Indonesia’s rich marine resources inspired Vivian Vitalis to create this vibrant, locavore seafood dish for Seasalt at Alila Seminyak, Bali.
Masterclass Series: Highlights from Singapore Food Festival 2020.
Masterclass Series: Highlights from Singapore Food Festival 2020.
Chef Manjunath Mural approaches Indian food with a modern interpretation that has seen him bring accolades to Song of India. His passion sees him popularising Indian food with refined flavours and masterful presentations. Serves ...
For a deep green powerhouse pesto with kick, swap basil for Sri Lankan kale. Its deep earthy flavours are the perfect foil for farro's nutty grains
Marry local fish such as barramundi with the refreshing flavours of cucumber sorbet to make a tantalising appetiser. Carbon bamboo powder helps the veiny details of the thinly sliced fish pop.
Serve broccolini cavatalli from south Puglia aglio olio style to bring the vegetable’s subtle sweetness to the fore. Zucchini flowers add textural dimension and a delicate squash flavour.
Here're four colourful pasta recipes to experiment with.
The crunch of crisped artichocke and Granny Smith-like tanginess of red veined sorrel pair well with the natural sweetness and supple texture of prawns. The parsley element lightens the dish and harmonises with the artichoke.
The combination of brininess from Tagiasce olives, bitterness from castelfranco radicchio and umami from veal tongue makes for a flavour party on the palate.
