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Author Archives: Dean Dickinson

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I am a passionate chef with high standards to food and a love for food photography. I love developing new concepts and menu ideas always looking to set new standards with a very competitive nature. I spent 7 years working in some of the best kitchens in London. My career started working in a pub kitchen at the Queens head in Marylabone st in 95 and quickly moved on to the production kitchens of Harrods where I spent 6 months learning how to prepare gourmet terrines, amazing sandwiches and my first experience of fine dinning in the Georgian restaurant. I moved on to various kitchens in London improving each time I moved and learning a variety of skills along the way. I had the opportunity to work on some of the UK landmark events including Wimbledon tennis catering for the royal box and the common wealth games in 2000. I worked my way to Executive head chef of Goldman Sachs feeding an average of 4000 staff each day. I then moved on to work for Canape's Direct as Development chef where we product up to 30 000 canapes a day for various London events. I started my own Kitchen called South African Table in London in 2001 before moving back to South Africa at the end of 2002 to start Imagination Food Design.

Eggs Benedict topped with a mushroom Hollandaise sauce

Eggs Benedict topped with a mushroom Hollandaise sauce

  Ingredients 3 Egg yolks 2tbls/ 60ml  White wine vinegar 2tbls / 60ml Water 200ml clarified butter 30g Butter to fry the mushrooms 200g sliced and fried mushroom 2 cloves chopped garlic fried with the mushrooms Place a heatproof whisking ...

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The perfect Cheese and bacon burger recipe

The perfect Cheese and bacon burger recipe

  Imagination Food Design Description Fresh char grilled Beef burger with basting sauce Preparation time 20 min Cooking time 15 min Ready in 35 min Recipe yield 5 / 200g burgers For the Burger Ingredients: 500g of minced beef 500g ...

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Creamed spinach with Parmesan and nutmeg

Creamed spinach with Parmesan and nutmeg

This must be one of South Africa’s signature vegetables along with Butternut and Potato bake. It is found on most South African restaurant menus. Ingredients 2 Bunches of Green Swiss Chard Commonly called  Spinach in South Africa or alternatively 1 ...

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Pepper Steak topped with crispy puff pastry

Pepper Steak topped with crispy puff pastry

Slow braised steak infused with leeks onions carrots and fresh garden peas in a rich pepper sauce topped with crispy puff pastry. This is one of our imagination in a box recipes. Ingredients 2 kg Grain fed Beef rump steak ...

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Imagination in a Box Launched

Imagination in a Box Launched

Click on this link to find out about the weekly or monthly meal plan or email us at imaginationfood@yahoo.com To place your order. Receive a Discount for ordering 12 meals and a further discount for our 42 meal monthly plan. ...

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Custard tarts

Custard tarts

Custard Tarts 250g of flour 1 lemon zested 50g of butter 100 g of caster sugar 1 egg 1 egg yolk ½ tsp. Himalayan crystal salt 1 punnet strawberries to garnish Or use a ready-made puff or short crust pastry. ...

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Balsamic marinated mushroom canape

Balsamic marinated mushroom canape

Marinated mushroom canape Ingredients 500g sliced Portobello mushrooms 80ml white balsamic vinegar 80ml olive oil 30ml wild honey 2 garlic cloves crushed 1 tsp Himalayan salt 250g Cream cheese 1 French stick sliced 80g butter wild rocket to garnish Method ...

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