This is Fresh, Easy and Delicious. Continue reading “LEMON POSSET”
Made by Chef Lauren Lentz
Made by chef Timothy Goddard, from Six Senses Ziggy Bay.
From the Maldives to Sri Lanka Chef Chaluka has been honing his culinary skills and expanding his knowledge the only way he knows how, by getting involved. He’s worked in the 24 hour coffee shop at the luxury Eden Resort & Spa & progressed from Junior sous chef to senior sous chef & even had a hand in lecturing at Mercmerine.
It is as a simple kitchen hand that Rachid Agouray joined La Mamounia team in 1988.
Chef Raherivelo Claude Wing is originally from Madagascar with an Asian background. He’s been with us since the beginning, spanning 20 years! With time, Raherivelo has climbed up the hierarchy.
Offering an elegant & intimate gastronomic dining experience, Iggy’s 42-seat restaurant offers a highly seasonal menu that reflects the dynamism of the international culinary scene by way of the Singaporean palate.
Living on the wild side of culinary experimentation especially with spicy food is pure survival in my opinion. Some of the most spicy food originated in the East. In India, munching on a fresh raw green chili seems to have health benefits. Have you ever survived any of these fiery dishes?