8 black peppercorns 2 (each)bay leaves and onions, peeled and sliced 1 garlic clove, crushed and peeled 1 octopus Extra virgin olive oil, for splashing Capers and micro greens, for garnishing Black Garlic...
1 Chilean sea bass (180g) Salt and freshly crushed black pepper, to taste Olive oil, for pan-frying 15g (each) shimeji mushrooms, haricot verts, sliced and baby carrot cubes 1 vine-ripened tomato Edamame Purée ...
300g tiger prawns, deveined 2 tbsp potato starch Cooking oil, for stir-frying 30g almond flakes 1 tbsp butter 4 salted egg yolks, steamed and mashed 5 curry leaves 2 garlic cloves, peeled and...
squid stuffed with black ink rice & chipotle aioli (Refer to page 57) By Chef Christine Seah 15squids Olive oil, for sauteing A splash of white wine Brown sugar, for carmalsy ...
3 garlic cloves, peeled and sliced 6 mussels, scrubbed clean and bearded 180ml chardonnay 2 tbsp olive oil Salt and freshly ground black pepper, to taste Chopped parsley, for garnishing • Heat frying pan over a medium heat until hot....
