Recipes

Nuau nam tok (waterfall beef salad)

NUAU NAM TOK (WATERFALL BEEF SALAD)

Recipes

Classic tiramisu

CLASSIC TIRAMISU

Recipes

Paccheri with prawns, lemon zest and chilli

“Good pasta is one that doesn’t cause the water it’s boiled to turn cloudy. Murkiness is an indication of excess starch and insufficient protein.” — chef Michele Pavanello, Otto Ristorante

Recipes

Green pea and potato gnocchi with crab meat and saffron emulsion

Cut the heaviness of potato gnocchi with bright green peas and chunks of sweet crab.

Recipes

Tai kabutoni

Chef Kagata says: “Try boiled sea bream as an alternative to eating it raw. Intrigue your palate with the sweetness of the flesh accompanied by a tangy sauce.”

Recipes

Tai temarisushi

Chef Kagata says: “This is a great party recipe. The different garnishes complement the light taste of madai and add colour to the dish.”

Recipes

Tai sashimi

Chef Kagata says: “A taste of spring with the freshness of sea bream.”

Recipes

Upside down pineapple and peach cake

Peaches give the cake a pretty amber glow while mixed nuts provide the crunch factor.

Recipes

Fluffy japanese cheesecake with mango yoghurt

The trick to achieving a cotton-soft texture for this light-as-air cheesecake? Remember to fill the roasting pan with enough water to create a gentle steam during baking.