Beef Carpaccio
Executive Chef Michael Dacquisto, 529 Wellington Always ensure the beef is extremely fresh, and keep it chilled at all times before serving. Ingredients 80g beef tenderloin pinch sea salt freshly…
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Minted Raspberry and Pea Shoot Salad on Brioche
Chef Lorna Murdoch, Fusion Grill Luscious feel of the viscous greens, then staccato bursts of bright berry fruit notes with minty accents. Garden fresh chive froth adds melody, while buttery…
Prosciutto and Asparagus
Cooking School Director, Tony De Luca, De Luca's For this simple, but tasty dish, Director Tony uses Italian prosciutto that has been aged at least two years. The prosciutto should…
Ahi Tuna Tartare with Sesame Tuile
Chef Makoto Ono, Edohei The first note of the dish is a tangy, briny flavour from the vinaigrette. The cooling freshness of the tender tuna paired with the crisp daikon…
Green Deluxe Shrimp Dumpling
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden Cool to the touch, the first note is textural as you bite through the chewy wrapper into the firm meatiness…
Orange Shrimp & Scallop Dumpling
Chef Ming Chen and Chef Geoffrey Young Kum Koon Garden Chef Ming pairs shrimp with scallop and colours the dumpling orange with carrot juice. Ingredients 1 1/2 Tbsp bamboo shoots,…
Fried Seafood Dumpling
Chef Ming Chen and Chef Geoffrey Young Kum Koon Garden The clear, sweet juiciness of the fruit is the first note, which is balanced by a slightly oily feel of…
Flaky Shrimp Ball
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden The delicate ball creates a symphonic blend of texture with a rich mouth feel. First note is the crunch from…
Huitres de Colville Bay au Champagne (Champagne oysters)
Chef Bernard Mirlycourtois, Mirlycourtois' Brasserie Fresh oysters are popular raw, but this elegantly rich recipe calls for poaching them in wine and shallots, which is also good. French truffles may…
Lemon Garlic Prawns
Head Chef Geoff Stevens, Bonfire Bistro For the best quality prawns, Chef Geoff recommends Gimli Fish markets. Ingredients 8 prawns, shelled and deveined 1 Tbsp olive oil 2 Tbsp butter…
Foie Gras de Canard en Terrine
Chef Bernard Mirlycourtois, Brasserie Mirlycourtois Foie gras has been a delicacy for 4500 years, since the time of the ancient Egyptians. The first pâté de foie gras is believed to…