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”.
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!
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.
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.
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…
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…
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.
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.
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).