Recipes
chocolate & olive oil semifreddo with caramel a...
I find using olive oil in a semifreddo dish offers a velvety texture and plays lovely games with your taste buds; the mandarin brings the dish back into balance.
chocolate & olive oil semifreddo with caramel a...
I find using olive oil in a semifreddo dish offers a velvety texture and plays lovely games with your taste buds; the mandarin brings the dish back into balance.
burrata with artichoke & olive tapenade
The Burrata dish has been a signature menu item since we opened at the Fitzroy Town Hall Hotel. We use Mount Zero green Hardy’s Mammoth olives along with marinated artichokes...
burrata with artichoke & olive tapenade
The Burrata dish has been a signature menu item since we opened at the Fitzroy Town Hall Hotel. We use Mount Zero green Hardy’s Mammoth olives along with marinated artichokes...
haricot beans with slow roasted tomatoes & buff...
The classic combination of tomato, basil and mozzarella is reimagined into a light but sustaining salad with haricot beans. You can vary the herbs with whatever soft herbs you have...
haricot beans with slow roasted tomatoes & buff...
The classic combination of tomato, basil and mozzarella is reimagined into a light but sustaining salad with haricot beans. You can vary the herbs with whatever soft herbs you have...
mixed grain, pickled fennel, pomegranate, sumac...
"The grain salad I make all the time. It's fresh, easy to put together, and bloody tasty!" Paul Baker
mixed grain, pickled fennel, pomegranate, sumac...
"The grain salad I make all the time. It's fresh, easy to put together, and bloody tasty!" Paul Baker
cypriot grain salad
This was a dish that George’s mum Mary originally made, that we tweaked and added extra items too. Freekeh at the time had just started to gain so popularity so...
cypriot grain salad
This was a dish that George’s mum Mary originally made, that we tweaked and added extra items too. Freekeh at the time had just started to gain so popularity so...