Re: Your signature dish?
So I'd serve a starter of lemon and asparagus risotto
With pancetta if the meat eaters wanted it
Pan seared scallops with a white wine and garlic sauce (my own version of Coquilles St Jaques)
Or a rump steak with a Diane sauce and thrice cooked chips
And then a seasonal fruit crumble served hot with ice cream or preferably (for me) my homemade Pavlova (like Art's friend did)