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My favourite: Duck breast with figs and burnt honey and lavender sauce: http://www.gourmettraveller.com.au/duck_breast_with_figs_and_burnt_honey_and_lavender_sauce.htm

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Waldorf salad: http://www.gourmettraveller.com.au/waldorf-salad.htm If you’re after a dish with a serious society pedigree, you really can’t go past the esteemed Waldorf salad. As with most iconic dishes, its provenance is murky. One theory is that it was created by the Waldorf Lunch System, an early 20th-century lunchroom chain whose logo, at one time, was an apple.

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Grilled Figs with Goat Cheese and Prosciutto

Grilled Figs with Goat Cheese and Prosciutto: http://www.framedcooks.com/2012/07/grilled-figs.html

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Payard Cheese Soufflé. http://lasvegasblog.harrahs.com/las-vegas-casinos/caesars-palace/the-prix-fixe-is-in-at-payard-bistro/ Recipe: http://abcnews.go.com/GMA/recipe?id=7182842

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Double-baked Gruyère soufflé with Waldorf salad: http://www.gourmettraveller.com.au/double-baked-gruyere-souffle-with-waldorf-salad.htm

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Fettuccine with Mottra caviar and crème fraîche

Fettuccine with Mottra caviar - The Independent: http://www.independent.co.uk/life-style/food-and-drink/recipes/fettuccine-with-mottra-caviar-and-cregraveme-fra238che-1989480.html

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Annabel-Langbein-Ultimate-Chocolate-Cake: I love this recipe: I add strong lavender flower infused tea instead of the coffee. http://www.annabel-langbein.com/recipes/the-ultimate-chocolate-cake/279

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