Pansotti Duxelles

Hand-made pansotti (triangle-shaped pasta) filled with duxelles (a French mushroom, shallot, parsley, white wine, butter and soy reduction).  Topped with an oregano browned butter sauce, chocolate sprinkles cherry tomatoes from my garden and a dusting of pecorino romano.

Pearl Barley Risotto

An idea I’ve been messing around with for a little while.  Finally managed to get the flavours just right.  Pearl barley risotto with preserved lemon, basil, sweet heat chilies and vegetables.  Topped with basil infused olive oil, toasted hazelnuts and basil flowers.

Bird’s Nest Pasta

Fresh made pasta, hand cut into approximate linguine size.  Browned butter, garlic, pepper and parmesan sauce, with a perfectly poached sous vide, onsen style egg.  Topped with parsley from my garden.  Paired with a 2015 Kung Fu Girl Riesling from Washington State.