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
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
CLANDESTINE DINING CONCEPT, SECRET EATS, RETURNS TO ITS SOUTH AFRICAN ROOTS FOLLOWING INTERNATIONAL EXPANSION
SecretEATS is an exclusive dining experience unlike any other.
Everybody loves ice cream and when its homemade its even more special! Add a few other yummy bits n bobs … Continue Reading Homemade Ice Cream with Meringue, Tuille Biscuit & Strawberry Coulis
Who doesn’t love a good steak and this fillet is simple, delicious and so pretty to look at too! The … Continue Reading Fillet of Beef with Bean Cassoulet & Vegetables
A typical mutton soup commonly found in Indonesian and Malaysian cooking, it is hearty, filling and comforting. Perfect for the … Continue Reading Soup Kambing
Now who doesn’t enjoy a good lobster roll….. and this one by Chef Michael Gremer of The Fullerton Hotel Singapore … Continue Reading The Lobster Roll
Duck is always a favourite but not all of us know how to prepare! Here chef Michael Bremer of the … Continue Reading Duck Confit with Beluga Lentils and Salad
When Michelin starred chef, Franck Giovannini, prepares a meal, you can be sure you’re going to want to snap it … Continue Reading Crisp Pan-fried Fillets of Red Mullet, Escabèche Sauce with Spring Vegetables and Basil
Tomato and Avocado, what a combination, yet never quite in the way you imagine. Chef Franck Giovannini is a master … Continue Reading Chilled Vaudois Vine Tomato Towers with Guacamole
Meet Wayland Green Executive Culinary Artist at Granny Mouse Culinary Artist, Wayland Green joined the Granny Mouse team in July 2015.