Recipe File

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Spring Spinach Soup
May 27, 2009 21:09 GMT

Heat a medium size Teflon (non-stick) pan over the fire and place the olive oil in it.

 
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Chef Bruce Sherman | Soups and Salads
Wild Mushroom Risotto
May 27, 2009 20:43 GMT

Firstly, bring the chicken stock to the boil and keep it hot. Melt the butter in a heavy-bottomed frying pan and add the chopped onions, garlic and thyme. Cook gently and allow the onion to soften without colouring. Add the mixed wild mushrooms and continue to cook for 2-3 minutes.
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Appetizers | Chef Mark Fosh
Shrimp Dim Sum
May 27, 2009 20:43 GMT

Combine all the filling ingredients and refrigerate for three hours. Mix the dry dough ingredients thoroughly, then add the water and stir until a dough mixture forms. Cover and let stand for fifteen minutes. Knead the dough on an oiled surface for five minutes.
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Appetizers
Duck Leg Confit
May 27, 2009 20:05 GMT

Mix the duck legs with the coarse sea salt well and cover with a towel. Refrigerate for 12 - 14 hours. Remove the duck from the salt and wipe off the excess salt and salty juices with a cloth. Take a pot that can easily hold the 12 duck legs and where you have still about 15 cm space to the rim.

 
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Appetizers | Chef Rainer Zinngrebe
Smoked Apricot Salmon
January 23, 2009 02:22 GMT

Aquatas Tasmanian Salmon is a leading producer of, in my opinion, high quality and innovative salmon products. I have been a user and admirer of their products for the past 5 years and can recommend them to anybody. Their hot smoked apricot salmon inspired this recipe and instead of smoking your own you can just use theirs, however I understand that it is not everywhere available, so the following recipe make for a home made version.
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Chef Rainer Zinngrebe | Seafood