Seared scallops in a beetroot reduction.

Spicy coriander and pea soup.

Rib-eye steak with spicy crust and okra.

Roasted bananas with lychees and passionfruit.

Peter and India.

http://www.nihonryori-ryugin.com/index_en.html

Sea urchins and salmon roe.

Cold soup and eggplant sushi.

Tuttle tofu with soft rice cake and green onion dill.

Watari blue crab with matsuake mushrooms.

Ichiban dashi soup, asajime pike eel with deep fried eggplant.

Stunning sashimi selection including baby squid and smoked fish.

Seaperch grilled on charcoal.

Fried turnip and simmered abalone.

Fried turnip and Kuruma ebi prawn.

Kuroge Wagyu beef filet coated in bradcrumbs with Matsutake Mushrooms in refined style and premium poached egg.

Charbroiled large wild eel from Biwako lake.

-196C candy grape and +99C grape jam.

Roppongi Pudding.

Mattcha tea.

Beef tartar with truffle, celery and parmigiano-reggiano.I forgot to take a picture is this from the Spiaaggia cookbook but the ones I produced looked pretty similar.

Kiran loved the olives and she took this picture of them.

Kiran was not entirely amused by the pink grapefruit and champagne foam.

She did however love the pea, prawn and seaweed jelly.

Salmon rillettes, pickled vegetables, lime and wasabi.

Confit chicken wings, endive, Reblochon.

Red mullet, parmesan, lemon and green olives.

Kiran wolfed own all of her duck, sweet potato and orange puree. cherries and iceberg.

She said the lemon posset, raspberry jelly and lime was the best dessert she ever had.

The English strawberries, elderflower, lemon sorbet was her second favourite dessert ever.

Thai Explosion II. Crab doughnuts.

Bread and butter.

Fresh cheese with peas and flowers.

Prawn, pickled radishes and sea lettuce.

Razor clams and chicory with rhubarb and yarrow.

White, green and wild asparagus with milk skin.

Charred leek hearts and cured lobster with leek consommé.

Confit salmon,, fried aubergine and braised skin.

Cod tripe with onion and crispy potato.

Brill with daikon and red currants.

Bone marrow with beef gel and onions.

Duck hearts and tongue with mushroom floss and spiced broth.

Lamb belly with wild garlic and cereals.

Frozen maple with shiso and green apple.

White chocolate with grapefruit and lemon.

Pickled and raw cucumber with milk sorbet.

Rustenberg 2008 Chardonnay.

I made a birthday cake although I probably won’t win any prizes for cake decoration.

The girls get an Indian dance lesson.

I made up burgers and home made pizza.

Kavi was overwhelmed by all the girls.

View from the kitchen.

Lisa is an excellent cook. She’s preparing a Niger Slater squid/lime dish here.

Ahhh, I think there few things more promising than a nicely set table.

Susan relaxes with Kathryn Kennedy while our hosts slave away.

The combination of squid, lime and herbs was divine.

Lisa also baked this utterly stunning focaccia (also Slater). It was outstanding!

The main was a Slater Kitchen Diaries lamb with chick pea mash. Super yummy. Lisa hand peeled each chick pea! This produced a wonderfully smooth mash.

The Kennedys provided a very tasty Shiraz from Stellenbosch: I loved it!

We brought a bottle of Kathryn Kennedy Lateral that I had brought over from California. One of our favourites which we had been saving for a special occasion.

Answers on a postcard.

Some candles went AWOL. Nigella’s luxurious Guinness cake.

English whisky????