Hi Everyone first recipe post in a while, on the 11/03/16 I was invited to the Parramasala festival if you haven't heard of it, it is an annual multi cultural celebration. This year they organised several chefs to give live cooking demonstrations. We decided with my formal french training at one of the best restaurants in the world I should do a french inspired dish. So I demonstrated how to cook a restaurant dish: Pan roasted lamb loin with thyme crushed kipfler potatoes, asparagus and sauce paloise. The audience was very engaged and had a great energy about them. As promised here are the recipes, sorry for the lack of photos today I was missing my helper and my darling Jessica.
The How To... section will have recipes, handy cooking tips & dish ideas, inspired by what I eat, make & try. I invite your suggestions in and I will put my spin on the recipe and publish