Recipes
13 December 2018
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 ...
12 December 2018
BARREADO for 20 people by Mara Salles | Tordesilhas
BARREADO for 20 people more ...
10 December 2018
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 ...
30 November 2018
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 ...
23 November 2018
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 ...
19 November 2018
Lamb shank Massaman curry by Christoph Trocker
Description: Lamb shank Massaman curry is a truly luxurious dish. more ...
14 November 2018
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 ...
08 November 2018
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 ...
06 November 2018
Sea Bream Ceviche with Citrus Note by Dmytro Arkhipenko
Sea Bream Ceviche with Citrus Note more ...
01 November 2018
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 ...
26 October 2018
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 ...
26 October 2018
Potato Trilogy by Melih İçigen
Potato Trilogy (Ginger Potato Soup, Potato Tartar on Cucumber Carpaccio, Vanilla Potato Croquettes) more ...
19 October 2018
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 ...
17 October 2018
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 ...
05 October 2018
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 ...
01 October 2018
Grilled Octopus with Lemon Garlic and Olive oil
Recipe from Sylvain Roucayrol more ...
26 September 2018
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 ...
18 September 2018
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 ...
17 September 2018
Foie Gras Chantilly by Francisco Carrasco Cortés
Foie Gras Chantilly by Francisco Carrasco Cortés more ...
17 September 2018
Chocolate Canele by Francisco Carrasco Cortés
Chocolate Canele by Francisco Carrasco Cortés more ...
06 September 2018
Tea and Cake by Francesco Coratella (Hakkasan Group, London)
by Francesco Coratella (Hakkasan Group, London) more ...
06 September 2018
Golden Fortune by Francesco Coratella (Hakkasan Group, London)
Golden Fortune – a delicious dessert more ...
06 September 2018
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 ...
29 August 2018
LOBSTER CEVICHE WITH MARINATED URCHIN WITH ASIAN FALVOR, BEETROOT FOARM
From Gregory Louraichi. more ...
22 August 2018
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 ...
15 August 2018
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 ...
07 August 2018
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 ...
06 August 2018
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 ...
06 August 2018
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 ...
01 August 2018
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 ...
24 July 2018
Beetroot carpaccio by Rusvel Trujillo
Vegan chef Rusvel Trujillo presents this delicious recipe. more ...
23 July 2018
OPERA MODERNA BY PAUL COTTANCEAU-POCARD
OPERA MODERNA BY PAUL COTTANCEAU-POCARD more ...
20 July 2018
Rhubarb, cardamom and sheep brynza dessert by Ondřej Molina
Rhubarb, cardamom and sheep brynza dessert by Ondřej Molina more ...
20 July 2018
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 ...
18 July 2018
Jasmin Chew – recipe for chocolate soil
Jasmin Chew has a passion for chocolate and has trained at L’Ecole Valrhona! more ...
12 July 2018
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 ...
26 June 2018
Marcello Ghiretti’s vegetable cous cous with tuna
By Marcello Ghiretti serves 4 more ...
26 June 2018
Marcello Ghiretti’s whole wheat lasagne with kale and ricotta cheese
By Marcello Ghiretti Serves 4 more ...
21 June 2018
Under-Baked Chocolate Chip Cookie by Leonard Cheung
Leonard Cheung’s 8-year old Under-Baked Chocolate Chip Cookie Recipe more ...
20 June 2018
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 ...
20 June 2018
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 ...
20 June 2018
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 ...
20 March 2018
Thanavoot Srilardlao – Executives Chef
Thanavoot Srilardlao – Executives Chef. more ...
02 March 2018
Apollon Kokkinis
I know that I would like to be chef since I was 20 years old more ...
