Syrco Bakker’s Nasi Goreng

Inspired by his roots, this seafood dish by Syrco Bakker of 2 Michelin-starred Pure C combines the freshest Zeeland produce with Asian flavors to create a taste sensation.

For the Mussels Ingredients Mussels Method Wash the mussels in cold water 3 times. Steam them at 100 degrees for 2.5 minutes. NOT 3 minutes, not 2 minutes, but 2.5 min exactly. Cover the cooked mussels with non-sticky foil until needed, so they don’t dry out. For the Clams Ingredients Clams Method Wash the clams in cold water, 3 times. Steam the clams at 100 degrees for 3 minutes. Cover...

April 17, 2019

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Paul Foster’s lightly pickled mackerel, selection of English tomatoes and crispy wild rice

From Michelin-starred chef Paul Foster’s “Salt” Cookbook, comes this delicious fish dish perfect as a starter or light lunch.

Paul's comments: “I did a version of this recipe on Saturday Kitchen in 2017 just after we opened. Customers at Salt went mad for the dish – they couldn’t get enough. The technique used to remove the skin is really interesting, it is an Asian method that removes the thin tough membrane on the skin so the whole thing can be eaten cured without cooking the skin side.” Serves 4 Ingredients  For the Mackerel 2 whole...

April 13, 2019

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Erik Anderson’s Foie Gras Tart with Radishes and Salted Strawberries

Erik Anderson gives the recipe to an indulgent foie gras dish from 3 Michelin-starred Coi’s Menu.

For the Cured Foie Gras Ingredients 70g salt 30g TCM 10g white pepper 10g sugar 500g foie gras * Yields more cure than required - only use 14g cure per 500g foie gras Method Mix all ingredients except the foie gras together to make the cure. Toss the foie gras in 14g of the cure. Place in a cryovac and allow to cure at least overnight. For the Hazelnut Milk Base Ingredients 300g peeled...

April 10, 2019

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Jan Hendrik van der Westhuizen’s Sweetie Darling

The South African chef gives the recipe to his version of a favourite sweet treat from his home country, the sweetie pie. This indulgent treat is sure to be a crowd pleaser for all ages!

Makes 15 sweetie pies Ingredients For the Biscuit 500g butter 150g icing sugar 650g flour 80g corn flour 1 tsp vanilla extract a pinch of salt For the Marshmallow 80g egg whites 160g sugar 2 gelatine leaves 50g glucose 1 tsp vanilla extract For the Caramel Sauce 1 tin of condensed milk 70ml cream For the Garnish 300-400g dark chocolate 70g whole hazelnuts 50 g...

April 06, 2019

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