Feature: Diabetic, Low Sugar, Sugar Free

RICOTTA & WALNUT STUFFED FIELD MUSHROOM ON HERBED POLENTA WITH BUTTERED FRENCH BEANS AND ROAST PEPPER & PORT JUS

Spring

This dish is great to cook if you are vegetarian and just as good if you aren’t. As a person that is completely content in their carnivore ways, I can...

Easy Chilli Mussels in White Wine with Garlic Recipe

Cooking Time: 20 min

Italian

I’d like to share with you an easy chilli mussels in white wine with garlic recipe. This dish for me always conjures up memories of long summer nights, nights spent...

HARISSA MARINATED CHICKEN ON CORN AND CORIANDER FRITTERS WITH PINEAPPLE SALSA

African Cuisine, Food and Recipes by Professional Chefs

Want to cook something spicy for your guests? Do some of your guests like a little more kick than others? Then this is perfect dish to cook. For the spice...

TUNA CARPACCIO

Carpaccio Place a 10” X 10” piece of plastic wrap on a cutting board. Drizzle 1 teaspoon of olive oil onto plastic wrap. Place a slice of tuna on top...

TUNA NICOISE

French

This can all be pre prepared apart from the tuna which should be done last minute. Set yourself up a pot on the stove with water and an ice bath....

TUNA TARTARE

Japanese

Chop sashimi tuna into small dices (approx 3 x 3mm) Mix diced tuna with sesame oil and grape seed oil first then seasoned with salt and pepper in mixing bowl....

ANTIPASTO

Italian

Antipasto or Antipasti literally translates to ‘before the meal’ and is served as an appetiser/first course. It is such a social way to eat; a group of family or friends...

Apple & Fennel Juice

Drinks & Cocktails

Fennel is well-known for its licorice-like flavor and health benefits. Mixing it together with apples, lemon juice and martini results in an incredible drink that you will surely appreciate. This...

ASPARAGUS, MUSHROOM, CHORIZO, BRIE AND DILL FRITTATA

Frittata is one of those items you can make when all you have in the fridge are eggs and a few bits and pieces; it’s entirely welcoming to your creativity....

Perhaps passé and old (and sometimes forgotten) tradition, but, if not only for nostalgia sake, Sulze (German), “en gelee” (French) or aspics are still great appetizers. Certainly, for a dedicated Garde...

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