Crispy Dandelion, Yogurt and Honey by Chef Ana Roš
This is an amazing dish served at Hiša Franko last season created by Head Chef Ana Roš called Crispy Dandelion, Yogurt and Honey. Check out our interview with Chef Ana...
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Hors Doeuvres & Canapes
No cocktail party or dinner is complete without a selection of Hors-oeuvres’ and Canapés that set the mood. Give your guests an experience they won’t forget.
Ice Trout
Ice trout is an easy-to-make delicious appetizer that celebrates the spirit of Estonian cuisine – using raw, sustainable ingredients that nature has to offer. The recipe was provided by Chef...
Falafel Recipe by Michael Rantissi
It takes time to make good falafel so you’ll need to start this falafel recipe 24 hours in advance. To shape the falafel you can use a traditional falafel spoon,...
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...
Mushroom Empanadas
Empanadas are stuffed pastries that are hugely popular in South America. The filling can be anything from beef and chicken to vegetarian or vegan-friendly choices of cheese and mushrooms. This...
Smørrebrød Recipe: Tomatoes with Capers and Tarragon
Dubbed King of Danish Smørrebrød, Chef Adam Aamann is sharing one of his reinvented smørrebrød recipes that has made him famous in Denmark. Smørrebrød is a traditional Danish dish – an open...
Beef Carpaccio Recipe with Capers, Parsley and Truffle Oil
Beef carpaccio is a perfect option to serve your guests if you want an impressive first course that will take only seconds to prepare.
Cashew and Coriander Pesto
A good cashew and coriander pesto has got to be one of the most versatile ingredients one can have in their fridge. Liven up that boring old sandwich, a welcome...
Sugar Cane Shrimp
There are numerous variations of sugar cane shrimp recipes throughout Vietnam, Southern China and Thailand. This particular recipe calls for a cuttlefish and shrimp mousse that is breaded and deep-fried....
CHICKEN KATSU SANDWICHES WITH SHAVED CABBAGE SALAD
It’s important to use really fresh white bread for these sandwiches. The katsu sauce will keep in an airtight container in the fridge for up to a month, and also...
