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Blogging on and off for 18 months, just updated blogspot account to wordpress, please drop by both sites and have a look
basil cavatelli, cherry tomato, mozzarella and candied olives I love this photograph… the colour is really amazing… Basil Cavatelli, we made from the fresh island basil and then blanched, refreshing it back into ice cold basil water, le (read full article)
a new dish in the making..  North Island style … we are working on this week, has a few fun playful elements to it’s make up. Mozarella balloon, filled with chilled tomato consommé, to be revealed… (read full article)
Coming home, that’s how it feels stepping onto the sand of the staff beach as we get off the boat.. This island is paradise on earth and coming back feels so right, leaving 18 months ago there have been a few changes, but with familiar faces it†(read full article)
This ‘cloud’ has caused a major delay for us this week! I’m sure there is no need to write about the volcanic ash cloud as it has been sprawled across all international news networks around the world, but the day before we were due (read full article)
In November 2008 I started this Blog whilst working in the Seychelles on a private island as Executive Chef. Those of you who know me have no doubt heard lots of stories of the Island and how beautiful it was/is even. Well a surprise to most and pro (read full article)
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