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Summer Berry Pavlova by Le Calabash

France I Cakes Summer Berry Pavlova by Le Calabash This summer vacherin (pavlova)  is the perfect sweet ending for a long summer lunch. 🍓⁠ ⁠ Top it with all these delicious summer berries and edible flowers you can find in the markets right now.   The meringue can be elevated with exciting flavours and textures by incorporating flavoured syrups, nuts, pastes and candy. Remember to decorate at the last possible moment as humidity is no friend of the pavlova. Pair with Champagne or Grenache. ⁠ Thank you to the Alison from Le Calabash cooking school in Loire Valley  for sharing her version of this beautiful Vacherin Pavlova. 🍓⁠ Summer Vacherin/ Pavlova by Le Calabash cooking school, Loire Valley, France Genoese Sponge 10 eggs 250 gr caster...

Tuna Tartare with spicy avocado ginger and radish salad

Singapore I Mains Tuna Tartare with spicy avocado ginger and radish salad This fresh, zingy and spicy Tuna tartare is one of the favourite items at legendary Jean-Georges Vongerichten’s The Cookhouse and Bar. We are sharing this contemporary Asian-inspired European recipe from his Singapore flagship restaurant at Dempsey. It's perfect as a starter or a light main course.   Enjoy the recipe and happy cooking! Tuna Tartare with spicy avocado ginger marinade and radish salad Como Cookhouse & Bar, Dempsey, Singapore Kaffir Syrup 1/4 cup lime juice 1/4 cup sugar 6 kaffir lime leaves (roughly chopped) Ginger Marinade 1/2 cup peeled, coarsely chopped fresh ginger 2 tbsp extra-virgin olive oil 1/2 cup Champagne vinegar 1/2 cup soy sauce TunaTartare 1 pound sushi-grade center-cut tuna steak 2 tbsp...

Bellini by Harry’s Bar in Venice

Italy I Drinks Bellini by Harry’s Bar in Venice The Bellini is a quintessential summer cocktail. It was created in Italy, where the white peaches grow plentifully and the Prosecco pours nonstop, all the way back in the summer of 1948. Having a Bellini at Harry’s Bar where it was invented is nice, incredibly nice. But till we travel back to Venice again, the cocktail is also incredibly easy to make at home. We reached out to Harry’s Bar to share the original recipe: 1/3 of white peach puree 2/3 of Prosecco All you need is a bottle of Prosecco (preferably from the Veneto), ripe white peaches and a blender or juicer. If you are using a blender,  you’ll need to pass the whizzed peach...

Hugo aperitif – Rosa Alpina, Dolomites

Italy I Drinks Hugo aperitif – Rosa Alpina, Dolomites Bring a taste of Northern Italy into your home with this aperitivo from one of our favourite mountain hideaways.  The ‘Hugo’ cocktail is named after the hotelier of beautiful Rosa Alpina in the Dolomites.  Made with sparkling wine, elderflower syrup and mint leaves this aperitif is especially refreshing in summer. As aperitivo or a mid-day refresh, it pairs very well with the local cheeses and hearty speck.   The Hugo will have you instantly dreaming of the majestic mountains and fields covered with wildflowers! Hugo The Aperitif from the Dolomites 2 cl Elderflower syrup  (preferably homemade) 1/2 Fresh Lime Fresh mint leaves Prosecco Ice cubes Pour elderflowers syrup in a wine glass, add fresh lime, mint leaves, ice...

Tiramisu by Giuliano Hazan

Italy I Desserts Tiramisu by Giuliano Hazan What makes the perfect recipe of Tiramisù?  Almost everyone we’ve met in the Veneto has their own “perfect” variation for Tiramisù. So we've turned to Giuliano Hazan for a recipe of one of Italy’s favourite desserts.  Giuliano Hazan, the son of Marcella Hazan, followed his mother’s legendary footsteps to become one of today’s foremost authorities on Italian cooking.   He graciously shared his favourite version below. Luscious and silky, it is a wonderful Italian dessert for many occasions and is quite easy and quick to prepare. Often thought of as the quintessential Italian dessert, it is actually rather young in the pantheon of Italian cooking, originating in Venice in the mid 20th century. Tiramisù literally means “pick me up”...

Risotto alla Milanese by Four Seasons Milano

Italy IMains Risotto alla Milanese by Four Seasons Milano Saffron-infused, creamy and hearty, this classic risotto from Milan is by far one of the most luxurious takes on risotto—but is easy to replicate at home. We asked Chef Fabrizio Borraccino of the Four Seasons Hotel Milan for his version on this representative dish of the city. Enjoy and savour a piece of history with this rich Risotto all Milanese! Risotto alla Milanese Classic Risotto by Four Seasons Hotel Milan 360 g Risotto Rice 140 g Butter 100 g Parmigiano Reggiano 1.5 l Vegetable stock 50 ml White wine 10 ml White wine vinegar 1 tbsp Extra virgin olive oil 8 Asparagus 1 tsp Saffron Make a saffron infusion by mixing the saffron threads with a small...

Linguine with Sea Urchins by Palazzo Avino Amalfi Coast

Italy IMains Linguine with Sea Urchins by Palazzo Avino Amalfi Coast The allure of the Amalfi Coast is beyond doubt. Pastel-coloured buildings cascade down steep cliffs; bright sun umbrellas are perfectly lined up on the beach; fresh seafood from the Mediterranean Sea, homemade pasta and gelato are readily available every few steps you take. Enter Ravello high above the sea and you will find Palazzo Avino, a 12th-century pink villa that was converted into a luxury hotel and their exceptional Michelin-starred restaurant Rossellinis.   Run by Mariella Avino and Attilia Avino,  this family-owned hotel captures the enchanting spirit of Ravello with a personal touch. During our last trip to the Amalfi Coast, we spent most of time hiking through the hill top villages, dipping into the...

Pasta alla Elizabeth Taylor by Splendido Hotel Portofino

Italy IMains Pasta alla Elizabeth Taylor by Splendido Hotel Portofino “I found my love in Portofino” crooned the singer Fred Buscaglione in the 1950s. We don’t blame him: with its pastel-hued buildings and sun-drenched harbour, Portofino certainly possesses a romantic charm. At this glamorous Italian resort, one of the most infamous marriages in history began. On the wisteria-clad terrace of one of Belmond Hotel Splendido’s suites, Richard Burton proposed to Elizabeth Taylor. During the 1960s, the starry couple often holidayed in stylish Portofino. Despite her opulent onscreen roles and larger-than-life personality, Elizabeth Taylor’s tastes were often surprisingly simple. Rumour has it that the screen goddess loved traditional spaghetti with tomato sauce. In honour of her tastes and legacy, Belmond Hotel Splendido’s executive chef Corrado Corti...

Snapper Curry by Como Cuisine Singapore

Singapore I Curry Snapper Curry by Como Cuisine Singapore COMO Cuisine in Singapore serves up signature favourites from their hotels and resorts around the world. Each plate is prepared from scratch using, wherever possible, organic produce and the freshest in-season ingredients that are sourced locally in the most natural and sustainable way. One of our favourite lip-smacking dishes is the Snapper Coconut Curry served with Saffron Rice.   It’s pretty easy to cook and you can make the tomato+tamarind base ahead of time.   Just take a portion out of the chiller when you are ready to cook the fish. Thank you to the talented Executive Chef Tshering Lhaden for sharing this delicious curry .   Tshering’s mantra when it comes to food: Be simple, cook simple and...
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