MASTERCLASS VIDEOS | RECIPES | NEWS & FEATURES
Pickled watermelon rind
This refreshing and piquant mix cuts through oily meats and makes great bedfellows with duck and game.
Roasted lobster-miso broth with crème fraiche
The Japanese are masters at adding a lighter, defter touch to French classics. Instead of cognac or brandy, adding sake grants the lobster bisque a sweeter flavour.
Tuna toro and kohada sashimi with shirashoyuumeboshi dressing
A regular feature in sushi joints in Tokyo, kohada is a firm white-fleshed fish with a delicate flavour. You can also find ingredients like yuzukosho, a spicy condiment made of yuzu zest and peppers, at supermarkets like Media-Ya.
Roasted chicken with chermoula
Few party themes are more exotic than North African adventures. Coupled with a cuisine that is steeped in spices and rich flavours, this will be one dinner to remember.
Bacalao with potato cake and apple-lemon-fennel mayo
One bite into the addictively tasty bacalao or salty cod and you’ll understand why it’s such a popular bar snack in Spain.
Chilled dark cherry soup with pink peppercorn panna cotta
Serves: 5 Prep time: 30 minutes + 6 hours chill time Cook time: 50 minutes pink peppercorn pannacotta 1½ cups heavy cream ½ cup whole milk ½ cup caster sugar 1 tsp freshly ground pink peppercorns 2 gelatine leaves 1 tsp vanilla extract chilled dark cherry soup 500g fresh dark cherries, halved and pitted 1
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