|
|
|
Parmesan cornucopia with mixed lettuce, grilled pears and truffle essence from chef Thomas Marchi at Filini restaurant, Radisson Blu, Yas Island. Ingredients 30g grated parmesan 20g mascarpone ...
Monday, 18 January 2010 Read
|
|
|
Seared tuna from Chef Massimo at the Sheraton Hotel and Resort Abu Dhabi. Ingredients 5kg tuna loin 25g black peppercorn 25g green peppercorn 25g pink peppercorn 25g white peppercorn 75ml...
Wednesday, 06 January 2010 Read
|
|
|
Roast duck with lemon and honey from Gary Robinson, the Executive Chef at the Shangri La, Qaryat Al Beri. Ingredients 1 duck, about 500g 2 tbs liquid honey 1 lemon 30g butter, melted 150ml...
Wednesday, 30 December 2009 Read
|
|
|
Kipper pâté from Grant Ballinger, head chef at Stills restaurant, Crowne Plaza Yas Island. Ingredients 2 large kipper (smoked herring) fillets 3 tbs butter 1 lemon (juice only) 4 tbs double...
Wednesday, 23 December 2009 Read
|
|
|
Beef Rendang from Danny Kattea, the Executive Chef at Crowne Plaza Yas Island Ingredients 750g beef cut into 5cm chunks 1l thick coconut milk 225g fresh coconut, finely grated 2...
Sunday, 06 December 2009 Read
|
|
|
Grilled hammour fillet from chef Massimo at La Mamma Italian Restaurant in the Sheraton Abu Dhabi. Ingredients 2kg hammour fillet 200g broccoli 200g carrots 200g zucchini 200g asparagus ...
Thursday, 26 November 2009 Read
|
|
|
Spinosini al nero di seppia con gamberi from Paulo Collavini, chef at the Prego restaurant at the Beach Rotana Hotel Abu Dhabi. Ingredients 100g black Spinosini (or...
Wednesday, 18 November 2009 Read
|
|
|
Individual shepherd’s pie from Executive Chef Gary Robinson at Shangri-La Qaryat al Beri. Ingredients 675g lamb, coarsely minced 25g lamb or beef dripping or 2tbs oil 3 onions, finely chopped ...
Wednesday, 11 November 2009 Read
|
|
|
Potato-crusted lamb rack with grilled vegetable and sweet paprika sauce from Carlo Cirone, the Group Executive Chef at Cristal Hotel Abu Dhabi. Ingredients 180-200g rack of lamb 50g potato...
Wednesday, 04 November 2009 Read
|
|
|
Smoked salmon timbale with apple dill cream and caviar from Executive Chef Fabien Martinez at the Sheraton Hotel & Resort Abu Dhabi Ingredients 225g smoked salmon, finely chopped 2 tbs of...
Wednesday, 28 October 2009 Read
|
|
|
Seared tuna with cannelloni Seared tuna with cannelloni from Executive Chef Fabien Martinez at the Sheraton Hotel and Resort Abu Dhabi Ingredients |
|
