet, salty, funky, sharp. The bite that wakes your palate up.

Build the Pan con Tomate Tosta

1. Rub your toast with half a garlic clove for that garlicky aroma.

2. Spoon on a good amount of tomato.

3. Lay two anchovies diagonally across.

4. Finish with chopped chives and a drizzle of that anchovy oil.

5. Simple. Salty. Ridiculously good.

Serve

Line them up: tomato, butter, black garlic.
Three bites, three moods. Spain on one plate.

INGREDIENTS

For the Hash Browns

• 6–8 potatoes (about 1 kg, high starch variety)

• 300 g clarified butter

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 20 g tapioca starch

• Salt & black pepper (don’t be shy — it needs it)

• 6–8 egg yolks

• 3 L neutral oil (for frying)

For the Anchovy Brown Butter

• 200 g butter

• 50 g anchovy fillets, finely chopped

• Zest of ½ lemon

• 1 clove garlic, grated

• 1 tsp smoked paprika

• Salt & black pepper

For the Garnish

• 150 g crème fraîche (ideally Crème d’Isigny)

• Lemon juice & zest

• Chives, finely chopped

• Flaky sea salt

INSTRUCTIONS

Make the Hash Brown Base

1. Grate your potatoes using a fine julienne blade or food processor.

2. Wash them four times in cold water until the water runs clear, this removes excess starch and gives that clean, crisp texture.

3. Drain well, then squeeze every last drop of moisture out with a clean cloth.

4. Melt the clarified butter in a heavy pan, add your grated potato, and season with a generous pinch of salt.

5. Cover and cook on low-medium heat for 15–20 minutes, stirring every 5 minutes.

6. You’re not frying, you’re slowly butter-poaching them into submission.

7. Drain the mix through a sieve to remove extra butter, then spread it on a tray to cool.

8. Mix in the garlic powder, onion powder, tapioca starch, and a final rain of salt and pepper.

Shape & Chill

1. Grease your ring moulds and press the mix halfway up each one.

2. Spoon out a small dent in the center, that’s where your yolk will live.

3. Drop a yolk in gently (sprinkle a touch of sea salt on top) and cover with more potato mix, pressing carefully to seal without breaking the yolk.

4. Flatten the top, cover with parchment, and weigh it down.

5. Chill for at least 1 hour, they need to set up before frying.

Make the Anchovy Brown Butter

1. Melt the butter over medium heat.

2. Once it’s foaming, start whisking, you want those milk solids to turn golden, not burn.

3. When it smells nutty and looks deep amber, take it off the heat and strain.

4. While still warm, whisk in the anchovy, lemon zest, garlic, smoked paprika, and a pinch of salt and pepper.

5. Keep whisking until the anchovy practically disappears. (You can blitz it if you want it smooth, but a little texture never hurt anyone.)

6. Cool it down, then refrigerate until solid.

Make the Lemon Crème Fraîche

1. Combine crème fraîche with lemon zest and a squeeze of juice.

2. Season with a touch of salt and white pepper.

3. Keep at room temp

Fry Time

1. Heat neutral oil to 175°C.

2. Pop the hash browns out of their moulds (a quick pass with a blowtorch around the sides helps).

3. Fry for 4–5 minutes, turning halfway, until deep golden and crisp.

4. Rest on a rack — never paper towel — and hit them immediately with flaky sea salt.

Assemble

1. Place your hash brown on the plate.

2. Add a quenelle of anchovy brown butter right on top — let it start to melt slowly.

3. Finish with a shower of chopped chives.

4. Serve with a spoon of lemon crème fraîche on the side.

Cut. Watch that yolk run. Take a breath.

INGREDIENTS

For the Smoked Mackerel ‘Nduja’

• 5 fresh mackerels, filleted and skin off

• 150 g harissa

• 50 g chipotle peppers in adobo, roughly chopped

• 10 g salt

• 1 tsp smoked paprika

• 1 tbsp paprika powder

• 1 tbsp chili flakes

• 3 garlic cloves, grated

• 50 ml olive oil

For the Bottarga Aioli

• 1 piece of bottarga, crumbled

• Juice of 1 lemon

• 1 whole egg + 1 egg white

• 1 garlic clove

• 1 tbsp cayenne pepper

• Pepper to taste (you probably won’t need salt because of the bottarga)

• 100–200 ml neutral oil (to emulsify)

For the Crispy Flatbread

• 500 g tipo 00 flour (pizza flour)

• 35 ml olive oil

• 7 g dried yeast

• 11 g salt

• 300 ml lukewarm water

• Semolina, for shaping

For the Dill Oil

• 1 bunch of dill (or a whole small plant)

• 100 ml neutral oil

For the Garnish

• Sweet white onion, finely sliced

• Pickled pepperoni, finely sliced

• Fresh dill

• Lemon zest

INSTRUCTIONS

Cure and Bake the Mackerel ’Nduja

1. Combine the harissa, chipotle peppers, salt, smoked paprika, paprika powder, chili flakes, olive oil, and grated garlic in a large bowl. Whisk until smooth and fully combined.
   (If it tastes a little too salty, that’s good — it needs to cure the fish, and the fattiness of the mackerel will balance it out later.)

2. Pour the wet cure over your mackerel fillets and mix gently to coat every piece.
   Marinate in the fridge for 3–4 hours.

3. Once marinated, place the fillets on a baking tray — a bit of extra sauce around them is fine.
   Bake at 180°C for 5 minutes, then switch to the grill setting for another 5 minutes to get a light char on top.

4. Remove from the oven and let cool completely.
   Once cooled, shred the mackerel meat and mix it back with the remaining cure until you have a spicy, spreadable paste — like real ’nduja, but from the sea.

Make the Bottarga Aioli

1. Add the bottarga, egg, egg white, garlic, lemon juice, cayenne, and pepper to a blender.

2. Blend for about a minute until smooth.

3. Then, slowly stream in the neutral oil while blending until it emulsifies and turns creamy.

4. If it becomes too thick, loosen it with a touch of lemon juice or water until silky and spoonable.

5. Transfer to a container and set aside.

Whip Up the Flatbread

1. In a bowl, mix the water, yeast, and olive oil. Let it sit for 5–10 minutes until small bubbles form — that’s your yeast waking up.

2. Add flour and salt to a large bowl, stir, and pour in the yeast mixture.
   Combine with a spoon until it forms one rough mass, then transfer to your work surface.

3. Knead by hand for 10–15 minutes until smooth and elastic. It’ll start sticky but will tighten as the gluten develops. (You can also use a stand mixer on medium speed for 10–15 minutes.)

4. Check the dough: if you can stretch a small piece until almost transparent without tearing, it’s ready.

5. Form into a ball, coat lightly with olive oil, and cover with a towel.
   Let rise in a warm spot for at least 2 hours, or until doubled in size.

6. Punch the dough to release air, then divide into 8 portions (~100 g each).
   Roll each into a smooth ball and rest them on a tray, covered, for another 30 minutes.

7. Preheat your oven to 250°C with a cast iron pan, pizza stone, or heavy tray inside — something that can hold heat for a quick puff.

8. Dust your counter with semolina.
   Flatten one ball using your fingertips, pressing a little more around the edges so the center stays slightly thicker — that gives the bread its puff.

9. Bake directly on your hot surface for 2–4 minutes until puffed and golden.
   Brush lightly with olive oil for shine and flavor.

Blend the Dill Oil

1. Warm the neutral oil until just below hot (around 70–80°C).

2. Pour over the dill and blitz in a blender for 2–3 minutes until bright, electric green.

3. Strain through a fine sieve or coffee filter.

4. Store in the fridge.

Prep the Garnish

1. Finely slice the white onion and pickled pepperoni.

2. Pick some fresh dill.

3. Combine in a small bowl and toss with a drizzle of olive oil, makes it

   glisten and come alive.

Assemble

1. Spread a generous layer of mackerel ’nduja over a warm flatbread.

2. Top with a spoon of bottarga aioli.

3. Drizzle with dill oil.

4. Scatter the onion-pepperoni-dill mix over the top.

5. Finish with lemon zest.

Messy, spicy, smoky and far too good to share.

Serves ±4 people (20 wings)

INGREDIENTS

For the Spice Mix

• 10 wings & 10 drums

• 5 g garlic powder

• 5 g onion powder

• 5 g paprika powder

• 5 g smoked paprika powder

• 5 g cayenne powder

• 5 g piment d’Espelette powder

• 5 g chicken seasoning

• 10 g salt

• 5 g black pepper, finely ground

• 15 ml dark soy sauce

• 10 g corn starch

• 4 g baking powder

• 15–20 ml olive oil (to coat wings)

For the Dry Coating

• 100 g flour

• 100 g corn starch

• 100 g tapioca starch

• Salt & pepper to taste

For the Hot Honey Beer Glaze

• 125 g unsalted butter

• 5 shallots, finely chopped (±150 g)

• 3 garlic cloves, finely chopped (±10 g)

• ½ thumb ginger, finely chopped (±10 g)

• 10 g chili flakes

• 15 g sesame seeds

• 120 ml honey

• 30 ml dark soy sauce

• 330 ml Buzzing Blonde Beer

• Salt & pepper to taste

For the Garnish:

• 1 Lime

• 1 Scallion, the green part finely chopped

INSTRUCTIONS

Marinate the wings

1. Pat your chicken wings dry.

2. Toss them with the spice mix: powders, soy sauce, starch, baking powder, olive oil.

3. Let them sit in the fridge for at least 30 minutes (overnight if you can).

4. This is your flavor bomb base.

Make the glaze

1. In a saucepan, melt 125 g butter over medium heat.

2. Grab a whisk and keep it moving as it foams, until it turns a light brown and smells nutty.

3. Add sesame seeds + chili flakes, whisk and toast until fragrant.

4. Toss in the shallots and cook until softened.

5. Then add garlic + ginger, just until they lose their raw bite (don’t let them burn).

6. Stir in honey and soy sauce and let reduce for 1–2 minutes until it starts to make big bubbles.

7. Pour in the beer, and let it bubble down until syrupy and glossy, coating the back of a spoon.

8. Season with salt & pepper.

Coat for frying

1. Mix the flour, corn starch, tapioca, salt & pepper in a big bowl.

2. Dredge the wings until fully coated, pressing the mix in.

3. Shake off excess.

4. Let them rest on a rack for 10 minutes so the coating sticks.

Fry until crispy

1. Heat oil to 160°C.

2. Fry wings in batches for 5–6 minutes until light golden.

3. Pull them out onto a rack to rest.

4. Crank the oil up to 185°C.

5. Drop the wings back in for another 2–3 minutes until deep golden brown and shatter-crisp.

6. Rest them on a rack, not paper towel (keeps them crunchy).

Glaze & toss

1. Drop the hot crispy wings straight into a big bowl, pour over the hot honey beer glaze, and toss until they shine like amber gold.

Serve

1. Pile high. Scatter sesame. Shower with lime zest + scallion greens.

Hot wings. Cold beer. Repeat.

ENJOY MY DEAR!

Serves 8 people +-

INGREDIENTS

For the Lemon Pepper Ricotta cake

• 175 g granulated sugar

• Zest of 1,5 lemon

• 100 g unsalted butter, softened

• 50 g extra virgin olive oil

• 3 large eggs, room temp

• 225g ricotta, room temp

• 1/2 tsp vanilla extract

• 225 g all-purpose flour

• 4 g freshly ground black pepper ( around 50 cracks)

• 5 g baking powder

• 3 g baking soda

• 5 g salt

For the Basil Whipped Cream

• A bunch of fresh basil (about 1 plant)

• 300 ml heavy cream

• 150 g crème fraîche

• 18 g powdered sugar

• 3 g salt

• Zest of 1/2 lemon

For the Marinated Peaches

• 2 ripe peaches

• 2 ripe nectarines

• 2 ripe paraguayos

• Extra virgin olive oil

• Flaky sea salt

• Agave syrup

For Garnish:

• Small basil leaves

• Agave syrup

INSTRUCTIONS

Start with the cake

1. Preheat oven to 175°C. Line an 8-inch cake tin with parchment.

2. In the kitchen robot, mix sugar + lemon zest until fragrant.

3. Add butter + olive oil, beat until light and creamy.

4. Crack in eggs one at a time with the machine running.

5. Add ricotta + vanilla, mix briefly (it can stay a bit lumpy).

6. In a separate bowl, whisk together flour, baking powder, baking soda, freshly ground black pepper and salt. Add to the robot, pulse until just incorporated - don’t overmix.

7. Pour batter into prepared tin, smooth the top. Bake 50–60 min until golden and a tester comes out clean. Cool 15 min, unmold, then finish cooling on a rack.

Infuse the basil cream

1. Warm 200 ml heavy cream with torn basil leaves and stems until steaming.

2. Take off heat, cover, and steep for 15 - 20 minutes.

3. Before straining, blend the basil directly into the cream (hand blender) to pull out flavor + that soft green hue.

4. Strain to remove pulp, chill quickly over an ice bath.

5. Combine the cold infused cream with the remaining 100 ml cream, crème fraîche, powdered sugar, salt, and lemon zest.

6. Whip to soft peaks thick enough to swoop over the cake.

Marinate the fruit

1. Slice peaches, nectarines, and paraguayos into wedges.

2. Toss lightly with olive oil, a drizzle of agave syrup, and a pinch of flaky sea salt. Let them sit 10–15 minutes to release some juice.

Assemble

1. Spread the basil cream generously over the cooled cake.

2. Arrange the marinated fruit on top; let the juices run.

3. Garnish with small basil leaves and a final drizzle of agave.

Sweet, tangy, herby, salty. Sunshine in cake form.

ENJOY!!!!!

Makes 10-12 Empanadas

INGREDIENTS

For the Empanada Filling:

• 400 g chuck roast (or another cut with a lot of fat and collagen)

• 2 large potatoes, peeled and cut into even cubes (about 1cm)

• 5 cloves garlic (2 peeled, 3 finely chopped)

• 1 white onion, finely chopped

• 2 tomatoes, peeled and roughly chopped

• 1 paprika, finely chopped

• 1 scallion root, roughly chopped

• 2 bay leaves

• 1 L beef stock

• 2 tbsp tomato paste

• 1 tbsp mustard

• 1 tbsp cumin

• ½ tbsp oregano

• Neutral oil (for searing the meat)

• Salt and pepper to taste

• Olive oil

For the Empanada Dough:

• 330 g harina de maíz (amarillo if you can, blanco + turmeric if you must)

• 1 tbsp corn starch

• 2 tbsp neutral oil

• 500 ml lukewarm beef stock (use the one from your slow cooked beef)

• Juice of 1/2 lime (makes it extra crispy)

• 2 tsp paprika powder

• 1 tsp cayenne powder

• 2 tsp turmeric powder

• Salt to taste

For the Ají Picante:

• 4 scallion roots, finely chopped

• 2 tomatoes, peeled and finely chopped

• 2 red chilies, finely chopped

• A bunch of coriander, finely chopped

• 130 ml white vinegar

• 120 ml water

• 1 tsp sugar

• Juice of 1 lemon

• 2 tbsp hot sauce (I used Cholula — Tabasco works too)

• Salt and pepper to taste

INSTRUCTIONS

Make the Empanada filling:

• Season your chuck roast generously with salt and sear it hard in neutral oil until deeply browned on all sides. Remove and set aside.

• In the same pan, toss in the whole garlic cloves, bay leaves, and roughly chopped scallion root. Let them toast briefly, then deglaze with the beef stock. Return the meat, bring to a simmer, and let it braise low and slow for 3–4 hours until falling apart tender.

• Meanwhile, in a separate pan, start your veg base:
  Cook the chopped onion in a bit of neutral oil until soft and translucent.

• Add the paprika, give it a minute, then stir in the chopped garlic, cumin, oregano, salt and pepper.

• Once fragrant, add the tomato paste and mustard — toast them briefly to wake up the flavor.

• Add the chopped tomatoes last, let them melt down gently, then deglaze with a small ladle of the beef stock. You’re aiming for a rich, spoonable mix. Set aside.

• Boil the peeled and cubed potato in salted water until just tender. Drain and season lightly with salt, pepper and olive oil.

• Once the meat is ready, shred it into rough pulled beef.
  Fold it into your veggie mix, stir well, and finish by gently folding in the potato cubes.

• Let it all hang out together on low heat for a few minutes — the flavors need time to kiss.

• Cool completely before filling the empanadas.

Make the Ají Picante:

• Mix everything together in a bowl — the scallion, tomato, chili, coriander, vinegar, water, lemon juice, sugar, hot sauce, salt, and pepper.

• You can tweak it to your liking, add more water or vinegar for acidity and looseness, or more salt and pepper to taste. You’re aiming for a salsa that’s just covered in liquid, not swimming, but gently bathing.

• Let it sit and develop in the fridge while you prep everything else.

(TIP: Make extra. This stuff goes on everything.)

Make the Empanada Dough:

• In a large bowl, combine the harina de maíz, corn starch, paprika, cayenne, turmeric, and salt.

• Add the oil and slowly pour in the warm beef stock, mixing with your hands or a spoon. Start slow, you want to control the hydration.

• Knead it for a few minutes until it forms a smooth, pliable dough. It should feel like high-end Play Doh: soft, easy to shape, and slightly warm from the stock. If it cracks when you press it, it’s too dry, just splash in a bit more liquid. If it sticks too much, add a touch more harina.

• The texture should be hydrated enough to press and fold without resistance, but not wet or sticky. You’re looking for a dough that rolls clean, seals tight, and holds its shape. Basically, it should feel like it wants to become an empanada.

• Let it rest for 15–20 minutes under a damp towel while you finish your filling. That short rest makes all the difference, it relaxes the dough and makes it even smoother to work with.

Roll and fry the Empanadas:

• Take golf ball-sized pieces of dough (around 70 g each) and press them flat between a cut-open plastic bag. A tortilla press works best here fast, clean, and even. But if you don’t have one, a flat plate or rolling pin will do the job just fine. Just make sure your dough is evenly pressed, not too thick, not too thin, and smooth around the edges to avoid cracks.

• Add a generous spoonful of the cooled beef filling in the center, fold the dough over, and gently press the edges to seal.

• Now grab a cup or a round cutter (about 8 cm wide) and press it down over the sealed edge — plastic still on — to cut and seal in one clean move. This keeps the dough from sticking and gives you that perfect empanada curve.

• Heat neutral oil to 170–180°C and fry in batches until golden, crispy, and begging to be eaten.
  Drain on paper towel and finish with a light sprinkle of salt.

Serve:

Serve immediately with a generous spoon of ají picante on the side (or on top if you're that kind of person).

ENJOY GUAPXS!

Makes 7-8 burgers

INGREDIENTS

For the Pulled Short Rib:

• 2 Beef Short Ribs (approx. 1,2 kg)

• 3 white onions, finely sliced

• 70 g tomato paste

• 400 ml chicken stock

• 400 ml beef stock

• Handful of coriander stems (pluck the leaves for the slaw)

• 8 garlic cloves

• 1,5 tbsp Sichuan peppercorns

• 0,5 tbsp cumin seeds

• 0,5 tbsp mixed peppercorns (green, black, red, white)

• 1 tbsp five spice seasoning

• 1 tbsp chili flakes

• 2 tbsp dark soy sauce

• 2 tbsp hoisin sauce

• 4 spring onion whites

• 50 g caster sugar

• Salt

• Neutral oil

For the Chili Slaw:

• 1 Hispi cabbage, thinly sliced

• 1-2 red chili’s, thinly sliced

• 4 spring onion greens, thinly sliced

• 2 tbsp toasted sesame seeds

• Handful of coriander leaves

• 3 tbsp sushi vinegar

• 3 tbsp sesame oil

• Zest of 1 lime

• Juice of 1 lime

• Salt & pepper

For the Brioche Buns:

• 425 g flour

• 1 egg

• 4 g dry yeast (or 12,5 g fresh yeast)

• 15 g salt

• 37,5 g salt

• 37,5 g unsalted butter (room temperature)

• 50 g milk (luke warm)

• 150 g water (luke warm)

• 1 egg and a splash of milk (for egg wash)

For the Crispy Shallots:

• 4 shallots

• 100-200 g flour

• Neutral oil (for frying)

• Salt

INSTRUCTIONS

Make the spice mix:

1. Toast the Sichuan peppercorns, cumin seeds, and mixed peppercorns in a dry pan until fragrant. Let them cool slightly, then grind them in a mortar and pestle.

2. Mix with the five spice and chili flakes. Set aside.

Start with the short ribs:

1. Season the ribs generously with salt. Sear them hard on all sides in neutral oil until well browned. Remove and set aside.

2. In the same pot, sauté the sliced onions until golden. Add tomato paste, garlic, coriander stems, spices and sugar. Toast everything briefly, then deglaze with soy, hoisin, and both stocks.

3. Add the ribs back in, cover, and braise at 160°C for 3.5–4 hours until the meat is falling apart.

4. Remove the meat and shred it

5. Strain the braising liquid (keep the residue!) and reduce it to a sticky glaze. Toss the pulled meat back into that glaze. Keep warm.

(TIP: keep the onion/spices residue from the pot and use it as an onion confit paste to put first on your bottom half of the brioche. Trust me.)

Make the brioche buns:

1. In a bowl, combine lukewarm water, milk, sugar, and yeast.
   Whisk it well with a whisk until the sugar dissolves and the yeast is evenly dispersed. Let it sit for 10 minutes to activate.

2. Start by mixing the flour and salt in a stand mixer fitted with the dough hook.

3. Add the egg to the dry ingredients and let it mix for 1 - 2 minutes. Add your wet yeast mixture bit by bit .

4. Knead for 10 minutes on medium speed until the dough starts to come together.

5. Add the butter, one knob at a time, letting each piece fully incorporate before adding the next.

6. Once all the butter is in, keep kneading for another 12 minutes until the dough is smooth, elastic, and just slightly tacky.

7. Let rise (on room temperature) in a greased bowl, covered, for 1 - 1.5 hours until doubled in size.

8. Punch it down, divide into 8 even balls (around +-100 g), and place them on a baking tray lined with parchment. Let rise (on room temperature) again for 60 minutes until puffed.

9. Brush with a mixture egg wash and a splash of milk and bake at 190°C for 12–16 minutes until golden brown and shiny.

Mix the slaw:

(TIP: do this when you’re almost ready to plate, the longer the slaw sits, the soggier it will get)

1. Combine the cabbage, chili, spring onion greens, and coriander in a bowl.

2. Whisk the sushi vinegar, sesame oil, lime zest + juice, salt & pepper.

3. Toss everything together with the sesame seeds. Chill until ready to serve.

Fry the shallots:

1. Thinly slice the shallots and toss in flour.

2. Deep-fry at 160–170°C until golden and crisp. Drain over paper towel and season with salt.

Build the burger:

1. Cut the brioche buns, toast them lightly in good butter.

2. Pile on the glazed pulled short rib.

3. Add a generous spoon of chili slaw.

4. Top with crispy shallots.

5. Close it up and serve immediately.

ENJOY MY DEAR!

Feeds 2 people

INGREDIENTS

For the Pasta:

• 200g All-purpose flour

• 2 whole eggs

• Bit of water (for kneading)

For the Tuna tartar:

• 300g Fresh Tuna

• Olive oil

• Salt

• Pepper

• Lemon zest

For the Pasta sauce

• 1 Fennel, finely diced

• 1 Red chili, finely diced

• Handful of parsley, finely chopped

• 150g Butter

• Juice of 1 lemon

• Zest of 1 lemon

• Salt

• Pepper

• Olive oil

• Pasta water (from boiling the pasta)

For the Pistachio Pangrattato:

• 100g Panko

• 50g Pistachio nuts, roasted

• 1 Garlic clove

• Olive oil

• Lemon zest

• Handful of parlsey, finely chopped

• Salt

• Pepper

For garnish:

• Lemon zest

• Chives, finely chopped

• Pistachio oil

INSTRUCTIONS

Make the pasta:

1. Pour the flour onto your work surface and make a little well.

2. Crack in the eggs and slowly mix until it starts coming together.

3. Knead by hand for 8–10 minutes into a smooth dough (yes, it’s a bit of a workout).

4. If your dough gets too dry or too tough to knead, you can always add a splash of water to hydrate it.

5. Wrap it up and let it rest for 30 minutes.

Toast the pangrattato:

1. Cover the bottom of a small pan with a good amount of olive oil

2. Heat it up and lightly fry a smashed garlic clove.

3. Add the panko and stir until golden and crispy.

4. Off the heat, mix in the chopped pistachios, lemon zest, parsley, salt, and pepper.

5. Set aside.

Prepare the tuna tartar:

1. Cut the tuna into small cubes.

2. Add a drizzle of olive oil, salt, pepper, and lemon zest. Mix gently.

3. Keep it chilled in the fridge until the end.

Roll and cook the pasta:

1. Roll out your rested dough nice and thin, using a pasta machine. Cut into tagliatelle.

2. Boil salted water and cook the pasta for 2–3 minutes until al dente.

3. Don’t forget to save some pasta water before drainin

Make the sauce:

1. Melt half of the butter in a pan with a drizzle of olive oil

2. Add the diced fennel and red chili and sauté until soft.

3. Stir in lemon juice, zest, and a splash of pasta water to get that silky finish.

4. Season with salt and pepper.

5. Toss the pasta through with the parsley and your remaining butter.

Plate it up:

1. Twirl the pasta onto plates with some extra sauce.

2. Spoon over the chilled tuna tartar.

3. Scatter over the pangrattato.

4. Finish with extra lemon zest, chives, and a drizzle of pistachio oil.

Enjoy in the sun!

Feeds 6-8 hungry people

INGREDIENTS

For the Lamb:

• 1 leg of lamb (approx. 2200g)

• 5 garlic cloves, minced

• 2 tbsp fresh lemon thyme leaves

• 1/2 bunch chives, finely chopped

• 1/2 bunch flat-leaf parsley, finely chopped

• 1/2 bunch dill, finely chopped

• 1/2 bunch mint, finely chopped

• 2 tsp grain mustard

• 1 tbsp red wine vinegar

• 50g unsalted butter, softened

• 2 tsp Worcestershire sauce

• 1 tsp sweet paprika

• Salt

• Black pepper

For the roasting base:

• 2 onions, sliced into rings

• 6 garlic cloves, crushed

• 1 tsp fennel seeds

• 1 tbsp black peppercorns

• 2 star anise

• 2 cloves

• A few sprigs of lemon thyme

• 400ml lamb stock

For the Crispy Smashed Potatoes:

• 1 kg baby potatoes

• 50g unsalted butter

• 1 tbsp olive oil

• 2 sprigs rosemary, chopped

• Salt

• Black pepper

For the Glazed Carrots:

• 6–8 carrots, peeled and halved

• 1 tbsp olive oil

• 2 tbsp honey

• 1 tsp chili flakes (or hot honey if you’ve got it)

• 1 tbsp red wine vinegar

• Salt

• Black pepper

For the Lamb Jus:

• 300ml beef stock

• Jus from the lamb roasting tray

• 100ml red wine

• 25g cold butter, cubed

INSTRUCTIONS

Marinate the Lamb:

1. In a food processor add garlic, herbs, mustard, red wine vinegar, softened butter, Worcestershire sauce, paprika, salt and pepper and mix until it becomes a smooth paste.

2. Rub this all over the lamb. Really get in there. Let it marinate for at least 2 hours - overnight if you’ve got the time.

Slow Roast:

1. Preheat your oven to 150°C.

2. Lay onion rings, garlic, black peppercorns, fennel seeds, star anise, cloves, and lemon thyme in a baking tray. Place the marinated lamb leg on top.

3. Pour the lamb stock around it (not over it). Cover tightly with foil.

4. Roast low and slow for 3.5 to 4 hours, or until the lamb is fall-apart tender.

5. Remove foil for the last 30 minutes to let it get a bit of color.

Make the Smashed Potatoes:

1. While the lamb’s doing its thing, boil the baby potatoes in salted water until fork-tender (about 20 minutes).

2. Drain and place them on a lined baking sheet. Smash gently with the bottom of a glass.

3. Drizzle with melted butter, olive oil, chopped rosemary, salt, and pepper.

4. Roast at 200°C until golden and crispy (25–30 minutes).

Make the Glazed Carrots:

1. Toss carrots with olive oil, honey, chili flakes, vinegar, salt and pepper.

2. Roast in a hot oven (200°C) for about 25–30 minutes, turning once, until caramelized and glazed.

Make the Jus:

1. Once the lamb is out, strain the tray juices into a saucepan (discard solids).

2. Add beef stock and red wine. Simmer and reduce by half.

3. Finish with cold butter whisked in at the end for that glossy finish.

Serve:

1. Pull the lamb apart at the table, pour over the jus like you mean it.

2. Load up plates with crispy smashed potatoes and sticky glazed carrots.

This one’s a proper showstopper - big flavors, soft textures, and that jus brings it all together.

Makes 1 sandwich (tuna salad for 3-4 sandwiches)

INGREDIENTS

Tuna Salad:

• 3 cans of Tuna on water (approx. 420g), drained

• 1 tbsp Nduja (more if you like it spicier)

• 2 spring onion stalks, finely chopped

• 1 celery stalk, finely diced

• 2 shallots, finely diced

• 2 dill pickles, finely diced

• 1 tbsp pickled jalapeños

• Handful of parsley, finely chopped

• Handful of chives, finely chopped

• 1/2 Handful of dill, finely chopped

• 1 tsp grain mustard

• 3-4 tbsp Mayo

• 1 tbsp Ketchup

• Salt

• Pepper

• Zest of 1 lemon

• Juice of 1 lemon

Sandwich:

• 2 thick slices of white bread

• 50g Gruyère cheese, shredded

• 50g aged Cheddar cheese, shredded

• 2 slices smoked Raclette cheese

• Butter (for grilling)

INSTRUCTIONS

Make the Tuna Salad:

1. Drain your tuna thoroughly—press out as much liquid as possible.

2. In a bowl, mix tuna with ’Nduja, spring onions, celery, shallots, pickles, jalapeños, and herbs.

3. Add grain mustard, mayo, ketchup, salt, and pepper. Stir well.

4. Zest and juice the lemon over the mix. Stir again until creamy and well combined.

Assemble the Sandwich:

1. Lay out your bread slices.

2. Spread a generous amount of tuna salad onto one slice.

3. Evenly distribute shredded Gruyère and Cheddar over the tuna.

4. Top with two slices of smoked Raclette cheese.

5. Place the second slice of bread on top and press lightly.

Grill the Tuna Melt

1. Heat a pan over medium-low heat.

2. Spread butter on the outside of both slices of bread.

3. Place the sandwich in the pan and press down gently with a spatula.

4. Let it sizzle until the bottom is golden brown and crispy. Flip carefully.

Get That Cheese Melted:

1. Pop the pan into a preheated oven at 160°C for a couple of minutes.

2. This helps the cheese melt all over without over-crisping the bread.

Serve

Slice in half. Watch that cheese pull. Enjoy immediately.

Serves 2

INGREDIENTS

Meat:

• 500 g ground pork

Chilli Paste:

• 1 Solo garlic (or 2 cloves of garlic)

• 6 Thai red chillies

• 1 shallot

Pad Kra Pao Sauce:

• ½ puck palm sugar

• 2 tbsp dark soy sauce

• 2 tbsp light soy sauce

• 1½ tbsp fish sauce

• 1½ tbsp oyster sauce

Rice:

• 200 g Thai Jasmine Rice

• Bottled water (adjusted for weight)

Other:

• Handful of holy basil (or Thai basil)

• Neutral oil (for frying)

• 1 egg

INSTRUCTIONS

Make the Chilli Paste

1. Throw garlic, Thai chillies, and shallot into a pestle & mortar (or food processor). Smash and grind until you’ve got a coarse paste.

Prepare your Rice

1. Put your rice in a bowl and wash it twice using tap water. Cover it with water, stir with your hands for 1–2 minutes, then drain

2. After the second wash, strain the rice through a sieve and shake off as much excess water as possible

3. Place your cooking pot on a scale and weigh the wet rice. Since it has absorbed some water, the weight will have increased (e.g. 200 g of dry rice may now weigh 224 g)

4. Most Thai jasmine rice follows a 1:1.5 rice-to-water ratio, meaning 200 g of dry rice needs 300 g of water. However, since your rice has already absorbed water, add bottled water only until the total weight reaches 500 g (e.g. if your wet rice weighs 224 g, add 276 g of water)

5. Place the pot over medium-high heat and bring it to a brief boil

6. Once boiling, cover with a lid and reduce the heat to low

7. Cook for about 15 minutes (or follow the instructions on the rice package)

8. After the timer goes off, remove the pot from the heat, take off the lid, and check your perfectly fluffy rice

9. Fluff the rice gently with a spoon, then cover it again with the lid to keep warm.

Stir-Fry the Meat

1. Heat a seasoned wok over medium-high until smoking. Add about 2 tablespoons of neutral oil

2. Toss in the ground meat, season with sea salt, and let it sear - don’t touch it too soon.

3. Once the moisture evaporates, let it fry until beautifully golden. Remove and set aside.

Sauté the Aromatics

1. In the same pan, add the chilli paste and sauté for 1–2 minutes until fragrant.

2. Add the meat back in.

Make the Sauce

1. Mix palm sugar, dark soy, light soy, fish sauce, and oyster sauce in a small bowl.

2. Add the sauce to the pan with 1 extra sliced Thai red chilli. Stir-fry for another minute until everything caramelises.

3. Toss in the basil, mix well, and take off the heat.

Fry the Egg

1. Heat neutral oil in a pan.

2. Crack in an egg white first - let it bubble and crisp up.

3. After a minute, add the yolk to the centre. Cook for another minute, then remove.

Serve

1. Spoon the stir-fry over a bowl of fluffy Thai jasmine rice.

2. Top with the crispy egg.

Enjoy! 🔥

Makes 8 - 10 Latkes

INGREDIENTS

Gamba tartare:

• 8-10 fresh gambas (approx. 500 g), peeled & deveined

• Zest of 1/4 lime

• 1 tbsp soy sauce

• Spicy gamba oil

• Salt & pepper to taste

Spicy Gamba Oil:

• Gamba heads

• 1 red chili, deseeded

• 1/2 thumb-sized piece of ginger, peeled

• 2 cloves garlic

• 6 scallion stalks (white part only), roughly chopped

• 1 L neutral oil (sunflower or corn oil)

Latkes:

• 1 kg potatoes (high in starch), washed

• 1 onion, peeled

• 2 large eggs

• 60 g breadcrumbs

• 60 g corn starch

• Pinch of salt

• Neutral oil, for frying

Toppings:

• Crême fraiche

• Osietra caviar

• Chives, finely chopped

• Lime zest

• Lime wedge

INSTRUCTIONS

Prep the Gambas

1. Remove the heads and shells from the tails—set them aside, they’re not done yet.

2. Devein the tails (that little black strip along the back—tweezers work great for this).

3. Rinse, then chop into a rough tartare and pop it in a bowl.

4. Cover with plastic wrap and refrigerate.

Make the Spicy Gamba Oil

1. Toss the gamba heads & shells onto a baking tray with the chili, garlic, ginger, and scallions.

2. Drizzle with neutral oil, season with salt, and mix everything up.

3. Fire things up—use a blowtorch for 5 minutes or broil in the oven at high heat for 5–10 minutes.

4. Lower the oven temp to 120°C and roast for 20–30 minutes to concentrate the flavors.

5. Transfer to a pot, pour in the neutral oil, and heat on high until it starts sizzling.

6. Fry for 2–3 minutes, then lower to medium-low and let it do its thing for 30–60 minutes until fragrant and deep red.

7. Strain through a paper towel and refrigerate. It gets even better as it sits.

Prep the Latkes

1. Grate the potatoes and onion on the coarse side of a box grater.

2. Squeeze out as much liquid as possible using a kitchen towel or cheesecloth—get it really dry.

3. Toss everything back into a bowl, add salt, cornstarch, breadcrumbs, and eggs, then mix well.

Fry the Latkes

1. Heat about 4 cm of neutral oil in a pan to 190°C. (Drop in a potato shred—if it sizzles, you’re good to go.)

2. Shape small, thin patties, squeezing out any extra liquid.

3. Fry in batches of 4–6, letting them cook for 4–5 minutes on one side, then flipping for another 2–3 minutes until golden and crisp.

4. Drain on paper towels, sprinkle with salt, and let them cool on a rack. Repeat until all are done.

Mix the Gamba Tartare

1. Take the tartare out of the fridge.

2. Stir in soy sauce, lime zest, salt, pepper, and spicy gamba oil.

3. Give it a taste—adjust as needed.

Serve

1. Place the latkes on a plate.

2. Add a spoonful of gamba tartare and a nice dollop of crème fraîche.

3. Sprinkle over some chives and lime zest.

4. Top with Osietra caviar and a drizzle of spicy gamba oil.

5. Serve with a lime wedge for that extra hit of acidity.

Enjoy!

Serves 8 -10 People

INGREDIENTS

Cheesecake (all at room temperature):

• 600g cream cheese

• 225g goat cheese

• 200g mascarpone cheese

• 350g granulated sugar

• 5 large eggs

• 5g (1 tsp) coarse kosher salt

• 500g heavy cream

• 50g all-purpose flour

• 1 tsp vanilla extract

• Neutral oil (for greasing)

Raspberry Lime Coulis:

• 250g frozen raspberries

• 250g frozen blackberries

• 150g sugar

• zest of 1 lime

• juice of 1 lime

INSTRUCTIONS

Preparation:

1. Bring all ingredients to room temperature before mixing.

2. Preheat the oven to 245°C.

3. Line a 23 cm springform pan with parchment paper: cut a round for the bottom and a 30 cm long, 6-8 cm tall strip for the sides.

4. Spray the pan with pan spray to help the parchment stick, then spray the parchment as well.

Mixing the batter:

1. In a stand mixer, combine the cream cheese, goat cheese, and sugar. Mix on low speed for 3-4 minutes until smooth, scraping down the sides halfway through.

2. With the mixer on low, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

3. Scrape down the sides and add the salt.

4. Slowly stream in the heavy cream while mixing on low speed.

5. Sift in the flour, then mix on low for 2-3 minutes until fully combined. Scrape down the sides again.

Baking:

1. Place the prepared springform pan on a baking sheet and pour in the cheesecake batter.

2. Bake at 240°C for 35 - 40 minutes, rotating the pan 180 degrees halfway through baking.

Checking for doneness:

1. The cheesecake should rise slightly and have a deep caramelized burnt top.

2. When you jiggle the pan, it should wobble but not be wet.

Cooling & Serving:

1. Let the cheesecake cool for a few hours at room temperature before removing the springform edges.

2. For the best texture, refrigerate for at least 4 hours before serving.

3. Once fully cooled, take it out of the fridge 1-2 hours before serving to ensure a creamy, almost lava-like center.

For the Raspberry Lime coulis:

1. In a saucepan over medium heat, combine the raspberries, blackberries, sugar, and lime zest.

2. Cook for 8-10 minutes, stirring occasionally, until the berries break down and release their juices.

Blending & straining:

1. Remove from heat and blend until smooth using an immersion blender (or transfer to a regular blender).

2. Strain the coulis through a fine-mesh sieve to remove seeds.

Finishing touches:

1. Stir in the lime juice and let the coulis cool to room temperature before serving.

Serving suggestion:

1. Drizzle over the Burnt Basque Cheesecake for a perfect balance of creamy, caramelized, and tangy flavors.

Enjoy! 🍰✨

Makes about 20 meatballs - freeze extras or double the batch for a feast!

INGREDIENTS

Meatball Mixture:

• 250g ground beef

• 250g ground pork

• 250g ground veal

• 120g stale bread, soaked and squeezed

• 150ml Whole milk

• 60g bread crumbs

• 50g grated Pecorino Romano

• 75gr Pine nuts, roasted

• 60gr raisins , soaked in water

• 3 eggs

• 2 cloves garlic, grated

• 3 tbsp parsley, finely chopped

• Zest of 1/2 Lemon

• 1/2 tsp nutmeg

• Salt & black pepper, to taste

• Olive oil

• Butter

Tomato Sauce:

• 3 tbsp olive oil

• 2 shallots, finely chopped

• 2 cloves garlic, sliced

• 1/2 red chili pepper, deseeded & finely chopped

• 1L tomato passata

• 1 tbsp tomato paste

• 1 tsp dried oregano

• Handful fresh basil

• 100ml red wine

• 1 tsp sugar

• Salt & black pepper, to taste

For Serving:

• Crusty bread or pasta of choice

• Extra grated Pecorino

• Parsley, finely chopped

INSTRUCTIONS

Prepare the Ingredients:

1. Start by soaking the stale bread in milk and covering the raisins in water. Let both soak for 10 minutes, then squeeze excess liquid from the bread and drain the raisins.

Prepare the Meatballs:

1. In a large bowl, combine the ground meats, soaked bread, bread crumbs, Pecorino, pine nuts, raisins, eggs, garlic, parsley, lemon zest, nutmeg, salt, and black pepper. Mix until just combined—don’t overwork it.

2. Take a kitchen scale and portion the mixture into 60g meatballs, roughly the size of a mandarin. Roll them gently between your hands.

3. Arrange the meatballs on a tray and refrigerate for 30 minutes to firm up. This helps them hold their shape while cooking.

Make the Sauce:

1. Add olive oil to a cold pan, then add shallots, chili, and garlic. Turn the heat to medium-high and cook for 3 minutes, or until soft.

2. Add basil stems, followed by tomato paste. Cook for 1-2 minutes.

3. Deglaze with red wine, letting it cook off for about 1 minute.

4. Add passata, oregano, salt, pepper, and sugar. Simmer for 30 minutes, stirring occasionally.

5. Remove the basil stems and set the sauce aside.

Cook the Meatballs:

1. Heat a mix of olive oil and butter in a large pan over medium-high heat. Sear the meatballs until browned on all sides, about 5 minutes.

2. Transfer them into the sauce, lower the heat, and let simmer for 20–25 minutes, gently stirring now and then.

Serve:

1. Spoon over crusty bread or pasta, shower with Pecorino and fresh parsley.

   Enjoy!

Makes 40+ gyoza. Freeze extras or the filling for later use!

INGREDIENTS

Gyoza Filling:

• 500g ground pork

• 500g shrimp, finely minced

• 4 cloves garlic, grated

• 2 tsp ginger, grated

• 4 stalks scallion whites, minced

• 1 tbsp salt

• 1 tbsp MSG

• 1 tbsp sugar

• 2 tbsp sesame oil

• 1 tbsp toban djan (chili bean sauce)

• 1 tbsp dark mushroom soy sauce (or regular soy sauce)

• 1 tsp baking soda

• Black pepper, to taste

Hanetsuki Crisp:

• 120g water

• 30g neutral oil

• 10g all-purpose flour

• 10g corn starch

• Pinch of salt

Hoisin Sauce:

• 3 tbsp hoisin sauce

• 1 tbsp light soy sauce

• 1 tbsp ketjap manis

• 1 tsp gochujang

• 2 tbsp water

• 1 tbsp sesame oil

Toppings:

• 4 stalks scallion greens, finely sliced

Instructions

Prepare the Filling:

1. In a large mixing bowl, combine the ground pork and minced shrimp. Mix well until combined.

2. Add the garlic, ginger, minced scallion whites, salt, MSG, sugar, sesame oil, toban djan, soy sauce, baking soda, and black pepper. Mix thoroughly until the filling becomes slightly sticky and well-incorporated.

3. Cover the filling and refrigerate for at least 30 minutes (or overnight for deeper flavor).

Assemble the Gyoza:

1. Prepare your gyoza wrappers. Place a small bowl of water nearby for sealing.

2. Take one wrapper and place about 1 tsp of filling in the center.

3. Lightly wet the edges of the wrapper with water using your finger. Fold the wrapper in half and pleat the edges to seal tightly.

4. Repeat until all the filling is used.

Make the Hoisin Sauce:

1. In a small saucepan over low heat, combine hoisin sauce, light soy sauce, ketjap manis, gochujang, water, and sesame oil. Stir until smooth and warmed through.

Cook the Gyoza (with Hanetsuki Crisp):

1. Heat a large non-stick pan over medium-high heat. Add a drizzle of neutral oil and arrange the gyoza in a single layer, flat side down. Cook until the bottoms are golden brown, about 2 minutes.

2. While the gyoza are browning, mix the Hanetsuki Crisp ingredients (water, neutral oil, flour, corn starch, and salt) in a bowl.

3. Once the bottoms of the gyoza are crispy, carefully pour the Hanetsuki Crisp mixture into the pan, enough to cover the bottom. Reduce the heat to medium, cover with a lid, and cook for 6–8 minutes or until the liquid evaporates and the crisp forms.

4. Remove the lid and let the crisp set further for about 1–2 minutes until golden and crunchy.

Serve:

1. Carefully invert the gyoza onto a serving plate to reveal the crispy lattice (hanetsuki).

2. Drizzle with hoisin sauce, sprinkle with scallion greens, and enjoy!

Recipe for 12 servings:

INGREDIENTS

Lamb Porchetta:

• 2 kg Lamb Brisket (rolled up)

• 2 tbsp Miso paste

• 1 tbsp Gochujang

• 1,5 tbsp Sesame oil

• 1 tbsp Mirin

• 1,5 tbsp Rice vinegar

• 1 tbsp Sugar

• 2 Garlic cloves, grated

• 1 thumb Ginger, grated

• 1,5 tsp Shrimp paste

Bao buns:

• 7 g dry Yeast

• 180 ml warm Water (approx. 40–45°C)

• 25 g Sugar

• 315 g all-purpose Flour

• 25 ml Negetable oil

• 3 g Salt

• 2 g Baking powder (approx. 1/2 tsp)

• 1 g Baking soda (approx. 1/4 tsp)

Kimchi Aioli

• 6 tbsp Kewpie mayo

• 4 tbsp Kimchi, finely chopped and drained

• Zest of 1 Lemon

• Juice of 1 Lemon

Toppings:

• 3 Carrots, cut in julienne

• 1 Cucumber, cut in julienne

• Black sesame seeds

• Coriander

INSTRUCTIONS

Prepare the Lamb Porchetta:

1. Preheat the oven to 160°C (conventional) or 140°C (fan-forced).

2. In a bowl, mix miso paste, gochujang, sesame oil, mirin, rice vinegar, sugar, garlic, ginger, and shrimp paste until smooth.

3. Rub the marinade all over the lamb brisket, ensuring it coats evenly.

4. Roll the brisket tightly into a cylinder and secure it with 6–8 kitchen twine knots, ensuring an even shape for consistent cooking.

5. Place the lamb on a roasting rack in a baking dish and cover tightly with aluminum foil.

6. Roast the lamb at 160°C (conventional) or 140°C (fan-forced) until it reaches your desired doneness:

   • Medium-Rare: Internal temperature of 57–60°C.

   • Medium: Internal temperature of 63–66°C.

   • Well-Done: Internal temperature of 70–75°C.

   Cooking times may vary based on your oven and the thickness of the brisket, so start checking with a meat thermometer after 2 hours.

7. Once the lamb is near your target temperature, remove the foil and increase the oven temperature to 220°C. Roast uncovered for an additional 10–15 minutes to crisp up the exterior.

8. Rest the lamb for 15 minutes, then slice into thin pieces.

Make the Bao Buns:

1. In a small bowl, dissolve the sugar in warm water and sprinkle the dry yeast on top. Let sit for 5–10 minutes until frothy.

2. In a large mixing bowl, combine flour, salt, baking powder, and baking soda. Add the yeast mixture and vegetable oil.

3. Knead the dough until smooth and elastic (approx. 10 minutes). Cover and let rise in a warm place for 1 hour, or until doubled in size.

4. Divide the dough into 12 equal portions, roll into balls, and flatten slightly. Place each piece on a small square of parchment paper.

5. Let rest for another 30 minutes.

6. Steam the buns in a bamboo steamer or steamer basket over boiling water for 8–10 minutes until puffed and cooked through.

Prepare the Kimchi Aioli:

1. Mix the Kewpie mayo, finely chopped kimchi, lemon zest, and lemon juice in a small bowl. Chill until ready to use.

Assemble the Bao Buns:

1. Slice each steamed bao bun open without cutting all the way through.

2. Spread a generous layer of kimchi aioli inside each bun.

3. Add a few slices of lamb porchetta, julienned carrots, and cucumber.

4. Sprinkle with black sesame seeds and fresh coriander.

5. Arrange the bao buns on a platter and serve warm.

Enjoy!