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Rum Baba with Chantilly Cream
Some classics never go out of style, like this light, yeasted cake – soaked in a rum syrup with a dash of vanilla, orange juice and zest.
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Pear Frangipane Tartlet
A crumbly pâte sablée, a delicate almond cream all topped with wine-soaked pears, what could be better?
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Seared Wild Pacific Halibut with Jerusalem Artichoke Puree, Herb oil and Horseradish Cream Sauce
Luxurious and delicious, Wild Pacific Halibut is an easy way to balance overindulgent eating habits and is quick and easy to cook.
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Variety Box of Homemade Cookies
There’s nothing more scrumptious than cookies made for all tastes, some crumbly, others crisp, others cheerily decorated. All universally delicious!
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Spiced Carrots with Yogurt-Tahini Sauce & Feta
In this third and final in the series of complimentary culinary pairs: carrots and feta. Whether in a fresh or warm salad, enclosed in buttery-pastry pie or simply as companions on a crudité platter, the inherent sweetness of carrots pair well with the tart and creamy notes of feta cheese.
