Scallops with pea purée

Salmon fillets with buckwheat and asparagus

Prawn cocktail with gin-pickled cucumbers

Double-baked cheese soufflés with asparagus sauce

Beef cheeks with vanilla carrot purée and thyme glazed carrots

Smoked mussels with Pernod sauce

Smoked trout pâté

Mussels in white wine and cream sauce

Prawn and trout terrine with horseradish cream

Beetroot and tequila cured salmon

Asian-style mussels

Crumbed cutlets with cauliflower purée (Post-natal)