James Gaag’s Chipotle Glazed Sweetbreads, Wagyu and Coriander

James Gaag of La Colombe in South Africa gives the recipe for his Asian take on crispy sweetbreads.

For the Veal Sweetbreads Ingredients: 1kg cleaned veal sweetbreads, soaked 200g butter 3g salt 2 star anise 1 sprig rosemary 2 sprigs thyme 10 black peppercorns 1 juniper berry 1 tsp coriander seeds Method: Place all the ingredients into a Vacuum bag and sous vide at 75*C for 45min. Chill completely and then remove the membranes and sinew before portioning. For the Wagyu...

December 15, 2018

read more

Viky Lau’s Blue Lobster with Ginger and Scallion Sauce

An ode to the blue lobster, this dish by Chef Vicky Lau of Michelin-starred Tate Dining Room and Bar in Hong Kong, showcases the luxurious crustacean in all its glory.

For the Blue Lobster Ingredients: 18 pcs blue lobster, live Activia RM Method: Clean and poach the lobster. Remove the lobsters' shells. Roll together 2 lobster tails with activia RM. For the Lobster Oil Ingredients: 1kg lobster shell 1kg butter Method: Heat the shells and butter together to infuse the oil. For the Pineapple Ingredients: 1 fresh pineapple 300g passion fruit...

December 12, 2018

read more

Roland Huber’s Norway Lobster with Asparagus

As is characteristic of the Austrian chef, this recipe features only 3 components which in its simplicity, allows for the purity of their tastes to shine through.

For the Lobster Ingredients: 4 pieces Norwegian lobster tails 2 tablespoons brown butter salt lime zest Method: Free the lobster of shell and intestines. Salt lightly and steam for approx. 4 minutes at 60°C. Top with brown butter and sprinkle with lime zest. For the Mustard Seed Stock Ingredients: 100ml lobster fond 1 teaspoon cooked mustard seeds 2 tablespoons watercress...

December 08, 2018

read more

Andrea Aprea’s Caprese Sweet…Salty

Andrea Aprea, head chef of 2 Michelin-starred VUN in Milan, describes this creation of his as the best example of the dialogue that exists between different aspects of a dish.

Mozzarella, tomato and basil have always been a vital part of the Italian culinary experience, and in this dish, these ancient tastes find a different expression of themselves. Thanks to technique, the tomato, Mozzarella and basil in this dish can surprise diners in its visionary composition, confound expectations and deliver them a unique treat that merges original tastes with something never experienced before.  For the Mozzarella...

December 05, 2018

read more