Duck in tucupi sauce by Daniela Martins (restaurant Lá em Casa, Belém)

Pato no tucupi (duck in tucupi sauce): a roasted duck boiled in tucupi sauce (made out of cassava roots), jambu leaves (Brazilian herb), served with rice and “farinha d’água” (special kind of flour from Para, made of cassava). more ...

Tomato and potato focaccia with basil, olive oil and spelt flour by Ben Kiely

Ben Kiely, Culinary Arts Chef Instructor at the Pacific Institute of Culinary Arts (PICA) in Vancouver shares his recipe for tomato and potato focaccia with basil, olive oil and spelt flour.  more ...

The Uluwatu Mushroom by Marc Lorés Panadés

Marc Lorés Panadés, Executive Chef at Alila Villas Uluwatu in Bali, Indonesia, shares his recipe for The Uluwatu Mushroom. more ...

Portuguese duck rice by Chef Antonio Coelho

Chef Antonio Coelho, owner of Antonio restaurant in Old Taipa Village in Macau, shares his recipe for Portuguese duck rice. more ...

Lamb shank Massaman curry by Christoph Trocker

Description: Lamb shank Massaman curry is a truly luxurious dish. more ...

Baked sweet potato with chickpeas, baby spinach, Spanish paprika and yoghurt

Daniel Bucher, Senior Executive Sous Chef at the Bangkok Marriott Marquis Queen’s Park hotel in Thailand, shares his recipe for baked sweet potato with chickpeas, baby spinach, Spanish paprika and yoghurt. more ...

Maguro Tataki – Lightly seared yellow fin tuna

Keiji Matoba, Japanese Corporate Executive Chef at luxury hotel group, Aman, shares his recipe for lightly seared yellow fin tuna, or maguro tataki. more ...

Sea Bream Ceviche with Citrus Note by Dmytro Arkhipenko

Sea Bream Ceviche with Citrus Note more ...

Tom yam cappuccino with fennel and celery by Yannis Martineau

Yannis Martineau, Executive Chef of the luxury train the Eastern & Oriental Express, shares his recipe for a classic Thai dish served with modern flair. more ...

Watermelon and toasted quinoa salad with salted yogurt, roasted nuts and seeds and fresh herbs

Jeremy Simeon, Executive Chef of Song Saa Private Island in Cambodia, shares his recipe for a simple, beautiful and balanced salad. more ...

Potato Trilogy by Melih İçigen

Potato Trilogy (Ginger Potato Soup, Potato Tartar on Cucumber Carpaccio, Vanilla Potato Croquettes) more ...

Phad Thai by Michael Hogan – Executive Chef at the Bangkok Marriott Queen’s Park Hotel

Michael Hogan, Executive Chef at the Bangkok Marriott Queen’s Park Hotel, shares his recipe for the much-loved Thai dish, phad thai. more ...

Open raviolo porcini with pumpkin & chestnuts from Alessandro Verdenelli

Recipe for open raviolo porcini with pumpkin & chestnuts from Alessandro Verdenelli (Alessandro’s Portrait), Group Food & Beverage Director at Chucs in London and Saint-Tropez. more ...

Homemade potato gnocchi | Mediterranean seafood | Pecorino cheese | black pepper by Alessandro Cozzolino

Alessandro Cozzolino (Chef Portrait) is Chef de Cuisine at refined Italian restaurant Grissini at the Grand Hyatt Hong Kong. Here he shares his recipe for gli gnocchi, cacio e pepe con frutti del mar Mediterraneo – homemade potato gnocchi, Mediterranean seafood, pecorino cheese, black pepper. more ...

Grilled Octopus with Lemon Garlic and Olive oil

Recipe from Sylvain Roucayrol more ...

Tri-tip Tartar with Bone Marrow from Chef Freddy Money

Recipe for Tri-tip Tartar with Bone Marrow from Chef Freddy Money (chef portrait), Executive Chef and Culinary Innovator for Australian Agricultural Company (AACo), producers of Westholme. Serves 2 more ...

Lemon Sole ‘A La Grenobloise’

By Daniel Kent It’s a classic dish that has a perfect balance of butter, salt and acidity. Lemon Sole is a delicious fish that is pretty easy to cook and goes brilliantly with in season Jersey Royal potatoes and Purple Sprouting Broccoli. more ...

Foie Gras Chantilly by Francisco Carrasco Cortés

Foie Gras Chantilly by Francisco Carrasco Cortés more ...

Chocolate Canele by Francisco Carrasco Cortés

Chocolate Canele by Francisco Carrasco Cortés more ...

Tea and Cake by Francesco Coratella (Hakkasan Group, London)

by Francesco Coratella (Hakkasan Group, London) more ...

Golden Fortune by Francesco Coratella (Hakkasan Group, London)

Golden Fortune – a delicious dessert  more ...

Chicken Ballotine stuffed with Black Pudding & Blue Cheese by Bart Wieczorkiewicz

Chicken Ballotine with Black Pudding & Blue Cheese | Beurre Noisette Sweetcorn | Truffle Purple Potatoes | Seasonal Vegetables | Apple Cider & Chicken Jus more ...

Chef’s special homemade fresh sea urchin pudding with consommé jelly

Recipe from Nobuo Tsuji, chief cook at Nadaman Japanese Restaurant at the Kowloon Shangri-La Hong Kong more ...

Fried rice with minced Wagyu beef served in whole tomato

Fried rice with minced Wagyu beef served in whole tomato by Cheung Long Yin more ...

Kombu-cured Red Seabream by Max Levy (Okra)

Max Levy trained in Japan before opening a restaurant and bar in Beijing. He’s now chef-owner of the much-lauded casual izakaya, Okra Hong Kong. Here’s his recipe for kombu-cured red seabream. more ...

Pandan rice dessert by Martijn Defauw (restaurant Rebelle)

Pandan rice: Pandan rice is a type of long grain jasmine rice which has a very elegant perfume. We only have one signature dish in Rebelle and it is a dessert only made with pandan rice. more ...

hamachi sashimi | kohlrabi | irizaké by Martijn Defauw (restaurant Rebelle)

Irizaké: This is a traditional Japanese sauce made with sake, pickled plums and shaved dried bonito. Before soy sauce, this was the most commonly used sauce for 250 years during the Edo period. more ...

Cod with beetroots and Sandefjord sauce by Harry Faddy at Aquavit London

This classic Swedish sauce is very versatile, and, similar to a beurre blanc, lends itself well to a flaky piece of cod. more ...

Beetroot carpaccio by Rusvel Trujillo

Vegan chef Rusvel Trujillo presents this delicious recipe. more ...

Lamb & corn by Paul Cottanceau-Pocard

Lamb & Corn by Paul Cottanceau-Pocard more ...

OPERA MODERNA BY PAUL COTTANCEAU-POCARD

OPERA MODERNA BY PAUL COTTANCEAU-POCARD more ...

Rhubarb, cardamom and sheep brynza dessert by Ondřej Molina

Rhubarb, cardamom and sheep brynza dessert by Ondřej Molina more ...

Philippa Davis – roast beetroot, Umbrian lentils and honey with ricotta salad

This recipe was written by Philippa Davis a private chef (@philippadavis_privatechef) who loves cooking with Hive & Keeper honeys. more ...

Jasmin Chew – recipe for chocolate soil

Jasmin Chew has a passion for chocolate and has trained at L’Ecole Valrhona! more ...

Ashley Lim’s Seabass Agro Dolce

Ashley Lim shares this delicious recipe with us. If you want to know more about him, there is this wonderful Q&A! more ...

Marcello Ghiretti’s vegetable cous cous with tuna

By Marcello Ghiretti serves 4 more ...

Under-Baked Chocolate Chip Cookie by Leonard Cheung

Leonard Cheung’s 8-year old Under-Baked Chocolate Chip Cookie Recipe more ...

Cumin Yoghurt by by The Spice Queen Parveen Ashraf

This salty yoghurt sauce calms down the palate, when eating spicy food. I usually have it with a starter topped with tamarind sauce. more ...

Minty Dip by The Spice Queen Parveen Ashraf

A fresh tasting minty yoghurt dip – the perfect accompaniment to onion bhajis, Tandoori chicken, Lamb Sheesh kebabs, basically any starter. more ...

Pan Fried Tandoori Chicken by The Spice Queen Parveen Ashraf

These spicy, tender tasting medallions of chicken are healthy, quick and easy to make. They make great starters that can be eaten as part of a healthy diet, if you are watching the calories. more ...

Kumsal Keskinel

Melamakarona / Kumsal KESKINEL more ...

Muffin with lemon and poppy seed

Muffin with lemon and poppy seed. more ...

Thanavoot Srilardlao – Executives Chef

Thanavoot Srilardlao – Executives Chef. more ...

Apollon Kokkinis

I know that I would like to be chef since I was 20 years old more ...

Massimo Ballarini

Work,family,life …. more ...

Gundogan Sazer New Year’s Eve

Alternative recipe for New Year’s Eve more ...

Gundogan Sazer

RECIPE Italian style from Gundogan Sazer. more ...