Atul Kochhar's lamb rack and pan fried lamb patties flavoured with rose petals

This dish has 50 ingredients.  Yes 50.  I have cooked it five times now and every single time it is utterly sublime.  Worth the effort, it is a simple dish technically but read the ingredient list first to check you have them on hand.  Utterly perfect in every single way however I omit the papaya as I find it breaks down the lamb too much for my taste and substitute lamb backstrap for lamb rack as it is a better cut in my opinion (as a Kiwi).  http://www.bbc.co.uk/food/recipes/lambrackandpanfriedl_86222

Duck with rhubarb

This was taken from Daniel Boulud's cookbook.  The rhubarb is pureed, pickled, added to the glaze, confit and poached.  This is a sublime dish.  The only change I would make next time is to omit the daikon and turnip.  Actually I would keep the turnip but would mandolin it and dry cook it in the oven to turn it into truffle tasting crisps.  The daikon in my opinion did not add anything to this dish and for some reason I think daikon smells horrible.

Anyway besides that this is really one gorgeous dish.  The caramelised pistachios (served both whole and powered) are worth the effort.  Stunning.

Pear, labnah, walnut, beetroot and powdered pistachio salad

Simply done, pear cooked with a little honey and spice (cardamon, black pepper, salt), finished with orange blossom water and the salad assembled at room temperature.  Beetroot, toasted walnuts, labnah pear and some powdered pistachio for colour.  Light and delicious.

Salmon, fennel, avocado, liquorice paper, black rice, black olive paste, beetroot

I've had the combination of anise, avocado and olive before and it's a beautiful combination.  The addition of liquorice paper (liquorice cooked with water and pureed, then spread on baking paper and slowly dried out in the oven) added sweetness to balance the salty black olive paste.  This dish would have benefited from a touch of mayonnaise of all things (in my opinion) and if I were to do it again I would use a wasabi mayonnaise dotted around the plate for creaminess and added complexity.