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
- Jus gras
- Lobster mousse canelloni with champagne beurre blanc
- Marinated leg of lamb with red onion jam
- Marinated salmon with fennel and dill salad
- Oysters with caviar and cucumber
- Pan-fried cod with girolles, red wine sauce and mashed potatoes
- Pan-fried sea bass with citrus dressing and caramelised chicory
- Pana cotta with poached strawberries
- Partridge risotto with pecorino
- Passion fruit mousse
- Peach Melba
- Pear and macadamia nut crumble
- Pears in red wine with parmesan crisps
- Peppered loin of venison with red wine and chocolate sauce
- Poached fruit medley with vanilla creams
- Poached John Dory with rice noodles and broccoli
- Poached mango and lychees with lemon sorbet
- Poached strawberries in champagne with clotted cream and champagne jelly
- Potted shrimps with Melba toast
- Rack of lamb with jerusalem artichoke puree
Displaying 21-40 of 62 recipes
