MINIMALIST COOKING – WITH A HINT OF FRANCE

September & October 2019

Pumpkin Spice Latte

JOY OF MEDITERRANEAN

June & July 2019

Bruschetta with Ricotta

Stuffed Beef Tomatoes with Couscous

Ricotta and Spinach Baked Cannelloni

Catalan Tomato and Garlic Bread

Shrimp Risotto

Eggplant Involtini

Spaghetti Vongole

Tuscan White Bean Soup

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

Saltimbocca Sea Salt Potatoes

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 

Chicken Pilaf

Roasted Eggplants with Sesame Dip

Beetroot Mousse with Hazelnut & Goat’s Cheese

Hummus

Braised Squash Dish with Tahini

FRESH & HEALTHY

January & February 2019

Goa Coconut Curry

Seared Vegetables with Romesco Recipe

Farm Salad Recipe

Ahi Poke Bowls Recipe

Salmon with Roasted Cauliflower, Chickpeas and Yogurt Dressing Recipe

Valentine’s Day Lemon Lamingtons Recipe

 

GLOBAL FEATURE | CELEBRATING THE HOLIDAYS

November & December 2018

Soba Noodles

French Canadian Tourtiere

Nanaimo Bars

Steak of Venison Calf

Brussels Waffles

Fondue Savoyarde

White Glogg

Vanilla Rice Pudding with Caramel Apples

Christmas Goose with Red Cabbage

Beef Wellington

Gooey Chocolate Fondant Pudding

Gingerbread House with Icing

Cotechino and Lentilies

Gingerbread Cookies with Icing

GERMANY FEATURE | CULINARY HERITAGE

September & October 2018

Domberger Sourdough Bread

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

Ricotta and Spinach Gnudi

Tagliatelle with Pancetta, Leek and Tomato

Bistecca Alla Fiorentina

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

Roast Veal De Larrivaux

JAPAN FEATURE | CHERRY BLOSSOM

March & April 2018

 Unadon – Japanese Grilled Eel

Honey Blue Cheese Toast

Taka Grilled Chicken with Wasabi

Sushi Matsui Hokkaido Matsukawa Flounder

Pesto Avocado Sandwich

 

USA FEATURE | FRESH & HEALTHY

January & February 2018

Persian Cucumbers with Melon

Herb Marinated Rack of Lamb

Cubano Sandwich

Grilled Chicken Tacos

Farm Salad

Romanesco

Ahi Poke Bowl