2 recipes converted from their YouTube cooking videos.

A modern, elegant dessert that layers thin slices of blood orange gelatin carpaccio with a scoop of bright blood orange sorbet. The dish combines fresh citrus, a hint of bitter Campari, and a delicate gelatin set for a refreshing finish.

A vibrant, multi‑textured Brazilian‑inspired plate featuring torched bream, pickled red onion, charred green mango, sweet corn and avocado purées, Brazil‑nut milk, roasted sweet‑corn oil and a bright cucumber‑coriander green sauce. Finished with fermented tomato dust, toasted Brazil nuts and edible flowers, this dish showcases the bold flavors and textures of Rio de Janeiro.