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Spaghetti with tuna sauce
Chef Gabriele Piegaia of Senso Ristorante shares a personal recipe he taught his wife.
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Rib-eye, mushrooms and a butter-sake sauce
If you don't have mirin, a sweet Japanese wine, just replace with sake and a little more sugar.
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Frosted berries, hot lemongrass white chocolate sauce
The frozen berries have to be good quality, with each frosted berry keeping separate.
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Tagliatelle, prawn, rosemary, pine nut and vodka
A final douse of Extra Virgin olive oil is grand but not crucial.
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Fried mackerel and a sweet-and-sharp cucumber relish
Fried or boiled potatoes provide requisite substance.
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Chef's Greek secret for perfect lamb
'Lemon, lots of olive oil, crushed garlic and chopped parsley - mix these up and use it to moisten anything.'
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Simon Koh Yong's Braised Abalone
Instead of just opening a can or blowing over $100, buy the dried stuff and cook it at home.
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Alain Llorca's Larded Fillet of Lamb, Sweet Espelette Pepper and Jabugo
Espelette pepper is a prized red pepper that originated in South America but is now AOC-classified in southwestern France.
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Sang-Hoon Degeimbre's Soya Cannelloni of Tuna, Watermelon and Licorice Paper
This recipe uses some less common ingredients like citric acid, and powdered licorice.
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Ginger shortbread
These look so fetching beside a plate of white peach segments lightly doused with rose water.
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Wilted spinach with tahinasalata
Sesame paste salad is dribbled over wilted spinach to produce another salad.
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Bejewelled Rice
Dried blueberries, sour cranberries and golden sultanas become amethysts, rubies and amber in the sweet heat.
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