Cider-brined pork chops with apple dressing

Roast pork with sage and cranberry stuffing

Beef cheeks with vanilla carrot purée and thyme glazed carrots

Sous vide kangaroo with rosemary (TM5)

Sous vide salmon with avocado cream (TM5)

Sous-vide rare beef steak with béarnaise sauce

Duck breast à l`orange with orange zabaglione

Lamb cutlets with spinach and pea purée

Sous-vide Rare Beef Steak with Béarnaise Sauce

Five spice duck with mushrooms and Asian greens

Lamb rack with port sauce and parsnip purée

Individual Beef Wellingtons with Red Wine Jus