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!

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!

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

For the dressing mix rice vinegar, fish sauce, juice of fresh lime, rice syrup, sesame oil and water. Mix together until rice syrup is dissolved. 

Add the dressing to the papaya and carrot slices and mix gently. Add the prawns prawns and herbs and season to taste with salt or if you prefer soy sauce. 

We are now going to prepare the bird’s eye chilis, if you have disposable gloves please wear them. Remove the seeds from bird’s eye chilis and finely chop them. Add as much chili slices to the salad as you can handle. 

Let the salad marinade for 10 minutes. Serve with roasted peanuts on top! Bon Appetit!

For the dipping sauce: Mix all the dipping sauce ingredients and serve alongside the dumplings in a dipping bowl. 

Chop the cabbage and ginger finely. Put it in a bowl and add lime juice, sambal oelek, mirin, oyster sauce, soy sauce and sesame oil and mix together. Chop the raw prawns really fine and add to the cabbage mix. Mix by hand and add the minced pork. 

Prepare a small bowl of water for wrapping up the Gyozas and a plate sprinkled with corn flour. 

To assemble the gyozas, put a heaped teaspoon of the filling onto the centre of the skin. Dip your finger in the water and wipe around the edge of the skin. Take it in your hand and bring the edges of the skin together. Fold it into half and pinch small pleats along the edge. Press the pleats well together and make sure your Gyoza is sealed! Put each gyoza onto the cornflour dusted plate. You can prepare the Gyozas half a day ahead, just keep them chilled. 

Cook the gyozas in a non-stick frying pan – with a lid! – with 1 tbsp vegetable oil. Brush off any excess cornflour from the bottoms of the potstickers. Cook them in batches, they will stick together if you put too many into the pan. Fry the gyoza on one side only. Don’t turn them over! It will take about 2 minutes until they are brown. When ready add a good splash of water to the pan and cover with a lid. Reduce the heat and cook for 3-5 mins until the water has evaporated and the gyoza filling is cooked through. Keep them warm in the oven until you have cooked the rest. 

Put the Gyozas on plates, sprinkle with fleur de sel and sesame seeds and serve with dipping sauce! 

Bring a pot of salted water to a boil. Peel and cook prawns in boiling water until they are pale pink, takes about 5 minutes. Take them out, drain them under cold water and set aside. 

Bring another small pot of salted water to a boil and blanch the sugar snaps for about 4 minutes. Take them out, drain them under cold water and set aside.

Peel the sweet potato and cook in a small pot for about 15 minutes. When soft, drain the water add butter and the milk and mash the potatoes with a potato masher. If you prefer a more delicate puree, press through a sieve. Season to taste with salt and a pinch of nutmeg. Put a lid on your sweet potato puree and set aside. 

Wash and cut the cucumber in 2 cm cubes. If you have a rotary cutter, cut little balls out of the cucumber. Wash the tomatoes and remove seeds inside. Cut the tomato in 2 cm cubes and set aside with the cucumber. 
Prepare the avocado and also cut into 2 cm cubes. 

Wash the coriander and pad dry. Chop half of the bunch and keep the rest for decoration. Chop the habanero chili. 

Sqeeze the limes with lemon squeezer. 

Now take out the fish of the fridge. Clean, wash and pad dry the fish. Cut it in 2 cm cubes and add it to a metal bowl with your prawns. Now season with salt and pepper. Mix together properly for a minute and then add 3/4 of the lime juice. Again give it a good stir. Now add the avocado, tomatoes, cucumber and sugar snaps. Mix together. Now season to taste with your chopped chili (careful), salt, pepper and chopped coriander. If needed add a bit more lime juice. 

Put some of the sweet potato puree on your plates and add the ceviche. Decorate with fresh coriander and serve with tortilla chips! Bon Appetit!

Cook the jasmine rice according to the package instructions. 

Wash the cucumber, cut in half and remove the seeds. Cut into 2 cm cubes and set aside. Wash and pad dry the mint and chop roughly. 

Heat up 1 tbsp of coconut oil in a pan. Add the sambal oelek, ginger and turmeric, stir to combine for about 1 minute. Now add the prawns and let them take colour for 2 minutes. Add the coconut milk and juice of a lime. Bring it to a boil and let it simmer for 3 minutes. Season to taste with salt and pepper

Arrange some of the jasmine rice on a plate and add the turmeric prawns. Sprinkle with cucumber cubes, chopped mint and some black sesame seeds and serve! 

Wash and cut the pak choi in quarters. Wash and peel the carrots and spiralize them. Wash and trim the sugar snaps.

Defrost the wonton wrappers and prepare the wonton filling. Chop the organic shrimps and season the minced shrimps with soy sauce, oyster sauce, rice syrup, fresh grated ginger sesame oil and a bit of pepper. Wrap up your wontons and set them aside on a plate of cornflour. 

Cook the rice noodles according the package instructions. Rinse them with cold water as soon as the are ready and set aside. 

Bring your chicken stock to a boil and add sesame oil, soy sauce, fish sauce and a bit of sambal oelek. Depending on how spicy you like your wonton soup. 

In a medium size pot bring salted water to a boil and cook the wontons in it for 4 minutes. Don’t cook your wontons in your chicken broth because the cornstarch will blur your broth. 

While your wontons cook add your vegetables to your chicken broth and cook them for 4 minutes. 

Add your rice noodles, wontons, vegetables to your bowls and add some hot chicken broth. Add some fresh thai basil, slices of fresh chili and sprinkle with roasted sesame seeds. 

Cook the bavette al dente according to package instruction. 

For the creamy avocado: Mix avocado, lime juice and sour cream with a blender until smooth. Break apart feta and stir into avocado cream. Season to taste with salt and pepper and put aside.

Chop the chili and trim cut the ginger into small squares. Prepare the tiger prawns and heat up some olive oil in a large pan. Add the chili and ginger and after about 2 minutes add the tiger prawns. Sear them for about 3 minutes and then take them out and put aside.  

Mix the bavette with the avocado cream until the pasta is fully coated. Divide the pasta between your plates, add the tiger prawns and sprinkle with coriander leaves and drizzle some olive oil over it. Enjoy!

Cook rice noodles in a large saucepan according to package instructions until tender. Drain and rinse under cold water.

Whisk coconut milk, juice of 1 lime, fish sauce and rice syrup in a small bowl until smooth. Now add 2 tbsp of olive oil and whisk until emulsified. 

Wash and cut the veggies and herbs. Mix noodles, shrimp, cucumber, pepper, thai basil and cilantro in a large bowl with three-quarters of the  dressing. Season to taste with salt. Top with chopped chiles and cashew nuts and drizzle remaining dressing over.