Georgia Peach Warmed In Acacia Honey And Sobrasada

The masterful chef duo behind The Catbird Seat in Tennessee, Will Aghajanian & Liz Johnson, give the recipe for this heartwarming peach-inspired dish straight off their much-loved menu.

For the Peach Brine Ingredients 25g acacia honey 90g peach-marigold infusion (made from hot filtered water, dried peaches, and marigold flowers) 8g lemon juice 0.5g ascorbic acid Method Whisk all ingredients together to combine. Set aside. For the Xanthan Gum Base Ingredients 500g filtered water 20g xanthan gum Method Bring water to a simmer, transfer to a blender and add in xanthan...

January 28, 2020

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Riccardo Camanini’s Spaghettoni in Butter and Fresh Yeast

Simple but undeniably delicious, this pasta dish by Italian cuisine master Riccardo Camanini will have you licking your plate!

Serves 4 Ingredients  fresh brewer's yeast 320g of spaghettoni pasta, preferably artisinal 130g of butter, Riccardo uses Beppino Occelli salt pepper Method Crumble the yeast onto a baking tray and dry out in the oven or a dehydrator at 70°C for around 5 hours. Cook the spaghettoni in salted boiling water until al dente, for about 8–12 minutes. In a separate pan, soften the butter. Add the cooked...

January 17, 2020

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Virginie Basselot’s Lamb Fillet with Vadouvan, Artichoke and Herb Gnocchi

The first female chef to helm all the kitchens of the iconic Le Negresco Palace in Nice gives the recipe for her hearty lamb fillet dish.

Serves six. For the Lamb Ingredients Nine-rib rack of lamb 60g vadouvan olive oil butter Method Take the fillet off the bone, trim the fat and marinade with the vadouvan for 24 hours. Cut into 160g portions. Keep the trimmings to make jus. Just before service, sear in a hot pan and then cook in oven until medium rare. For the Artichoke Purée Ingredients 3 large artichokes 50g carrot,...

January 08, 2020

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The Guild of Disfrutar

A dish featuring olives and mackerel, this is one of chefs Mateu Casañas, Oriol Castro & Eduard Xatruch’s prized creations on their menu at 2 Michelin-starred Disfrutar in Barcelona.

Serves 10 For the Olive Juice Spheres Ingredients  500g of unpitted chamomile olives 0.2g xanthan 100g cocoa butter 1g of green dye 10 spheres of olive juice (from above) Method Remove the pips from the olives, juice the flesh and strain. Add the xanthan to 200g of olive juice and blend with the electric whisk until you get a creamy texture. Fill the olive molds with the liquid and freeze....

December 20, 2019

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