Spicy sizzling beef from Chef Anura at Abu Dhabi Citi Golf Club. Ingredients Basic recipe: 720g thinly sliced beef tenderloin 160g green capsicum 160g leeks (white part only) 120g carrots ...
Chef's special
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Chicken liver pâté from chef Feras Barakat at the Lemon Tree, Holiday Inn Abu Dhabi. Ingredients Basic recipe: 1kg chicken liver 200ml UHT milk 100ml cream 200g butter 200g ground nutmeg ...
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Prawn curry from chef Anura at Abu Dhabi City Golf Club. Ingredients 1kg onion 100g garlic 50g ginger 25g coriander powder 15g chilli powder 15g garam masala 20g turmeric powder ...
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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 ...
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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...
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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...
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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...
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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...
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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 ...
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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...
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