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Puerto Vallarta - mexico

TUNA TOSTADA

Growing up in Yorkshire tuna for me came out of a tin.

It wasn’t until years later as I became a chef that tuna took on a whole new meaning. It is beautiful cooked and raw. This dish reminds me of simple hawker street food style eating. This is delicious, it is bursting with flavour. You must use top quality fresh tuna and not tinned!! Use sashimi grade tuna, sashimi grade is the highest honour that can be bestowed on a tuna, indicating that it is worthy of being eaten raw.

This is a great dish as a starter or as a snack when you are having guests.

First time I tasted this dish was in Puerto Vallarta in Mexico. I got caught in a heavy rain storm so I ducked into a locals café and sat and ate these, I ended up having a few portions with a local pouring me tequila.

London (sadly not hawaii - yet!)

BASS POKE

This is a recently new addition to my repertoire, but poke is truly wonderful, light and refreshing, even more so healthy.

Poke comes out of Hawaii and is usually a raw fish base with the additional ingredients that come together to create this delicious dish, you will find influences of ingredients from Japan also.

There are many variations but here is my one for you to try.

I would love to say I was sat on a beach in Hawaii tasting this for the first time, but sadly I tasted the first one after I found the recipe and made it myself at a hotel kitchen in London.

Greek Islands - filming feast greece

WATERMELON, FETA
& OLIVE SALAD

For me salads are great at any time of the year. I love to play and create with salads and when I find one I like then I make sure everyone else tries it too. They are very refreshing and the acidity is great to help digest your meal especially if there is meat involved.

I discovered this one whilst travelling across the Greek Islands when filming Feast Greece, it’s so refreshing and great at a BBQ.

SPICED PRAWNS

I love prawns at any time of the year and this is one of my favourite recipes for prawns. I love them hot or cold, but I love to cook them and serve them the next day chilled as the spices really come through after 24 hours.

I will say make sure you have plenty of prawns as they are very moorish.

Morocco - summer 2005

Mechoui Lamb

When i was filming Feast Bazaar in Morocco, I travelled from the coast to the High Atlas mountains. Whilst filming in the markets of Marrakesh i was introduced to this dish. Its simplicity and incredible flavour is what makes it so special, along with my memories that sit behind it.

Morocco - summer 2005

Berber Tagine Omelette

This recipe was one of those great finds. I was travelling across the High Atlas Mountains when we stopped at a remote place for lunch. We were told we would have omelette, chopped salad, bread & mint tea. This is the omelette that was served. It was so good I found a mountain guide to make this for me and then took it back to Australia to put it on as a breakfast dish.

INDIA - 2002

Masala Dosa

I had this dish the first time as we arrived in Kerala to start our first series of Feast India. It then became the staple nearly every day for breakfast on my journey across India. They were a great kick start to the morning with the spices and wonderful flavours that come through. Perfect with a cup of hot chai.

Padstow - Cornwall, England

Parmesan Baked Scallops

This is one of those dishes that people often remind me about but it was such a simple dish. It gave wonderful flavours and a recent trip to Padstow seeing scallops being sold reminded me of this.

I baked this originally in wood fire oven in the restaurant in Melbourne but you can just use a standard oven.

Melbourne - Australia 2002

CHILLED VANILLA RICE PUDDING & WARM SPICED PINEAPPLE

This recipe came from a dinner I did for a food & wine society when I was working in Australia. They asked me to give some family heritage within the dishes I cooked and being a Yorkshire man for dessert I decided to make rice pudding but with a twist. I served it chilled which makes it quite refreshing but using the warm spiced pineapple and syrup adds something very special.

I also made this for the radio show one Saturday and was a massive hit with everyone especially Steph & Dom