Everyday we through away edible good food, all it takes is a little commitment to create amazing dishes that does not have to come from the best cut. We used all the trim, scraped all the bones from mahi-mahi to create these croquettes. Seasoned them lightly overnight and slow roasted with salt, pepper and zest.

Garlic salt did not feature much in any food I cooked until i started working in Ireland and Caribbean, more so in Grenada. The staff loved the stuff. I still struggled, as long as it was in a dry spice mix. So I looked at a the garlic skins and dried them, before blending with salt in blender.

We created multiple types of drinks that will be used at breakfast, using leftover cantaloupe and honeydew melon seeds, high in fiber, they contain considerable amounts of oil and is rich in unsaturated fatty acids and bioactive compounds, such as linoleic acid and tocopherols.

With a light nut crust, baked and topped with a port jelly, sliced. Originally imagined with a confit tartlet, it ended with a confit duck shaped like a cigar wrapped in kataifi pastry

Waste is always easy to discribe with a cauliflower, the leaves, the stem, stalks.

We have made this a number of times, I wanted to put it on paper to feel the process, understand the textures and imagine the taste. That silence allows the imagination to understand the combination.

This is not new, but very effective. It all started with afternoon tea and a sandwich for our vegan guests. Eventually a stand alone dish developed, thin slivers of smoked carrot, served with toasted almonds, pickled onion, dill, sometimes capers.

I will be take criticism for this, it is ok! For me putting three slices of bread in a sandwich got lost, it looked sexy, but never ate well.

This was an important addition, store bought smoked salmon is horrible, well most. So to make this salad bowl work we wanted something special, so we home smoked the salmon, this process takes 6 days, this was a game changer, we served it with avo, 9 min boiled egg, fennel salad and crème fraiche. It is beautiful!

In my mind, all the secrets to the perfect burger were supposed to be locked up in the patty. It had to be packed with flavour from corner to corner. Afterall if you were a real burger snob, it would just be the burger and the bun.

What makes a burger truly great? You know the kind of burger that makes you sit back, sigh, and grin like an idiot. Four years latter, and I’m still chasing that perfection, tweaking, adjusting, and eating far more than my fair share of burgers. Every time a burger sits tall and proud on the pass, ready to meet its master, I still think: “It’s not perfect yet.”

What makes a good burger is, ultimately, a personal thing. Plenty of people, chefs, bloggers, self-proclaimed experts have written about the subject. Some have even dedicated entire blogs to the search for the ultimate burger.

This dish has come in and out of my journey, the salmon is cured in a selection spices that show when gin is made.

Once thanksgiving requests come in, we know, let’s start prep for the festive!, this year we wanted to change it, the birds were smaller so we made everything into roulades.

In the Caribbean the fish is beautiful and fresh, we wanted something local that was similar to a gravadlax, so we used dill and local spices to cure and paired the fish with a tamarind dressing! It was genius and worked well, I added olive oil and crème fraiche.

With a fire restaurant we wanted something with pork that had faire and local touches. Seafire had beautiful josper charcoal grill, this made it possible to base everything around fire and ash.

We recently did a function with the CBA Presidents Dinner, Taste of Cork. I was asked to create a plant based menu that reflected the main menu.

In a week we will have a dinner in collaboration with seven other chefs from Cork, as part of Taste of Cork and CBA Presidents Dinner. As I am doing the plant based menu I want to experiment with items and techniques I have not done before.

One of the great advantages of living in Cork, is the selection of fresh fish available.

We had to put it on the menu. This time we merged the spinach into crepe, giving a nice green colour and giving us an opportunity to use all the old wilted stuff.