Tae Hwan Ryu’s Jeju Cuttlefish

Fresh cuttlefish from Korea’s Jeju island pairs perfectly with fresh laver, wild greens, and pickled shallot in this a colorful and seasonal dish by Chef Ryu Tae Hwan of Ryunique in Seoul.

Serves 1 For the cuttlefish, wild green, and pickled shallot filling Ingredients 35g fresh cuttlefish 1 Japanese Angelica root 1 sprig wild Japanese parsley 1 shallot salt and white pepper dash of ume plum vinegar 30ml beet pickle juice Method Cut the mantle and tentacles of fresh cuttlefish into 2cm pieces and poach very lightly in salted water. Cool immediately in ice water, then remove from the...

October 03, 2019

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Atul Kochhar’s Chicken Tikka Masala Pie

A heavenly and hearty pie created by the master of Indian flavors, Atul Kochhar, this delectable dish is the perfect autumn delight!

Ingredients For the First Marinade 400g chicken breasts cut into chunks 1 garlic clove, peeled 1cm piece of fresh ginger, peeled 1 tsp chilli powder juice of ½ a lemon For the Second Marinade 250g Greek-style yogurt 1 tsp garam masala 1 tsp ground coriander 50ml vegetable oil ½ tsp ground cinnamon ½ tsp chilli powder ½ tsp dried fenugreek leaves 2 tsp flour For Brushing small...

September 26, 2019

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Niko Romito’s Almonds, Yogurt, Sage and Candied Lemon

A light, tart and slightly sweet dish by Italian chef Niko Romito served on the menu of this 3-Michelin-starred restaurant, Reale, located in a stunning monastery on the hills of Italy’s east coast.

As described by Reale, this dish is: "a sweet-non-sweet dessert with a complex and intense flavor, born from a continuous research on the products grown in Casadonna's gardens." Ingredients For the Yogurt 250g Buffalo yogurt 250g lemons For the Sage Extract A bunch of fresh sage For the Roasted Peppercorn Powder A handful of Sichuan peppercorns For the Almond Water 90g almonds (whole and peeled)...

September 17, 2019

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Dave Park’s Salmon Tartare

Awarded as one of Chicago Magazine’s 50 Best Dishes, this salmon tartare by Chef Dave Park is a firm favorite on Korean fine-dining hotspot Jeong’s menu.

Serves 4 For the Salmon Ingredients 250g Ora King or Loch Duarte salmon 40g shallot brunoise 30g yuza marmalade 55g white shoyu 30g yuza juice 1 lemon, zested Method  Trim the salmon fillet of excess fat and skin and remove any bones. Slice into ½” thick blocks. Cut the blocks down into ½” thick batons. Cut the batons into ½” cubes. Reserve the diced salmon in a bowl on ice. To...

September 06, 2019

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