Cherry walnut icebox cookies

Perfect for Christmas, these cookies can be made in advance and stored in an airtight container for up to two weeks. Unbaked dough can also be wrapped and frozen.

Poached monkfish rollard with braised black-eyed pea and sweet honey mustard

It’s been labelled as the ‘poor man’s lobster’ and has an ugly head. But look beyond its exterior and you’ll discover a versatile fish with a tender texture that absorbs the flavours of accompanying sauces readily.

Sumac marinated scallops with linguine in prawn oil

Sumac’s wonderful tangy flavour takes on a slight, smoky taste when seared with the scallops so use it sparingly.

Kingfish carpaccio with olive tapenade and ebiko

Grilling and barbecuing are great ways to cook kingfish. But we think its clean tasting flesh needs just a copious amount of the best grade olive oil that you can find to transform the sweet-flavoured fish into an enticing appetiser.

Wagyu et bordelaise

Roast striploin on the plancha with olive oil for about 15 minutes on each side. This will take about one and a half hour. Make sure you do not rotate the meat until the surfaces are well-seared.

Polenta cake with lemon curd

Polenta as a flour substitute makes for a light and crunchy fail-proof cake.

Traditional dubois warm chocolate fondant

His (Jean-Charles Dubois) chocolate fondant is one of the best I’ve had so far! I like his tip of keeping the batter in the fridge before baking.

Roasted hokkaido scallop, leek confit, sweet carrot emulsion

Peel the carrots and puree them with a hand blender. Cook on low heat and reduce slowly until it has a syrupy consistency…

Coddled eggs

Strain the mix and do a reduction till you get half the amount of liquid. Add butter, salt and pepper. Blend the foam until you get an emulsion.



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