Cara Orange Buerre Blanc, Caramelized Cara Cara Orange, Asparagus

A dish inspired by my father's favorite food. Braised Lamb shanks from slagel farms with a candied bulgar and mint crumb, fermented rhubarb, caramelized onion, pistachio, and a green chartreuse fortified lamb jous.

Corzetti with candied fennel and charred shallot, pine nut and rosemary, espelette and crispy reggiano.

Been in the field for 2 years (24yro), just getting enough courage to post something. What do you think?

Feedback would be appreciated!

Jerk butter, cheddar grits, poached egg, pea shoots, scallion strings & fennel frond

Had to sack the agency chef on NYE-eve and step in. Hope you think I did OK.

Kingfish ceviche. How can I improve this?

Christmas and New Years is a big seafood time of year for my household. I’ve been trying to get better every year and this was our NYE appetiser. Would love any tips to improve on this for next year!

Recipe was made up on the go but was:

1. Simmered mini can of coconut milk with rough chopped coriander (cilantro) stalks and a few smashed garlic cloves for flavour, with a tablespoon of sugar to thicken

2. Kingfish drizzled with lime juice and sea salt ~15 mins before serving to cure

3. Poured coconut milk on the plate, placed the fish and garnished with:

• thin sliced shallots
• red chilli
• coconut flakes
• black sesame seeds
• leaves off the coriander stalks used in step 1

Then drizzled with ponzu sauce for saltiness and umami

A belated Hanukkah meal of short rib on a latke with carrots because I feel guilty not eating my veggies. I know it’s lacking something but would love to hear what you all think that is.