Recipes

Recipes

Classic Cebiche by Victoriano López (La Mar, San Francisco)

Ingredients for tiger’s milk

Recipes

crab with kaffir lime, caviar, mango and citrus by Jean-Denis Rieubland

Jean-Denis Rieubland, Executive Chef at the Royal Champagne Hotel & Spa in France, shares his recipe for crab with kaffir lime, caviar, mango and citrus. 

Recipes

Marsia Taha’s (Gustu) Recipe: Paiche in Tacuara

Paiche

Recipes

THE FARM AND VILLAS

Annandale is a working coastal farm and four luxury villas that are nestled between the rolling hills of the Banks Peninsula and the sparkling waters of the Pacific. These private locations feature award-winning architecture and a unique experience we refer to as “gumboot luxury”.

Recipes

«Paella de La Albufera» by Rodrigo de la Calle (Paella Power)

Dry rice made in paella for 6 serves.

Recipes

TORTILLA OF BONE MARROW, BOLETUS AND WINTER TRUFFLE by Joaquín Felipe Peira

Serves 6

Recipes

PEANUTS 3D 

As chef Jorge Ruíz explained to us, this creation was made with a peanut mold.

Recipes

Ají de gallina

A classic dish of Peruvian cuisine with the version of chef Miguel Ángel Valdiviezo of the restaurant «Tampu».

Recipes

Aprende a preparar tu granola en casa 

La chef Sara Borda publicó en su cuenta de Instagram la receta de cómo preparar tu granola en casa, y no pudimos resistirnos a pedírsela para CookConcern.

Recipes

Short bread recipe by Zoe Paris

Zoe Paris, Pastry Chef at Wharekauhau Country Estate, a luxury lodge near Wellington in New Zealand, shares the lodge’s famous short bread recipe. The short bread, so the story goes, has been described by Will and Kate, Duke and Duchess of Cambridge, as the best in the world. And the recipe is so simple!

Recipes

Mishkina: Amazonian Dressing

The mishkina is the base Amazonian dressing of the classic dishes of the jungle, such as the Juane, to give the green color to the rice, or in a patarashca, to flavor the fish, among other preparations. 

Recipes

Ceviche with 3 herbs by Luis Jiménez de Santiago

Thank you, chef, for sharing your recipe with us, in your own words explain the steps to follow.

Recipes

The Vintage Citrus Mango Lobster Salad by Manfred Brauer

The Vintage Citrus Mango Lobster Salad by Manfred Brauer – read here.

Recipes

young coconut noodles with green curry sauce by Francis Tugnao

Francis Tugnao, Executive Chef at Alive! Restaurant and the new PESCE at eco-luxury holistic medical wellness resort The Farm at San Benito in The Philippines, shares his recipe for young coconut noodles with green curry sauce.

Recipes

TAMALES DE MAÍZ TRADICIONALES

Una de las recetas de los tamales de la gran chef María Zúñiga. Un honor poder tenerla en CookConcern.

Recipes

CEBICHE IT TASTES LIKE PERU 

Cebiche “It tastes like Peru” is chef Jhosef Arias’ recipe, makes four portions and it is the same cebiche that he serves in his restaurant Piscomar, in Madrid.

Recipes

Marinated mahi mahi palm tree and passion fruit by Stephane Gortina

Stephane Gortina, Executive Chef at The Restaurant at The Legian Seminyak, Bali, shares his recipe for marinated mahi mahi palm tree and passion fruit.

Recipes

How to make coffee with a French Press

If you already have ground coffee, it won’t take long.

Recipes

Josef Gallenberger – Executive Sous Chef at Hugo’s at the Hyatt Regency Hong Kong

Josef Gallenberger, Executive Sous Chef at Hugo’s at the Hyatt Regency Hong Kong, Tsim Sha Tsui, shares his recipe for Dover sole meuniere, one of the Hugo’s signature dishes.

Recipes

Smoked / fermented pumpkin with chanterelles, duck and goji – by Jordan Hajek

Jordan Hajek, Chef de Cuisine at Atelier by Sofitel at the Sofitel Sydney Darling Harbour hotel, shares his recipe for smoked / fermented pumpkin with chanterelles, duck and goji – a dish inspired by the time he spent cooking in Scandinavia, where we worked at Noma in Copenhagen.

Recipes

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.

Recipes

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…

Recipes

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.

Recipes

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.

Recipes

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…

Recipes

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.

Recipes

Free-range Duck Ham by Kim Hock

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

Recipes

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.

Recipes

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.

Recipes

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.

Recipes

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).

Recipes

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.

Recipes

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.

Recipes

CURED SALMON, SOUS VIDE by Jinu Abraham

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

Recipes

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.

Recipes

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.

Recipes

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.

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.

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.

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.

Recipes

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).

Recipes

BARREADO for 20 people by Mara Salles | Tordesilhas

BARREADO for 20 people

Recipes

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

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

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. 

Recipes

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.

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.

Recipes

Lamb shank Massaman curry by Christoph Trocker

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

Recipes

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.

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.

Recipes

Sea Bream Ceviche with Citrus Note by Dmytro Arkhipenko

Sea Bream Ceviche with Citrus Note