Recipe of the week: Broiled black cod with miso
The black cod dish is inspired by the beautiful fresh fish. The recipe uses traditional Japanese cooking techniques and…
Recipe of the week: Queensland spanner crab, heirloom tomato and avocado
Queensland ceas spanner crab meat is light and sweet with a remarkably delicate texture. This is a great example…
Recipe of the week: Orange drizzle cake
A variation on the classic lemon drizzle cake, this orange drizzle cake is perfect to have with a cup…
Recipe of the week: Fresh water prawn, grilled radicchio, fresh fig and jamon salad
A chef should always try to bring together new flavours and combine his passions with his guests’ refined tastes….
Recipe of the week: Wild sea bass with baby fennel, capers and lemon
Wild sea bass is recommended for this dish. It is more expensive than from the farm but it is…
Recipe of the week: Home-made vanilla ice cream (Gelato alla vaniglia)
Nothing says summer more than ice cream, and no one makes ice cream like the Italians! This authentic Italian…
Recipe of the week: Banana, coffee and whiskey with tonka bean cream
Banana, coffee and whiskey with tonka bean aroma is a dessert at the peak of sweetness with an incredible…
Recipe of the week: Crème brûlée with Summer fruits and Garibaldi biscuit
For this recipe The Roxburghe Hotel uses local cream from Stichills Jersey with a very high fat content of…
Recipe of the week: Fragrant Thai risotto
This week you are in for a treat! This Thai risotto is packed with amazing and fragrant flavours and…
Recipe of the week: Crudo raw scampi and imperial prawns, wild rice and salad
This recipe demonstrates a creative interpretation of Mediterranean cuisine with particular care for local products, which come from small,…
Recipe of the week: Braised belly of lamb
We suggest you use salt marsh lamb in this recipe. The unique environment where the sheep graze gives the…
Recipe of the week: Amish chicken and jalapeno dumplings for two
Ingredients: (serves 4-6 people) 2 boneless, skinless Amish chicken breasts, dice into medium size chunks 4 medium sized red…
Recipe of the week: Porcini and mascarpone ravioli with fresh vegetables and pink roasted saddle of venison
Today’s recipe comes from a restaurant that has recently been awarded its first Michelin star. Kronenstübli is led by…
Recipe of the week: Aubergine Lasagne
Ingredients: 1 large eggplant 2 cups (460 grams) flour 3 cups (690 grams) bread crumbs …
Recipe of the week: Musque de Provence Pumpkin Soup
Ingredients (serves 8-10): 3 pounds of fresh Chino Farms pumpkin (skin off, seeds removed) 6 tablespoons butter 1 cup…
Recipe of the week: Thai dipping sauce for grilled meats
This delicious dipping sauce is surprisingly easy to concoct, yet is complex in flavour. It will add a lively,…
