DUCK EGG WITH CRUMBED HAM HOCK AND PEA FOAM

SERVES 4

Continue reading “DUCK EGG WITH CRUMBED HAM HOCK AND PEA FOAM”

COME COOK WITH DEENA NAIDOO, POWERED BY THE FRY FAMILY FOOD CO

“Come Cook with Deena Naidoo, powered by the Fry Family Food Co.” took place at the Sibya Casino, making use of their outdoor boma. The weather more than played its part, and participants were treated to a beautiful morning of cooking demos, food, health talks and prizes – all courtesy of Fry’s.

Continue reading “COME COOK WITH DEENA NAIDOO, POWERED BY THE FRY FAMILY FOOD CO”

PALUSAMI

(Fijian for Spinach leaves)

Continue reading “PALUSAMI”

EXECUTIVE CHEF TALALA TOPOI

After graduating from Fiji  University with a Cookery trade certificate in 2003, Chef Talala spent many years at some of Fiji’s other fine resorts and completed his apprenticeship with Sheraton Resorts in Nadi.

Continue reading “EXECUTIVE CHEF TALALA TOPOI”

IGGY’S RESTAURANT SINGAPORE

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.

Continue reading “IGGY’S RESTAURANT SINGAPORE”

IT’S A FOOD FESTIVAL

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?

Continue reading “IT’S A FOOD FESTIVAL”

COCO SEXO

Continue reading “COCO SEXO”

TSUKIJI SALAD

Continue reading “TSUKIJI SALAD”

CUCUMBER PINEAPPLE GAZPACHO | DESA SENI

Serves: 4

Continue reading “CUCUMBER PINEAPPLE GAZPACHO | DESA SENI”

CRISPY DUCK

With ripe jackfruit relish & wild cress sauce

Continue reading “CRISPY DUCK”