Sarah Dall

Sarah trained at Silwood School of Cookery and graduated with the Grand Diplome. She then went on to become an assistant food stylist and worked at Fairlady magazine. Currently she works as a freelance food stylist, product and recipe developer, prop-sourcer and chef. She is an avid baker and has written and styled her first cookbook 'For the love of baking’.

Stone Fruit

Fresh Stone Fruit with Meringue and Lemon Curd

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Orange Sponge with Lemon Butter Cream

Orange Sponge with Lemon Butter Cream

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Vanilla Sponge With Rose Buttercream

Vanilla Sponge With Rose Buttercream

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Vanilla Sponge with Thyme and Granadilla Buttercream

Vanilla Sponge with Thyme and Granadilla Buttercream

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Crispy Plum Basted Chicken Wings

Crispy Plum Basted Chicken Wings

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Whole Baked Thai style Fish

Whole Baked Thai style Fish

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Pistachio Torte

Pistachio Torte with Dark Chocolate Ganache & Berries

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White Chocolate Malva Pudding

White Chocolate Malva Pudding

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Layered Tropicana Vanilla Cake with Passionfruit curd and coconut NoMU vanilla cake kit

Layered Tropicana Vanilla Cake with Passionfruit Curd & Coconut

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cider glazed pork belly recipe

Cider Glazed Roasted Pork Belly with Asian Noodle Salad

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risotto balls recipe

Risotto Bon Bons with Truffle Aioli

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