1. Preheat over to 180°C

2. Place the milk buns onto an oven tray and drizzle over confit garlic paste. Place in the oven for 3 - 5minutes or until warm. Remove from the ove and drizzle with extra olive oil and sea salt. 

1. Preheat oven to 180°C

2. Remove the lid from the foil tray and place in oven. Cook for 15 minutes until golden brown and heated through. 

1. Place parfait on a plate with cornichons and enjoy with Chophouse milk buns or lavosh.

1. Place shaved Brussels sprouts onto a serving plate and drizzle with lemon dressing. Season to taste with salt & pepper. 

1. Preheat oven to 180°C

2. Place a fry pan on a high heat, add in the grapeseed oil. Season the T-Bone with a generous amount of the sea salt & crushed black pepper rub and place into the hot oil and cook for 5 - 6 minutes until golden brown. Turn the T-bone to the other side and place in the herbs and garlic in the pan. Place the pan into the oven for 5 minutes, turn the T-bone and cook for a further 8 minutes. Remove the pan from the oven. Remove the T-bone from the pan and allow it to rest for 10 minutes (this cooking time will give you a medium rare - medium steak).

3. To serve, Carve the meat from the bone and place on a serving platter place the truffle butter on top of the steak to melt.

1. Preheat oven to 180°C

2. Place the foil tray with the lid on into the oven and allow to heat for 15 minutes or until the pudding is warm.

3. To serve, place the torte onto serving plates, serve with Crème fraiche.