Recipes

Marijo Curić’s Adriatic Sea Bass

Flaky, succulent fish served alongside garlic and sweet potato cream, cuttlefish salad, lemon cream and a vibrant green sauce – this recipe by the Executive Chef of Michelin-starred Restaurant 360 Dubrovnik is perfect as a delicious lunch or dinner any day of the week.

Notes from the chef:  "This dish is inspired by a traditional dish of Dalmatia (coastal region of Croatian Adriatic) based on a white fish & potato duo with the addition of Swiss char. My interpretation takes a sea bass with skin and scales to emphasize the fish itself and oppose the texture of the meat.  To complement a dish, I have created a cuttlefish and rock-samphire salad, a common plant of Adriatic islands and a common...

May 25, 2019

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Jean-Rémi Caillon’s “Beetroot from Forezan”

Using locally grown beetroot, Jean-Rémi Caillon of 2 Michelin-starred Le Kintessence at Le K2 Palace in Courchevel creates a culinary masterpiece featuring beetroot-glazed discs, eel and a sour red salad.

Notes from the Chef: "The beetroot is a vegetable locally grown in the Savoyard backyards that is available for the Kintessence menu in the winter season. To utilize this vegetable, the initial purpose of the dish was to retrieve the flavors of a childhood memory of a beetroot salad with smoked salmon. But here, the smoked flavor will come from the eel, way more juicy and delicate. Moreover, the eel is used in traditional French...

May 22, 2019

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Jan Hendrik van der Westhuizen’s Edible Candle and Mosbolletjies

Looking to spruce up the bread serving at your next dinner party? South African Chef Jan Hendrik van der Westhuizen gives an interesting alternative to the traditional bread offering, with his native twist, that is sure to wow your guests.

prep time: 3h / cooking time: 40 min / serves 10 Ingredients For the mosbolletjie 20g yeast 80g sugar 450ml water 15ml salt 30ml aniseed 100ml milk 220g butter 1kg flour For the candle 300g biltong powder (30g x 10) 1L pork fat that has been rendered 20g salt black onion powder Method For the mosbolletjie Combine the water, yeast and sugar in a bowl. Let it sit for 15...

May 18, 2019

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Gareth Ward’s Pork Belly Char Siu

Succulent pork belly with Asian flavours – can’t go wrong with that, especially when it’s this easy to prepare!

Serves 4 Ingredients 1 fatty pork belly skin and bones removed 2tbsp brown sugar 250g honey 250g hoisin sauce 100ml soya sauce 2tbsp 5 spice 2tbsp vegetable oil 1 jar fermented tofu Method Blend all ingredients together and pour over pork, leaving in the fridge for 24 hours to infuse flavour. After 24 hours, remove the pork and put onto a rack in a metal tray so excess marinade drips off. Cook...

May 15, 2019

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