cut peach and herbs. 蜜桃及香草切細

put peach and herbs , water, white wine and sugar in sous-vide pack. 將蜜桃、香草、水、白酒和糖放進真空慢煮袋中

cook it 95 degrees 15 minute in oven. 放入焗爐內以95度焗15分鐘

take it out from the oven. 從焗爐取出

soak gelatine in ice water, 將明膠浸進冰水中

take out peach from pack ,and pass liquid , 從包裝取出蜜桃，隔出液體備用

heat up the liquid and melt gelatin in it. 將隔出的液體加熱，放進明膠溶化

cool it down on ice both. 將（6）及（7）放進冰中冷

plating, cut peach and fresh lychee , and place yogurt and fruit in the bowl , and cover with herbal jelly. 將蜜桃和新鮮荔枝切細，乳酪和水果放入碗中，最後蓋上香草果凍即成。

put garlic and rosemary into oil , and pre-heat it in 55 degrees oven.  將蒜頭及迷迭香放進食油中，並將焗爐預熱至55度

pan seared beef quickly, and put in oil . 將牛肉快速煎香，再放進食油中

cook beef in oil until core temperature reach to 55 degrees,and take it out from the oil. 將牛肉以食油煮至中心溫度達55度，再從食油中取出

making sauce. Cut tomato, and chop basil, shallot, and mix all and season with salt, pepper, balsamico. lemon and Ex.Virgin olive oil. 製作醬汁：蕃茄切成小粒，羅勒及紅蔥頭切碎，拌勻後以鹽、胡椒粉、陳年黑醋及初榨橄欖油調味

steam green asparagus in steam oven. 將青蘆筍以蒸焗爐蒸熟

seasoning beef with salt and pepper, and pan seared it . 牛肉以鹽及胡椒粉調味

cut beef and asparagus. 最後，將牛肉及青蘆筍切好

plating . 擺盤即成