Main Dishes

Meaty bone-in short ribs slow-braised for 4 hours in dark stout until fork-tender and enrobed in a g...

A perfectly golden roast chicken slathered with herbed butter, rested on a bed of aromatics, and ser...

Wild salmon fillets grilled over high heat to crispy-skinned perfection, finished with a simple but ...

Silky Carnaroli rice cooked the slow way, loaded with porcini and chestnut mushrooms, finished with ...

Tender shoulder of lamb slow-cooked in a clay tagine with warming ras el hanout, sweet dried apricot...

Magret duck breast cooked low and slow from cold, rendering the fat to a golden crispness, rested an...

The real deal -- plump clams in a cream-enriched, smoky bacon broth with potato and celery, thick en...

Eggs poached directly in a spiced tomato and pepper sauce, finished with feta and fresh herbs -- the...

Wild Atlantic prawns sauteed in white wine, chilli, and loads of garlic, tossed through linguine wit...

A restaurant-quality bistro steak done right -- a 28-day aged sirloin, crispy twice-cooked frites, a...