Remove skin from cold melon and cut it in thin slices. (If you have a mandoline use it!) Wash the fennel and also slice it very thinly with a mandoline. 

For the dressing mix olive oil, white wine vinegar, lemon and season to taste with salt and pepper.

Arrange melon and fennel on plates and sprinkle with dill and thai basil. Drizzle dressing over melon and fennel slices and add chopped pistachios and aleppo pepper to taste. Bon appetit!

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! 

For the sweet potato crostini wash the sweet potato and cut into 1 cm slices. Preheat the oven to 180°C. Coat the slices with olive oil and arrange them on a baking tray. Season to taste with salt. Put them in the oven and let them roast for 30 minutes. Turn them over after 15 minutes. 

In the meantime prepare all your topping. Wash and prepare your asparagus and broccoli. Bring some water to a boil in a saucepan and cook the asparagus and broccoli for 3 minutes. Drain under cold water and set aside. 

For the avocado cream mix avocado with juice of half a lime, pepper, salt and chili flakes in a high speed blender. For the sour cream sauce mix sour cream with juice of half a lime, salt and pepper. 

Bring water in a small saucepan to a boil. Add a tablespoon of salt and add your quail eggs as soon as it is boiling. Let them boil for 2,5 minutes for a soft quail egg. 

Now start assembling your sweet potato crostini. Also, add all your favourite extra ingredients!

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!

Peel, wash and cut the potatoes in 2 cm cubes. 

Wash the radishes and put about 4 of them aside. Chop the rest of them.

Heat up 2 tbsp of olive oil in a saucepan and add the chopped potatoes. Stir them gently for about 3 minutes and then deglaze with white wine. Add the veggie stock and let it simmer for about 15 minutes. After 10 minutes add the radishes.

Cut the rest of the radishes with a mandoline in very thin slices. Wash the mint and chop the leaves roughly. 

When the soup is ready blend with a blender until smooth. Stir in the cream and season to taste with salt, pepper and chili flakes. 

Divide soup to your soup bowls and sprinkle with mint, garden cress and serve with a drizzle of olive oil and fresh baguette. Bon Appetit!

Start with soaking the tapioca. In a saucepan add coconut milk, tapioca pearls, seeds of the vanilla bean and pod, and 200 ml water. Let it soak for about 30 minutes. 

When ready bring coconut tapioca mix to a simmer, add sugar and a pinch of salt and give it a stir. Let it simmer on low heat for about 10 minutes and give it an occasional stir.

Mix matcha powder with 2 tbsp hot water and whisk until smooth. Add the matcha to the coconut tapioca mix stir until combined. Take it off the heat and divide among small glasses or bowls. 

Let it cool down in your fridge for about 2-3 hours. Serve with a drizzle of coconut milk, some raspberries, coconut chips and dust with matcha powder!

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!

Start with roasting the unsalted peanuts under constant stirring for about 5 minutes. Set aside and let them cool down a bit.

Peel the sweet potatoes and parsnip and cut it into 2 cm cubes. 

Add the roasted peanuts, ginger, chili to taste, kaffir lime leave, coconut milk, salt, juice of 1 lemon and turmeric powder to a high speed blender and blend about 3 minutes or until smooth. 

Heat up the coconut oil in a large saucepan and add the sweet potatoes and parsnip. Let them take on colour for about 4 minutes and when ready deglaze with veggie stock. Add the peanut mix, bring it to a boil and then reduce heat to medium and let it simmer for 15 minutes. When sweet potatoes are soft blend with a handheld blender until smooth.

Season to taste with salt and pepper. 

Divide your soup to bowls and top with coriander, some extra coconut milk and sprinkle with coconut chips. 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!