When I curate a course dinner, one essential I add is a canapé. For me, it is essential. It is because of our love for bread, and the variations on it are infinite. A cape is also a chef's way of expressing himself and setting the tone for the rest of the meal. This is a lovely sandwich Ihave turned into a canapé. I love the play between the sourdough bread, the earthy mushrooms and the pop of tartness from the cherry tomatoes. The original recipe calls for lime juice, 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

Sometimes a soup brings out the vegetable's freshness and flavour. This is the soup that pushes boring zucchini to a masterful vegetable. For this recipe, use only young zucchini, not older ones, and red, ripe tomatoes with a beautiful flavour. This is a simple soup, and ingredients matter so much. The soup can be left chunky, but I find that folks are put off by the soft vegetables and end up focusing on the flavours rather than the beautiful soup. So I puree the soup to a t