Saute the lobster heads and legs in olive oil in a heavy base pot for 5-7 minutes. Stir from time to time and crush heads with wooden spoon...
Cherkas says: “Hawaiian pizza is made from very basic ingredients. My idea is to adapt the the classic combination by using top quality products and presenting it in a new refreshing way. The fragrant basil ...
Raw beef sushi goes superbly with a popular Japanese appetiser like burdock root. Burdock root, which boasts a sweet flavour and a pungent smell, is a nourishing herb that helps to cleanse the blood and ...
A Hibachi steakhouse staple, Japanese chefs soak chicken liver in milk to remove smells and blood residue.
Ume or plum wine has a natural acidity level that pairs well with the mild taste of green tea.
The Japanese are masters at adding a lighter, defter touch to French classics. Instead of cognac or brandy, adding sake grants the lobster bisque a sweeter flavour.
Few party themes are more exotic than North African adventures. Coupled with a cuisine that is steeped in spices and rich flavours, this will be one dinner to remember.
One bite into the addictively tasty bacalao or salty cod and you’ll understand why it’s such a popular bar snack in Spain.
Serves: 5 Prep time: 30 minutes + 6 hours chill time Cook time: 50 minutes pink peppercorn pannacotta 1½ cups heavy cream ½ cup whole milk ½ cup caster sugar 1 tsp freshly ground pink ...
