This dish highlights rustic cooking with local ingredients that are so common on the island. The ingredients are local, goat or lamb from the hills, anchovies from the sea and ingredients from the land. The richness of the goat is cut by the anchovies' umami; it truly is a beautiful combination. The rosemary adds a lovely aroma and herby flavour, and the lime, a tang. The Italian concept of agrodolce is highlighted in the recipe, the use of sharp, salty and acidic elements i

Cartouche is a French term meaning "parcel". here the parcel contains a delicious salad that, in my opinion, is quite unique. The base of the salad is earthy but brought to life by the rice vinegar, mustard, and soy sauce. layered on top and adding flavour are the mushrooms and rosemary-scented beets. Finally, the cheese adds creaminess. The salad is wrapped and baked, allowing the flavours to come together beautifully when opened. I love it when folks open this salad, which

Timbale is a moulded dish, coming from the French term "timbale" meaning "a small drum". Historically, timbale moulds were shaped like drums, hence the name. A timble is a type of shell or container filled with meat, fish, cheese, vegetables, or custard, and it can be turned out into a firm structure. They can be both sweet and savoury and are most often found in French or Italian cuisine. When we look at the world of custard dishes, timbales, soufflés, and brûlées, we see ve