Cabernet Sauvignon Portobello Mushrooms Recipe
This delicious mushrooms recipe can be made with a variety of wines, both red and white. The Chef’s favorite is the Cabernet Sauvignon, but you can try it with other...
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Feature: Low Carb
David Thompson’s Green Papaya Salad
Originating from ethnic Lao people, this spicy salad is a delicious appetizer. It is eaten throughout South-Asia and you’ll find it in a few different forms in Thailand, Laos, Vietnam...
Roasted eggplant with black garlic mojo, macadamia nuts, purple basil and “hoja santa” sauce
We are thrilled to feature a new fantastic recipe by Chef Jorge Vallejo, the genius behind Quintonil, one of Mexico’s finest restaurants. Give the roasted eggplant recipe with black garlic...
Baked Stuffed Mushrooms
This is a fantastic stuffed mushrooms recipe provided by Chef Sara Connors of Amanda’s on the Edge, a charming restaurant situated on the hill of Windsor’s Edge Vineyard. Windsor’s Edge...
WAGYU OXTAIL, HEIRLOOM CARROTS, PICKLES, NASTURTIUM
Braised Wagyu Oxtail Marinate the oxtail in the red wine for at least 12 hours. Keep turning every couple of hours. Drain the oxtail and reserve the wine. Peel the...
ST. PIERRE, FOIE GRAS, CABBAGE, MATELOTE
St Pierre / Foie Gras Press Cut the St. Pierre portion into 3 pieces lengthwise. Cut the foie gras into 2 pieces, matching the shape of the St. Pierre portion....
RAJASTHANI ROAST RUMP OF LAMB WITH CORN SAUCE
Though this dish is full of Indian flavours the technique of searing the meat and then reducing the sauce is distinctly French in style. The silky corn sauce is common...
RADICCHIO WITH CABERNET, HONEYED WALNUTS AND BLUE CHEESE
I created this dish some time back while browsing the fridge, (to be honest I was giving the fridge the weekly clean and got hungry in the mean time). I...
Easy Chilli Mussels in White Wine with Garlic Recipe
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...
COD, SNAILS, PARSLEY AND LEMON
Fish Vacuum-seal and cook the cod in a bain-marie at 62°C for around 12-14 minutes until it has reached a core temperature of 44°C. Cut the vacuum bag open and...
SEARED TUNA ON PICKLED CUCUMBER RIBBONS
As it goes sometimes in the kitchen, a cocktail party had a bit of an over flow on guests and we needed to prepare some extra items. In the hurry, and with...
TUNA NICOISE
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....
