Plating up dishes that taste as good as they look
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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.
Thai Green Curry
Fact: green curry is elite. So when it came time for the MasterChef elevated head-to-head takeout challenge, I had to go for it. This version is my weeknight-friendly take on the dish I made on the show: bright, punchy, and full of fun little pops.
Smoky Chorizo Mussels
Mussels are one of my go-to meals when I want something that feels special without breaking the bank or spending all day in the kitchen.
Chili-Lime Street Corn
Nothing screams summer quite like corn on the cob. It’s juicy, crunchy, and the kind of food that requires short sleeves and flip flops, so that you absolutely don’t care when the butter runs down your arm and lands on your feet.
Grilled Pineapple with Chili Caramel
When it comes to dessert, I usually lean savoury—I'd almost always choose another appetizer over something sweet. So when I do make dessert, I like to add a little savoury edge—a certain je ne sais quoi. This one has it.
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.
Thai coconut mussels
Mussels are delicious and all, but if I’m being honest, the real highlight of a mussel dish is the part when you get to dunk crispy fresh bread into a buttery flavourful broth.
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