1 (each) cucumber and tomato, chopped ½ (each) shallot, peeled and Salt and freshly ground white pepper, to taste A few drops of white balsamic vinegar Fresh basil, tarragon and coriander, for marinating ...
1/4 iceberg lettuce head, wedged and keep chilled 1/2 hard-boiled egg, fnely chopped 1g minced habañero chili pepper 6 black olive slices 2 baby potatoes, scrubbed clean, boiled and sliced Huancaína Sauce ...
Extra virgin olive oil, for sautéing and drizzling 1 tbsp butter 3 garlic cloves, peeled and sliced 1 onion, peeled and sliced 4 tomatoes, halved 1 red capsicum, chopped 500ml...
1 ltr cold water 100g salt 50g sugar 1 salmon fillet, skin removed, deboned and cut into 8 x 100g pieces 500g bonito tuna flakes 8 roasted seaweed sheets Fresh dills and walnut...
Beef Tartare ‘Deep Purple’ By Chef Ryu of Ryunique Apple Chutney 130g Grated apple 20ml Maple syrup 10ml Honey 100ml Water 10ml White wine vinegar 1 tsp ...
Spanish Meatball 2kg beef, minced 1kg pork, minced 7 garlic cloves, peeled and grated 3 whole eggs 2 yellow-onions, peeled, diced and sweated 1.5 cups Japanese...
Cooking Oil, for sautéing 5kg oxtails 10 thyme sprigs, minced 3 (each) white onions, garlic cloves and celery stalks, peeled and diced 2 carrots, diced 3 tbsp tomato paste 4 ltr chicken stock ...
50g boneless duck breast meat, skin scored diagonally Salt and white pepper powder, to taste 4 Vietnamese rice papers 15g (each) pineapple, mango and jicama (bang kang) batons 15g (each) julienned green lettuce and cucumbers ...
500g duck foie gras lobe, de-veined 10ml Muscat wine 6ml brandy 8g salt Black truffle shavings, for topping Micro greens, for garnishing Haricot Vert Salad 50g whole haricot vert 50ml...
