Chocolate and Cardamom Ganache with Almond Brittle and Apricot Chutney by Bart Van Der Lee A deliciously decadent, chocolate and cardamon ganache with almond brittle, drizzled with sweetly tangy apricot chutney Show recipe
Steamed trout with beetroot, feta, rocket and lemon cumin vinaigrette by Bart Van Der Lee Steamed trout served on a bed of sliced beetroots with rocket and feta garnish, drizzled with a fresh lemon and cumin vinaigrette Show recipe
Venison Loin with, Celeriac Purée, Green Asparagus and Madeira Jus by Bart van der Lee Beautifully seared venison loin with creamy celeriac purée, fresh green asparagus and decadent madeira jus. Show recipe