Q & A with a Michelin Star Chef Hiroyasu Kawate- FLORILEGE RESTAURANT -TOKYO
Mousse of White asparagus with green sauce
There is nothing easier than making delicious, truffles & Cocoa ferrucine.
CHEF PETER BOLYKI – CORINTHIA HOTEL Steak tartare, conserved capia pepper, egg yolk sous vide, German rye bread chips
There’s Nothing Better Than a Delicious Steak Tartare.
Taken from Adam Handling’s debut cookbook, Smile or Get Out the Kitchen
History of Peking duck: Duck’s history as a delicacy in China draws back to the Southern and Northern Dynasties. Originally, … Continue Reading CHEF PETER BOLYKI – CORINTHIA HOTEL Peking Duck
A delicious sample of Traditional Hungarian Cuisine The Hungarian chicken paprika recipe is a creamy yummy stew slowly cooked with … Continue Reading CHEF PETER BOLYKI – CORINTHIA HOTEL Chicken Paprika
Adam Handling’s culinary journey started at Gleneagles where he was the first ever trainee chef, before he went on to … Continue Reading In the Kitchen with Adam Handling
This is a great starter for Valentine’s Day because so much of the preparation can be done beforehand. When you’re … Continue Reading CHEF ADAM HANDLING – FROG Scallops, Apples, Hazelnuts
A haven for the discriminating traveler, the Windsor Court Hotel is the crown jewel of New Orleans, providing unmatched elegance … Continue Reading Windsor Court Hotel – New Orleans
This is the world’s first true premium bakkie – well, minus some models Lincoln and Cadillac because those are only … Continue Reading THE FIRST OF A NEW KIND – The Mercedes-Benz X-Class:
Looking for a luxury gift for the tech-lover in your life, look no further.
It’s that time of year again when summer and cheer lift us up and get us going. It’s simple to … Continue Reading MAKING THE BEST FESTIVE MEMORIES Summer, Christmas & New Years!