Plating up dishes that taste as good as they look
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Seared Scallops with Celeriac Purée
For this recipe, I’m searing scallops and serving them over the silkiest smooth celeriac purée you can imagine.
Blood Orange Scallop Crudo
This scallop crudo is a raw preparation that lets the seafood stay in its truest, most delicate form. The so-called “aguachile” (or spicy water) is really just a side hustle. It’s bright, tangy, and punchy, but its real job is to elevate the scallops—not overshadow them.
Tomato Tartare
Here’s my fresh, vegetarian twist on a tartare that’s quick, STUNNING (I mean, look at it!), and absolutely delicious. Swap in vegan mayo for a completely plant-based version.
Baba Ghanoush
This dip is the bomb. It’s creamy, smoky, herby, and tastes like summer in a bowl. Whether you're hosting a BBQ or just in the mood for a healthy, fresh snack, this baba is the move.
Grilled Chicken Wings
Chicken wings are always a crowd-pleaser — but this recipe gives you two bold, finger-licking flavours in one platter.
Duck Fat Roasted Patatas Bravas
Ever since first travelling to Spain and tasting this simple but impossibly delicious dish, I have been on a lifelong mission to find the best patatas bravas.
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