BEEF CARPACCIO
Made by: Samson Sibanda, Head Chef at Ngoma Safari Lodge in Botswana.
HEAD CHEF SAMSON SIBANDA
Meet Samson Sibanda, Head Chef at Ngoma Safari Lodge in Botswana.
SEARED TUNA WITH CHILLI DAIKON & GARLIC CHIPS
Serves 4 (6 slices per portion)
KEICHITSU MARY
Made by Chef Oliver Lange from Zuma Restaurant New York
CHEF DAN MOON
Chef At The Gainsborough Restaurant
PICKLED MACKEREL
With Smoked Salmon Mousse, Pickled Vegetables & Tomato Jelly
CHEF OLIVER LANGE
Oliver Lange, Executive Chef Zuma New York
PAPPA AL POMODORO
POLLO ALLA DIAVOLA
WILD BOAR IN CINTA
Serves 4 People Cooking Time: 30 Minutes
THE BORGO SAN JACOPO RESTAURANT
Starred Dishes and a Unique View of the Ponte Vecchio
PEA AND PRAWN RISOTTO
Topped with baby root veg, surrounded by petit pois puree
SEARED SALMON
With sweet Potato Mash, Peas salsa and Garlic Glaze
CHOCOLATE FONDANT
Surrounded by berry anglaise and toasted marshmallow SERVE 8
CHEF DARYN BOWERS
Chef at The Fig Tree. It was once said that: ‘eating is a necessity, but cooking is an ‘art’
CONFIT OF SMOKED PORK BELLY
Seared Pork Tenderloin, Candied Pancetta, Assioan Pork Consomme Serves 4
