I had a lovely weekend cooking for a friends dinner party. They supplied the $$$, I chased the ingredients and put it all together. Lobster, ocean trout and Moreton Bay bug ravioli, shellfish jus, chervil and dill velouté. 53 degree sous vide, dry aged Cape Grim ribeye, carrots and beets from the garden, cauliflower and carrot purée, goat curd, baby herbs, jus. (And one Poussin for the non-beef eater). A trio of mousses, white chocolate and pistachio, lemon, valrhona dulcey. Lemon shortbread crumb. Toasted almonds and pistachios. Baby shiso and chervil. All in all, rather lovely. Time for a snooze!