I miss New Zealand Salmon. The King Pacific variety we sell is absolutely gorgeous. However, I've been impressed with Scottish Salmon. I

A rejuvenation of the humble squid tube, stuffed with a spicy breadcrumb mixture, fried and roasted and served on a creamy parsnip puree.

This is parpadelle with smoked kahawai, ribboned courgette, slivered courgette, watercress, all drizzled in a smokey bechamel sauce, sprinkl

Thailand changed stuff up. I would never usually go out on a limb with Thai food. Something about South East Asian cuisine is so...

You have to experiment! This is the mantra that keeps things moving when I cook. Today, this has progressed to Salmon. The arrangement is...

Gotta love fusion. The beautiful thing about raw fish is that is done everywhere differently. Today I've fused together two types -...

I like to experiment with the flavors and techniques of different cuisines. It's during these experiments that I come up with dishes like...

There it is. Salmon in all its glory. I like to say that we eat with our eyes. This dish lends itself to that; communication between your...

I love this stuff. I feel like I can eat it endlessly. For those of you not in the loop, this is South Pacific Ceviche. Oka in Samoa, Ika...

This little number was a exercise component based cooking. I wanted to bring together flavours that both supplement and contrast. It...