CHEF HIROYASU KAMATE – FLORILEGE Mousse of White Asparagus with Green Sauce
Mousse of White asparagus with green sauce
CHEF ALBERTO CUZZIT THE RITZ-CARLTON OKINAWA Truffle & Cocoa Fettucine
There is nothing easier than making delicious, truffles & Cocoa ferrucine.
Restaurant Hotel de Ville in Crissier Switzerland
The restaurant opened its doors for the first time in 1955 by Benjamin Girardet with himself as the head chef, … Continue Reading Restaurant Hotel de Ville in Crissier Switzerland
Deconstructed Blueberry Cheese Cake
Ingredients 150g Cream Cheese 60g Tennis Biscuits 50g Blueberries 30g Sugar 20g Lemon Segments 20g Sugar 20ml Water 15g Butter … Continue Reading Deconstructed Blueberry Cheese Cake
Seared Cajun Salmon, Spring Salad
GNOCCHI POMODORO
Crumbed Goat Cheese Salad
CURRIED LAMB SHANKS
LEMON CHEESECAKE
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
ZUMA RESTAURANT, NEW YORK
Zuma, the brainchild of award-winning co-founder and creator, Rainer Becker, introduced its internationally acclaimed style of modern Japanese cuisine in … Continue Reading ZUMA RESTAURANT, NEW YORK
CHEF DAN MOON
Chef At The Gainsborough Restaurant
PICKLED MACKEREL
With Smoked Salmon Mousse, Pickled Vegetables & Tomato Jelly
