Terry Giacomello’s Lotus Flower

This dish by the Head Chef of Michelin-starred Inkiostro in Parma is almost too beautiful to eat.

Serves 4 Ingredients: 40 gr of peeled lotus flower sprouts handful red shiso leaves 3 egg yolks soy sauce 1 tablespoon lemon juice 10 tablespoons brown butter edible flowers 400g vinegar 500g sugar 200g water Method: For the Lotus Flower Sprout: Place the lotus flower sprouts in a jar with the 500gr of sugar, 400gr vinegar and 200g of water. Let it marinate for 1 week with the jar...

November 11, 2018

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Jean-Philippe Blondet’s Hand-Dived Sea Scallops with Gratinated Cauliflower

The Executive Chef of 3 Michelin-starred Alain Ducasse at The Dorchester gives us his recipe for a delicious scallop and cauliflower dish.

Serves 6 Preparing the Scallops: 12 pcs (50 gr each) Scallops (clean and keep the skirts aside) Ask your fishmonger to clean the scallops, and remove these from the shell. Ask your fishmonger to keep the scallop skirts on the side as these will be used in the recipe to create the jus, but must be washed thoroughly before use. For the Egg Confit: 2 free range egg yolks 50 gr olive oil 5 gr thyme 1 clove...

November 07, 2018

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Kim Byoung-Jin’s Crab Naengchae (Crab Meat Salad)

Simple, fragrant and delicious. This Crab Meat Salad recipe by head chef of 3 Michelin-starred Gaon in Seoul will leave have your tastebuds dancing with joy.

Ingredients For the Spicy Mustard Paste: 38g Spicy mustard powder  60ml Warm water 105g Sugar 13g Salt 30ml Vinegar 15ml Sesame oil 20g Honey 15ml Soy sauce 30ml Water For the Pine Nut Sauce: 20g Pine nut powder 20ml White radish juice 3g Spicy mustard paste (from above) 15ml Plum syrup 5ml Red pepper juice 3ml Vinegar 10g Pureed white radish 1ml Sesame oil For the Crab...

November 03, 2018

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Sarah Henke’s Hiramasa Ceviche

This delectable ceviche recipe from Sarah Henke of Michelin-starred YOSO has her characteristic Asian flavor profile, with simple and delicious accompaniments.

Ingredients For the Ceviche Curing Liquid: 250ml apple juice 70g brown sugar 35ml rice vinegar 1 piece lemongrass, sliced into rings 4 lime leaves 30ml Ponzu 20ml Kalamansi puree 35ml lime puree 1 red chilli, sliced into rings For the Ponzu Gel: 30ml Ponzu 40ml pear juice 50ml soy sauce 1.5g agar agar For the Avocado Mousse: 1 ripe avocado Salt Lime juice Chilli...

October 31, 2018

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