Following a recent trip to Walt Disney World in Florida, Matt Tebbutt decided upon his return home to come up with a selection of recipes inspired by the break. Here, we take a look at the four fantastic meals he's put together, so you can try and make them for yourselves at home!

Matt Tebbutt in Walt Disney World, Florida

Matt Tebbutt in Walt Disney World, Florida

Funnel Cake

“This was my favourite treat to snack on when wandering around Walt Disney World Resort in Florida especially World Showcase at Epcot. You can take a stroll in this beautiful waterfront setting, getting a flavour of 11 different countries. Perfect served warm with sugar or add cinnamon, chocolate or fresh fruit.”

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 2 or 4 depending upon size


  • 250 ml milk
  • 300g flour
  • 2 whole eggs
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 50g melted butter
  • 1 tbsp of icing sugar
  • A pinch or two of salt


  1. Heat a few inches of vegetable oil in a pan and bring up to 170 degrees.
  2. Whisk all the flour, baking powder, icing sugar and salt together and slowly add the eggs, milk, vanilla and melted butter. This will make a soft spoonable batter - if a little thick, add a splash more milk.
  3. Spoon into a piping bag, and when ready and the oil is hot, cut off the tip and pipe directly into the oil in a circular overlapping motion making slightly random shapes!
  4. Cook for a minute on each side and remove and drain. Dust with icing sugar and a touch of cinnamon, chocolate or fresh fruit. Eat immediately

Crab Cakes Ravigote

“This dish is inspired by The Boathouse in Disney Springs, a beautiful waterfront restaurant in Walt Disney World. They serve ravigote sauce with fresh crab but I’ve added it to the crab cakes to give it a bit of a twist.”

  • Prep time: 25 minutes
  • Cook time: 15 minutes
  • Serves: 2


Ravigote sauce

  • 1 tbsp of small capers
  • ½ tbsp of chopped tarragon
  • 1 diced shallot
  • 1 tbsp of Dijon mustard
  • 4-5 tbsp of olive oil
  • 1 tbsp of chopped chives
  • 1 tbsp of white wine vinegar

Avocado purée

  • 1 ripe avocado
  • 1 garlic clove, finely grated and chopped
  • 1 lemon juiced

Crab Cakes

  • 250g white crab meat
  • 50g breadcrumbs
  • 2 tbsp of mayonnaise
  • 1 tbsp of chopped tarragon
  • 1 lemon zested
  • 4 finely shredded spring onions
  • 1 pinch of cayenne pepper


  1. To make the ravigote sauce, take a bowl and mix the capers, tarragon, shallot, Dijon mustard, chives and white wine vinegar all together, add enough olive oil to loosen the mix. Set aside.
  2. Remove the flesh from the avocado and mix with the garlic and lemon juice. Purée in a food processor until smooth, taste and season.
  3. Mix the white crab meat, breadcrumbs, mayonnaise, tarragon, lemon zest, spring onions and cayenne pepper together in a bowl and season. Form into patties and fry on both sides in a little oil for around three minutes each side.
  4. Serve with the avocado purée and ravigote sauce.

Seared Beef and Quinoa Salad, Kale and Black Bean Dressing

“There is a fantastic range of dining options at Disney World taking inspiration from around the globe. Satu’li Canteen in Disney’s Animal Kingdom Park serves amazing fresh, healthy and filling dishes. This is based on their slow-roasted sliced grilled beef bowl.”

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Serves: 2


Quinoa salad

  • 200g cooked quinoa
  • 1 tbsp of chopped coriander
  • 1 small diced red chilli
  • 4 tbsp of red wine vinegar mixed with 1-2 tbsp of caster sugar

Black bean dressing

  • 75g of salted black beans, rehydrated in boiling water for thirty minutes, drained and refreshed
  • 3 tbsp of light soy sauce
  • 1 tsp of finely chopped ginger
  • 1 clove of minced garlic
  • 1 tsp caster sugar
  • A little water to dilute


  • 3 kale leaves


  • 2 thinly cut beef steaks
  • 1 tsp of sweet smoked paprika
  • 1 tsp Freshly ground course Black pepper
  • 2 tbsp of olive oil


  1. Mix the marinade of smoked paprika, black pepper and olive oil together and rub into the steaks. Allow to sit for an hour or two.
  2. When ready to cook, heat a pan up very high and lay the steaks in untouched for 1 minute each side. Remove and allow to rest for 10 minutes before slicing.
  3. Mix the quinoa with the coriander, red chilli and red wine vinegar, taste and season.
  4. Mix the black beans, soy sauce, chopped ginger, minced garlic, sugar and water, add more sugar if necessary then set aside.
  5. Finely shred the raw kale and remove stalks.
  6. To serve, take a large bowl or two smaller ones and arrange the quinoa and raw kale, top with some sliced beef and finally dress with the black beans. Serve.

Fish Tacos

“It was great to eat seafood at waterfront restaurant, The Boathouse in Disney Springs. It was a real highlight of the trip to Walt Disney World and inspired this dish!”

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Serves: 2 as a main, 4 as a snack


Hot sauce

  • 100g mayonnaise
  • 1 tbsp sriracha sauce


  • 300g of cod or haddock fillet, cut into 4 finger lengths
  • 1 tsp sweet smoked paprika
  • 1 tsp cumin
  • Salt, pepper
  • 2 tbsp of olive oil
  • 1 crushed garlic clove


  • 2 large or 4 small soft flour tortillas
  • 4 leaves of iceberg lettuce, shredded
  • 3 pickled onions from a jar, sliced thinly
  • 1 lime


  • 1 small tin of sweetcorn
  • 1 finely diced green chilli
  • 1 tbsp of chopped coriander
  • 1 tbsp of yoghurt


  • 30g fresh coriander
  • 1 tbsp of pickled jalapeños from a jar


  1. Start by marinating the fish in the olive oil and garlic.
  2. When ready to cook, dust the fish in the smoked paprika, cumin, salt, pepper, garlic with olive oil and bake or grill for 8-10 minutes. Keep warm.
  3. Mix the mayonnaise and sriracha sauce to taste.
  4. Mix the sweetcorn, green chilli, coriander and yoghurt together, taste and season.
  5. Over a high heat put the tortillas into a dry pan and toast for a few minutes on both sides.
  6. Lay the warm taco out on a serving plate, add some shredded lettuce, some sweetcorn then 1 or 2 fish fillets per taco, some chilli mayo, finally the fresh coriander, pickled onions and jalapeños. Squeeze over some lime and devour


Recipes created by Matt Tebbutt inspired by his trip to Walt Disney World in Florida. For more information visit

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