MINIMALIST COOKING – WITH A HINT OF FRANCE
September & October 2019
JOY OF MEDITERRANEAN
June & July 2019
Stuffed Beef Tomatoes with Couscous
Ricotta and Spinach Baked Cannelloni
Catalan Tomato and Garlic Bread
Spanish Roasted Potatoes with Salsa Brava
Easy Sheet-Pan Salmon with Scallions and Garlic Butter
130 Years: Ballarini – ITALY
May & June 2019
Gnocchi Salad with Romaine Lettuce, Tomatoes & Parmesan
Pasta with Baby Spinach and Cashew Pesto
Black Tagliolini with Mussels and Cherry Tomatoes
Cod on Braised Tomatoes, Olives and Lemon
Ossobucco with Tomatoes, Olives and Rosemary
Pea Risotto with Mint and Burrata
Prawns in Garlic, Chilli and Parsley
Ravioli with Courgette, Bacon and Truffles
Saffron Risotto with Almonds and Thyme
Pink-Roasted Vitello Tonnato with Deep-Fried Capers
MIDDLE EAST
March & April 2019
Roasted Sweet Potato Salad with Hazelnuts, Persimmon & Burrata
Fattoush (Middle Eastern Bread Salad)
Malabi (Milk Pudding) with Pomegranate Syrup
Roasted Eggplants with Sesame Dip
Beetroot Mousse with Hazelnut & Goat’s Cheese
Braised Squash Dish with Tahini
FRESH & HEALTHY
January & February 2019
Seared Vegetables with Romesco Recipe
Salmon with Roasted Cauliflower, Chickpeas and Yogurt Dressing Recipe
Valentine’s Day Lemon Lamingtons Recipe
GLOBAL FEATURE | CELEBRATING THE HOLIDAYS
November & December 2018
Vanilla Rice Pudding with Caramel Apples
Christmas Goose with Red Cabbage
Gooey Chocolate Fondant Pudding
Gingerbread Cookies with Icing
GERMANY FEATURE | CULINARY HERITAGE
September & October 2018
Whitefish baked on Hay with Potatoes, Buttermilk and Alpine Milk
Pancake with Chocolate and Fresh Fruits
German Beef Roulades with Prosciutto and Potato Dumplings
Sea Bass with Cacciucco Broth and Rouille-Raviolo
ITALY FEATURE | CULINARY TRADITION
July & August 2018
Tagliatelle with Pancetta, Leek and Tomato
Mozzarella Stuffed Gnocchi with Tomato Confit
FRANCE FEATURE | CULINARY TRILOGY
May & June 2018
Sea Bass with Candied Tomatoes, Roasted Artichokes and Potatoes
Red Mullet with Beurre Blanc and Glazed Roots
Breton Blue Lobster in Bisque Sauce
Cap Ferret Oysters A La Chez Boulan
JAPAN FEATURE | CHERRY BLOSSOM
March & April 2018
Taka Grilled Chicken with Wasabi
Sushi Matsui Hokkaido Matsukawa Flounder