Daryl had some of her buddies over for dinner.
Entree of savoury soft boiled eggs
Half boiled eggs with baked gouda bits, tobiko, Serrano ham and buerre noisette
Garlic parmesan herb butter ciabatta bread sticks
Herb butter was prepared by pounding thyme and basil with olive oil and 10 garlics.
Artisan ciabatta bread was then cut into sticks and slathered with this herb butter. Parmesan and gouda cheese were then shaved over and sticks were baked for 20 mins in the oven.
Seafood bouillabaisse – broth of flower crab, clams cooked with mirin and brandy. Prawn heads were fried with white wine.
Whole garlic, yellow onion, celery and chicken bones were added to simmer.
The broth was extracted over a 4 hour boiling process and cream was added at the end.
Just before serving, the broth was spooned over Pan fried Turmeric sugar prawns, Garoupa fish cutlets, quail eggs, squid and Hokkaido scallops.
Shrimp, Quinoa and Burnt Aubergine patties
Aubergines are burned over direct flame until it is burnt and smoky. When cooled, extract the smoky flesh and discard the skin.
Cook quinoa with the seafood broth.
The quinoa is mixed with the burnt Aubergine mashed, chopped prawns, fresh herbs, parmesan, lemon juice and seasoned.
Add 2 eggs to this mixture and make into patties. Pan fry the patties just before serving.
Eaten with a coffee mayo dressing. Add a teaspoon of fresh coffee power to mayo, thousand island, lemon juice, thai sweet chilli sauce and cold water.
Baked lychee with cream cheese and bacon
Canned lychees are stuffed with cream cheese with chopped crispy bacon.
Baked in the oven 180C for 30 minutes.
Rocket salad with vine tomatoes, avocado, pine nuts
Cut fresh vine tomatoes, sliced avocado and rocket salad are tossed with lemon juice, olive oil and mustard dressing.
Garnish with dry fried pine nuts and truffle oil.
Chilli cream pasta with prawns, portobello and fresh thyme
Freshly cut chilli and garlic are pan fried. Prawns and portobello are then added and sautéed.
Add half cooked linguine, fresh cream and chicken stock to cook. Add fresh thyme and chopped parsley and salt and pepper seasoning.
Add fresh cream and a little white wine.
Japanese Angel Hair Pasta
Little Neck and Phillipines Clams are separately fried with diced white onions, fresh cut chilli and white wine over a large flame.
Cooked Angel hair is tossed with Japanese wasabi soy, melted butter, mirin, fried garlic, crispy sakura prawns, pine nuts and lemon juice.
The clams and all its juices are then spooned over just before serving.
Peach, bananas, raisins and apricots are cooked in butter, brown sugar, zest and juice of oranges and lemons, lychee juice, maple syrup, dark rum and a hint of cloves and cinnamon.
Eaten with toasted coconut shavings, assorted nuts and vanilla ice cream.