Ox Cheek Confit with caramelised carrots, fondant potatoes and a tomato essence air. This was the first dish I put on the menu, I’ve wanted to do ox cheek for a long time and this particular recipe has been going around my head for months after I spotted a similar recipe nearly two years ago on another site. As soon as I knew I was doing a dinner party, this dish had to be part[…]
Gin & Yang
The Forest Floor – Partridge Confit
The second dish from my tasting menu. “The Forest floor” is the concept for this dish which consists of confit partridge leg, partridge pate, candied rosemary, beetroot jelly, a porcini and walnut soil and a moss like side salad. I’ve added an additional bit of presentation by serving it on a banana leaf. This dish turned out to be one of the favourites of the night or at least it had one of the favourite[…]