Recipes By our Chef David





20gr fresh yeast

100gr water

75gr plain flour

100gr plain flour

375gr strong flour

12gr salt

40gr caster sugar

55gr soft butter

350gr milk

300gr soft butter for folding



Making the dough - 

In a bowl using a whisk, mix the yeast, water and 75gr plain flour to a nice thick paste. Add the 100gr plain flour and mix well.

In a separate bowl mix the dry ingredients: Strong flour, salt, sugar. Mix the ingredients into the yeast-flour mixture, add the butter and the milk and knead to a nice smooth dough. Create a dough ball, wrap with nylon bag (loose to allow the dough to rise) and place in the fridge to rest for 1 hour.   


Folding the dough - 

Keep the butter in room temperature, until it's soft enough to be easily spread over the dough, but not liquid. Divide the butter into two batches. 

Roll out the dough, on a lightly floured surface, into a rectangle shape about 1cm thick. Spread the first half of soft butter over 2/3 of the dough. Fold the butterless 1/3 over the middle 1/3 and close with the last 1/3 of the dough, creating a rectangle shape. Make sure the edges of the dough are tight sealed, so butter won't come out of the edges. Turn the dough so the closed side is turning left, roll out to thickness of 1cm and repeat the folding process. Repeat the rolling and folding process a third time and leave to rest in the fridge for 2 hours. 

Take the dough out of the fridge and repeat the folding process with the rest of the butter and leave to rest in the fridge for the night.

All together you have rolled out and three-folded your dough 6 times.

Rolling the croissants 

Roll out the dough, on a lightly floured surface, to a 1cm thick rectangular shape. Trim the long sides of the dough and cut into triangles. Lift each triangle, stretch a bit then place of the surface, palce a strip of poached pear next to the base, roll once,place a strip of the blue cheese and continue rolling towards towards the tip.  

Place the croissants on a baking tray lined with baking parchment allowing space between them to grow in the baking process and placing the closing tip at the bottom. 

For proving the croissants, place a wide container inside your oven, and fill with boiling water. Leave the croissants to rise in the oven with the door closed until the croissants have doubled their size. MAKE SURE THE OVEN IS TURNED OFF! 

Baking the croissants

Preheat the oven to 200ºc, mix 1 egg with 1 egg yolk and a tbs of milk, and brush each croissant twice. Once the croissants are in the oven lower the heat to 180ºc and bake for about 10 min, until they turn golden brown from the bottom as well. 



200gr white wine

200gr caster sugar

1       cinnamon stick

3       Red ripe pears

Cut the pears into 3mm sticks. Make a syrup from the white wine, caster sugar and cinnamon stick. once boiled add the pears sticks and cook on a low heat until they soften. Preferably leave over night to infuse the flavours into the pears. Strain the syrup before rolling the croissants. 




Served with Strawberries poached in a red wine syrup, and Zaatar wafer thin tuille. 


235gr plain yoghurt

120gr caster sugar 

¼ vanilla pod scraped

1tsp powdered gelatine

100gr cold milk

3 egg whites 

1tsp lemon sezt

1tsp lemon juice


Soak the gelatine in the cold water for 20 min to a jelly sponge texture. In a bowl mix the yogurt, lemon juice, lemon zest and the vanilla.

In a bowl fitted to a mixer machine, over simmering water, whisk the egg whites with the caster sugar until all the crystals of sugar have disappeared. Move the bowl to the machine and continue whisking on high speed to a stiff peak meringue.  

Melt the jelly sponge in the microwave or on a very low heat until the sponge becomes clear liquid. MAKE SURE YOU DON'T BOIL THE LIQUID! Mix a 1/3 of the yoghurt with the melted gelatin and pour back into the cold yoghurt while stirring. 

Fold the meringue into the yoghurt mixture a 1/3 at the time. If you have a bit of lumps left whisk gently the mixture using a hand whisk. 

Pour into wine glasses or ramekins, and leave to rest inthe freezer for 2 hours at least. Store in the fridge and leave to rest in room temperature for 10 min before serving. 



200gr caster sugar

200gr water 

½ cup red wine

10 strawberries cut into 4


Make a syrup from the water and sugar. Add the red wine and bring back to the boil. Add the strawberries and take off the heat. Leave to rest preferably overnight. 



50gr plain flour

120gr caster sugar

50gr red wine

55gr butter

1tbs ground zaatar 


In a bowl mix all the dry ingredients, add the melted butter, followed by the red wine and the zaatar, continue mixing to a smooth paste texture. 

Preheat the oven to 165ºc. Line a baking tray with parchment paper. Roll the mixture into a small ball size of 1cm. Flat the mixture on the tray using your fingers. Bake for 8 - 10 min. The mixture will spread, will create a thin layer and bobble. Once the colour is going deep red, take out of the oven. Allow a few minutes for the mixture to cool and remove the tuilles from the tray to cool down completely. Once the tuilles are set, they will become solid.