LemonTreeDec 25, 20203 min readLobster Tails, Lobster Bisque, Beurre Blanc Foam, Charcoal TuileThis was inspired by a dish I had at Le Cinq in Paris. Loved the colour contrast of black against the bright orange lobster bisque and...
LemonTreeSep 8, 20202 min readTorched Golden Pomfret, Fennel, Labneh, Beurre Blanc and Herb OilGolden Pomfret is one of my favourite fish to eat. It's oily, fatty and packed with flavour. It's a very popular fish used mostly in...
LemonTreeMay 27, 20202 min readFresh Porcini with Thyme Beurre Blanc Sauce, Herb Oil and Seaweed SoilFresh porcini costs a premium due to its rarity and delicate nutty flavour. I wanted to do these mushrooms justice pairing it with simple...
LemonTreeMay 11, 20202 min readToothfish, Pearl Cous Cous, Lumpfish Caviar, Yuzu Beurre Blanc SauceButtery and silky, toothfish deserves the most delicate treatment when used in dishes so its flavour can be fully appreciated. Whilst the...
LemonTreeMay 3, 20202 min readMoreton Bay Bug Tail with Yuzu Beurre BlancBeurre blanc is one of my all time favourite sauce for seafood. It's rich, creamy, tangy and thick, coating each bite of the seafood...