Recipe Book
Kitchen Foundations
The preparations the plates are built from. Each one is a recipe in its own right, made once and used across the book.
Oils
- Bright Herb OilA vivid finishing oil of parsley, basil, mint, chives and spinach, blanched briefly for colour and blended cold.
- Buchu OilA precise low-heat buchu infusion for crudo, citrus dishes and vinaigrettes.
- Fynbos OilA cold-infused emerald oil with identified food-safe Cape herbs.
- Lemon OilNeutral oil and lemon zest, warmed gently and strained.
- Lemon-Infused Baobab OilCold-pressed baobab oil lifted with a restrained dried lemon-peel infusion.
- Rosemary OilA bright green rosemary oil for lamb, potatoes, bread and gremolata.
- Shellfish OilA deeply aromatic finishing oil made from roasted prawn shells, optional crab shells, garlic and tomato.
Sauces & Jus
- Bright Green Basil PestoA service-stable bright green basil pesto using a very brief blanch, ice-cold oil and minimal blending.
- Burnt Caramel CreamA warm, glossy caramel cream with vanilla, orange zest and a touch of sea salt.
- Classic Beurre BlancWhite wine and shallot reduction mounted slowly with cold butter.
- Classic Black Peppercorn SauceCognac, sherry, beef stock, cream and whole cracked black peppercorns.
- Concentrated Lobster Shell BisqueA shell-driven lobster reduction for glazing pasta, finished with cold butter and no cream.
- Fermented Tomato WaterA clear, pale-pink tomato liquor made by hanging fermented tomato purée with basil and lemon zest overnight.
- Golden Raisin & Pine Nut DressingA warm sweet-sour dressing of plump golden raisins, white wine vinegar, honey, toasted pine nuts and preserved lemon.
- Italian Salsa VerdeParsley, capers and anchovy, chopped by hand and loosened with olive oil.
- Madagascan Green Peppercorn SauceShallots, brandy and green peppercorns on a long beef stock reduction.
- Moroccan Lamb GlazeLamb jus, pomegranate molasses and honey, reduced to a lacquer.
- Moroccan Lamb JusThe sous vide bag liquor, reduced with red wine, roasted onion and saffron.
- Peruvian Leche de TigreA cold, intensely fresh lime and fish liquor with ají, coriander, ginger and celery for ceviche.
- Rioja JusRoasted bones, caramelised vegetables, a bottle of Rioja reduced hard.
- Saffron Leche de TigreLime and lemon, white fish, chilli, and saffron infused separately.
- Saffron Seafood BrothA light, aromatic seafood broth enriched with shellfish liquor, fermented tomato water, saffron, cultured butter and olive oil.
- Signature White Rabbit RagùRabbit, guanciale and white wine, bound with a butter bean purée nobody can see.
- Stock-Based Rioja JusRioja reduced hard onto a beef stock the kitchen already holds.
- Tamarind-Laced GlazeOctopus cooking liquid reduced with tamarind and a little sweetness.
- Traditional Salsa VerdeParsley, chives, garlic and shallot, chopped by hand and bound with olive oil.
- Tuna, Caper & Anchovy EspumaA tonnato emulsion, stabilised with gelatine and charged in a siphon.
- Two-Hour Red Wine JusA fast brown-stock and red-wine reduction workflow for service.
Purées
- Bright Green Pea PuréePetit pois, shallot, mint and olive oil blended quickly for a vivid, glossy purée.
- Butternut PuréeButternut steamed or roasted, blended with butter and cream.
- Cauliflower PuréeCauliflower softened in butter and cream, blended and passed.
- Celeriac PuréeCeleriac cooked gently in milk and cream, mounted with cold butter and passed.
- Chickpea & Smoked Paprika EmulsionChickpeas, tahini and smoked paprika, blended smooth.
- Parsnip PuréeParsnips simmered in milk with garlic and thyme, blended hot and passed.
- Piquillo Pepper PuréeSweet, smoky, slightly acidic, intensely peppery.
- Silky Roasted Beetroot PuréeRoasted beetroot blended with balsamic, honey and cold butter.
- Smoked Aubergine PuréeAubergines blackened over flame, peeled and blended with labneh and lemon.
- White Bean PuréeWhite beans, garlic, olive oil and lemon, blended smooth.
Gels
- Agar Agar Bisque GelShellfish bisque set with agar, coloured with a restrained amount of spirulina and blended as needed.
- Aged Balsamic PearlsAged balsamic set into pearls in a calcium bath and stored in their own liquid.
- Beetroot GelA bright beetroot agar gel blended smooth for precise plating.
- Lemon GelA clean fresh-lemon fluid gel set with agar and blended until silky.
- Preserved Lemon GelA bright, salty-acidic fluid gel made from preserved lemon rind and fresh lemon juice.
- Yellow Tomato GelA golden fluid gel made from clarified yellow tomato water, white grape vinegar and agar.
Ferments
- Baechu KimchiNapa cabbage salted, rinsed and packed with a rice porridge paste.
- Cultured CreamA lightly cultured cream with a silky, rich texture and gentle tang.
- Cultured FetaA smooth whipped feta-style preparation with labneh, cultured whey and olive oil.
- Cultured WheyFresh whey from cheese production, strained cleanly and held cold as a versatile cultured pantry foundation.
- Fermented HarissaA lactic chilli-and-red-pepper paste with garlic, toasted warm spices and olive oil added after fermentation.
- Fermented TomatoRipe tomatoes in 2.5 percent salt, fermented until they turn lactic and bright.
- LabnehFull-fat natural yoghurt salted at 1 percent and drained under refrigeration to the consistency required.
Pickles & Preserves
- Compressed Cucumber for CevicheCold-compressed cucumber with lime, white grape vinegar, palm sugar, coriander and ginger.
- Elevated Moroccan Pickled RaisinsGolden and dark raisins steeped in a spiced citrus pickle.
- Pickled Baby PeachesFirm baby peaches pickled with white wine vinegar, fennel seed, rosemary, lemon and black pepper.
- Pickled Black CherriesFirm black cherries pickled with red wine vinegar, thyme, bay, orange peel and black pepper.
- Pickled FennelThin fennel in white wine vinegar with fennel seed, coriander, lemon and bay.
- Pickled Green StrawberriesFirm green strawberries in white wine vinegar with black pepper, basil and lemon peel.
- Pickled Jerusalem ArtichokesSunchokes blanched and jarred in a saffron and orange pickling liquor.
- Pickled Muscat GrapesMuscat grapes in a gently sweet white-wine-vinegar pickle with fennel, pepper, lemon and thyme.
- Pickled RadishCrisp radish in white wine vinegar with coriander seed, black pepper and lemon peel.
- Pickled Red OnionRed onion, sliced thin, under a hot pickle.
- Quick Pickled Red Onion for CevicheA fast lime pickle for ceviche, bright pink, crisp and lightly aromatic.
Pangrattato & Crumbs
- Anchovy PangrattatoGolden sourdough crumbs flavoured with anchovy, garlic confit, parsley and lemon zest.
- Black Olive CrumbOlives dried out completely, blitzed, and given structure with panko.
- Marine PangrattatoBreadcrumbs toasted with anchovy, lemon and bottarga.
- Seafood Crumbing MixPanko, pangrattato and Parmigiano, mixed and kept dry.
Doughs
- Ciabatta PoolishA 100 percent hydration preferment for the eight-loaf ciabatta batch.
- Rich Egg-Yolk Pasta DoughA very rich northern Italian-style pasta dough built almost entirely on yolk.
- Squid-Ink Egg-Yolk Pasta DoughThe black counterpart to the rich yolk dough, coloured and seasoned with squid ink.
Condiments
- Burnt Garlic & Preserved Lemon Lamb YoghurtGreek yoghurt with charred garlic, bloomed spice and preserved lemon.
- Fermented Chilli HoneyWildflower honey loosened with fermented chilli paste and cider vinegar.
- Hazelnut GremolataRoasted hazelnuts, lemon zest, garlic and parsley, kept loose.
- Moroccan Harissa ButterWhipped butter, harissa, bloomed spices and preserved lemon, rolled and chilled.
- Olive TapenadeKalamata and green olives pulsed with roasted garlic, capers, anchovy and preserved lemon.
- Paul's Signature MayonnaiseEgg yolks, preserved lemon brine and cultured whey, emulsified with two oils.
Butters
- Basil Pesto ButterFresh basil pesto folded into softened butter with lemon and a touch of acidity.
- Café de Paris ButterA savoury compound butter with mustard, anchovy, capers, herbs, curry, citrus and Worcestershire for steak and grilled meats.
- Cultured ButterCream cultured with live buttermilk or an approved dairy culture, chilled, churned, washed and worked into butter.
- Grape Must & Shallot ButterA glossy compound butter built from a tightly reduced grape must and shallot glaze.
- Honey & Sage Brown ButterNutty brown butter with sage, honey and a small lift of lemon.
- Sundried Tomato & Basil ButterA savoury compound butter with sundried tomato, basil, garlic and lemon for bread, lamb, vegetables and grilled meats.
Garnishes & Vegetables
- Black Lace TuileA crisp squid-ink lace tuile for seafood dishes, built from water, oil and a small amount of flour.
- Charred EdamameShelled edamame blistered hard and finished with lemon zest and sea salt.
- Charred Spring OnionBlackened outside, tender inside, finished with sherry vinegar.
- Chilli Crisp EdamameEdamame glazed with chilli, smoked paprika, palm sugar and cider vinegar.
- Confit Lemon BrunoiseThin lemon slices simmered in light syrup, cooled and cut to a fine brunoise.
- Crispy ChickpeasRoasted until crisp, then half of them crushed.
- Crispy Melanzane Herb NestFine aubergine-skin julienne, crisp parsley and fried capers finished with lemon zest and sea salt.
- Roasted Butternut CubesButternut roasted until caramelised at the edges and tender while still holding its shape.
Pastry & Sweet Preparations
- Almond PralineBlanched almonds in a deep caramel, blended to a crumb.
- Burnt Honey Caramel PoolHoney burnt to deep amber, let down with cream and butter.
- Burnt Milk CrispA thin caramelised crisp made with toasted milk powder, glucose, butter and flour.
- Burnt Orange Crème CaramelA silky orange-scented crème caramel baked gently in a bain-marie over a deep amber caramel.
- Candied Citrus PeelPeel blanched three times, then simmered in syrup until translucent.
- Cherry CompoteCherries cooked in red wine with cinnamon and orange, kept loose and glossy.
- Citrus GlazeCitrus juice thickened with cornstarch into glossy dots.
- Classic Bigné Choux PastryA service-ready choux pastry with a dry panade, controlled egg addition and a two-stage bake for hollow, crisp shells.
- Classic Cannoli FillingA smooth ricotta filling with controlled sweetness, citrus and optional chocolate, pistachio or candied peel.
- Compressed OrangeOrange segments compressed in honey, juice and orange blossom.
- Cultured Cheesecake BaseCream cheese, labneh and cultured cream mixed gently with sugar, egg, lemon, vanilla and salt.
- HoneycombCinder toffee, taken to hard crack and foamed with bicarbonate.
- Olive Oil CrumbleFlour, almond meal and olive oil rubbed into a savoury-sweet crumb.
- Orange Mascarpone CreamMascarpone whisked with orange zest and juice.
- Passionfruit CoulisPassionfruit simmered briefly with sugar.
- Pistachio DustToasted pistachios pulsed to a sand.
- Sugar TuileGlucose, icing sugar and butter baked into lace.