Ingredients

2 1-inch-thick slices of Italian-loaf-style bread 
Extra-virgin olive oil 
1 clove garlic 
1 bunch grapes (green, red, or mixed) 
Salt, to taste  
1 ball of burrata (Water Buffalo or Cow) 
Chives, minced 
Mushroom XO 
Black Pepper, freshly cracked   

Method

1. Preheat the oven, grill, or pan in which you plan to toast the bread. Generously oil the bread and toast on both sides just until toasted but not charred; the inside of each slice should still be soft and fluffy. Rub the garlic clove on one of the toasted surfaces of each slice of bread.  
2. Toss the grapes with olive oil and season thoroughly with salt. Transfer to a baking sheet lined with parchment paper and bake or grill until the grapes begin to pucker but before their skins burst. Remove the tray from the heat and set aside at room temperature. 
3. Place the bread on the serving dish. Cut the burrata in half and place each half in the middle of each bread slice. Arrange the grapes on top and around the cheese. Spoon a tablespoon of Mushroom XO over each toast, followed by a generous shower of minced chives. Drizzle with olive oil and finish with salt and black pepper, to taste. 

Ingredients 

1 bunch asparagus, blanched and sliced
150 g peas, blanched
100 g string beans, blanched and cut
5 radishes, finely sliced
½ bunch mint, roughly chopped 
1 tbsp chives, minced 
6 sorrel leaves, cut in half (optional)
2 tbsp white currants, grapes, or strawberries 
Small handful of spring flowers (optional)
1 tbsp olive oil
5 tbsp Koji Vinaigrette
Salt and black pepper, to taste 

Method 

1. In a salad bowl, add the asparagus, peas, string beans, sliced radish, chopped mint, minced chives, and sorrel leaves.  
2. Add your olive oil and Koji Vinaigrette. Season with salt and black pepper. Toss together until everything is nicely coated with the sauce.  
3. Transfer the salad to a plate. Garnish the top with spring flowers and some white currants or fruit of your choice.  

Ingredients  

15 pcs cherry tomato 
15 g chopped herbs, such as coriander, parsley, and basil 
20 g almonds, chopped 
30 pcs basil flowers
30 g olive oil 
80 g Koji Vinaigrette
Salt, to taste  
Black pepper, to taste  

 Method 

1. Slice cherry tomatoes in half. Chop your herbs. 
2. Toss the tomatoes in olive oil, and season with salt and pepper.  
3. Transfer tomatoes onto a plate. Garnish the top with chopped herbs, chopped almonds, basil flowers, and the Koji Vinaigrette.

Ingredients 

50g Seabuckthorn Hot Sauce 
30g Unsalted Butter, melted

Method  

Combine both ingredients until glossy and emulsified.
Toss chicken wings (or drums, or thighs, or tenders, or fingers) in the sauce to coat evenly.
Serve immediately.  

Ingredients 

10 U40 shrimp, peeled and deveined 
2 small cucumbers 
2 or 3 medium-sized tomatoes 
1 jalapeño, thinly sliced 
½ red onion, quartered and thinly sliced 
1 lime 
20g cilantro 
1 avocado 
30-40g Seabuckthorn Hot Sauce 
Salt 
Extra-virgin olive oil 

Method 

1. Bring a pot of water to a rolling boil and season with the salt until it's salty like the sea. Boil the shrimp for 3 minutes, or until the inside of the shrimp is just barely opaque. Transfer the shrimp to an ice bath to halt the cooking. Once completely chilled, remove the shrimp and reserve in the refrigerator until needed. 
2. Halve the cucumbers and scrape out the seeds with a spoon. Dice the seeded cucumber and add to a mixing bowl. Grate the tomato on a box grater and add the resulting pulp to the mixing bowl as well, along with the jalapeño and red onion. Juice the lime into the bowl. 
3. Mince the cilantro stems and then coarsely chop the leaves. Save the leaves, but add the stems to the bowl along with the chilled shrimp and the hot sauce. Mix well and allow to sit for 5 minutes. Finally, dice the avocado into chunks and add to the mixing bowl along with the cilantro leaves. Mix gently to avoid mashing the avocado. 
4. Adjust seasoning with salt and additional lime juice, if necessary. Transfer the contents of the bowl to desired serving dishes, taking care to spoon the juices left in the bowl on top as well. Finish with a drizzle of olive oil and serve ripping cold.