Recipes

Turbot with Coloured Vegetables

Smoked trout ‘Nachos’

Oysters with Pico de Gallo

Crab Cakes with Dill Pickle Remoulade

Salade Niçoise

Duo of Greek Dips

Paul Kavanagh’s Pork Terrine, Pear & Potato Relish

Very Berry Trifle

Brownies in a Jar

King Salmon Wrapped in Prosciutto with Asparagus, Crisp Capers, ‘Wafer of Skin’ on Soft Polenta

Crab, Potato & Leek Ravioli with Truffle Infused Oil

Barbecued King Salmon with Ponzu

Get Weekly Updates

RECIPES, TIPS, WINE, TOURS & MORE

Connect with me on: