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  • Chinatown DreamMorning Glory ravioli with coquilles, Marijuana and Damiana.

  • Clash of the Titans A savoury capuccino of Bali Kratom, Hashish & Baby Woodrose with foie gras Marijuana lollipops coated in Magic Truffles.

  • 322: El CaminoVeal in a Salvia Divinorum crust with Magic Truffles and Marijuana.

Morning Glory ravioli with coquilles, Marijuana and Damiana.

This is a dish that fuses East and West - the earthy purity of Italy with the delicate sensibilities of the Orient.

  • Course:Main
  • Serves:1
Print Recipe


  • 2 wonton sheets
  • 1 egg yolk
  • 0.1g Madras curry powder
  • Pinch of salt
  • A bunch of rosemary, sage and thyme
  • 0.2-0.6g Amnesia Haze Marijuana

The Bisque

  • 1.5kg langoustine shells
  • 3 tomatoes, seeds removed
  • 1 bunch celery, finely chopped
  • 200g carrots, finely chopped
  • 3 onions, finely chopped
  • Brandy, to taste
  • 1 vanilla bean
  • Water
  • Morning Glory seeds (soaked overnight and crushed, max. 10g)
  • 0.25-5g Blue Lotus

Butter sauce

  • 200g butter
  • 0.5-2g Amnesia Haze Marijuana
  • 3 Saint Jacques coquilles
  • Zest of 1 lime
  • 1g Damiana

The tartare

  • 3 langoustines
  • Lime zest to taste
  • 20ml ginger juice
  • Pinch of salt
  • Olive oil
  • 7 Chiodini mushrooms
  • Duck fat or butter to cook


Make the bisque - sauté the onions, celery and carrot in olive oil. Add the langoustine shells, tomatoes and two cups of water. Bring to a boil, then simmer for 10 minutes. Add a knob of butter and brandy. Stir until melted, then sieve into a bowl. Keep on a low heat and add the Morning Glory seeds, vanilla beans and brandy.

In a large pan, put some water to boil. Arrange the rosemary, sage, thyme and marijuana in a steaming basket. Set aside.

Separate an egg. Place a wonton square on grease-proof paper and carefully place the egg yolk on it. Add a pinch of salt and curry powder, then cover it with a second wonton square, taking care to not trap any air in it or break the yolk.

For the tartare, devein the langoustines and replace the intestine with a strip of lime zest. Sprinkle with a pinch of curry and chili. Set aside to marinate briefly.

Prepare the coquilles: place them on kitchen paper to absorb excess moisture and sprinkle with a pinch of salt and the Damiana.

Clean the mushrooms and set aside.

Chop the langoustines into small cubes, place in a small bowl and add ginger juice.

For the butter sauce, melt the butter in a bowl over boiling water and add the marijuana. Keep warm.

Heat the duck fat in a pan. When the pan is very hot, place the coquilles in with the mushrooms and fry until a golden-brown crust forms on the coquilles. Turn over and repeat. Remove from heat.

Place the steaming basket inside the large pan of boiling water. Cover it up for a while to let the steam take on the flavours of the herbs.

Place the ravioli on top of the steaming basket. This is a matter of seconds, so keep an eye on it - the dough should be al dente, but the egg yolk inside should be raw. Place in a bowl.

Sieve the bisque. Whisk vigorously until foamy. Spoon the bisque into the bowl and arrange the coquilles, mushrooms and tartare over and around the ravioli. Finish off with the butter sauce and enjoy immediately.

Clash of the Titans & Voilage: A savoury capuccino of Bali Kratom, Hashish & Baby Woodrose with foie gras Marijuana lollipops coated in Magic Truffles.

An unexpected twist to a meal - a symbol of the beginning of the Italian day is brought to the end of yours. Served with delicate-looking, savoury lollipops that pack an unexpected punch.

  • Course:Starter / Dessert
  • Serves:4
Print Recipe


  • 8 wooden skewers


  • The foam: 500ml cream, whipped to a cappuccino-foam consistency
  • Pinch of salt
  • Hawaiian Baby Woodrose (soaked overnight and crushed, max. 8 seeds)
  • 2g Damiana
  • 10ml ginger juice

The 'half-and-half'

  • 1 avocado
  • Juice of ½ lime
  • 1.5g Bali Kratom
  • 0.5-1.5g Paroc Hashish

The 'espresso'

  • 100g Dutch (grey) shrimp
  • Lime juice to taste

The lollipops

  • 500g foie gras
  • 1g madras curry
  • 1g chili powder
  • balsamic vinegar to taste
  • 0.4-1.8g O.G. Kush Marijuana
  • Balsamic vinegar to taste
  • 200g unsalted pistachio nuts
  • 200g unsalted almonds
  • 1 clove of garlic, finely chopped
  • 7.5g Sclerotia Hollandia (Magic Truffles), chopped
  • Rosemary to taste
  • Olive oil

How to prepare

The Cappuccino:

Crush or finely chop the Hawaiian Baby Woodrose and mix it with the ginger juice and salt. Set aside. Whisk the cream with the Damiana until it forms soft peaks when the whisk is lifted out. Fold in the ginger juice mixture, making sure it is mixed through well.

Mash (or blend) the flesh of 1 avocado with the juice of half a lime and the Bali Kratom and Hashish. Leave the seed of the avocado in the mixture until you are ready to use it - this prevents it from oxidizing and turning brown.

In an espresso cup, fill 1/3 of the cup with shrimp and drizzle lime juice over it to wet it. Next, fill to 2/3 with the avocado mixture and tap it down to remove any air bubbles. Top it off with the cream. Serve immediately.

The Lollipops:

Place the almonds in a saucepan with a dash of olive oil, 1⁄2 a clove of garlic and rosemary. Do not add salt. Sauté until light golden brown. Do the same for the pistachio nuts. Set aside to cool.

In a bain-marie (a bowl over a pan of boiling water) place the foie gras and marijuana. Leave it to melt. With a blender, puree the foie gras and marijuana mixture. Using cling film, roll the mixture into a sausage, wrapping tightly to expel the air bubbles. Place in a fridge for several hours until stiff.

Meanwhile, take the pistachio and almonds (keep them separate) and place them on kitchen paper to absorb excess oil. Take half the almonds and chop coarsely. Take the other half of the almonds and chop them fine. Mix the two portions so you have a half-and-half mix to coat the lollipops with. Chop up half the truffles and mix them with the almonds. Place the mix in a bowl lined with fresh kitchen paper to absorb the additional oil. Repeat this for the pistachio nuts and mix the other half of the truffles in.

Take the foie gras mixture out of the fridge and cut into sections of about 3-4cm thick. Remove the cling film. Using the back of a spoon, score a little groove in the foie gras. Keep the excess - you’ll need it to patch up any holes. Fill the groove with balsamic vinegar and close it up again with the foie gras you removed. Roll 4 of the foie gras bonbons in the pistachio-truffle mix. Roll the other 4 in the almond-truffle mix. Push the skewers into the bonbons and serve immediately.

Veal in a Salvia Divinorum crust with Magic Truffles and Marijuana.

A show stopper, this schnitzel-style dish is sure to get your guests talking. We recommend you do the smoking outside, perhaps at a barbecue with friends. Or at least with a window open.

  • Course:Main
  • Serves:1
Print Recipe


  • A high oven rack to smoke the meat on.


  • 3 cubes (about 5cm) veal ribeye
  • 200g grissini, crushed to form coarse crumbs
  • 200g breadcrumbs
  • Salvia Divinorum to taste (ask your supplier for the recommended strength)
  • 1/2½ tsp salt
  • 3 eggs

Clarified Marijuana butter

  • 200g clarified butter (ghee)
  • 0.2 - 0.8g Amnesia Haze Marijuana, shredded


  • 4 truffle potatoes, peeled.
  • 7.5g Sclerotia Hollandia (Magic Truffles), chopped
  • Pinch of salt
  • Pinch of pepper
  • Clarified Marijuana Butter

Béarnaise sauce

  • 3 egg yolks
  • 100ml raspberry vinegar
  • 100ml white wine
  • Clarified Marijuana butter, as needed
  • Salt to taste
  • 0.2-0.8g O.G. Kush Marijuana
  • 1 1⁄2 tbsp tarragon, finely chopped
  • Optional: duck fat

To smoke the meat

  • Rosemary, sage, and thyme
  • O.G. Kush Marijuana
  • Salvia Divinorum

For garnishing

  • A few Magic Truffles
  • Watercress

How to prepare

Melt the ghee in a pan over low heat. Add the marijuana, stirring regularly until the butter starts to take on the green colour of the weed. Set aside to cool.

In a small pan, boil the truffle potatoes with a pinch of salt. Meanwhile, crumb the meat: whisk 3 eggs with a pinch of salt in a bowl and coat the meat cubes with the egg mixture. Roll the cubes through a mixture of crushed grissini and Salvia Divinorum. Make sure the cubes are covered completely. Pass it through the egg again and roll the cubes through the breadcrumbs. The cube-shape should now be defined.

The potatoes should now be ready. Mash or blend the potatoes with a splash of the marijuana butter and the truffles. Set aside and keep warm.

For the cubes, put some of the marijuana butter in a small pan over a low heat. Add a dollop of duck fat for a richer flavour. Make sure the pan is very hot (the fats will start bubbling) before placing the cubes in. Staying with the pan at all times, make sure the cubes are crispy and browned equally on all sides. This is a matter of minutes, so do not leave them unattended.

The Béarnaise sauce: In a small saucepan, gently heat the raspberry vinegar, wine, tarragon, pinch of salt and marijuana until warm. Do not boil. In a separate pan, melt the marijuana butter. Place a pan with hot water over medium heat. Place a bowl over it (bain-marie) and separate the 3 egg yolks into it. Whisk the yolks vigorously to prevent boiling until they take on a bright yellow colour. Remove from heat. Pass the vinegar mixture through a sieve into the egg yolks and mix. Add the melted butter. Keep warm.

Build a bed of herbs on a rack, add the marijuana and Salvia Divinorum. Place the meat cubes on it and burn the herbs with a cooking torch (or with a piece of kitchen paper on a flame-proof dish). Let the smoke permeate the meat for a few minutes. Arrange the cubes in a pyramid on a plate with the potatoes. Pour the Béarnaise sauce over the potatoes and garnish with the remaining truffles and watercress.

Serve immediately.

Baked: Fresh flavours for S/S 2013 by Freshcotton.

Download our cookbook and get baked yourself. Six mind-bending recipes exploring the fresh flavours and natural highs of S/S 13.

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