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04 June 2019

Bostonian Seafood & Grill by Cesare Romani

Cesare Romani, Culinary Director at the luxury The Langham, Hong Kong, shares a recipe from Bostonian Seafood & Grill, one of the hotel’s restaurants that he oversees. more ...

02 June 2019

Recipe: Strawberry jam

In Spain, the strawberry season runs in the months of February and May and although some years, we also have them in January and June. Around this dates, it is a good time to prepare a strawberry jam at home. It is grandmother’s recipe, the classic jam that is served to accompany bread or toast… more ...

12 May 2019

48 hours Wagyu short rib by Akira Back

World-renowned Korean-American chef Akira Back shares a recipe inspired by the classic dish called 48 hours Wagyu short rib, which is served at his eponymous restaurants. more ...

12 May 2019

classic tuna pizza by Akira Back

World-renowned Korean-American chef Akira Back shares a recipe inspired by the classic tuna pizza, which is served at his eponymous restaurants. more ...

10 May 2019

Focaccia Pugliese by Giuseppe Lioce

Focaccia is one of the most popular types of bread in Italy and much like many Italian dishes, it has different versions all over the country. In Bari, which is a port city in the Puglia region, the most popular focaccia comes with lovely fresh cherry tomatoes, a sprinkling of oregano and olives. Other names… more ...

03 May 2019

Stir-fried fresh lobster with spring onions, red onions and shallots by Wong Chi-fai

Wong Chi-fai, Executive Chef at 3-Michelin-starred T’ang Court in Hong Kong, shares his recipe for the classic Cantonese dish of stir-fried fresh lobster with spring onions, red onions and shallots. more ...

01 April 2019

Free-range Duck Ham by Kim Hock

Free-range Duck Ham with Compressed Watermelon, Roquefort, Basil Oil, Garden Herbs, Roselle Emulsion. more ...

27 March 2019

Cantonese classic by Ho Chun-hung

Chef Ho, Chinese Chef de Cuisine at the Hyatt Regency Hong Kong, Sha Tin, shares his recipe for a Cantonese classic with us. more ...

24 March 2019

fish and chips by Josh Niland

Josh Niland, the fastidious talent behind fish-specialist hotspot Saint Peter in Sydney, shares his recipe for classic fish and chips. more ...

21 March 2019

Rose Cured Salmon by Chef Carlo Scotto

Chef Carlo Scotto helms modern fine dining restaurant, Xier, in London. Here he shares one of his inventive modern European dishes. more ...

26 February 2019

Dahi Ke Kebab – a yoghurt kebab by Jessi Singh

Jessi Singh helms the kitchen at Don’t Tell Aunty, a playful dining and drinking den in Sydney, Australia. He shares his recipe for Dahi Ke Kebab – a yoghurt kebab (croquette). more ...

23 February 2019

Sriracha Gambas Al Ajillo by Carrie Scully

Chef Carrie Scully heads the kitchen at Tiki Taka, in Kuala Lumpur, Malaysia. She shares a unique Asian take on a classic Spanish dish from her menu. more ...

17 February 2019

Tom Yum Tuna Tartare by Bastian Ballweg

Bastian Ballweg, Executive Chef at Phuket Marriott Resort and Spa, Nai Yang Beach, shares his recipe for Thai-inspired tuna tartare. more ...

15 February 2019

CURED SALMON, SOUS VIDE by Jinu Abraham

See here a recipe for cured salmon, sous vide by Jinu Abraham. more ...

12 February 2019

Ravioli by Danielle Alvarez, head chef at Fred’s in Sydney

Danielle Alvarez is head chef at Fred’s in Sydney. She shares her recipe for ravioli. more ...

03 February 2019

Pomelo salad with seared scallops by Chef Susie Nilklad

Chef Susie Nilklad, who runs her own private dining restaurant at her home in Chiang Mai, Thailand, shares her recipe for a delicious Thai dish: pomelo salad with seared scallops. more ...

20 January 2019

Aji panca spiced pan-seared octopus and kalamata olives by Marc Benko

Marc Benko, Head Chef at Italian steakhouse, Bistecca, in Hong Kong, shares his recipe for aji panca spiced pan-seared octopus and kalamata olives. Aji panca is a mild, berry-flavoured chilli grown mainly in Peru. Read here. more ...

11 January 2019

Chef Florita Alves present her Macanese recipe

Chef Florita Alves, an expert on Macanese food, shares her recipe for tacho chau-chau pele – Macanese stew winter casserole with assorted meats and cabbage enriched with smoked duck leg, sausage and fried pork cracker. more ...

02 January 2019

Ravioli Cacio E Pepe by Andrea Torre

Andrea Torre, Executive Chef at the signature Italian restaurant Arva at the Amanyangyun hotel in Shanghai, and at Amanpulo in the Philippines, shares his recipe for ravioli cacio e pepe. more ...

29 December 2018

Tuna | Lemon | Tomato by Mario Hofmann (Executive Chef, Hua Hin Marriott Resort & Spa)

Mario Hofmann, Executive Chef at the Hua Hin Marriott Resort & Spa, located right on the beach on Thailand’s eastern coast, shares his recipe for a dish that’s perfect for a hot and sunny day at the seaside. more ...

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 ...

12 December 2018

Beijupirá, misso, bacon and turnip by Rafa Costa (Lasai)

Chef Rafa shares his recipe for Beijupirá, misso, bacon and turnip. 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

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