RECIPES

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Passionfruit soufflé

Cookbooks usually recommend that you beat the eggs whites for souffles till they form stiff peaks. But the real secret is to stop when the texture becomes creamy and fluid.

Smoked salmon with daikon and wasabi dressing

Pull off skin and place onto braised daikon, drizzle with dressing and garnish with daikon sprouts…

Roasted black angus beef with truffle mash and shallot glaze

This roast is a crowdpleasing stalwart that also adds an aphrodisiacal touch.

Lobster bisque

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…

Pineapple crackers

Cherkas says: “Pineapple crackers with foie gras is simply a great combination: sweet and sour pineapple with roasted smokey foie gras mousse.”

Hawaiian calzone

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 and slightly acidic tomato sauce makes a different interpretation of the great classic.”

Beef tartare rice with bamboo shoots and pickled spring burdock root

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 liver.

Hibachi grilled chicken liver and mushroom yakitori

A Hibachi steakhouse staple, Japanese chefs soak chicken liver in milk to remove smells and blood residue.

Green tea tofu and braised black beans with shiso-ume wine shooter

Ume or plum wine has a natural acidity level that pairs well with the mild taste of green tea.

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