Recipes

Deni Srdoč’s Heritage Lamb from the Family Farm

Young, stellar Chef of Michelin-starred Draga di Lovrana in Croatia gives the recipe to one of his signature dishes that celebrate his Krk Island roots.

Ingredients For the Island Krk Lamb 900g Lamb French rack 50g Butter 6g Salt 15ml Sunflower oil 2g Pepper 2 Bay leafs 1 sprig of thyme 1 sprig of rosemary For the Lamb Liver Paté 100g Lamb liver 52g Butter 15g Chopped onion 1g Pepper 1g Dried garlic 1g Dried thyme 1g Dried marjoram 1g Dried juniper berries 1g Dried allspice 35g Vermouth 35g Sweet wine 45g Eggs 35g...

June 19, 2019

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Ettore Bocchia’s Antonius Caviar and Sanremo Prawns served with Cauliflower Sour Cream and a Crispy Wafer

Chef Ettore Bocchia gives the recipe to his beautiful and delectable Antonius Caviar and Sanremo Prawn dish, that with its delicate flavor profile, showcases the fine and fresh Mediterranean produce in all its glory.

For the Crispy Wafer Ingredients 60g water 60ml seed oil 50g rice starch 2g salt Method Mix all the ingredients and let them rest. Pour the rested mixture in a metal ring on a non-stick pan and cook until the water evaporates. For the Cauliflower Sour Cream Ingredients 100g liquidized cauliflower (see step 1 below) 50g sour goat cheese cream 30g prawn broth lemon juice rice vinegar...

June 12, 2019

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Heinrich Schneider’s Ground Ivy Cream with Raspberry Granita and Wild Herbs

A fresh and flavor-filled dessert featuring elements of naturally-growing flora by a lover of wild herbs, Chef Heinrich Schneider of 2 Michelin-starred Terra – The Magic Place in South Tyrol.

Serves 4 For the Cat's Tongue Biscuit Ring Ingredients 100g egg white 100g dust sugar 100g flour 100g melted butter Method Mix together all ingredients and reserve in the fridge for 1 hour. Spread the dough thin with a spatula in a rectangle template (2,5cm x 21cm) on a silpat sheet. Bake the rectangles in the oven at 170°C for 10 minutes. Remove the sheet from the oven and roll each rectangle one...

June 06, 2019

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Michel Sarran’s Foie Gras Soup with Belon Oyster

A simple but indulgent soup perfect for that dinner party starter.

Serves 4 Ingredients 500g of  foie gras 6g of salt 1g of  pepper Porto PM Armagnac PM 4 Belon oysters 250ml chicken broth  Method Marinate the deveined foie gras with salt, pepper, Armagnac and Port overnight. Once it has marinated, cook in a "bain-marie" at 160° for about 12 minutes. Once cooked, drain the foie-gras, put it in a blender with the chicken broth and mix. Take the fatty part...

May 28, 2019

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