Chefs
Curtis Stone
Australian Curtis Stone, star of Dinner in a Box and Surfing the Menu moved to Britain from Melbourne aged 22, and found work at the Michelin-starred Cafe Royal in London.
With family ties in Yorkshire, Curtis came to Europe to travel, but secured aposition working with Marco Pierre White immediately. Curtis' relationship with Marco has continued ever since; the talented young Aussie then went on to work at the highly acclaimed Mirabelle (playing a major role in the production of the Mirabelle cookbook).
After a stint at The Café Royal, Curtis was handed the reins at sumptuous Quo Vadis to much critical acclaim. During 2004 he worked with Terence Conran on re-launching the famous Bluebird Club in London's Chelsea, although now he is concentrating on his TV career.
In 2002 Curtis presented Dinner in a Box, which showed viewers how to build the confidence to hold a simple yet sumptuous dinner party. Two years later came Surfing the Menu for the ABC channel in Australia, before he hosted an Australian restaurant reality series, My Restaurant Rules. He also regularly appears on Great Food Live.
Curtis loves the outdoor life: he's a keen skier and surfer, and back home was even a professional Australian Rules football player!
Books
Surfing the Menu, 2004, BBC Publishing
After a stint at The Café Royal, Curtis was handed the reins at sumptuous Quo Vadis to much critical acclaim. During 2004 he worked with Terence Conran on re-launching the famous Bluebird Club in London's Chelsea, although now he is concentrating on his TV career.
In 2002 Curtis presented Dinner in a Box, which showed viewers how to build the confidence to hold a simple yet sumptuous dinner party. Two years later came Surfing the Menu for the ABC channel in Australia, before he hosted an Australian restaurant reality series, My Restaurant Rules. He also regularly appears on Great Food Live.
Curtis loves the outdoor life: he's a keen skier and surfer, and back home was even a professional Australian Rules football player!
Books
Surfing the Menu, 2004, BBC Publishing
- Apple tarte tatin
- Artichoke and avocado salad with truffle vinaigrette
- Asian spiced halibut
- Asparagus with brown butter, aged pecorino and summer truffle
- Blueberry crème brûlée
- Butternut squash gnocchi with wild mushrooms and rocket
- Cappuccino of mushroom
- Carpaccio of pineapple with black pepper and ice cream
- Char-grilled pork cutlets with roasted peppers and sautéed potatoes
- Chargrilled baby octopus salad
- Chicken and sweetcorn soup
- Chocolate coffee fondants
- Chocolate fondant with raspberries
- Chocolate orange tart
- Compote of red berries with vanilla ice cream
- Courgette flowers stuffed with ricotta and a balsamic reduction
- Deep-fried sole fillets with pak choi and chilli mayonnaise
- Dover sole amandine
- Duck breasts with pan-fried white peaches and mustard leaves
- Grilled scallops with gremolata and tomato concassé
Displaying 1-20 of 62 recipes
