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Beef Rendang from Danny Kattea, the Executive Chef at Crowne Plaza Yas Island Ingredients 750g beef cut into 5cm chunks 1l thick coconut milk 225g fresh coconut, finely grated 2...
Sunday, 06 December 2009 Read
Grilled hammour fillet from chef Massimo at La Mamma Italian Restaurant in the Sheraton Abu Dhabi. Ingredients 2kg hammour fillet 200g broccoli 200g carrots 200g zucchini 200g asparagus ...
Thursday, 26 November 2009 Read
Spinosini al nero di seppia con gamberi from Paulo Collavini, chef at the Prego restaurant at the Beach Rotana Hotel Abu Dhabi.           Ingredients 100g black Spinosini (or...
Wednesday, 18 November 2009 Read
Individual shepherd’s pie from Executive Chef Gary Robinson at Shangri-La Qaryat al Beri. Ingredients 675g lamb, coarsely minced 25g lamb or beef dripping or 2tbs oil 3 onions, finely chopped ...
Wednesday, 11 November 2009 Read
Potato-crusted lamb rack with grilled vegetable and sweet paprika sauce from Carlo Cirone, the Group Executive Chef at Cristal Hotel Abu Dhabi. Ingredients 180-200g rack of lamb 50g potato...
Wednesday, 04 November 2009 Read
Smoked salmon timbale with apple dill cream and caviar from Executive Chef Fabien Martinez at the Sheraton Hotel & Resort Abu Dhabi Ingredients 225g smoked salmon, finely chopped 2 tbs of...
Wednesday, 28 October 2009 Read
Seared tuna with cannelloni from Executive Chef Fabien Martinez at the Sheraton Hotel and Resort Abu Dhabi Ingredients •    640g tuna steak •    100g butter •    4 shallots, finely...
Thursday, 22 October 2009 Read
Ingredients 70g Arborio risotto rice 30g butter 15 ml olive oil 3g (or one clove) fresh garlic, chopped 15g green beans, diced 15g fresh spinach, cut 15g onion, chopped 15g fresh...
Thursday, 08 October 2009 Read
Seared scallops with cauliflower, mango salsa and caviar from Executive Chef Fabien Martinez at the Sheraton Hotel and Resort Abu Dhabi Ingredients For the pastry: Small head of cauliflower cut...
Thursday, 01 October 2009 Read
Ingredients For the cheese: 65g goat cheese 10g mixed peppercorns, crushed 5ml olive oil 10g parsley, chopped 5ml honey For the salad: 50g sweetcorn, roasted in butter 10g scallion, sliced 10g...
Thursday, 17 September 2009 Read

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