Winner of the Roux Scholarship 2018 is Martin Carabott and here is his winning dish Pigeonneaux Valenciennes-style, vin jaune sauce: whole roasted pigeons stuffed with forcemeat and sweetbreads, garnished with spinach and carrots. Served with glazed polenta and morels timbales, accompanied with a vin jaune sauce.
CHICKEN LEGS & BRAISED PEAS by Something Cooked (Gordon Ramsay's Recipe)
This lovely pot was cooked to surprise my best friend as Sunday brunch on his birthday.
Most recipes are followed Gordon Ramsay's cookbook and very simple, just chicken, white wine, stock, green peas, and a lot of passions.
A still-life with strawberries and Blue Magic flowers (muscari).
I really like the bright colors of ripe strawberries. Laid out on the table, they become a beautiful photo model. And very tasty in addition.
Morning light from the window in the kitchen.
Embers for the palate
The rising smoke, the burning coal and the roasting chicken. Sounds appetizing? The food festival in Mumbai showed off this famous Punjabi dish that had become synonymous as an appetizer. This dish brought out the food demon that's always lurking, waiting for another tasty morsel, but as any good photographer can attest, no eating without clicking!
Chef Mike Reid never fails to bring out new, creative and sumptuous dishes at M Restaurants. Here is his cured red prawns, english peas, coal cooked potato and squid ink sauce.
This image was taken on a truly magical evening where three Michelin starred chef, Jacques Marcon collaborated with British Michelin chef, Adam Bennett at The Cross at Kenilworth.
Chef: @paulinoupastry @regis_jacques_marcon @chefadam_1
God's own food
Authenticity is an attribute that is hard to find. The humble banana leaf adding flavor to the lip smacking dish holds up as an inspiration for this picture.