INGREDIENTS 400g Good quality Gorgonzola 70g Caster Sugar 50 g Ginger preserve 6 just-ripe Pears, peeled 5 ginger Biscuits, crumbled … Continue Reading Red Wine Poached Pear, Gorgonzola, Ginger Biscuit Crumble, Ginger Preserve, Port Glaze
INGREDIENTS: PANNACOTTA 1 1/2 cups whole milk 3 teaspoons of gelatine 3/4 – 1 teaspoon Orange Blossom Water 1½ … Continue Reading Orange Blossom Panna Cotta, Macerated Strwaberry, Meringued, Rasberry Sorbet, orange Reduction
Lamb Rib Chop Korma, Saffron Potato, Char – Grilled Cauliflower, Mint Yoghurt, Coriander & Lime Chutney Lamb Rib Chop Korma
Change up your dinner routine with this juicy and tasty lamb recipes.
INGREDIENTS Romaine Lettuce Dressing 6 egg yolks 1 Tbsp anchovy Paste 1 1/3 cup vegetable oil such as grape seed … Continue Reading Caesar Salad
Grilled peaches brings out their flavor, and while they make a great dessert, they’re also perfect as part of a … Continue Reading GRILLED PEACH SALAD WITH ORANGE VINAIGRETTE
You simply can’t beat a good Swahili Coconut Prawn Curry.
The chef in the pistachio-green jacket is well in the history of the Hotel Martinez. Born in Cannes, a lover … Continue Reading CUISINE BY – CHRISTIAN SINICROPI
My vision of Mackerel and Escabeche – Executive Chef Christian Sinicropi
Discover the best ever sardine recipe.
Fried prawns with garlic and peppers sauce.
There is nothing easier than making delicious, truffles & Cocoa ferrucine.
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
The nutty, celery like flavour of celeriac makes a perfect accompaniment to the chicken in this masterpiece by Chef Franck … Continue Reading Celeriac Ravioli with a Green Bean and Chicken Filling