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A passionate chef who’s love for food has taken him across the globe. After working for some of New Zealand’s top chefs at Auckland’s top restaurants including The Wharf, Pure Restaurant and SIDART he packed up his knives and followed his passion to London. Working in Michelin star restaurants for 4 years he learned his plethora of kitchen skills and cooking techniques under chefs Anthony Demetre and Tom Aikens’ at Wild Honey, Arbutus and Tom Aikens’ Restaurant. After the closing of Tom…

from Great British Chefs

Mini Pavlova with lime curd and fresh fruit

Tom Aikens shows us how to make the perfect pavlova in his mini version. The trick to making the ultimate meringue is to achieve a crunchy shell and gooey middle. The addition of lime curd lends this indulgent pudding a nice balance with the sugary meringue.

from Great British Chefs

Organic mini pumpkin and ricotta tarts with spiced honey

Tom Aikens' mini tart recipe makes a perfect party canapé, with a crisp puff pastry base topped with a lightly spiced, sweet pumpkin purée and creamy ricotta cheese.