Sylvestre Wahid’s Cauliflower with Curry Leaves, Goji Berries, Fresh Horseradish & Frozen Milk

A delectable dish dedicated to the humble cauliflower by Sylvestre Wahid of 2 Michelin-starred Restaurant Sylvestre Wahid in Paris.

For 4 Servings For the Cauliflower Ingredients: 1 cauliflower head50ml white vinegar300ml olive oil1 sprig fresh thyme1 sprig fresh rosemary1 clove of garlic 10 black peppercorns 10 curry leaves10g pink Himalayan salt10g yellow curry powder500ml soy milk50g fresh butter Method: Wash the cauliflower and then slice it into 4 beautiful slices of 3cm thickness each. Set them aside. Separate the remainder of the cauliflower's...

January 14, 2019

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Richie Lin’s Beef Tartare

Chef-owner of Michelin-starred MUME in Taipei, Richie Lin, gives the recipe for his take on the classic beef tartare.

For the Beef Tartare Ingredients: 250g Taiwanese Beef (preferably Top-side or Oyster Blade) Method: Remove any large chunks of fat or sinew from the beefDice into 0.5cm x 0.5cm sized cubes.Place diced cubes in the refrigerator to chill. For the Pickled Red Onion Ingredients: 1 Red onion 250 L Rice vinegar 250 L Water 125g Sugar 20g Beetroot (Peeled) Method: In a large pot heat the rice...

January 09, 2019

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Ángel León’s Sea-Urchin Royal

Another ode to the ocean, Ángel León’s gives the recipe for this scrumptious dish that spotlights the luscious sea urchin.

For the Urchin Crème Brûlée (200g - serves 10) Ingredients: 100g cream 1 tin raw sea urchin caviar 50g milk 3 g salt 2g pepper 1 egg yolk  25g egg Method: Combine all the ingredients in a thermomix and blend. Place the mixture in a baking tin and cover with plastic. Broil the mixture in the oven at 100ºC for 12 minutes. Once cooked, remove from the oven, take off the plastic wrap and let it cool. For the...

January 05, 2019

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Björn Swanson’s Venison with Pumpkin & Lovage

This dish by Executive Chef of Michelin-starred Golvet in Berlin brings together the earthy taste of venison with the tart taste of lemons and sweet taste of pumpkins in this simple yet elegant dish.

For the Venison Ingredients: 1 x saddle of venison (1 loin)100 grams brown butter Maldon sea salt Method: Fry the venison in brown butter and let it chill for about 10 minutes. Then place it in the oven for 8 minutes at 160°C.Remove it from the oven and leave it to rest for another 5 minutes at 60°C, then slice it. For the Lovage-Béarnaise Ingredients: 4 egg yolks200g brown butterLovage (10 grams)Salt, sugar...

January 02, 2019

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