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Parmigiana di Melanzane

Tomato Sauce 30mL (2 tbsp) extra virgin olive oil 125mL (1/2 cup) diced Spanish onion 2 garlic cloves, smashed 125mL (1/2 cup) basil leaves, loosely packed 6 Roma tomatoes, peeled and roughly chopped Salt and cracked black pepper Breaded Eggplant…

Roasted Chestnut Gnocchi with Robiola and Truffles

For the Gnocci 500g buffalo ricotta, drained 40g chicken egg yolk 7g kosher salt 7g freshly grated nutmeg 60g finely grated Parmigiano-Reggiano 225g all-purpose flour + more for flouring 125g chestnut flour For the Roasted Chestnuts 8 whole chestnuts 150g…

Raviolo au jaune d’ouef coulant

For the lobster 350g egg pasta dough 1 garlic clove, crushed and chopped finely 20g of hazelnuts, roasted and chopped finely 40g chanterelles, well cleaned 4 tbsp parsley coulis

Beef Tartare with Salsa Verde

Salsa Verde 15g chives, finely chopped 15g parsley, finely chopped 25g basil, finely chopped 15g cilantro, finely chopped 10g garlic, minced 1 anchovy filet, minced 2 small red chilli, minced 25g green onion, minced salt and pepper, lemon juice olive…


This traditional Turkish dish often features scrambled eggs, but here we feature eggs that are gently poached in the vegetable-loaded tomato sauce.
Hong Kong Lobster

Hong Kong Lobster

Lobsters 2 lobsters of 1kg (2 lbs) each Court-bouillon or salted water Sake Custard 5 eggs whites 125mL (1/2 cup) milk 1 Tbsp lemon juice 3g (1/2 tsp) cornstarch

Oeufs Lisa

This for me is the ultimate egg dish for brunch in bed à deux. If you are disinclined to spring for the caviar you should provide some other salty counterpoint to the sweet, butter-poached lobster. A layer of oven-crisped paper…

Chinese New Year Soup

Nick Liu’s Chinese New Year Soup

After a big Chinese New Year, noodle soup is something we eat the next day in the morning. After a week of celebration, you’re going to need some broth and noodles at some point. You’re going to be hungover from…

Todd Perrin

Todd Perrin’s Traditional Newfoundland Pudding

According to chef Todd Perrin, what most people eat on Thanksgiving or Christmas, a lot of Newfoundlanders will have every Sunday. Figgy duff is just what you make when you have a bunch of family and friends over. It’s a…

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