Seabass & salmon roulade with mushroom garlic tapenade on linguini & truffle clam sauce

1. Sea Bass
2. Salmon
3. Linguini
4. Asparagus
5. Clam
6. Tomato
7. Onion
8. Mushroom
9. Truffle
10. Cream
11. Egg
12. Basil

Making process

1. Prepare seabass and salmon. Marinate with seasoning.
2. Saute mushroom with garlic and asparagus. Roast tomato in a oven for 10 mins.
3. Boil a hot pot of hot water, cook linguini in the water and strain it.
4. Braised the fish with cream, seasoning and herbs.
5. Prepare the clam sauce. Chopped truffle, onion and clam. Saute truffle and onion with some oil and then add in clam. After that add in cream and egg yolk simmer it until sauce consistency. Mix it with the linguini.
6. Decorate and serve it.

Roasted duck breast with gastrique sauce, risotto, saute asparagus, lady's finger and oyster mushroom

1. Duck Breast
2. Risotto Rice
3. Asparagus
4. Lady's Finger
5. Oyster Mushroom
6. Orange
7. Onion
8. Cheese
9. Butter

Making Process

1. Cut duck breast, marinate with salt and pepper. Set inside chiller.
2. Chop asparagus, mushroom and lady's finger. Put some olive oil into a pan, put the vegetables into the pan when is prepare. Saute for 2 mins, put some seasoning.
3. Cook the duck breast. First, pan fry the skin side of the duck breast, until golden brown colour, then fry the other side to get the colour. After that put into a baking pan, put some herbs and then roasted inside the oven for 15 mins or until the duck is cooked.
4. Cooking the risotto. Saute the onion with olive oil, then add in risotto rice to fry for 1 mins, add in white wine vinegar and cook until almost evaporate, then add in stock to just cover the rice. Keep on stirring it, when the rice absorb the stock add in more stock. Continue until the risotto cooked. After the rice cook, stir in butter, cheese and seasoning to finish it.
5. Last prepare the gastrique sauce. Make the caramel, then add in vinegar, orange jus and stock. Let it reduce until sauce consistency. Season it.
6. Arrange it on a plate, serve.

Pan fry chicken breast with garlic sauce, risotto and braised carrot and spinach

1. Chicken Breast
2. Spinach
3. Risotto Rice
4. Carrot
5. Lemon
6. Garlic
7. Onion
8. Sage
9. Thyme
10. Cream
11. Cheese
12. Egg yolk

Making process

1. Cut the chicken breast. Marinate the chicken breast and put into the chiller.
2. Wash the spinach, boil it for 5 mins, then strain the water. Simmer it with the cream and season it. Saute the carrot and braised it in the stock and add seasoning.
3. Cooking the risotto. Saute the onion with olive oil, then add in risotto rice to fry for 1 mins, add in white wine vinegar and cook until almost evaporate, then add in stock to just cover the rice. Keep on stirring it, when the rice absorb the stock add in more stock. Continue until the risotto cooked. After the rice cook, stir in butter, cheese and seasoning to finish it.
4. Heat some oil in a pan, pan fry the chicken until it is cooked in golden brown colour.
5. Making garlic sauce. Sweat some garlic with butter, add some seasoning and cream to simmer, then add in egg yolk to thicken the sauce.
6. Decorate the dish and serve.

Roasted lamb rack with curry yogurt sauce, couscous and saute mix vegetables

1. Lamb Rack
2. Couscous
3. Tomato
4. Carrot
5. Green Zucchini
6. Oyster Mushroom
7. Black Olive
8. Onion
9. Garlic
10. Bread Crumb
11. Mustard
12. Yogurt
13. Basil
14. Thyme
15. Raisin

Making process

1. Trim and prepare lamb rack. Marinate and keep in chiller.
2. Cut vegetables and prepare to cook. Saute the carrot, zucchini & oyster mushroom and simmer the tomato for 1 mins.
3. Sweat the onion and garlic in a pan with oil then add in herbs and continue until fragrant. Add in couscous, mix well with other ingredient. Lastly add in stock to just cover the couscous. When it almost dry add in stock until the couscous is cook.
4. Cooking lamb rack. Pan fry the lamb rack to get the colour, brush on mustard and coat with bread crumb and herbs. Then put in a roasting pan and roast for 20mins or until it cooked.
5. Last prepare the curry yogurt sauce. Saute some onion, add in yogurt, cream & curry powder and simmer.
6. Prepare a plate and serve.

Grilled beef tenderloin with Béarnaise sauce, mashed potato and saute mushroom with green and red capsicum

1. Beef Tenderloin
2. Potato
3. Mushroom
4. Green & Red Capsicum
5. Egg Yolk
6. Onion
7. White wine vinegar
8. White wine
9. Butter
10. Rose Mary

Making process

1. Trim and cut the beef tenderloin. Marinate with black pepper & salt.
2. Cutting the vegetables. Saute the vegetables for 1 mins, add in seasoning.
3. Prepare the potato. Boil a pot of water, add in the potato boil for 20 mins until the potato is soft. Mashed the potato, add in seasoning, then add in melt butter & cream. Mix it until smooth.
4. Grill the beef. Preheat the grilling pan, put some oil, grill the tenderloin and add some wine for the taste. Grill until just cook, then cut into pieces for serving.
5. Making the Béarnaise sauce. Simmer the onion with white wine & white wine. The put into a mixing boil with egg yolk. Keep stirring on a bain marine until start to become thick. Slowly add in melt butter and whisk it until sauce consistency.
6. Prepare the plate, arrange it and serve.