David Nayfeld’s Taleggio Casoncelli

A heartwarming pasta dish to keep bring you a little solace, this recipe by chef of San Francisco’s Italian hotspot Che Fico brings together cheese, chanterelles and corn for a delicious filled-pasta feast.

For the Chanterelle Mushroom Purée Yield= 450g (1pt) Ingredients 400g chanterelle mushrooms, cleaned 100g butter 50g shallot, minced 5g thyme salt, to taste champagne vinegar, to taste 15g extra virgin olive oil Method Melt the butter over medium heat in saute pan and sweat the shallots. Add the thyme and toss for 10 seconds and then add the chanterelle mushrooms. Cook the chanterelle mushrooms until the pan is dry. Puree in a blender, slowly add in the olive oil. Season with champagne vinegar and salt to taste. For the...

March 24, 2020

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Ricardo Costa’s Suckling Pig

One of the revered Portuguese chef’s favorite dishes, and a recurring theme on his menu at 2 Michelin-starred The Yeatman in Oporto, this suckling pig recipe ticks all the boxes for a delicious feast. 

Serves 4 Ingredients Suckling pig Olive oil Chilli Pepper paste Sparkling wine Vinegar Guacamole Ginger purée Avocado cubes Pepper sauce Beetroot powder Coriander leaves Fleur de sel Jalapeños Method Slice the suckling pig in half and spread olive oil, chilli and pepper paste over the inside of the pig. Lay the suckling pig on its side (paste side up), on top of a grill. Place the grill on top of a baking tray and fill the tray with sparkling wine. Steam for 30 minutes in the oven. Roast in the oven for a...

March 11, 2020

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Rolf Fliegauf’s Patagonian Hake

The Swiss chef behind 2-Michelin-starred Ecco Ascona and Ecco St Moritz gives the recipe to his gently cooked and then scorched Patagonian hake dish served with clams, fennel and jalapeño.

For the Hake Ingredients Patagonian hake nut butter Method Place the portioned hake on a plate, brush with nut butter, cover with foil and cook in the oven at 40 degrees for approximately 45 minutes. Remove the fish from the oven, season with salt and scorch with the Bunsen burner on the upper side. To ensure it is cooked, the core temperature should be approximately 40 degrees. For the Jalapeño Mayonnaise Ingredients 100ml jalapeño juice (juiced jalapeños without seeds) 40g egg white 3 tablespoons bonito vinegar 1 Msp. Xantan...

February 20, 2020

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Martin Berasategui’s Warm Pickled Oyster

The highly revered Spanish chef with 8 Michelin-stars under his belt gives the recipe to his warm pickled oyster with with iced cucumber, K5 Txakoli wine and spicy apple foam.

For the Oysters Ingredients No 1 Sorlut Oysters (1 per person) Method Open the oysters carefully without breaking them. Place them in a bowl. Strain the water from the shell through a sieve. Wash oysters in the water. For the Cucumber Sake Ingredients 250g cucumber juice 100g Sake 45g Mirin 30 mint leaves 20g sugar 45g lime juice 1 sheet gelatine Method Blend the cucumber with the skin, and all other ingredients except the lime juice. Combine in a processor and marinate for 15 minutes. Strain through a fine...

February 10, 2020

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