INSPIRING RECIPES

We seek out talented, skillful and passionate chefs to create and develop these new recipes. Sharing these inspiring and appealing ideas help drive trends and help to motivate and shape young aspiring chefs. Please feel free to contact us if you have an interesting recipe to share.

PAN SEARED AUSTRALIAN GOLDEN TROUT, SCALLOP BETEL LEAF OTAK-OTAK, SCRAMBLED DUCK EGG & SHAVED TRUFFLE, BRAISED LOCAL COCKLES WITH CILANTRO, BANANA BLOSSOM SALAD, PURPLE POTATO, SMOKED AVRUGA CAVIAR AND VANILLA CITRUS INFUSED CRAB SAUCE

PREPARATION OF PAN-SEARED AUSTRALIAN GOLDEN TROUT 180gm Golden trout fillet 5ml Extra virgin oil taste Salt Season the fish and sear in pan. Finish in oven at 180°C for 5 minutes. TO MAKE SCALLOP BETEL LEAF OTAK-OTAK 60gm Scallop, minced 20gm Fish fillet, minced 1 pc...

TOMATO CUMIN SOUP

INGREDIENTS A 700gm Buitoni Coulis de Tomate 100ml Water 2 cloves Garlic 2 pinch Cumin powder METHOD Mix Buitoni Coulis de Tomate, garlic and cumin powder together. Blend mixture until smooth. Transfer the mixture into cooking pot. Add water and stir well. Continue...

ORIENTAL FIVE SPICES SPARE RIB WITH KNORR DEMI GLACE BROWN SAUCE

YIELDS FOR 5 PEOPLE 2 kg Spare ribs MARINATING INGREDIENTS 150 gm Demi Glace Brown Sauce 50 gm Knorr Aromat Seasoning 10 gm Salt 80 ml Ginger juice 80 gm Fresh garlic paste 10 ml Sesame oil 8 ml Shallot oil 3 gm White pepper powder 1 no Egg 80 gm Corn flour MARINATE...

GOLDEN TROUT WITH SESAME GINGER SWEET TERIYAKI

INGREDIENTS A 250 gm Golden Trout 100 ml Kikkoman teriyaki marinade 30 ml Olive oil 1 tsp Honey 30 gm Grated ginger GARNISHING 1 tbsp Toasted sesame seeds 15 gm Diced spring onion METHOD Whisk the marinade ingredients in a large bowl together with teriyaki marinade...

CREAM OF WILD MUSHROOM

INGREDIENTS A 90 gm Knorr Cream of Mushroom Soup 40 gm Planta Chef Margarine 15 gm Chopped Garlic dices 150 gm Sliced Portobello mushroom 150 gm Sliced button mushroom & champignons de Paris 150 gm Abalone mushroom 1000 ml Hot water INGREDIENTS B 20 gm...

GOLDEN TROUT EN PAPILLOTE

INGREDIENTS A 250 gm Golden Trout 150 gm Blanched linguine 100 ml Tomato pasta sauce 50 ml Olive oil 30 gm Sliced yellow zucchini 30 gm Sliced green capsicum 30 gm Cherry tomato, cut into halves 5 nos Pitted Kalamata olives, quartered 10 gm Capers 1/2 Lemon To taste...

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