Festive Spice Sous Vide Duck Breast With Ultracrispy Skin And Cassis JusThe Barbary duck is thin-skinned, low in fat and has deep red, mildly gamey meat. Coupled with aromatics of orange zest, crushed fennel seeds, cloves, thyme and ginger, it is a dish that will have your guests clamouring for more.
The Great EscapeMalcolm Lee explores the unspoilt wilderness of San Francisco on a whirlwind road trip.
Sesame Shrimp ToastFresh prawn paste, black and white sesame seeds, and a sweet-tangy chilli sauce make for a dim sum staple that’s equal parts crunchy and addictive.
A decadent tour of franceWant to make pizza or pasta from scratch? Or learn how to craft cheese, and bake the crusty bread to go with it? Maybe you want to whip up a seafood feast fit for
Apple Shiso TartletThe quintessential Japanese herb lends a certain peppermint-like note to the airy Chantilly cream, keeping the tartlet light and gentle.
Chicken Bresse with Textures of TurnipThe ‘Queen of Chickens’ has a flavour that speaks for itself; roasted simply and paired with the earthiness of yellow turnips.
Fresh MorelsA dilation of the soul of the forest, this dish from La Dame de Pic best accentuates the earthy flavours of the highly prized morels.
Chocolate Raspberry SacherIn Raffles Afternoon Tea’s version of the classic Austrian cake, tart raspberry marmalade cuts through the richness of Gianduja and Guanaja.
Okra, Tiger Prawns & Arctic Shellfish with Soy Sauce VinaigretteCrisp seafood and gooey okra lend an array of textures to the appetiser, complete with an umami-laden sauce to seal the deal.
Sesame Shrimp Toast BFresh prawn paste, black and white sesame seeds, and a sweet-tangy chilli sauce make for a dim sum staple that’s equal parts crunchy and addictive.