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For the Crayfish and Tuna:

For the Cannoli:

  • Baby marrow/courgettes ''Zucchini'' 1.0 pc
  • Blanched almonds 300.0 g
  • sea salt 30.0 ml
  • Cream 500.0 ml

For the Fennel Gel:

  • fennel seeds 100.0 g
  • Agar agar powder 6.0 g
  • Water 500.0 ml

For the Tomato Gel:

  • Tomatoes 500.0 g
  • Onions 50.0 g
  • Cucumber (diced) 70.0 g
  • Assorted Peppers 100.0 g
  • Vinegar, Balsamico 20.0 ml
  • Salt 1.0 ml


  1. For the Crayfish and Tuna:

    • Clean and chop up the crayfish
    • Season with the mixture of rice vinegar and soya sauce, add a little extra olive oil and a pinch of white pepper.
    • FOR THE TUNA: Cut the tuna in cubes about 4mm, season as per crayfish
  2. For the Cannoli:

    • Slice the zucchini into 3mm thickness.
    • Toast the almonds with sea salt in oven 180 C for 10 minutes.
    • Cool and chop with a knife. Keep a handful aside.
    • Add the remaining almonds to the cream and infuse for 24 hours in the fridge.
    • Strain and add the cream to a charged cream gun.
  3. For the Fennel Gel:

    • Steep the fennel in water for 24 hours I the fridge.
    • Add the agar agar powder and bring to the boil.
    • Strain off and allow to set to a gel.
    • Blend with a food mixer and strain.
  4. For the Tomato Gel:

    • Wash and cut the vegetable into cubes.
    • Cook them with extra virgin olive oil.
    • When the vegetables are cooked, stir and add the agar agar powder, bring to the boil.
    • Allow to set as a gel.
    • Blend with a food mixer and strain.
  5. To finish the dish and plate:

    • Make quenelles with Crayfish and tuna.
    • Roll up the zucchini and place onto salt-almond mousse, finish the dish with fennel gel, the tomato gel and chopped almonds.