What’s on the menu
The guide is designed to generously serve 6-8 people, with plenty of food for seconds (and leftovers).
This menu is all about big flavours, beautiful produce, and a touch of theatre at the table. Our hero dish - reverse-seared steaks - gives you steakhouse perfection at home: juicy, evenly cooked, with that irresistible crust you only get from high heat and a little patience. Around the steaks, you’ll serve vibrant sides that balance richness with freshness. Charred broccolini with lemon and almonds brings smoky brightness, while a kale and Brussels sprout salad with zesty lemon dressing adds crunch and tang. Because I believe in a creamy element on every table, ricotta topped with crushed olives and lemon.
Dessert is a true showstopper: toasted meringue and rhubarb cake, where tart fruit cuts through sweet, pillowy meringue - a refreshing finale to a hearty meal. And for something to snack on before or after dinner, roasted grape and brie bites bring a burst of caramelised sweetness against creamy cheese.
When cooking steaks for a crowd, timing is everything. The reverse-sear method gives you a buffer - cooking low and slow in the oven first means you’re not scrambling at the last minute. All that’s left is a quick, dramatic sear before they hit the table. The Dinner Party Guide comes with drink recommendations too, we’ve thought of everything you need for a wonderful night around the table!
This menu is all about big flavours, beautiful produce, and a touch of theatre at the table. Our hero dish - reverse-seared steaks - gives you steakhouse perfection at home: juicy, evenly cooked, with that irresistible crust you only get from high heat and a little patience. Around the steaks, you’ll serve vibrant sides that balance richness with freshness. Charred broccolini with lemon and almonds brings smoky brightness, while a kale and Brussels sprout salad with zesty lemon dressing adds crunch and tang. Because I believe in a creamy element on every table, ricotta topped with crushed olives and lemon.
Dessert is a true showstopper: toasted meringue and rhubarb cake, where tart fruit cuts through sweet, pillowy meringue - a refreshing finale to a hearty meal. And for something to snack on before or after dinner, roasted grape and brie bites bring a burst of caramelised sweetness against creamy cheese.
When cooking steaks for a crowd, timing is everything. The reverse-sear method gives you a buffer - cooking low and slow in the oven first means you’re not scrambling at the last minute. All that’s left is a quick, dramatic sear before they hit the table. The Dinner Party Guide comes with drink recommendations too, we’ve thought of everything you need for a wonderful night around the table!
The guide is designed to generously serve 6-8 people, with plenty of food for seconds (and leftovers).
