Spanish mackerel tartare

A light and tasty supper dish inspired by balmy nights spent in the Mediterranean, from condiment masters, Maille.

Serves 6 Ingredients Mackerel Tartare 1pc Spanish mackerel, fileted, deboned and skinned 1qt water 1 kosher salt 1 lemon zest   Pistou 3 bunches of flat leaf parsley, leaves only 1 clove garlic 1pc salt cured anchovy filet, rinsed 1 cup extra virgin olive oil    Semolina ...

May 23, 2017

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Kentish Cob Cocktail

Served at the American Bar in London, this delicious cocktail is listed of the new Coast To Coast menu.

Ingredients  45 ml Bacardi 8yr 25 ml Martini Rubino 15 ml Fermented Plantain Syrup Method Stir Serve Highball Ice ...

May 22, 2017

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Zealand shellfish, ceviche and jalapeño

Illustrious chef Sergio Herman gives you an incredibly beautiful, fresh summer shellfish recipe.

Serves 4 Ingredients Zealand shellfish 4 Zealand native oysters 4 Zealand mussels 4 Zealand cockles 4 Zealand razor clams 3 thyme sprigs ½ garlic clove, sliced 50ml white wine   Jalapeño cream 100ml fresh jalapeño juice, from deseeded chillies 40ml egg white 0.3g ...

May 21, 2017

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Red mullet with artichoke

Start the week healthily and try your hand at two Michelin star chef, Sebastian Zier’s simple recipe for red mullet…

Ingredients Red mullet 2 red mullets  Olive oil butter rosemary thyme    Tomato stock 1,5 kg tomatoes 1 litre water 1/2 garlic bulb 125 g basil 10 g thyme 50 ml champagne vinegar 50 ml white balsamic 50 g sugar 80 g salt 4 g peppercorns 2 g ...

May 20, 2017

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