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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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 gum. Blend on high until thickened. Set aside. For the Sobrasada Fat Ingredients 500g sobrasada (made with high quality pork...

January 28, 2020

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