Lobster Dessert

Lobster Soufflé

The soufflé is infused with oil made from lobster tomalley.


Chef’s Recommendation

Seven-course Set Dinner

The Menu

Devilled Sprats

Par-boiled Fennel served with Anchovy Dipping Sauce

Pumpkin and Cheese Bun

Seared Fillet of Mackerel with Tarragon Sauce

Pheasant with Parsnip and Oats

Venison Cooked Two Ways: Roasted and Sous Vide Cooked Loin

Dessert – Yoghurt, Beetroot, Apple and Sorrel

How to Make Panda Kazari Maki Sushi

Step 1 – Make 7 mini-rolls for the facial features (eyes, nose, mouth and ears) of the panda

Step 2 – Make the rice bed for the face on a nori on top of a sushi matt

Step 3 – Put the mini-rolls except the ears in their respective positions

Step 4 – Roll up the roll with the matt and attach the ears mini-rolls

Step 5 – Cut both ends and cut into individual pieces

Gadget to make consistent mini-rolls and the rice bed for the face

See my related post:

Reducing Salt in Potato Crisps Without Affecting the Taste

Scientists have unravelled how our mouths taste salty crisps – and the discovery could lead to new flavours that taste just as good, but contain less salt.

The University of Nottingham found that salt is normally embedded in the surface oil on crisps – and we often only start tasting 20 seconds later, after we’ve swallowed.

The food scientists are now investigating how to deliver the salt flavour earlier, so people enjoy the same taste, but with less salt.

The way salt is ’embedded’ in the oil means that the salt takes longer to ‘separate’ from the crisp and register on our tastebuds, meaning we may be eating far higher quantities of salt than necessary.

The Nottingham researchers, led by Dr Ian Fisk, came to their conclusions after testing crisps on a panel of 10 tasters.

Each taster was asked to chew crisps an exact number of times and then hold them in their mouths 60 seconds before swallowing.

The team then took swabs and other samples that let them monitor salt levels as they rose and fell.

The findings were published in the journal Food And Function.

Dr Fisk said: “The ‘salt burst’ from crisps is only released into the mouth 20 seconds after chewing begins. This means that in many cases the crisp may have already been swallowed before the majority of the salty taste is detected. Our aim is to develop a series of technologies that accelerate the delivery of salt to the tongue by moving the burst from 20 seconds to within the time that you normally chew and swallow. This would mean that less salt would be needed to get the same amount of taste.”

Source: University of Nottingham, UK

Crab Cake Appetizer


Red Pepper Sauce

2 red peppers, roasted, peeled and seeded
1 poblano chili, roasted, peeled and seeded
2 tomatoes, peeled, seeded and chopped
1/2 cup dry white wine
1/4 cup 35% cream
salt and pepper, to taste

Crab Cakes

2 lbs fresh or frozen lump crab meat, thawed, drained, water squeezed out and picked over
4 eggs
1/2 cup + 2 tbsp mayonnaise
6 tbsp milk
1 cup finely chopped green onion
1 cup finely chopped red pepper
4 tbsp finely chopped parsley
2 cups fine bread crumbs
4 tbsp fresh lemon juice
2 tbsp Worcestershire sauce
1/2 tsp celery salt
2 tsp freshly ground pepper
1/4 tsp cayenne
4 tbsp vegetable oil
1/4 cup butter, softened
lemon slices for garnish


Red Pepper Sauce

  1. Coarsely chop roasted peppers and chili.
  2. In medium saucepan, over medium heat, combine peppers, chili, tomatoes and wine; bring to a boil. Reduce heat and simmer, covered, 10 minutes. Transfer to food processor and puree until smooth. Add cream, pulsing until just combined. Do not over process or cream will curdle. Season with salt and pepper. Makes 2 cups.

Crab Cakes

  1. In large bowl, whisk together eggs, mayonnaise and milk. Add onion, red pepper, parsley, bread crumbs, lemon juice, Worcestershire and seasonings. Add crab meat, tossing gently but thoroughly.
  2. Using a 1/4 cup measure, form crab mixture into 1/4 to 1/2-inch thick cakes.
  3. In large skillet, over medium-high heat, heat 1 tbsp of the oil and butter.
  4. Fry crab cakes 3 to 4 minutes on each side, or until golden. Add the remaining oil and butter as necessary. Place crab cakes on paper towel lined plate and drain.
  5. Serve with sauce and garnish with lemon slices.

Makes 24 cakes.

Source: Savour