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Have a go at my personal recipes and try it with your family and friends! If you're not sure in making these, let me know and we can have a private cooking class together!



  • 1 pinch sodium bicarbonate

  • 150g asparagus, cut diagonally into 8cm lengths

Grapefruit dressing

  • 6 tbsp red palm oil

  • 1 tbsp balsamic vinegar

  • 1 tbsp grapefruit juice

  • 1 tsp dijon mustard

  • salt, to taste

  • crushed pink pepper, to taste

  • 100g smoked salmon slices

  • 100g feta cheese

  • 100g grapefruit, peeled and cut into segments

  • 10g chives, chopped finely


  • Boil water in a large pot with a pinch of sodium bicarbonate. Blanch the asparagus for 10 seconds, and cool in ice water instantly. Set aside.


  • In a small bowl, combine the ingredients for the salad dressing. Mix well.


  • Arrange the smoked salmon slices on a plate with the asparagus, feta and grapefruit segments.


  • Drizzle the dressing over and sprinkle chives on the dish before serving.


Pan-Seared Angus Tenderloin, Shallot Confit, Truffle-infused Mashed Potato


       can go. Cook for about 15 minutes. Remove from heat and set aside to cool. Remove shallots from oil and set aside.

To glaze baby carrots

  • Place baby carrots in 1cm of water with butter, sugar, and salt. Bring to a boil, cover pan, and reduce heat to simmer. Cook carrots for 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates. Season to taste and set aside.​

To cook tenderloin

  • Coat a heavy skillet with palm oil. Turn the heat up high. When the oil just starts to smoke, cook the tenderloin and add butter at the end. Remove the steaks to a wire rack and allow to rest for 4-5 minutes.


  • 20g black truffle mushroom

  • 200ml palm oil

  • For the mashed potatoes

  • 400g potatoes

  • 50g butter

  • 1 litre milk, heated

  • 20ml truffle-infused palm oil

  • 50g shallots, peeled

  • 100-200ml palm oil

  • 2 baby carrots, peeled

  • 20g butter

  • Sugar and salt, to taste

  • Alfalfa sprouts

  • 1-2 tbsp palm oil

  • 200g x 2 Angus tenderloin

  • 200g butter

  • Salt, to taste

  • Ground black pepper, to taste


For truffle-infused palm oil

  • Grate the black truffle into a glass bottle. Heat a saucepan and bring the palm oil to a slow boil. Carefully pour the hot oil into the bottle with the truffle. Let it infuse for at least a week.

To make mashed potatoes

  • Peel, wash and cut the potatoes. Boil in hot water until tender. When they are soft enough to mash, drain, place in a large mixing bowl and mash with a potato masher or fork. Using a wire whisk, add the hot milk and whisk well. Slowly add the truffle infused palm oil as you continue to whisk until smooth. Season to taste

To confit shallots

  • Place the shallots in a small saucepan and pour enough palm oil to cover them. Over medium heat, bring the oil to just a hint of a simmer, then reduce the heat to as low as it



  • Homemade chocolate and hazelnut spread

  • 100g hazelnuts, processed to a fine powder

  • 60g cocoa powder

  • 50g butter

  • 25g palm oil

  • 25g hazelnut oil

  • 150ml milk

  • 125g caster sugar

  • 3 eggs, separated

  • 150g chocolate spread

  • Salt, to taste

  • Butter for coating

  • Sugar for coating


  • For garnishing

  • Icing sugar

  • Raspberries

  • Basil leaves


For chocolate-hazelnut spread

  • Mix all the ingredients for the spread in a bain marie and stir until the butter is completely melted. Set aside.

To make souffle

  • 1. Pre-heat the oven at 190°C. Coat a few heatproof ramekins with butter and sugar.

  • 2. In a mixing bowl, mix the egg yolks and chocolate spread until fully incorporated.

  • In a separate bowl, whisk the egg whites with a pinch of salt till light and fluffy.

  • 3. Incorporate the egg whites into the chocolate mixture in three folds using a plastic spatula. Pour the mixture into the ramekins, leaving about 1cm space on top.

  • Bake for 10-15 minutes, depending on the size of your ramekins.Once the souffle is done, remove and let cool on the counter for 30 seconds.

  • Dust icing sugar on top and garnish with raspberries and basil leaves.

Chocolate and Hazelnut Souffle

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