Slow-Braised Lamb Shoulder

⏱ 4 hours 👥 6 serves

A cornerstone of French provincial cooking. Lamb shoulder braised slowly with wine, aromatics, and patience until it surrenders to tenderness.

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Crispy Barramundi

⏱ 25 minutes 👥 2 serves

Australian barramundi meets French technique. Pan-seared with precision, finished with lemon myrtle butter and capers.

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Midnight Pasta

⏱ 15 minutes 👥 1 serve

The bistro cook's secret supper. Garlic, chilli, good olive oil, and spaghetti. Nothing more needed when hunger calls after hours.

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Sunday Roast Chicken

⏱ 2 hours 👥 4 serves

Sunday is sacred. A whole chicken roasted with butter, lemon, and thyme. The vegetables cook beneath, gathering every drop of flavour.

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Thai Green Curry

⏱ 30 minutes 👥 4 serves

A respectful nod to Southeast Asia. Vibrant green curry with coconut milk, Thai basil, and tender chicken. Fragrant and warming.

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Sourdough Focaccia

⏱ 24 hours 👥 8 serves

Bread is the foundation. Sourdough starter transformed into golden focaccia, dimpled with olive oil, rosemary, and sweet tomatoes.

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Watermelon & Feta Salad

⏱ 10 minutes 👥 4 serves

Summer on a plate. Sweet watermelon, salty feta, mint, and a whisper of Aleppo pepper. Refreshing simplicity.

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Chocolate Lava Cake

⏱ 20 minutes 👥 2 serves

The grand finale. Dark chocolate, butter, and eggs become molten magic. Serve immediately, share reluctantly.

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