Rolf Fliegauf’s Marinated Scallop with Green Apple and Dill

A dish that tastes as elegant as it looks, this creation from Swiss chef behind 2-Michelin-starred Ecco Ascona and Ecco St Moritz heroes the scallop in all its glory.

For the Cured Scallops Ingredients 1kg coarse sea salt 500g sugar scallops Method Mix the sugar and salt, then add the scallops. Leave to cure for 2-3 hours (depending on the size), then wash well and dry. For the Marbled Scallops Ingredients 1kg cured scallops (above) 45g poultry stock 6g vegetable ash 9g Aktivia 10g sunflower oil Method Halve the cured scallops and place in a bowl. Mix poultry stock and oil with herb powder and Aktivia, stir vigorously and fold into the scallops Press mixture into a mold and...

June 17, 2020

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Norbert Niederkofler’s Fusilli ‘Monograno Felicetti’ alla Carbonara Tirolese

The 3-Michelin-starred chef whose renowned ‘Cook the Mountains’ theory has become integral to South Tyroleans’ way of life, gives the recipe to one of his favorite pasta dishes so you can bring the flavor of South Tyrol to your home.

Norbert Niederkofler is South Tyrol’s most renowned chef, and he helms the kitchen of 3-Michelin-starred St Hubertus at the Rosa Alpina Hotel. He also owns AlpiNN food space and restaurant, the home of the ‘Cook the Mountains’ project. Niederkofler's philosophy embraces principles that many people are currently looking to, wanting to move forward to a better, cleaner and more fair world.  Through gastronomy, ‘Cook the Mountains’ celebrates environmental sustainability by gathering together a network of chefs, farmers, breeders, mountaineers, entrepreneurs from...

June 02, 2020

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Arnaud Donckele’s Tomato and Strawberry Salad

Chef of 3-Michelin-starred La Vague d’Or at Cheval Blanc St-Tropez gives the recipe to his fresh and light tomato and strawberry salad. The perfect summer lunch!

Ingredients: strawberries cherry tomatoes lemons thick cream tomato juice strawberry sorbet vinegar olive oil pepper salt vanilla pod fresh herbs (parsley, mint, basil, tarragon, arugula) Method: Combine 3 tablespoons strawberry sorbet with 3 tablespoons tomato juice, a few drops of vinegar, salt and pepper and mix well. Place in the freezer to harden. To make the vanilla cream, combine 30g thick cream with a few drops of lemon juice and vinegar, salt, pepper and a dash of olive oil. Add the vanilla pod seeds and mix...

May 22, 2020

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Masanori Tomikawa’s Sukiyaki

Chef of Michelin-starred Yamazato at Hotel Okura Amsterdam gives the recipe for one of the restaurant’s best-selling traditional Japanese dishes. 

The term 'sukiyaki' refers to thinly sliced beef cooked with various ingredients in a shallow cast-iron pan. Typically, this dish is prepared at the table in front of the diners, creating a festive mood among family and friends. Ingredients 600g well-marbled sirloin beef, thinly sliced 6-10 scallions, green and white parts 4 fresh shiitake mushrooms 1 bunch fresh shungiku (edible chrysanthemum leaves) or spinach 2 packages fresh enoki mushrooms (slender white) 1 package shirataki (glass noodles) 2 boiled (tinned) bamboo shoots 1 cake tofu (bean...

May 13, 2020

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