We have spent the last few months testing plate after plate of stunning food in preparation for the final cut. I’ve been introduced to new flavours and fabulous food combinations, and Marisa has once again taken my culinary palate to new levels.
When she suggested dill and salt-cured salmon as a holiday breakfast tradition, I wasn’t quite sure. Then came the tasting... raw salmon cured into a candy-like texture, then sheared into delicate ribbons over potato and a luscious lemon cream. Sensational.
Then, molasses-infused pork, candy-coated walnuts and balsamic-roasted grapes on fig preserve Brie. Lemon and thyme potatoes and the loveliest little pork and ginger dumplings with a sweet soy glaze. All of it, heavenly.
As soon as you complete your purchase, you’ll instantly receive an email with the digital cookbook—ready to enjoy on any digital device.
We have spent the last few months testing plate after plate of stunning food in preparation for the final cut. I’ve been introduced to new flavours and fabulous food combinations, and Marisa has once again taken my culinary palate to new levels.
When she suggested dill and salt-cured salmon as a holiday breakfast tradition, I wasn’t quite sure. Then came the tasting... raw salmon cured into a candy-like texture, then sheared into delicate ribbons over potato and a luscious lemon cream. Sensational.
Then, molasses-infused pork, candy-coated walnuts and balsamic-roasted grapes on fig preserve Brie. Lemon and thyme potatoes and the loveliest little pork and ginger dumplings with a sweet soy glaze. All of it, heavenly.
As soon as you complete your purchase, you’ll instantly receive an email with the digital cookbook—ready to enjoy on any digital device.
