Peel carrots and parsnip and cut into 1 cm cubes. Wash and slice celery stalks into 1 cm slices. 

Remove shell and heads from prawns. Heat up 2 tbsp of olive oil in a large sauce pan. Add the heads and shells and cook about 5 minutes until bright red and fragrant. Now add the tomato paste, give it a good stir and cook until it starts to stick to the bottom of the sauce pan. Deglaze with half of the white wine and give it a good stir. Add half of the carrot, parsnip and celery cubes, thyme sprigs, peel of half a lemon, juice of 1 lemon and about 1000 ml water. Let it simmer for about 40 minutes. 

When ready strain stock trough a sieve and put aside. You should have about 500-600 ml prawn stock. 

For the risotto heat up 2 tbsp olive oil in a pot and add your veggie cubes. After 3 minutes add the Arborio rice and let it steam for a minute. Deglaze with the rest of the white wine and bring it briefly to boil. Add some of your prawn stock so that the rice is completely covered. Keep on gentle stirring your risotto – don’t go away, keep stirring! After all your prawn stock has been soaked up add some more of it. Keep on with this procedure until your risotto is creamy (takes about 15-20 minutes). If you run out of prawn stock and your risotto isn’t ready yet, add plain water. 

When your risotto rice is almost ready add half of the mascarpone and keep on stirring gently. Now add the tiger prawns, stir in well and let them cook for 2 minutes. Season to taste your creamy dreamy risotto with pepper, salt and chili flakes to taste. 

Mix the rest of the mascarpone with 2 tbsp of water and season to taste with salt an pepper. Wash, pad dry and chop the parsley. 

Divide the risotto to your plates, add some mascarpone, sprinkle with parsley and serve with a wedge of lemon. Bon appetit! 

Preheat the oven to 200°C. Wash the sweet potatoes and rub with olive oil. Put the sweet potatoes on a baking and roast for about 45 minutes. Turn them occasionally. 

For the salad bring a small pot with water to a boil. Add salt and cook sugar snap peas and green beans for about 3 minutes. Drain under cold water and cut lenghtwise into same size strips. 

Wash the celery sticks and chop them into 1 cm slices. Peel and slice the beetroot into thin slices. 

For the dressing mix salt, pepper, olive oil, juice of 1 lemon, dijon mustard, rice syrup, grated ginger, white wine vinegar. 

In a big bowl mix green beans, sugar snap peas, celery and beetroot slices, shrimps and marinade with vinaigrette. 

When the sweet potatoes are ready take them out of the oven and cut them open in the middle. Top with the green salad and sprinkle with fresh ground pepper. Bon appetit!

Prepare the pork fillet. Clean the pineapple, remove the core and cut lengthwise into slices. Wash and cut the celery into 5 cm sticks. Heat up coconut oil in a pan and cook the pork, pineapple and celery in a char-grill pan over medium heat. Keep on turning occasionally, it will take about 15 minutes until pork is perfect. Take out the pork fillet and let it rest in foil for about 5 minutes. 

For the curry sauce mix coconut milk, curry powder, grated ginger, lime juice, rice syrup and kaffir lime leaves in a high speed blender. Season to taste with salt and pepper.

Cut the pork fillet in slices and arrange it with pineapple slices on a big plate. Sprinkle with thai basil and drizzle curry sauce over it. Serve with delicious jasmine rice!

Peel the parsnip and cut it brunoise (in small cubes). Wash and cut the courgette into small cubes. Grate the parmesan, roughly chop your herbs and set aside.

Heat up 2 tbsp olive oil in a pot and add your parsnips. After 3 minutes add the Arborio rice and let it steam for a minute. Deglaze with white wine and bring it briefly to boil. Add some of your vegetable stock so that the rice is completely covered. Keep on gentle stirring your risotto – don’t go away, keep stirring! After all your vegetable stock has been soaked up add some more vegetable stock. Keep on with this procedure until your risotto is creamy (takes about 15-20 minutes).

In the meantime prepare your pea and herb mix. Add the cooked peas, herbs, a drizzle of olive oil, lime juice and salt to a highspeed blender and blend until smooth. 

When your risotto rice is almost ready add the courgette cubes, cooked sugar snap peas, grated Parmesan cheese and keep on stirring gently. Now add the pea and herb mix and stir in well. Season to taste your green risotto with pepper, salt and chili flakes to taste. 

Arrange the risotto on plates, divide the burrata, decorate with fresh herbs and some big Parmesan shaving. Bon Appetit!

Start with the minty pea mayo. Mix peas, mint, mayo and a drizzle of lemon juice in a high speed blender. Season to taste with salt and pepper and set aside. 

Wash and half the radishes. Wash and pad dry the spinach. 

Heat up some vegetable oil in a saucepan or grill pan. Season your fish fillets with salt, pepper and a drizzle of lemon. Grill the fish for about 3 minutes on each side on medium heat. Take it out of the pan and let it rest in some tinfoil. Now sautè your radishes for 2 minutes in the pan and also char-grill the lemon halfs in your pan. 

Now assembly your fish burgers. Put some minty pea mayo on the bottom bread roll, add some spinach and top with fish. Now add your sautè radishes and serve with charred lemon. Bon Appetit!

Cook the jasmine rice according to the package instructions. 

Combine minced meat and bread crumbs chopped ginger and chopped coriander in a bowl. Season to taste with sambal oelek and soy sauce and mix well with your hands. Add sesame seeds and divide into 4 same size patties. Let them rest for about 30 minutes in your fridge. 

Peel the papaya and using a mandoline or fine slicer, slice the papaya into fine matchsticks. In a bowl, add sliced papaya and season with 1 tsp salt and let it rest for about 5 minutes. 

Meanwhile peel and cut the pineapple into small slices. 

For the dressing mix the ingredients well together and season to taste.

Before serving marinade green papaya and pineapple in the dressing. 

Heat up some vegetable oil in a pan over medium-high heat and add patties once hot. Fry them on each side for about 2-3 minutes, or until browned and cooked through. Put the patties out and wipe out pan with paper towels. Add some more vegetable oil and fry the eggs over medium heat until cooked to your liking. 

Divide some jasmine rice on your plates, add patties and fried egg and top with green papaya pineapple salad. Drizzle with the rest of the dressing and sprinkle with coriander and sesame seeds. Bon Appetit!

For the matcha rice: Put rice, 250ml water and a pinch of salt in a saucepan, bring to a simmer and reduce heat. Now cover with lid and cook without opening the lid for about 15 minutes. Remove the saucepan from the heat and let it rest for another 10 minutes. Afterwards stir in the smooth matcha mix. 

Cook edamame in salted water for about 2 minutes and then drain under cold water. 

Wash and slice the radishes and cucumber with a mandoline. Wash the grapefruit with warm water and finely grate the rind. Fillet the grapefruit and keep the grapefruit juice and fillets.

For dressing mix grapefruit juice, tamari, rice vinegar, sesame oil, soy sauce, juice of a lime, vegetable oil and rice syrup. 

Just before you are ready to serve take out your fresh salmon and cut it in 2-3 cm cubes. Put it into a bowl with your grapefruit dressing and let it coat with dressing. 

Arrange the warm matcha rice among your bowls, top with salmon, cucumber, radishes, grapefruit fillets, edamame, drizzle with dressing to taste, put some salmon caviar and coriander on top and Bon Appetit!

Preheat the oven to 180°C.

Peel the parsnips, quarter them lenghtwise and put them in a ovenproof dish. Drizzle with olive oil and season to taste with salt and pepper. Put them into the oven and roast til golden brown, about 20 minutes. When ready, turn off the oven and let them rest until you are ready to arrange the plates. 

For the beet gnudi: Put the cooked beet cubes into your high speed blender with half of your ricotta and blend until smooth. Now add the beet ricotta to the other half of your ricotta, parmesan, egg, nutmeg into a big bowl. Mix together and season to taste with salt and pepper. Gently mix in flour until dough just comes together. Tip it out onto a lightly floured surface and knead until smooth. Divide the dough into thirds, roll each piece to a 2 cm diameter rope, cut into 2 cm lengths into little pillows. 

In the meantime bring a big pot with salted water to a boil. Cook gnudi, in batches, until they rise to the surface (takes about 2-3 minutes). Transfer with a skimming spoon into a sieve and drain with cold water.  

Wash and pad dry the sage. 

Cook butter in a frying pan over medium-high heat, add a few leaves of sage and wait until butter starts to brown. Add the gnudi and season to taste with salt and pepper.  

Divide beet gnudi onto your plates, add roasted parsnips and crispy sage. Drizzle some nut butter over it. Sprinkle with some grated parmesan. Bon Appetit!  

Sift the flour onto your work surface and make a well in the center, to drop the eggs and the water into the well. Use a fork and gently mix the eggs and then incorporate the flour from around the inside of the well. With the help of a scraper mix the ingredients. After a while the dough becomes thicker and you can start kneading it properly. Continue until you have a smooth, compact dough. Rub the outside or your dough with olive oil and knead it in. Cover the dough in cling film and set aside, for at least 15 minutes (up to 6 hours).

For the filling: First set aside 2 tbsp of beet cubes for decoration. Mix the rest of the beets, ricotta, cheese, parsley, thyme, and salt and pepper (to taste) in a high speed blender until smooth. 

Roll out the pasta dough with a pasta machine and put a tablespoon of filling on the lower side of the dough, about 4 cm apart from each filling. Mix the egg and with a brush, brush around the filling. Fold over the upper side of the dough and press down the dough around the filling. Use a pasta cutter to stamp them out or pasta roller, making sure that each one is sealed well. Let them rest on a plate covered with semolina until you’ve made the whole batch.

Bring a pot of salted water to boil and put the ravioli gently into the pot. The pasta should float when cooked. Gently scoop them out with a slotted spoon and drain with some cold water.

Meanwhile, melt the butter in a pan on gentle heat and and add orange zest (keep a bit for decoration). Keep an eye onto the butter, don’t let it get brown! 

Now carefully lay the ravioli into the orange butter and cover with melted butter. Place them on your plates and add a few beet cubes, drizzle with orange zest, parmesan and not to forget fresh chopped mint. Bon Appetit!

Cook the orzo al dente according to the package instructions.

Wash the Hokkaido pumpkin and cut it in small 1 cm cubes. You don’t need to peel the Hokkaido pumpkin but of course if you prefer it without skin you can peel it. 

Wash and gently pad dry the fresh basil. Chop 3/4 of the basil roughly and keep the rest for decoration. 

Heat up 2 tbsp of olive oil in a large pan. When the oil is hot add the pumpkin cubes and give it a stir. Let them roast for about 7 minutes and then deglaze with white wine. Let the white wine reduce and after about 3 minutes add the vegetable stock. Now let it simmer for another 7 minutes. 

Add the orzo to the pumpkin sauce and give it a good stir. Season to taste with salt, pepper, aleppo pepper, the chopped basil and a dash of lime juice. Give it a good stir. 

Arrange the orzo pasta on your plate and divide the burrata over your pasta. Add some fresh basil leaves, some extra freshly ground pepper and a drizzle of olive oil. Bon appetit!