Banoffee Pie (Deconstructed)

This is probably the most creative i have got in my career when it comes to desserts, no it is not a traditional banoffee pie but that is the whole point.

Cider Braised Pork Belly 

I briefly talked about the braised pork belly in my surf and turf article. I’ve cooked some more since then and this time remembered to take some photographs of the process.

Surf and Turf

Cider Braised Pork Belly / Scallops / Black Pudding Bon Bon / Cauliflower Puree / Pea Puree / Fondant Potato / Crackling / Chantenay Carrots / Apple Sauce / Red Wine Jus

Spring Crab Salad 

Pembrokeshire Crab / Watercress / Aspargus / Sauce Gribiche / Crab Mayonaisse / Fennel toast

BBQ pork shoulder 

6 hour braised pork / Cauliflower Purée / Apple purée / Pea Shoots / Crackling

My desk 

Working the pass. Probably every chefs favourite job. No cooking just running the show and making everything look good. Christ it gets hot though.

World of opportunity

Written by Millionaire’s Digest Team Member: Sybil Mahlangu Founder & Owner of: Sybilfem Millionaire’s Digest Team, Contributor, Food & Drink and Writing Writer When many of us hear, “I’m a chef,” we often immediately think, “A chef in a restaurant kitchen,” but, there are many careers that develop out of studying culinary arts. Here are…