Kahlo wedding cookies

From Caitlin Freeman’s book, Modern Art Desserts, these are traditional Mexican cookies with a bit of a twist in the form of Nocino (Italian walnut liqueur).

Lemon cream cookies

Remember those lemon cream puff biscuits from Khong Guan? Replicate the same familiar taste in the kitchen with the help of a few simple ingredients. These can keep for up to four days as they contain no preservatives.

Red wine-poached pears with cantucci cookies

Red wine-poached pears, a Tuscan dish, it is traditionally prepared with a full-bodied Chianti. The dessert’s Tuscan roots are explored further with the addition of cantucci cookies, a biscotti that – contrary to popular belief – is not dipped in coffee but rather, sweet Vin Santo wine.

Homemade pumpkin casoncelli with Taleggio cheese fondue & walnuts

Balance in flavours are important. Light cheese against the nutty taste of walnuts and earthy pumpkin strike that perfect balance.

Sopaipillas (fried pumpkin bread)

Chile is the second biggest consumer of bread in the world after Germany. An integral part of their cuisine, bread is present for almost every meal. A particularly versatile option is sopaipillas – fried pumpkin bread that could be an appetiser with pebre (a ubiquitous Chilean-style salsa of summer tomatoes, onions, coriander, and ground or puréed spicy ají peppers) or a dessert when submerged in spiced sugar syrup.

Tiradito nikkei with New Zealand wild snapper

A harmonious cross between Peruvian ceviche and Japanese sashimi, tiradito Nikkei features fish that is thinly sliced instead of cubed. The citrus-based tiger’s milk is also enhanced with soy accents.

Ajo blanco with grapes, almonds and dry sherry

Blanching garlic cloves multiple times in hot water removes the germ, the centre sprout that lends the cold soup a bitter quality if left intact. Stale bread makes for better textured and flavoured breadcrumbs – at least two days old is ideal.

Anchor grilled t-bone steak with bone marrow custard

Serve this handsome cut of meat with bone marrow that’s coddled into a wobbly custard.

Liver ngoh hiang

Traditional variants of this meat roll typically include liver for an earthier, creamier filling.



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