Chef Frederic Oger, Pastry Chef at Park Rotana Abu Dhabi. Ingredients For the nougat parfait 500ml whipped cream 5 egg yolks 200ml honey 1 vanilla pod 50g roasted almond flakes 100g...
Chef's special
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Chef Giusseppe Di Silvestro, Italian Head Chef of Spaccanapoli, Crowne Plaza Abu Dhabi Ingredients 20g chilli oil 20g garlic oil 4 anchovy fillets (optional) 4 heads of broccoli (approx...
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Executive Chef Yvan Marclay at the Hilton Abu Dhabi Ingredients 1.7kg Sako tuna loin 1g black peppercorns 50g olive oil 3g fleur de sel 300g green apple in thin slices 50g olive oil 40g...
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Executive Chef David Dandridge, Teatro restaurant, Park Rotana Abu Dhabi Ingredients 100g chilled and cleaned shrimp, peeled, tail on 30g roasted crushed peanuts 10g dried shrimp,...
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Chef Shaiful Bin Kassim of the Nautilus seafood restaurant at The Yas Hotel Ingredients 140g Seabass fillet (skin on) 40ml olive oil lemon wedge salt to taste crushed black pepper to...
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Chef Dean Bouvet, Etoiles Restaurant, Emirates Palace Ingredients 4 x 180-200g line caught sea bass, boneless 1 litre lobster stock 160g Arborio rice 1 small brown onion, finely diced ...
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Speciality Chef Yang Zhang, Wokcano at the One to One Hotel Ingredients 200g frozen scallops 1g sugar 50g green capsicum 50g red capsicum 30ml corn oil 2g salt and pepper 50g...
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Grant Ballinger, Head Chef at Stills Bar and Brasserie, Crowne Plaza Yas Island Ingredients 1 kg shin of beef (sinew removed) diced into 2cm cubes 3 tbsp olive oil 2 onions, thinly sliced...
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Ingredients For the beef tenderloin 180g beef tenderloin, cubed 2x2 cm 15g red capsicum, diamond cut 15g green capsicum, diamond cut 15g yellow capsicum, diamond cut 15g onion,...
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Matthew Fryar, the Executive Sous Chef at Crowne Plaza Yas Island Ingredients 4 lamb racks Extra virgin olive oil, to taste 50ml balsamic vinegar 1 large aubergine, diced 1 large red...
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