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Short filmTranscript
00:13I'm hosting a lunch at my friend's place on this beautiful little harbourside beach.
00:19I love that we're sort of right down low where the grass just rolls off into the sand. Usually
00:28for this type of location I'd think casual kind of coastal vibes but I'm turning that
00:34on its head. I'm going to go a little bit more elevated, a little bit more luxe meets beach.
00:49There really is nothing quite like long summer days by the ocean.
00:56The salt air and crystal blue water make for the perfect setting for gathering family
01:02and friends. Let me show you how I find inspiration from sun pierced summer produce to create effortless
01:11menus and memorable food to share. By taking cues from the surroundings and giving new life
01:20to the treasures you already own, you can create the most beautiful and memorable tablescapes.
01:31Come with me as we embrace the magic of summer and create food memories that will live forever.
01:50My friends have gone away and I'm looking after their garden. They've also said that it should take full
01:57advantage of their house which is amazing. I'm thinking a lunch with my friends so
02:06I'm going to make it a little special. To match the beautiful lawn and the trees
02:12our base colour will be pops of different deep greens. I've got these gorgeous water glasses
02:19which also kind of mimic the shimmer off the water. A really sunny day. It is the most perfect place
02:26to
02:27have a party and I have a vision in my head that I am going to make a meadow for
02:33the table. So I have this big
02:36white resin trough. I hardly ever use it because it's an unusual shape and I never know what to put
02:41in it.
02:42But I'm thinking the flowers kind of cascade out like a gorgeous meadow in the breeze where the
02:48flowers are just gently dancing in the wind. That is my vision. And then I have these gorgeous
02:56napkin rings. I have a little collection of them. They're all different though I never used them.
03:00I guess it's just a little old school but we might do that or and I'm thinking I could always
03:07use these
03:07on the dessert plate. These are super cute. I think they're really fun. Bamboo cutlery that's all going
03:15to work perfectly together. So my vibe for this lunch is super elegant, really elevated and chic. The
03:43is super elegant. Before we have lunch I like people to make a drink and make it to their own
03:48taste.
03:50I always put a mortar and pestle out so that people can grab whatever they like. I've got some sliced
03:57ginger,
03:57some lime wedges and some lemongrass stalks. I cover them with glass closures because it keeps everything
04:08nice and fresh. It's summer. I like to add some sugar. It also gives me a little bit of a
04:14grip
04:15to muddle these together. Just want to take all those flavours, mix them together, release the oils from the
04:21lemon grass and the lime. Mix that ginger in. Okay I think that's pretty much blended together.
04:29I want all of this beautiful flavoursome liquid. And then top your drink with either tonic or soda.
04:40I'm also going to finish my drink with a little citrusy pop of these beautiful finger limes. You just
04:47cut them in half and squeeze them and they are a citrusy burst, like a little caviar pop.
04:58Perfect way to start our summer beach lunch.
05:17What I'd like to do for the lunch is something that I think that I'm good at, which is a
05:22twist on a classic. So,
05:24thinking old school beef fillet, yet reimagined. Tons of flavour, crunchy outside, maybe some pancetta and a herb
05:34and a horseradish kick. It's been really hot days, so I think really lovely, crisp, cold, crunchy salads.
05:41And of course salads are all about the dressing, so I'll be working hard on making some great dressings.
05:49I might make a light, light pasta dish. Yeah, there's something called a light pasta dish, I'm sure.
05:58If I fill it with ricotta and lots of lemon and spinach. And I love doing these hand-rolled ravioli,
06:06with a roundy, rolled twist. For dessert, I'm thinking something cold and frosty, yet creamy
06:13and light. Pistachio semifreddo. And so that I don't have to scoop and it's not going to melt,
06:21I'm going to set them in some beautiful little champagne coupes. And then I'm thinking that I
06:28might be able to rest a couple of shards of this gorgeous pistachio praline, because this could be
06:35a little choose your own adventure dessert moment, where I could have gorgeous shavings of this white
06:41chocolate, just to add a little bit of sweetness, but then a dark chocolate sauce. And you know,
06:49I'm happy for my friends to add whatever they like to their dessert. So it's all going to work together,
06:54a little bit of kind of sharpness from that dark chocolate. And I am thinking about making some
07:01kind of take home treats for my friends, just to surprise them with at the end of the day.
07:07This is exactly how I love to entertain. It is a spin on a classic. And I just know it's
07:14going to be super fun.
07:28For me, summer means ice cream. So for my friends, I am going to make them my fuss-free version,
07:35no ice cream machine needed, a pistachio semifreddo. So delicious, so easy. All I need to do is to start
07:44with some pistachio spread. I just need to lighten it up because it is so thick and luscious. I'm going
07:51to
07:51add some single cream. And just give it a stir around. You can see how that's been lightened by
07:59the cream. Set that aside and get on to our base mixture. The base is just a super light whipped
08:08sabayon type egg mixture. We've got four whole eggs, three egg yolks. Just pop that in with the sugar in
08:17the bowl. And I've got our heat proof bowl over some simmering water. That way, not only does it sort
08:26of cook the eggs, it also by heating it gives you a really beautiful small bubble. In with our three
08:34yolks, a generous touch of vanilla. But to balance out the sweetness and to really bring that pistachio
08:44flavour forward, I'm going to add quite a generous amount of flaky sea salt.
09:04We are done. Because it has been cooking
09:09over simmering water. We do need to chill this mixture down. The quickest way to do that is with
09:17a bowl of ice water. The other thing I've done is I've put some cream in a mixing bowl and
09:23I've got
09:24it in the fridge chilling down so it's super cold. You can trap more fine air bubbles in super cold
09:33cream
09:33than you can if it gets warm. And I would be beating in warm summer air. Just going to beat
09:39this until
09:40soft peaks form while using my other hand to occasionally move this mixture about. Full confession,
09:48I have so many recipes where I would tell you to beat this continually with the electric mixer until it's
09:55cool. But when I was recipe testing this one I got so distracted that I forgot to keep eating it
10:03at this
10:04point. I left a spatula in it and then I just moved it occasionally forgetting to follow my own recipe
10:12and it cooled and I kept all the volume in it. So I'm going to run with my new version.
10:20Just making sure we
10:21keep as much air in both mixtures as possible. I always turn the power down just at the end to
10:33make
10:33sure I get that lovely soft whipped cream. Let's pop it all together.
10:46I'm careful. I'm a little bit more slow and considered. Beautiful green of the pistachio is
10:53starting to ripple through our whipped egg custard. That is through far enough for me. I want this cream
11:02to have enough body to be able to hold while I whisk it through. I'm going to give it a
11:08couple of flicks of
11:09my whisk. That's better. I'm just going to slide that cream in.
11:18Folding these two mixtures together everything's nicely combined. My pistachio paste that I used
11:26might be different from yours. Make sure you give it a little taste before you freeze this.
11:32It might need a touch more salt. I can't lower the amount of sugar. It needs the sugar so it
11:37doesn't
11:38freeze solid. Have a little try. The bonus of being the cook. The salt actually brings out the pistachio
11:46flavour. If I have to.
11:54That's great. That's great. That extra salt makes all the difference.
12:03You can set it in a big bowl and scoop it if you like. I've just got some cute little
12:09champagne
12:10sauces. Beautiful. Off to the freezer to set. Great make-ahead dessert. Light, fluffy, perfect for a summer
12:24soiree. Off to chill.
12:43I want this dessert to finish with a choose your own adventure vibe. So I'm going to make some different
12:49toppings, pop them on the plates and that way my friends can just finish their semifreddo however
12:55they like. Pistachio goes with so many flavours. I am going to make some different chocolate curls,
13:02some praline and a beautiful rich chocolate sauce. The easiest way I have found to make white chocolate
13:08curls and yes, acknowledging this is an enormous block of chocolate. You can also do this with a small
13:15block of chocolate as long as you've got an anchor so you don't slip with the knife. The easiest way
13:20I've
13:20found is to take a filleting knife. I don't know how I dreamt this up. This is just the way
13:25I do it. So
13:27I take the knife and I bend it into an arc. It's a really bendable filleting knife so it works
13:34and then
13:35all I do is I just scrape it down the chocolate and make beautiful big curls. Really paper thin curls
13:42of
13:42chocolate. Just that little sweet touch to our pistachio semifreddo. I am going to continue making
13:50beautiful curls. Of course, I'll probably make some more flavours, some dark, some milk.
14:10To complement our creamy semifreddo, I think we could add a little bit of a crunch. This is the
14:17simple way I make praline. I'm just going to double up on that pistachio flavour. Equal quantities of sugar
14:24and nuts. High heat, non-stick pan. The sugar's already starting to melt. I just gently mix it around
14:33until the sugar is golden brown and has coated the pistachios. And then so we don't have layers of
14:40sweet on sweet on sweet, I am going to finish this with a generous sprinkling of flaky sea salt.
14:47The rule of the toffee is the darker it gets, the less sweet it is. So you get more of
14:54that lovely burnt
14:56sugar flavour.
15:02Just give it a little tap.
15:06Just to settle the caramel and the nuts together. Sprinkle it with the sea salt while it's still
15:11nice and molten so that it sticks together. Set it aside somewhere cool and dry, not in the fridge,
15:20just until it's set and then I'm going to roughly chop it into some large chunky pieces so we have
15:25that lovely crunch to go with our semifreddo. I think this is the perfect way to serve them,
15:32just so everyone can top it with exactly what they like. I've made a really simple chocolate sauce,
15:38just dark chocolate and cream because I think that richness will be lovely with our semifreddo.
15:44A little bit of our pistachio, praline, choose what you like, it's all going to be super delicious.
16:00I really like to lean into my surroundings to create my tablescapes. I've chosen some shades of
16:08sea green for my plates and glassware and then a softer tone of green for the napkins so they work
16:15in with the leafy surrounds. My choice of bamboo for the cutlery and chairs gives a relaxed beachy vibe
16:22while still being elevated and super chic. The choose your own adventure bar is great for entertaining
16:31and the closures add that extra level of specialness. I just can't wait for my friends to enjoy it all.
16:41I want to create a table meadow. Full disclosure, I have a vision. I've never done it before so I'm
16:50just going to freestyle and hope it all works out at the end. I think if I start with this
16:57beautiful
16:58little trough that will sit on the table, I've got these flower frogs. I'm just going to position them.
17:04The reason I like to use these is because I can just position each flower stem on these.
17:10The easiest way to approach this is to start with the bigger blooms.
17:20Move on to the smaller ones to fill it out and then overflow. We'll be in a good position.
17:29I think it's going to be nice to leave all the leaves on as part of the fill.
17:36Just working with angles and direction here. I'm loving this purple colour.
17:43Just trying to execute my creative vision.
17:48Okay, now we'll go to smaller. And I think this is where we can play with the layering
17:56and the cascading of the flowers. Okay, I'm loving this. I'm getting the vibe now.
18:02Where to next? This is pretty. It's kind of more wispy moments.
18:11I like these little ones breaking everything up. Let's put some down here.
18:17I love these little green puffs. Just wondering how they're going to work. Do they stand up tall
18:24to break up these shapes? I forgot about these little daisies. I wonder if they're going to go.
18:33They're quite sweet. But do we add a little pop of yellow? Oh, I think they're quite meadow-y.
18:42The other thing we could have added here and would make the table smell really lovely is some herbs.
18:49And depending on what you have growing, you could use some soft herbs, you know, like parsley,
18:55even if it's going to seed a little bit and starting to flower. Have a look through your herb garden
19:00or at
19:01the shops as well. Never know what you're going to find that could add something fragrant to our meadow.
19:08For the first time in my life, I think I'm going to say more is more.
19:14What started out as a creative idea and I wasn't sure how it was going to go.
19:18I'm really happy with that. I think it looks super pretty.
19:36I am absolutely a summer girl, yet happy to see a little bit of a summer sun shower,
19:43but I'm very hopeful that it will clear up before lunch. Temperatures dropped. Perfect weather to
19:50make pasta. I want to show you my rolled ravioli. If you're not of the school of making pasta from
19:59scratch, I get it. Out of time, too busy, fine. There is some really good store bought cheats to
20:05be had. You can use a gougie wrapper, a wonton wrapper or even store bought lasagna sheets, fresh
20:11ones. These are great. If they're a little thick, just roll them out with a rolling pin
20:16until you can see your fingers through them. But that's a really simple, easy cheat if you don't
20:21have the time to make the pasta. My pasta dough is whole eggs plus egg yolks and it makes it
20:27so silky
20:28and delicious. Just flattening a little disk of my pasta. It's been resting in the fridge. Unlike pastry,
20:38when you're rolling out your pasta, extra flour and semolina is your friend. So just going to dust
20:47where my pasta is going to land. A little bit on the rollers just for safety. And then I like
20:53to just
20:53do a little powdering on the outside. Starting on the widest setting.
21:06Through we go. I really find this quite therapeutic.
21:12Just when you feel it starting to grab a little bit, always just add more flour.
21:20Just for insurance.
21:24Last one through.
21:29Really thin.
21:33Beautiful.
21:35Preparing my pasta dough, I need about 40 centimetres per person.
21:39I've worked out. So I take the ends off. Now, with a filling for my ravioli, I like to keep
21:46it
21:46simple, but flavourful. In with our ricotta. Soft, creamy, fresh ricotta. That is amazing.
21:55Parmesan for that beautiful, cheesy saltiness. Finely grated, so it also hangs the ricotta together.
22:03The baby spinach goes in. Mint and basil quite finely chopped so it distributes itself
22:11through the filling.
22:14Finely grated lemon rind just to offset the creaminess of the ricotta. I just love that surprise freshness
22:23in something like a ravioli. Salt and pepper and just mix that together.
22:31I like to make my piping bags out of compostable plastic. Okay, here's where the fun starts.
22:40Let's just snip this little end off just to create our piping nozzle.
22:44All we need to do to fill our ravioli is squeeze the filling down the centre.
22:53I like to leave a little gap at each end. To seal the ravioli, I like to use egg. That
23:01way,
23:01I know it's going to have a nice tight seal so when they simmer it, it's not going to burst
23:05apart,
23:06filling everywhere. Nightmare. And then it's just a little paint around the edges.
23:20I find if I squeeze out any air between the pasta and the filling, it's more likely to stick together.
23:29Seal these edges. And this is my trick to make it into three. Take your pinkies,
23:36do a rough little measure. That looks good. And then I just squeeze it down, moving the filling
23:44to either side. So then I have a little cut mark where I can seal again. Through there, through there.
23:52And just so I get this perfectly rolled every time, I brush either end before I fold it around.
24:11And that's my little rolled ravioli. Oh my goodness, it's so cute.
24:16Cute and delicious. Before I cook my ravioli, a really simple butter sauce. Not to make things
24:26too complicated. Just want those really beautiful, simple flavours to shine through.
24:33And I'm going to infuse it with basil leaves, quite a few basil leaves. I just like to let that
24:40melt together over low heat, just to get the flavour from the basil through the butter.
24:47What you want to do to cook the ravioli is just have it rapidly simmering. A really sort of harsh
24:53boil will make them blow apart, especially with fresh pasta. So let's just get this
24:58to a nice little rolling simmer. I don't think you can over salt pasta water. So let's just be generous.
25:07Just let it do its thing while I cook my ravioli. Let's just slide those in.
25:14Only takes a couple of minutes. I'd say two to three max for fresh pasta to be cooked.
25:23Smell of that basil butter is almost killing me. Let's give them a little drain straight into our
25:29serving bowl. I think three makes a perfect portion size. Move the wilted basil leaves to the side.
25:40I love the fact that it looks just like plain melted butter, but it is packed with this beautiful,
25:47fresh basil flavour. Spoon that over the ravioli. Such a simple way to serve it. So much flavour.
25:56And then the last thing that I like to finish these with is a pop of fresh lemon just finely
26:04grated over
26:04the top. Beautiful little bit of pepper, parmesan at the table. Whether you're going to make pasta from
26:13scratch or use the simple cheats version, this recipe is absolutely worth the effort.
26:42I have another idea for our lunch. I know there's already festoon lights
26:49strung up around our table, but I'm thinking we might need a little warm low glow as the sun sets.
26:57So I've rummaged around for all of my vases that I have and I'm going to create some little candle
27:05lanterns just to put around on the grass around the table so we've got a beautiful little twinkling glow.
27:12What I think we need to do is halve the leaf down the centre. You can use any leaves you
27:18find. Even
27:19a banana palm would be great for these. I like to have the wavy edge facing up. And then my
27:28trick,
27:28so I'm not scooping and trying to scratch melted candle wax out of the bottoms the day after our
27:35party. I'm just going to take some sand, pour it into the bottom. Not only does that catch the melted
27:42wax, it also means that I can secure my candle in so it's not going to move. Perfect. A little
27:49bit more sand.
27:51And so I get maximum glow. I'm thinking a couple of small ones in this vase. Cute. Perfect. Easy.
28:20I want to show you two of my favourite salads. Fantastic for summer. I have had these two
28:25on high rotation for a while and you'll understand why. They are full of crunch and flavour. The first
28:32thing I'm going to start with is some white onions. I like to cover my onions in a little cold
28:39water,
28:40finely sliced, and that way it takes the sting out of them. I just like them to mellow down a
28:45bit.
28:46Now to build our salad, this one is all about textures and crunch. I've got some thinly sliced fennel,
28:55really thinly sliced. You can use a mandolin or a knife. Let's just start by building. Start with
29:02the fennel. I mean, you can swap this in with any crunchy ingredients that you have. You could do
29:08fennel and grated carrot, big shards of carrot, which would give it a crunch. You could do fennel and
29:14cucumber, which would be cooling and lovely. Lots of finely shredded cabbage. We'll just mix that in.
29:23And yes, I find building a salad with my hands so much easier and more gentle on the ingredients.
29:33Now so that the shaved Parmesan isn't all on the top, I'm going to gently fold it through with my
29:40fingers. That water has just mellowed down the punch of the onion. And then that can be gently tossed
29:48through with the Parmesan. Parmesan is definitely not a garnish. It's an ingredient. So we're going to
29:56be generous with it and we're going to get some of those pieces all the way down to the bottom.
30:01Okay, that looks great. Now for me, a salad is all about the dressing. Double lemon dressing. I've got
30:10my lemon juice. Lemon rind, just finely grated. Just really gives it that extra kick. And just a good
30:19quality olive oil. A generous amount of pepper. Some sea salt. Just whisk all of those ingredients
30:28together. Finishing with just a little red vein sorrel leaf. You could use any little herb you like.
30:35Let's just snip off a few of these. A couple of my grandmother's mismatched spoons as serving spoons.
30:50And we're done.
30:58It's not new. It's not groundbreaking. It's just one of my favourite salads. It never gets old.
31:03People ask me all the time what tricks do I have as a food stylist. My only trick that I
31:09have is ice
31:10water. I soak everything in ice water. Herbs, lettuce, salads, anything. And especially on a summer's day,
31:19it will make our salad cool and crunchy and crisp. All you need to do is just trim the base,
31:27but make sure
31:28you keep that bit intact. It's going to hold our salad together. In half. Beautiful. Now this is where
31:38you can get the rest of that excess ice water out, keeping it nice and crisp, but we don't want
31:44it to
31:45dilute our dressing. Let's do this in half and half again. Before we head into our really simple
31:56dressing for this one. The key to using buttermilk as a salad dressing is it already has the perfect
32:07amount of tang. And all we need to add to that is just a little kick of Dijon.
32:14Just to round it out, just to give it a little bit more flavour. Again, salt and pepper. I love
32:20it.
32:22I would dress this just before serving.
32:25I like to pour it in between the layers of the lettuce so it doesn't end up on the platter.
32:33It
32:33actually ends up on your plate. I've got some salted capers here. I just buy them in a jar.
32:39I rinse off the salt and then I pat them dry on absorbent kitchen paper. And then what I do,
32:46so simple, is I crisp them up in some olive oil until they're super crunchy. And they just become
32:56the most insane, crunchy flavour burst. But it's so, so simple.
33:04They're little flavour bombs of absolute deliciousness. Sprinkle them over the salad.
33:11More crunch, more flavour. It's quite intense, this little fried caper, so it goes perfectly
33:18with the subtle iceberg. I've just got some little micro parsley leaves. If you don't have them,
33:25it's fine. Just use any little herb you like. Just a little delicate sprinkle. I don't think salads
33:31need to be complicated. They just need to be full of crunch and deliciousness to be absolutely perfect.
34:01I'm cooking a really glam main for my friends. Because I want it to land on something really
34:08glamorous on the plate. Always the food stylist. I'm just going to do a little side. It's one of those
34:14kind of set and forget things, but it tastes absolutely amazing. I'm just going to do a really
34:19soft caramelised leek. Just a little combo of butter and oil. Loading the leeks. I've just cut them in half
34:29and trim them. On with some thyme or lemon thyme. Any woody herb for this is great. Even some tarragon
34:38would
34:38be beautiful with the beef. A little bit of chicken stock. Of course, a little bit of salt and pepper.
34:48Fab. Looks great already. On with the lid. And just let that simmer just slowly.
34:55OK. Onto the beef. I have a gorgeous piece of eye fillet. I've trimmed it. I've just brushed it with
35:01oil and I've seasoned it really well with flaky sea salt and pepper. For the first part of the beef
35:08to prepare it, I'm going to seal it in a really hot pan. Just really quickly on each side. I
35:13don't want
35:14to cook it. I just want to seal it and brown it. Get a little bit of flavour on the
35:18outside. Let's pop in our
35:20fillet. Oh, that's great. I want to preheat that pan so you hear that great sizzle. And while that fillet
35:31is
35:31browning, I am just going to make a really simple horseradish butter. I've just got some soft butter here.
35:38Grated horseradish in with the butter for that beautiful classic horseradish beef combo. And then
35:46I like to add a little bit of parmesan to the butter. It adds not just a saltiness, but a
35:52really nice,
35:52rounded, not even cheesy flavour. Just adds that, if I may say, umami kind of edge to the butter.
35:59So I'm going to add a little twist to how we're going to wrap the beef before we roast it.
36:06OK, that's
36:07mixed together. Give this a little turn. Just a quarter turn so we get it brown on all the way
36:19around.
36:22OK, I've got a tray that I'm going to roast my beef on and have a little piece of baking
36:28paper and
36:29some string, kitchen string. When I was testing it, I tried this a few different ways. This is the way
36:36that makes this foolproof. I've got some sage leaves. I use the beautiful horseradish butter as my
36:46glue and I just pop that on the string. I want a sage leaf either side.
37:03Just like that. And just connect them one end to the other. I know this looks a little mad,
37:13just trust the process. Up, turn.
37:23And just doing that little step with the butter on the sage, it really does make all the difference
37:28to us getting it looking perfectly uniform and beautiful. Let's just move that off the heat.
37:35While I finish the rest of the process, to add a layer of super crunchy deliciousness,
37:42I am going to add some pancetta to the outside. Maybe I'm going to try and pick it up in
37:48one.
37:49Is this ambitious?
37:58The pancetta is going to crisp up. The fat that's in the pancetta is going to
38:04melt over the beef fillet. There's a thin end and a thick end to pancetta. So we just put the
38:13thin ends
38:13together and overlap them so that they cover the beef. Then the flavour doesn't stop there. We need to put
38:23our horseradish butter in the middle.
38:29I know this looks like a lot of butter, but beef fillet is so lean.
38:35Some of this is going to melt around the fillet and keep it really juicy and moist. And the other
38:42is going to create our pan sauce. So it's kind of doing double duty, which we love. Let's pop this
38:51into the middle. There should be a little bit of overhang because we need to tuck that around the
38:57beef and then using the paper, just kind of guide that over, kind of wrap it and unwrap it. Then
39:08pick
39:08up the strings, start tying to secure the sage and the pancetta around the beef. Before we flip it over,
39:17tuck in the ends of the pancetta, roll it over, and we are ready to roast. The thing about serving
39:27beef fillet to a crowd is that you'll have from least cooked to most cooked to the outside. So
39:33depending on what your friends like, everyone's happy. 10 to 15, well, maybe 12 to 15 will give you
39:40rare. And anything above that, say 20 to 25 gives you medium, medium to well. But I'm going to cook
39:47mine for about 20. So I've got something for everyone. Everyone will be happy. It's off to the oven.
40:18So it's time to turn out gorgeous lakes that are just simmering away
40:26in the way. Oh, they're getting beautiful and soft. Yum. That smells so delicious.
40:35Just playing on some classic flavours here with the beef fillet, the pancetta,
40:40of course, horseradish, and then these caramelised lakes. Beautiful. Back on with the lid.
40:48Sweet. Super easy.
41:02Wow. Beautiful.
41:07Beautiful. So happy with this. It's everything I wanted. The crunchy pancetta,
41:13those super cute crispy sage leaves. So worth the effort. I think it looks beautiful. I know it's
41:21going to taste amazing. A little bit of movement in the middle, which means we are perfectly medium rare,
41:28medium towards the outside. So happy. Just going to attend to my leeks. Let that rest for 10 minutes.
41:36Let's pop it on the plates.
42:00I have a really cute idea for my friends to take home with them after lunch. I am going
42:05to build them a little bucket of treats. It's from an idea that I had at a restaurant. A box
42:13of warm
42:14Madelines arrived at my table in the cutest bag with a little note. It just made the meal so much
42:20more special, especially the next morning when you take the lid off and you've got these beautiful
42:24Madelines to enjoy. So with that in mind, I am going to make my friends a bucket of deliciousness
42:32to take with them. I've got, of course, not one thing, but three things. I've made some little tags.
42:38My signature chocolate chip cookies are going to be one for the road. So we're just going to tie
42:45those up. I know they're going to be full from lunch, but who doesn't love a little sweet treat
42:50on the way home? And then I've got this special pink sleepy milk drink. This is a combination of
42:56ingredients that is said to promote a wonderful restful sleep. It's sour cherry and almond milk.
43:04Those two combined should have my friends having the sweetest dreams. So I'm going to mix this
43:10together. It's about a third of my sour cherry syrup. And then I just top that with almond milk.
43:20Shake it about. And I've made little tags for these because this is my sweet dreams potion.
43:29And then, so the memory of a fantastic lunch goes on. I have made them some of my beautiful
43:36maple cinnamon seeds and nut crunchy granola. And they can enjoy that tomorrow morning for their
43:43breakfast. And this one is going to be labeled good morning sunshine. I wanted to use something
43:51reusable, not just a cardboard box or a bag. Leather handle bucket with a tea towel, staying on green
43:59theme. Just going to pop these into the bucket, in with the granola, our sweet dreams potion.
44:07Cookies on the top. And then I think we can tie these ends together. So that way, all secured, I
44:17am
44:17envisaging my friends skipping off down the beach with their beautiful goodie bucket of treats.
44:27Perfect.
44:43Everything has come together just as I envisioned. And to top it off, the sun is out. The water is
44:52glistening and I cannot wait to soak it all in with my friends.
44:59So I have been making these drinks using my mortar and pestle. And I've been doing a little ginger
45:08lemon grassy number. Hello. Hello, guys. Hi, how are you? Hi, how are you? Hi, hi. Hi.
45:38So here we have some rolled ravioli I made with ricotta and spinach. It's got a lovely,
45:47generous drizzle of basil butter.
46:06And here's some more fun. Oh, fantastic. Look at this.
46:12Bye.
46:23Bye.
46:26Bye.
46:30Bye.
46:31Bye.
46:32Bye.
46:34Bye.
46:51And then I've made you pistachio semifreddo with pistachio salted praline on the side,
46:59a dark chocolate sauce and chocolate shaving, so it's kind of like a choose-your-own-adventure
47:03dessert, so you can put on what you want.
47:11That is amazing.
47:17I love this sentiment of your day going on and on.
47:23Can you pass this one?
47:27It's so beautiful.
47:54It's so beautiful.
47:58For a crystal celebration, scan the QR code for recipes, starting tips and more.
48:33It's so beautiful.
48:33It's so beautiful.
48:34It's so beautiful.
48:39It's so beautiful.
48:39It's so beautiful.
48:39It's so beautiful.
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