Kiwi Curated
Satisfy Your Appetite for Travel With These Hotel Recipes
Dreaming of ordering a big bowl of pasta in New York City or Phad Thai in Bangkok? Why not travel the world with your tastebuds by recreating these delicious recipes from some of our favorite hotels in the comfort of your kitchen.
Satisfy Your Appetite for Travel With These Hotel Recipes
Seven Park Place, St. James Hotel and Club Mayfair
Note from the kitchen:
I created my dish after a trip to Sicily. Tomatoes, basil and black olives is a typical combination in Italy; it is very simple, but it works like magic when the ingredients taste as good as they do there. I was having tomato and basil everyday, be it in a Caprese salad, in pennette with tomato sauce, in caponata, or in a pizza Margherita… and I absolutely fell in love with their stuffed vegetables. I have incorporated those magical flavours into my sea bass dish. — William Drabble, Michelin Star chef
Time: 2 hours and 30 minutes
INGREDIENTS
Sea Bass
- 4 sea bass fillets, skin scored
- 1 lemon
- Olive oil
- Salt
- Pepper
Aubergine and Courgette Farce
- 2 round courgettes, cut in half lengthways with centre scooped out
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 1/2 tsp herb de Provence
- 1 courgette, small, cut into 2mm dice
- 1/2 aubergine, small, cut into 2mm dice
- 1 flat mushroom, medium, cut into 2mm dice
- 2 spinach leaves, washed and cut into very thin strips
- 2 tomatoes, diced
- 1 handful of breadcrumbs, small
- Olive oil
- Salt
Basil Oil
- 3/4 oz of basil, leaves picked
- 6 3/4 fl oz of olive oil
Tomato Sauce
- 10 tomatoes, ripe, peeled and chopped
- 1 shallot, thinly sliced
- 1 garlic clove, crushed
- Basil
- Cayenne pepper
- 3 1/2 fl oz of olive oil
- Salt
Slow-Roasted Heirloom Tomatoes
- Heirloom tomato
- Basil, 2 sprigs
- Icing sugar
- Olive oil
- Salt
Black Olive Croute
- 1 baguette, small
- Black olives, pitted and marinated (not in brine)
Artichokes
- 4 baby artichokes, prepared, cooked and halved
- Olive oil
METHOD
First make the basil oil. Place the picked basil in a liquidiser with the olive oil and blitz into a purée with a pinch of salt. Set aside in the fridge until required
- 20g of basil, leaves picked
- 200ml of olive oil
Preheat the oven to 80°C, or the lowest setting on a gas mark oven
Cook slowly until the tomato sauce starts to thicken – you will need to stir it quite often to prevent it from burning. Once it has become thick, add the basil and leave it to infuse for 10 minutes before passing through a sieve to remove the seeds. Set aside in a warm place
- Basil
For the olive en croute, add the olives to a blender and blitz to make a paste – you may need to add a little olive oil to help the process
- black olives, pitted and marinated (not in brine)
Blanch the heirloom tomatoes briefly in water and remove the skins, then cut into wedges and place onto a non-stick baking tray. Season with salt, sprinkle over a little icing sugar and drizzle with some olive oil
- salt
- icing sugar
- olive oil
- heirloom tomato
Place a couple of sprigs of basil over the tomatoes and cook in the low oven for approximately 1-1 1/2 hours. Open the door at regular intervals to let any moisture out of the oven
- basil, 2 sprigs
For the tomato sauce, warm the olive oil in a wide, shallow, non-stick pan and add the shallot and garlic. Cook slowly until soft and sweet but not coloured. Add the chopped tomatoes and season with a little salt and cayenne pepper
- 100ml of olive oil
- 1 shallot, thinly sliced
- 1 garlic clove, crushed
- 10 tomatoes, ripe, peeled and chopped
- salt
- cayenne pepper
Slice the baguette very thinly to create a croute, then toast it slowly until nice and crispy. Set aside until ready to serve
- 1 baguette, small
For the aubergine and courgette farce (for stuffing the round courgettes), place some olive oil into a small pan and add the shallot, garlic, herbs de Provence and a pinch of salt. Cook until soft and sweet but not coloured
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 1/2 tsp herb de Provence
- olive oil
- salt
Add the diced courgette and aubergine and cook until soft, then add the chopped mushroom and cook until the moisture has evaporated. Add the spinach and cook until dry again
- 1 courgette, small, cut into 2mm dice
- 1/2 aubergine, small, cut into 2mm dice
- 1 flat mushroom, medium, cut into 2mm dice
- 2 spinach leaves, washed and cut into very thin strips
Add the diced tomato cook for 1 minute, then add some breadcrumbs just to stiffen the mix-up. Set aside
- 2 tomatoes, diced
- 1 handful of breadcrumbs, small
Preheat the oven to 170°C/gas mark 3
Blanch the round courgettes in boiling salted water until tender, but still firm and holding their shape. Refresh in iced water and drain. Stuff with some of the farce and sprinkle with a few more breadcrumbs. Place into oven for 10-15 minutes, then remove and keep warm
- 2 round courgettes, cut in half lengthways with centre scooped out
- salt
- 1 handful of breadcrumbs, small
Preheat the oven 150°C/gas mark 2
Arrange the courgettes neatly onto plates, then spread on a little of the tomato sauce. Place the slow-cooked tomatoes and roasted artichokes on top of the sauce
To prepare the fish, add some olive oil to a hot pan and season the fish. Place in the pan skin-side down and fry for thirty seconds, then place the fish in the oven for 5-6 minutes to cook through
- 4 sea bass fillets, skin scored
- salt
- olive oil
- pepper
Meanwhile, quickly sauté the baby artichokes in a small pan with a dash of oil
- 4 baby artichokes, prepared, cooked and halved
- olive oil
Remove the sea bass from the oven and season with some salt and lemon. Place the fish on top of the vegetables and trickle some basil oil around the vegetables. Spread some black olive paste onto the croute and arrange on top of the fish. Serve immediately
- 1 lemon
- salt
Satisfy Your Appetite for Travel With These Hotel Recipes
Celadon, The Sukhothai Bangkok
Note from the kitchen:
Phad Thai is a dish where you can taste five different flavors at once–salty, sweet, bitter, sour and spicy. In addition, Phad Thai is an easy-to-make Thai dish with great taste. The ingredients used in creating these stir-fried noodles are rather simple, and you can add your own favorite ingredients to make it special as well.
INGREDIENTS
- 80 g Sen-Chan noodles (rice noodle)
- 10 g Bai Bua Bok (Thai herb)
- 10 g Dried shrimp
- 0.2 pcs Firm bean curds (tofu)
- 30 g Crab meat
- 10 g Lettuce & bean sprouts
- 1 pcs Egg
- 10 g Shallots without skin
- 200 g River prawn
- 0.5 pcs Lime
- 10 g Salted turnip (chopped)
- 10 g Dok Mai Kwad
- 20 g Trimmed bean sprout
- 10 g Unsalted roasted peanut
- 20 g Chives
- 5 g Dried hot chili
- 0.2 pcs Banana flower
- 50 g Phad Thai sauce (fish sauce, tamarind and palm sugar)
METHOD
Soak Sen-Chan noodles in cold water for half an hour or until pliable but still al dente, then drain the noodles
Meanwhile, make the sauce by combining the Phad Thai sauce (fish sauce, tamarind and palm sugar) in a small pan. Heat gently to dissolve the sugar and taste – season with chilli to taste. Set aside
Heat wok with 2 spoons of vegetable oil
Add 1 egg, shallots, bean curds and stir fry for a few seconds, or until the tofu starts to brown, then add the noodles and a splash of water
Stir fry until they’re drying out, then add the sauce. Fry until they are almost soft enough to eat (they should be slightly chewy)
Set the noodles on one side of the wok, add seafood and stir until cooked
Stir through the noodles, and add the radish, dried shrimp, bean sprouts, chives and peanuts. Stir until well combined, then serve with the garnishes
Satisfy Your Appetite for Travel With These Hotel Recipes
Jams, 1 Hotel Central Park
Note from the kitchen:
Gnocchi is one of the signature Italian dishes. This delicious seasonal recipe brings you comfort and it tastes just like “nonna” would make it.
INGREDIENTS
Gnocchi Dough
- 5lbs russet potatoes (whole/unpeeled/scrubbed clean)
- 1 bay leaf
- 2 cloves garlic
- 1 sprig rosemary
- 1 cup salt (3/4 for boiling the potatoes & 1/4 cup for the dough)
- 4 whole eggs
- 1 cup grated parmesan
- 1 quart 00 pasta flour (plus extra for rolling)
METHOD
Place the potatoes, bay leaf, garlic, rosemary and 3/4 cup salt in a medium pot. Fill with cold water until the potatoes are just covered
Pull the parmesan and eggs to room temperature
Simmer the potatoes on medium heat until they are fork-tender
Strain the potatoes from the water and discard the bay leaf, garlic and rosemary
While still hot, rice the potatoes with a food mill or potato ricer
Add the parmesan, remaining salt and eggs and mix by hand until incorporated (it is best to do this as hot as your hands can handle, 2 layers of disposable gloves can help)
Work in the pasta flour by hand until incorporated fully (careful not to over mix)
Move the dough to a flat work surface
Cut about 1/5th of the dough and roll into a long tube. Cut into five smaller tubes
Using a back and forth motion, gently roll each piece into a long rope about 1.5 inches thick
Cut small squares off of each rope using a knife or bench scraper & place in an even layer on a sheet tray and freeze
Once fully frozen the gnocchi can be stored in a Tupperware or Ziplock in the freezer and can hold up to 3 months
Gnocchi Primavera
- 1.5 quarts frozen gnocchi
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup asparagus sliced thin on a bias
- 1/2 cup English peas
- 1/2 cup Sugar snaps cut in half
- 2 garlic cloves sliced
- 1 shallot thinly sliced
- 1 tsp crushed Calabrian chili
- 1/3 cup vegetable stock
- A squeeze of fresh lemon
- Salt & pepper to taste
- 1/4 cup fresh mint
- 1/4 cup parmesan
METHOD
Warm a 11-13 inch nonstick sauté pan
Add the butter, olive oil & once the butter is melted add the gnocchi
Brown the gnocchi on one side
Add the vegetables, garlic, shallot & Calabrian chili & sauté until caramelized
Add the vegetable stock and reduce until almost dry
Squeeze in the juice of half a lemon
Season with Salt & pepper to taste
Garnish with fresh mint leaves & parmesan
Satisfy Your Appetite for Travel With These Hotel Recipes
Epicure, Le Bristol Paris
Note from the kitchen:
If, like many, you’re running out of ideas for how to occupy the kids while you’re all stuck indoors, why not get busy in the kitchen? Three Michelin starred Chef Eric Frechon at Le Bristol Paris recommends a classic French recipe with a gourmet twist: Hazelnut Spread Madeleines. It’s quick and easy to make for a savoury lunch with a sweet finish.
Serves: 4
INGREDIENTS
- 1 small pot of hazelnut spread
- 35 ml milk
- 100 g sugar
- 1 tsp vanilla extract
- 125 g flour
125 g melted butter
2 small eggs
½ packet yeast
1 tbsp butter (to grease the mould)
1 tbsp flour (to dust the mould)
METHOD
Melt butter over low heat
Grease the madeleine mould with melted butter and dust with flour
Preheat oven to 210° C/ 410˚ F
Beat the eggs in a small bowl
In a mixing bowl, add eggs, sugar, milk and vanilla
Add melted butter, flour and yeast and stir until combined
Add mixture to madeleine mould until half full
Add a dollop of hazelnut spread to each madeleine and top with the remaining mixture until full
Bake for 10 minutes in the oven
Satisfy Your Appetite for Travel With These Hotel Recipes
Note from the kitchen:
Inspired by our guests and the increase in demand for plant-based meals, Executive Chef Harinath (Hari) Govindaraj created the Gili Vegan Experience – A Chef’s Table Dining at the organic garden for both lunch and dinner. This ‘Powered by Plants’ experience presents a three to five course menu for lunch and up to 10 course menus for dinner, based on chef’s inspiration of the day.
Time: 15 minutes, serves 1-2
INGREDIENTS
- 250 g White radish (boil and cut like scallop) Seared in hot pan till golden color both side
Raw Cauliflower Couscous
- 75 g Grated cauliflower
- 15 g Fine diced tomato (deseeded)
- 10 g Chopped parsley
- 10 ml Extra virgin olive oil
- Salt
Mix all together
Pumpkin Puree
- 100 g Roasted pumpkin
- 50 ml Coconut milk
- 10 ml Olive oil
- Salt
Blend all together
Coconut Curry Sauce
- 25 ml Vegetable oil
- 50 gm Crusted garlic & ginger
- 1 medium onion sliced
- 1 tbsp Curry powder
- 1 tsp Tumeric
- 1 tbsp Cumin powder
- 150 ml Coconut milk
- 1 medium Fresh tomato
- 25 gm Curry leaves
- 1/2 tsp Mustard seeds
- 02 cloves Green cardamoms
- 1/2 tsp Cumin seeds
- 1 tsp Fennel seed
- 1 tbsp Coriander seed
- 01 small Cinnamon stick
- Few fresh coriander root
- To taste salt
METHOD
Heat the oil in a large pan over medium-high heat
Crush mustard seed, cumin seed, coriander seed, fennel seed, cardamom, cinnamon stick, curry, rambha leaves, crusted ginger and garlic, then add onion, tomato, curry powder. Saute over medium heat for few minutes
Mix coconut milk, simmer for 5 minutes. Strain and adjust the seasoning. Use a hand blender to create foam
Place the pumpkin puree (hot), radish (hot) and cauliflower couscous (cold) and curry foam on plate
Satisfy Your Appetite for Travel With These Hotel Recipes
Li Galli Restaurant, Villa Franca
Note from the kitchen:
Like many recipes, this cake was born by chance in 1920 by the chef Carmine Di Fiore who had a pastry shop in Capri.
The circumstance is fascinating and somewhat bizarre as it is even linked to the famous Al Capone, who sent two gangsters to Capri to buy leggings. For them, a stop in a renowned sweet spot was a must, and they asked Di Fiore to prepare a cake for them. The chef, perhaps because of the tension of having such “special” customers, forgot to add the flour to the dough, creating a delicious cake. The Americans wanted the recipe.
An exclusive from Li Galli Restaurant executive chef Savio Perna, this recipe is a symbol of the Amalfi Coast.
INGREDIENTS
- 8 Eggs
- 230 g Sugar
- 70 g Cacao
- 500 g Chopped Almonds
- 300 g Butter
- 200 g Chocolate
- Vanilla
- Baking powder (Pane Angeli)
METHOD
Grease and line a 20 cm or 8 inch round cake tin with baking paper and preheat oven to 160ºC or 320ºF
If using whole blanched almonds, blitz them to a very fine, sandy texture in a food processor. Set aside
Place the chocolate, broken up, in a metal or glass bowl set over a bain marie (double broiler, or a pot of simmering water). When melted, remove the bowl from the heat and add the butter, stirring with a wooden spoon or silicon spatula to help it melt. Then add the sugar, the almond meal and the vanilla
Once the mixture is no longer hot, add the egg yolks and stir to combine with a wooden spoon. If adding any further ingredients (orange zest, rum, etc), stir them in now
In a separate bowl, whip the egg whites with beaters to soft, fluffy peaks. Fold the whites gently through the chocolate and almond batter. Then add the sifted baking powder and stir it carefully with a wooden spoon or silicon spatula
Pour the batter into the cake tin, smooth over the top and bake for approximately 40 minutes or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not wet batter). It is important not to overcook this cake so that it retains its wonderful moist consistency. Let cool completely in the tin before handling
Dust with powdered sugar and, if desired, some lightly whipped cream. This cake keeps well for several days and is even better the next day
Satisfy Your Appetite for Travel With These Hotel Recipes
Note from the kitchen:
The granola bar: our excursion guides’ favorite and an old standby on adventures. This nutritious, portable (and, most importantly, delicious) snack is prepared by the Tierra Hotels team for its guests.
We love to see the smiles on the faces of people who try our foods because they are homemade with much love. For that reason, we would like to share this recipe with you, so that you can also enjoy Tierra Hotel’s famous granola bar with your family.
INGREDIENTS
- 300 g Oats
- 300 g Whole wheat cereal
- 100 g Walnuts
- 100 g Almonds
- 100 g Chocolate chips
- 250 g Honey
- 300 g Wheat flour
- 300 g Sugar
- 250 g Butter
- 1 Egg
METHOD
Put all the ingredients together in a bowl and mix them by hand or with a mixer. Bake them for 10 minutes at 170 °C (340 °F)
Variations on the granola bar recipe offer other flavors to enjoy. The walnuts, almonds and chocolate chips can be replaced with:
- Apples and cinnamon: Add 100 g dehydrated apple and 20 g of cinnamon
- Chia and blueberry: Add 100 g of chia and 100 g of dehydrated blueberry.
- Pumpkin seed and apricot: Add 100 g of pumpkin seeds and 100 g of diced apricots.
Satisfy Your Appetite for Travel With These Hotel Recipes
Santa Elisabetta Restaurant, Brunelleschi Hotel
Note from the kitchen:
This year, Santa Elisabetta Restaurant at the Brunelleschi Hotel in Florence was awarded 1 Michelin Star in the 2020 Guide. The synthesis between Campania and Tuscany was very appreciated, as well as the historic and elegant location of the restaurant, on the first floor of the Byzantine Pagliazza Tower. Only seven unique and romantic tables for our guests.
The menu by Chef Rocco De Santis is characterized by a harmonious and creative balance between Campania, the chef’s region of origin, and Tuscany. Ingredients and dishes are chromatic, olfactory but also emotional palettes. Chef Rocco De Santis often thinks of wanting to accompany the client during his journey in the present (the season) and in the memory (the dishes of the past).
INGREDIENTS
Pastry
- 250 ml milk
- 250 ml water
- 500 g cake flour
- 15 g salt
- 60 g butter
- 4 egg yolks
- 50 g parmesan
Filling
- 500 g buffalo milk ricotta
- 15 g salt
- 50 g parmesan
- zest of a grated lemon
Broccoli cream
- 500 g romanesco broccoli
- 1 clove of garlic
- salt as required
- Vegetable broth as required
Caciucco di polpo (octopus stew)
- 500 g musky octopus or small common octopus
- 1 clove of garlic
- 1 peeled san marzano tomato
- Red pepper as required
METHOD
Place the milk, water, butter and salt in a pan and bring to the boil. lower the heat and gradually add the flour a little at a time, stirring well
When the mixture comes away from the pan, it is ready. Turn off the heat and leave it to cool
Afterwards, transfer it to a food mixer, blend in the egg yolks ad parmesan on average speed, until the mixture is smooth and even. then, wrap in clingfilm and leave to rest for 30 minutes
For the filling: strain the ricotta and add it to the rest of the ingredients, place in a piping bag and put to one side
For the broccoli cream: wash and clean the broccoli, cut into pieces and blanch for a few minutes in salted water. Strain and brown in a frying pan with the garlic, red pepper and extra virgin olive oil. Adjust the salt and leave to cook on medium heat until the broccoli is soft, but not overcooked. Blend with a mixer and place in a piping bag and put in the fridge
Clean the octopus, cut into chunks and brown on high heat in the oil, garlic and red pepper. Splash with a little white wine, then add the sieved san marzano tomato and leave to cook until very soft on low heat. Use a thermomix to blend everything to produce an extract of octopus stew
Now make the ravioli. Roll out the dough thinly, pipe on the filling and cover with more dough, thus creating pasta “buttons”
In a frying pan, heat a little octopus stew, add the buttons that have been previously cooked and leave to absorb the flavour. Pipe a little broccoli onto a serving plate, arrange the ravioli and pour on the caciucco sauce, add some raw sea urchin and a few pieces of sautéed octopus to bring out the flavour of the octopus
Decorate with chopped herbs and edible flowers
Satisfy Your Appetite for Travel With These Hotel Recipes
Note from the kitchen:
Our wellness menu caters to people with many different tastes and preferences, and we see many of our guests turning towards veganism and staying away from gluten. We usually customize all meals keeping in mind the dietary preferences of the guests. This vegan cheesecake is light & delicious in taste, low in calories in comparison to the regular cheesecakes.
Serves: 10
INGREDIENTS
Cashew Cheese
- 250 g Cashew nuts
- 250 ml Boiling water
- 30 ml Soya bean oil
- 30 ml Soya milk
- 7 ml Apple cider vinegar
- 7 ml Lemon juice
- 1.5 g Salt
Cheesecake
- 250 g Prunes chopped for base
- 250 g Cashew cheese
- 30 ml Soya bean oil
- 100 g Low calorie sweetener or breakfast sugar
- 15 ml Lemon juice
- 5 ml Vanilla extract
METHOD
Cashew Cheese
Soak the cashew nuts in boiling water and leave at a warm place for overnight soaking
Next day drain excess water and make into a paste in a food processor mixing with soya milk, vinegar, lemon juice and salt. Leave to rest for 2 hours at a warm place
Cheesecake
Line a greased baking mould with foil wrap and make a bed of chopped prunes for base
Measure the cashew cheese in a food processor with oil, sugar, lemon juice and vanilla extract and blend until thick and smooth
Pour over the baking mould and bake in a preheated oven on a double boiler at 150*C for 25 minutes or until done
Rest in refrigerator for at least four hours and demould peeling off the wrap. Cut into desired shape and serve chilled
Satisfy Your Appetite for Travel With These Hotel Recipes
The Japanese Restaurant, The Chedi Andermatt
Note from the kitchen:
With this recipe, you will earn 1 Michelin star and 16 Gault Millau points at home. Under the guidance of our award-winning chef Dietmar Sawyere this will be easily achievable.
Serves: 4
INGREDIENTS
Veal escalope
- 4x 100g veal escalopes
- 3 beaten eggs
- 100 g panko flour
- 1 pinch of sea salt
- 1 piece of butter for the pan
Sake, ponzu & truffle sauce
- 100 ml sake<
- 1 chopped shallot
- 20 ml yuzu juice (or lemon juice)
- 20 ml soy sauce
- 40 ml sugar syrup
- 40 ml dashi broth or chicken broth
- 100 ml cream
- 20 g truffle paste (optional)
Garnish
- Cabbage
- Edamame beans (cooked and peeled)
- Fresh truffle
- 1 piece of butter>
METHOD
Tonkatsu
Mix the flour and salt in a small bowl
Dip the escalopes in the flour, then in the egg, then again in the flour and the egg and finish off with the panko breadcrumbs
Gently press on the breadcrumbs, shake off extra breadcrumbs
Sauce
Put sake and shallot in a pan and reduce by three quarters
Add the yuzu juice, soy sauce, dashi broth and sugar syrup, boil it and add cream
Simmer and reduce by a quarter
Pass sauce through a sieve to remove the shallots
Add truffle paste according to taste
Garnish
Boil cabbage in salted water and let it cool down
Finishing off
Heat up butter and gently fry the tonkatsu until it is golden brown
Remove from pan, season with sea salt and keep it warm
Then fry the cabbage and soybeans in butter until they are warm
Season with sea salt according to taste, arrange everything beautifully on a plate and finish off with fresh truffle flakes. Drizzle sauce over vegetables. Cut tonkatsu into slices, arrange everything beautifully on a plate and decorate with herbs
Satisfy Your Appetite for Travel With These Hotel Recipes
Nativo Kitchen + Bar, Conrad Miami
Note from the kitchen:
This is definitely one of my favorite dishes on the menu. The idea was to make a vegan soup with a seasonal vegetable, but the main challenge was to achieve a creamy texture without ingredients like heavy cream or butter. What we used instead was Faba butter (which is a plant-based product) and Pistachios. Pistachios hold a big amount of oil in them (like all nuts), so what we do is we blend them with the rest of the ingredients for a very long time. As the pistachio breaks down it releases all its oils (same principle as with the peanuts and peanut butter. You breakdown the peanuts until they start releasing its oils and then it becomes peanut butter). This oil emulsifies with the rest of the ingredients creating a creamy texture even without cream! You can have this soup the way it is or with a nice piece of toast as well. — Nativo Kitchen + Bar by Top Chef contestant, Pablo Lamon
INGREDIENTS & METHOD
Roasted Calabaza
- 1 Whole Kabocha (medium pumpkin)
- Extra virgin olive oil (enough to coat the pumpkin)
- Salt
- Black pepper
Cut the Kabocha in 4, clean it removing the seeds and season with the Evoo first and then the salt and black pepper.
Wrap each piece individually with aluminum foil and roast in the oven at 300 for 1:20 hs(depending on the size of the kabocha). The final result should be a completely cooked pulp. Scoop the pulp and discard the peels.
Confit Garlic
Submerge 5-6 whole garlic heads in canola oil. Cook inside the oven at the lowest temperature the oven can reach (200F would be fine). After the cooking time, strain the garlic (you can keep the oil for other recipes!) Squeeze the heads and the confit garlic should come off with a puree like texture.
Porcini tea
- 500 grs Tea water
- 90 grs Dry porcini mushrooms
Pour the tea water over the dry porcini mushrooms and let it steep for 5 minutes.
Strain through a fine-mesh chinoise with a sport towel.
Calabaza soup (3-4 servings)
- 363 grs Calabaza pure
- 450 grs Vegetable stock
- 60 grs Miso paste
- 50 grs Confit garlic
- 150 grs Porcini tea
- 30 grs Vegan butter
- 5 grs Kosher salt
- 60 grs Toasted pistachios
- 5 grs Agave
- 1 grs Cayenne
Blend all the ingredients until smooth. Strain through the fine mesh chinoise.
Rosemary mushrooms
- 45 grs (5 ea). Oyster mushrooms
- 0.2 grs (80% of a ¼ tsp). Chopped rosemary
- 3 grs (80% of 1 tsp). Shallots brunoise
- Kosher salt
On a saute pan with hot oil sear the mushrooms on one side.
Flip them and add the rosemary, shallots and salt. Cook until seared on the other side and plate.
Satisfy Your Appetite for Travel With These Hotel Recipes
La Pentola, Opus Hotel Vancouver
Note from the kitchen:
Nothing tastes better than the juiciest savory gourmet burger topped with everything you would dream of, delivered on a silver platter. This burger can be paired with the most beautiful glass of red, maybe an Italian Chianti or your favorite Pinot from B.C.; or a bottomless mimosa served in crystal in bed.
Serves: 4
INGREDIENTS & METHOD
The Bun
While we won’t be fussy here either, we suggest the perfect fresh soft bun. Imagine a pillowy soft brioche bun so buttery you could melt anything on it. A grocery store bakery fresh bun will suffice, or your favorite local sesame bakery bun.
The Cheese
Is there anything more important than the cheese? EVER?
This burger is going to be bold and house flavors that will last for days. Choose your most fragrant frommage bleu (blue cheese.) The stronger the better. For those more shy, choose a beautiful camembert. Grocery store special will absolutely do the trick. Crumble that cheese directly on your BBQ fresh patty. It will warm and soft and be perfect.
The Lettuce
Crunch, crunch, crunch. The greens show up here to make us all feel better about the burger. Tuck in some arugula, for a bitter mix of local-ness.
The Onion
What burger could possibly exist without an onion? Let’s get serious here. Thick slice up 3 onions, and SLOWLY saute in butter and olive oil. (A tablespoon each) This process can be up to 45 minutes. Carmelize slowly, with the off stir.
The Sauce
Mayo. Plain and simple. Both buns. You can’t overdo it here.
The Side
Every hotel late night or early morning snack should be served with fries. And mayo on the side. We suggest a homemade french fry, roasted in a 350 degree oven. Thick cut russet potatoes wrapped in olive oil, salt and pepper roasted for 35 minutes should do the trick. If you can’t manage home-made, McCain super fries have never looked so good. Again, no judgment.
Seven Park Place, St. James Hotel and Club Mayfair
Note from the kitchen:
I created my dish after a trip to Sicily. Tomatoes, basil and black olives is a typical combination in Italy; it is very simple, but it works like magic when the ingredients taste as good as they do there. I was having tomato and basil everyday, be it in a Caprese salad, in pennette with tomato sauce, in caponata, or in a pizza Margherita… and I absolutely fell in love with their stuffed vegetables. I have incorporated those magical flavours into my sea bass dish. — William Drabble, Michelin Star chef
Time: 2 hours and 30 minutes
INGREDIENTS
Sea Bass
- 4 sea bass fillets, skin scored
- 1 lemon
- Olive oil
- Salt
- Pepper
Aubergine and Courgette Farce
- 2 round courgettes, cut in half lengthways with centre scooped out
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 1/2 tsp herb de Provence
- 1 courgette, small, cut into 2mm dice
- 1/2 aubergine, small, cut into 2mm dice
- 1 flat mushroom, medium, cut into 2mm dice
- 2 spinach leaves, washed and cut into very thin strips
- 2 tomatoes, diced
- 1 handful of breadcrumbs, small
- Olive oil
- Salt
Basil Oil
- 3/4 oz of basil, leaves picked
- 6 3/4 fl oz of olive oil
Tomato Sauce
- 10 tomatoes, ripe, peeled and chopped
- 1 shallot, thinly sliced
- 1 garlic clove, crushed
- Basil
- Cayenne pepper
- 3 1/2 fl oz of olive oil
- Salt
Slow-Roasted Heirloom Tomatoes
- Heirloom tomato
- Basil, 2 sprigs
- Icing sugar
- Olive oil
- Salt
Black Olive Croute
- 1 baguette, small
- Black olives, pitted and marinated (not in brine)
Artichokes
- 4 baby artichokes, prepared, cooked and halved
- Olive oil
METHOD
First make the basil oil. Place the picked basil in a liquidiser with the olive oil and blitz into a purée with a pinch of salt. Set aside in the fridge until required
- 20g of basil, leaves picked
- 200ml of olive oil
Preheat the oven to 80°C, or the lowest setting on a gas mark oven
Cook slowly until the tomato sauce starts to thicken – you will need to stir it quite often to prevent it from burning. Once it has become thick, add the basil and leave it to infuse for 10 minutes before passing through a sieve to remove the seeds. Set aside in a warm place
- Basil
For the olive en croute, add the olives to a blender and blitz to make a paste – you may need to add a little olive oil to help the process
- black olives, pitted and marinated (not in brine)
Blanch the heirloom tomatoes briefly in water and remove the skins, then cut into wedges and place onto a non-stick baking tray. Season with salt, sprinkle over a little icing sugar and drizzle with some olive oil
- salt
- icing sugar
- olive oil
- heirloom tomato
Place a couple of sprigs of basil over the tomatoes and cook in the low oven for approximately 1-1 1/2 hours. Open the door at regular intervals to let any moisture out of the oven
- basil, 2 sprigs
For the tomato sauce, warm the olive oil in a wide, shallow, non-stick pan and add the shallot and garlic. Cook slowly until soft and sweet but not coloured. Add the chopped tomatoes and season with a little salt and cayenne pepper
- 100ml of olive oil
- 1 shallot, thinly sliced
- 1 garlic clove, crushed
- 10 tomatoes, ripe, peeled and chopped
- salt
- cayenne pepper
Slice the baguette very thinly to create a croute, then toast it slowly until nice and crispy. Set aside until ready to serve
- 1 baguette, small
For the aubergine and courgette farce (for stuffing the round courgettes), place some olive oil into a small pan and add the shallot, garlic, herbs de Provence and a pinch of salt. Cook until soft and sweet but not coloured
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 1/2 tsp herb de Provence
- olive oil
- salt
Add the diced courgette and aubergine and cook until soft, then add the chopped mushroom and cook until the moisture has evaporated. Add the spinach and cook until dry again
- 1 courgette, small, cut into 2mm dice
- 1/2 aubergine, small, cut into 2mm dice
- 1 flat mushroom, medium, cut into 2mm dice
- 2 spinach leaves, washed and cut into very thin strips
Add the diced tomato cook for 1 minute, then add some breadcrumbs just to stiffen the mix-up. Set aside
- 2 tomatoes, diced
- 1 handful of breadcrumbs, small
Preheat the oven to 170°C/gas mark 3
Blanch the round courgettes in boiling salted water until tender, but still firm and holding their shape. Refresh in iced water and drain. Stuff with some of the farce and sprinkle with a few more breadcrumbs. Place into oven for 10-15 minutes, then remove and keep warm
- 2 round courgettes, cut in half lengthways with centre scooped out
- salt
- 1 handful of breadcrumbs, small
Preheat the oven 150°C/gas mark 2
Arrange the courgettes neatly onto plates, then spread on a little of the tomato sauce. Place the slow-cooked tomatoes and roasted artichokes on top of the sauce
To prepare the fish, add some olive oil to a hot pan and season the fish. Place in the pan skin-side down and fry for thirty seconds, then place the fish in the oven for 5-6 minutes to cook through
- 4 sea bass fillets, skin scored
- salt
- olive oil
- pepper
Meanwhile, quickly sauté the baby artichokes in a small pan with a dash of oil
- 4 baby artichokes, prepared, cooked and halved
- olive oil
Remove the sea bass from the oven and season with some salt and lemon. Place the fish on top of the vegetables and trickle some basil oil around the vegetables. Spread some black olive paste onto the croute and arrange on top of the fish. Serve immediately
- 1 lemon
- salt
Celadon, The Sukhothai Bangkok
Note from the kitchen:
Phad Thai is a dish where you can taste five different flavors at once–salty, sweet, bitter, sour and spicy. In addition, Phad Thai is an easy-to-make Thai dish with great taste. The ingredients used in creating these stir-fried noodles are rather simple, and you can add your own favorite ingredients to make it special as well.
INGREDIENTS
- 80 g Sen-Chan noodles (rice noodle)
- 10 g Bai Bua Bok (Thai herb)
- 10 g Dried shrimp
- 0.2 pcs Firm bean curds (tofu)
- 30 g Crab meat
- 10 g Lettuce & bean sprouts
- 1 pcs Egg
- 10 g Shallots without skin
- 200 g River prawn
- 0.5 pcs Lime
- 10 g Salted turnip (chopped)
- 10 g Dok Mai Kwad
- 20 g Trimmed bean sprout
- 10 g Unsalted roasted peanut
- 20 g Chives
- 5 g Dried hot chili
- 0.2 pcs Banana flower
- 50 g Phad Thai sauce (fish sauce, tamarind and palm sugar)
METHOD
Soak Sen-Chan noodles in cold water for half an hour or until pliable but still al dente, then drain the noodles
Meanwhile, make the sauce by combining the Phad Thai sauce (fish sauce, tamarind and palm sugar) in a small pan. Heat gently to dissolve the sugar and taste – season with chilli to taste. Set aside
Heat wok with 2 spoons of vegetable oil
Add 1 egg, shallots, bean curds and stir fry for a few seconds, or until the tofu starts to brown, then add the noodles and a splash of water
Stir fry until they’re drying out, then add the sauce. Fry until they are almost soft enough to eat (they should be slightly chewy)
Set the noodles on one side of the wok, add seafood and stir until cooked
Stir through the noodles, and add the radish, dried shrimp, bean sprouts, chives and peanuts. Stir until well combined, then serve with the garnishes
Jams, 1 Hotel Central Park
Note from the kitchen:
Gnocchi is one of the signature Italian dishes. This delicious seasonal recipe brings you comfort and it tastes just like “nonna” would make it.
INGREDIENTS
Gnocchi Dough
- 5lbs russet potatoes (whole/unpeeled/scrubbed clean)
- 1 bay leaf
- 2 cloves garlic
- 1 sprig rosemary
- 1 cup salt (3/4 for boiling the potatoes & 1/4 cup for the dough)
- 4 whole eggs
- 1 cup grated parmesan
- 1 quart 00 pasta flour (plus extra for rolling)
METHOD
Place the potatoes, bay leaf, garlic, rosemary and 3/4 cup salt in a medium pot. Fill with cold water until the potatoes are just covered
Pull the parmesan and eggs to room temperature
Simmer the potatoes on medium heat until they are fork-tender
Strain the potatoes from the water and discard the bay leaf, garlic and rosemary
While still hot, rice the potatoes with a food mill or potato ricer
Add the parmesan, remaining salt and eggs and mix by hand until incorporated (it is best to do this as hot as your hands can handle, 2 layers of disposable gloves can help)
Work in the pasta flour by hand until incorporated fully (careful not to over mix)
Move the dough to a flat work surface
Cut about 1/5th of the dough and roll into a long tube. Cut into five smaller tubes
Using a back and forth motion, gently roll each piece into a long rope about 1.5 inches thick
Cut small squares off of each rope using a knife or bench scraper & place in an even layer on a sheet tray and freeze
Once fully frozen the gnocchi can be stored in a Tupperware or Ziplock in the freezer and can hold up to 3 months
Gnocchi Primavera
- 1.5 quarts frozen gnocchi
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup asparagus sliced thin on a bias
- 1/2 cup English peas
- 1/2 cup Sugar snaps cut in half
- 2 garlic cloves sliced
- 1 shallot thinly sliced
- 1 tsp crushed Calabrian chili
- 1/3 cup vegetable stock
- A squeeze of fresh lemon
- Salt & pepper to taste
- 1/4 cup fresh mint
- 1/4 cup parmesan
METHOD
Warm a 11-13 inch nonstick sauté pan
Add the butter, olive oil & once the butter is melted add the gnocchi
Brown the gnocchi on one side
Add the vegetables, garlic, shallot & Calabrian chili & sauté until caramelized
Add the vegetable stock and reduce until almost dry
Squeeze in the juice of half a lemon
Season with Salt & pepper to taste
Garnish with fresh mint leaves & parmesan
Epicure, Le Bristol Paris
Note from the kitchen:
If, like many, you’re running out of ideas for how to occupy the kids while you’re all stuck indoors, why not get busy in the kitchen? Three Michelin starred Chef Eric Frechon at Le Bristol Paris recommends a classic French recipe with a gourmet twist: Hazelnut Spread Madeleines. It’s quick and easy to make for a savoury lunch with a sweet finish.
Serves: 4
INGREDIENTS
- 1 small pot of hazelnut spread
- 35 ml milk
- 100 g sugar
- 1 tsp vanilla extract
- 125 g flour
125 g melted butter
2 small eggs
½ packet yeast
1 tbsp butter (to grease the mould)
1 tbsp flour (to dust the mould)
METHOD
Melt butter over low heat
Grease the madeleine mould with melted butter and dust with flour
Preheat oven to 210° C/ 410˚ F
Beat the eggs in a small bowl
In a mixing bowl, add eggs, sugar, milk and vanilla
Add melted butter, flour and yeast and stir until combined
Add mixture to madeleine mould until half full
Add a dollop of hazelnut spread to each madeleine and top with the remaining mixture until full
Bake for 10 minutes in the oven
Note from the kitchen:
Inspired by our guests and the increase in demand for plant-based meals, Executive Chef Harinath (Hari) Govindaraj created the Gili Vegan Experience – A Chef’s Table Dining at the organic garden for both lunch and dinner. This ‘Powered by Plants’ experience presents a three to five course menu for lunch and up to 10 course menus for dinner, based on chef’s inspiration of the day.
Time: 15 minutes, serves 1-2
INGREDIENTS
- 250 g White radish (boil and cut like scallop) Seared in hot pan till golden color both side
Raw Cauliflower Couscous
- 75 g Grated cauliflower
- 15 g Fine diced tomato (deseeded)
- 10 g Chopped parsley
- 10 ml Extra virgin olive oil
- Salt
Mix all together
Pumpkin Puree
- 100 g Roasted pumpkin
- 50 ml Coconut milk
- 10 ml Olive oil
- Salt
Blend all together
Coconut Curry Sauce
- 25 ml Vegetable oil
- 50 gm Crusted garlic & ginger
- 1 medium onion sliced
- 1 tbsp Curry powder
- 1 tsp Tumeric
- 1 tbsp Cumin powder
- 150 ml Coconut milk
- 1 medium Fresh tomato
- 25 gm Curry leaves
- 1/2 tsp Mustard seeds
- 02 cloves Green cardamoms
- 1/2 tsp Cumin seeds
- 1 tsp Fennel seed
- 1 tbsp Coriander seed
- 01 small Cinnamon stick
- Few fresh coriander root
- To taste salt
METHOD
Heat the oil in a large pan over medium-high heat
Crush mustard seed, cumin seed, coriander seed, fennel seed, cardamom, cinnamon stick, curry, rambha leaves, crusted ginger and garlic, then add onion, tomato, curry powder. Saute over medium heat for few minutes
Mix coconut milk, simmer for 5 minutes. Strain and adjust the seasoning. Use a hand blender to create foam
Place the pumpkin puree (hot), radish (hot) and cauliflower couscous (cold) and curry foam on plate
Li Galli Restaurant, Villa Franca
Note from the kitchen:
Like many recipes, this cake was born by chance in 1920 by the chef Carmine Di Fiore who had a pastry shop in Capri.
The circumstance is fascinating and somewhat bizarre as it is even linked to the famous Al Capone, who sent two gangsters to Capri to buy leggings. For them, a stop in a renowned sweet spot was a must, and they asked Di Fiore to prepare a cake for them. The chef, perhaps because of the tension of having such “special” customers, forgot to add the flour to the dough, creating a delicious cake. The Americans wanted the recipe.
An exclusive from Li Galli Restaurant executive chef Savio Perna, this recipe is a symbol of the Amalfi Coast.
INGREDIENTS
- 8 Eggs
- 230 g Sugar
- 70 g Cacao
- 500 g Chopped Almonds
- 300 g Butter
- 200 g Chocolate
- Vanilla
- Baking powder (Pane Angeli)
METHOD
Grease and line a 20 cm or 8 inch round cake tin with baking paper and preheat oven to 160ºC or 320ºF
If using whole blanched almonds, blitz them to a very fine, sandy texture in a food processor. Set aside
Place the chocolate, broken up, in a metal or glass bowl set over a bain marie (double broiler, or a pot of simmering water). When melted, remove the bowl from the heat and add the butter, stirring with a wooden spoon or silicon spatula to help it melt. Then add the sugar, the almond meal and the vanilla
Once the mixture is no longer hot, add the egg yolks and stir to combine with a wooden spoon. If adding any further ingredients (orange zest, rum, etc), stir them in now
In a separate bowl, whip the egg whites with beaters to soft, fluffy peaks. Fold the whites gently through the chocolate and almond batter. Then add the sifted baking powder and stir it carefully with a wooden spoon or silicon spatula
Pour the batter into the cake tin, smooth over the top and bake for approximately 40 minutes or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not wet batter). It is important not to overcook this cake so that it retains its wonderful moist consistency. Let cool completely in the tin before handling
Dust with powdered sugar and, if desired, some lightly whipped cream. This cake keeps well for several days and is even better the next day
Note from the kitchen:
The granola bar: our excursion guides’ favorite and an old standby on adventures. This nutritious, portable (and, most importantly, delicious) snack is prepared by the Tierra Hotels team for its guests.
We love to see the smiles on the faces of people who try our foods because they are homemade with much love. For that reason, we would like to share this recipe with you, so that you can also enjoy Tierra Hotel’s famous granola bar with your family.
INGREDIENTS
- 300 g Oats
- 300 g Whole wheat cereal
- 100 g Walnuts
- 100 g Almonds
- 100 g Chocolate chips
- 250 g Honey
- 300 g Wheat flour
- 300 g Sugar
- 250 g Butter
- 1 Egg
METHOD
Put all the ingredients together in a bowl and mix them by hand or with a mixer. Bake them for 10 minutes at 170 °C (340 °F)
Variations on the granola bar recipe offer other flavors to enjoy. The walnuts, almonds and chocolate chips can be replaced with:
- Apples and cinnamon: Add 100 g dehydrated apple and 20 g of cinnamon
- Chia and blueberry: Add 100 g of chia and 100 g of dehydrated blueberry.
- Pumpkin seed and apricot: Add 100 g of pumpkin seeds and 100 g of diced apricots.
Santa Elisabetta Restaurant, Brunelleschi Hotel
Note from the kitchen:
This year, Santa Elisabetta Restaurant at the Brunelleschi Hotel in Florence was awarded 1 Michelin Star in the 2020 Guide. The synthesis between Campania and Tuscany was very appreciated, as well as the historic and elegant location of the restaurant, on the first floor of the Byzantine Pagliazza Tower. Only seven unique and romantic tables for our guests.
The menu by Chef Rocco De Santis is characterized by a harmonious and creative balance between Campania, the chef’s region of origin, and Tuscany. Ingredients and dishes are chromatic, olfactory but also emotional palettes. Chef Rocco De Santis often thinks of wanting to accompany the client during his journey in the present (the season) and in the memory (the dishes of the past).
INGREDIENTS
Pastry
- 250 ml milk
- 250 ml water
- 500 g cake flour
- 15 g salt
- 60 g butter
- 4 egg yolks
- 50 g parmesan
Filling
- 500 g buffalo milk ricotta
- 15 g salt
- 50 g parmesan
- zest of a grated lemon
Broccoli cream
- 500 g romanesco broccoli
- 1 clove of garlic
- salt as required
- Vegetable broth as required
Caciucco di polpo (octopus stew)
- 500 g musky octopus or small common octopus
- 1 clove of garlic
- 1 peeled san marzano tomato
- Red pepper as required
METHOD
Place the milk, water, butter and salt in a pan and bring to the boil. lower the heat and gradually add the flour a little at a time, stirring well
When the mixture comes away from the pan, it is ready. Turn off the heat and leave it to cool
Afterwards, transfer it to a food mixer, blend in the egg yolks ad parmesan on average speed, until the mixture is smooth and even. then, wrap in clingfilm and leave to rest for 30 minutes
For the filling: strain the ricotta and add it to the rest of the ingredients, place in a piping bag and put to one side
For the broccoli cream: wash and clean the broccoli, cut into pieces and blanch for a few minutes in salted water. Strain and brown in a frying pan with the garlic, red pepper and extra virgin olive oil. Adjust the salt and leave to cook on medium heat until the broccoli is soft, but not overcooked. Blend with a mixer and place in a piping bag and put in the fridge
Clean the octopus, cut into chunks and brown on high heat in the oil, garlic and red pepper. Splash with a little white wine, then add the sieved san marzano tomato and leave to cook until very soft on low heat. Use a thermomix to blend everything to produce an extract of octopus stew
Now make the ravioli. Roll out the dough thinly, pipe on the filling and cover with more dough, thus creating pasta “buttons”
In a frying pan, heat a little octopus stew, add the buttons that have been previously cooked and leave to absorb the flavour. Pipe a little broccoli onto a serving plate, arrange the ravioli and pour on the caciucco sauce, add some raw sea urchin and a few pieces of sautéed octopus to bring out the flavour of the octopus
Decorate with chopped herbs and edible flowers
Note from the kitchen:
Our wellness menu caters to people with many different tastes and preferences, and we see many of our guests turning towards veganism and staying away from gluten. We usually customize all meals keeping in mind the dietary preferences of the guests. This vegan cheesecake is light & delicious in taste, low in calories in comparison to the regular cheesecakes.
Serves: 10
INGREDIENTS
Cashew Cheese
- 250 g Cashew nuts
- 250 ml Boiling water
- 30 ml Soya bean oil
- 30 ml Soya milk
- 7 ml Apple cider vinegar
- 7 ml Lemon juice
- 1.5 g Salt
Cheesecake
- 250 g Prunes chopped for base
- 250 g Cashew cheese
- 30 ml Soya bean oil
- 100 g Low calorie sweetener or breakfast sugar
- 15 ml Lemon juice
- 5 ml Vanilla extract
METHOD
Cashew Cheese
Soak the cashew nuts in boiling water and leave at a warm place for overnight soaking
Next day drain excess water and make into a paste in a food processor mixing with soya milk, vinegar, lemon juice and salt. Leave to rest for 2 hours at a warm place
Cheesecake
Line a greased baking mould with foil wrap and make a bed of chopped prunes for base
Measure the cashew cheese in a food processor with oil, sugar, lemon juice and vanilla extract and blend until thick and smooth
Pour over the baking mould and bake in a preheated oven on a double boiler at 150*C for 25 minutes or until done
Rest in refrigerator for at least four hours and demould peeling off the wrap. Cut into desired shape and serve chilled
The Japanese Restaurant, The Chedi Andermatt
Note from the kitchen:
With this recipe, you will earn 1 Michelin star and 16 Gault Millau points at home. Under the guidance of our award-winning chef Dietmar Sawyere this will be easily achievable.
Serves: 4
INGREDIENTS
Veal escalope
- 4x 100g veal escalopes
- 3 beaten eggs
- 100 g panko flour
- 1 pinch of sea salt
- 1 piece of butter for the pan
Sake, ponzu & truffle sauce
- 100 ml sake<
- 1 chopped shallot
- 20 ml yuzu juice (or lemon juice)
- 20 ml soy sauce
- 40 ml sugar syrup
- 40 ml dashi broth or chicken broth
- 100 ml cream
- 20 g truffle paste (optional)
Garnish
- Cabbage
- Edamame beans (cooked and peeled)
- Fresh truffle
- 1 piece of butter>
METHOD
Tonkatsu
Mix the flour and salt in a small bowl
Dip the escalopes in the flour, then in the egg, then again in the flour and the egg and finish off with the panko breadcrumbs
Gently press on the breadcrumbs, shake off extra breadcrumbs
Sauce
Put sake and shallot in a pan and reduce by three quarters
Add the yuzu juice, soy sauce, dashi broth and sugar syrup, boil it and add cream
Simmer and reduce by a quarter
Pass sauce through a sieve to remove the shallots
Add truffle paste according to taste
Garnish
Boil cabbage in salted water and let it cool down
Finishing off
Heat up butter and gently fry the tonkatsu until it is golden brown
Remove from pan, season with sea salt and keep it warm
Then fry the cabbage and soybeans in butter until they are warm
Season with sea salt according to taste, arrange everything beautifully on a plate and finish off with fresh truffle flakes. Drizzle sauce over vegetables. Cut tonkatsu into slices, arrange everything beautifully on a plate and decorate with herbs
Nativo Kitchen + Bar, Conrad Miami
Note from the kitchen:
This is definitely one of my favorite dishes on the menu. The idea was to make a vegan soup with a seasonal vegetable, but the main challenge was to achieve a creamy texture without ingredients like heavy cream or butter. What we used instead was Faba butter (which is a plant-based product) and Pistachios. Pistachios hold a big amount of oil in them (like all nuts), so what we do is we blend them with the rest of the ingredients for a very long time. As the pistachio breaks down it releases all its oils (same principle as with the peanuts and peanut butter. You breakdown the peanuts until they start releasing its oils and then it becomes peanut butter). This oil emulsifies with the rest of the ingredients creating a creamy texture even without cream! You can have this soup the way it is or with a nice piece of toast as well. — Nativo Kitchen + Bar by Top Chef contestant, Pablo Lamon
INGREDIENTS & METHOD
Roasted Calabaza
- 1 Whole Kabocha (medium pumpkin)
- Extra virgin olive oil (enough to coat the pumpkin)
- Salt
- Black pepper
Cut the Kabocha in 4, clean it removing the seeds and season with the Evoo first and then the salt and black pepper.
Wrap each piece individually with aluminum foil and roast in the oven at 300 for 1:20 hs(depending on the size of the kabocha). The final result should be a completely cooked pulp. Scoop the pulp and discard the peels.
Confit Garlic
Submerge 5-6 whole garlic heads in canola oil. Cook inside the oven at the lowest temperature the oven can reach (200F would be fine). After the cooking time, strain the garlic (you can keep the oil for other recipes!) Squeeze the heads and the confit garlic should come off with a puree like texture.
Porcini tea
- 500 grs Tea water
- 90 grs Dry porcini mushrooms
Pour the tea water over the dry porcini mushrooms and let it steep for 5 minutes.
Strain through a fine-mesh chinoise with a sport towel.
Calabaza soup (3-4 servings)
- 363 grs Calabaza pure
- 450 grs Vegetable stock
- 60 grs Miso paste
- 50 grs Confit garlic
- 150 grs Porcini tea
- 30 grs Vegan butter
- 5 grs Kosher salt
- 60 grs Toasted pistachios
- 5 grs Agave
- 1 grs Cayenne
Blend all the ingredients until smooth. Strain through the fine mesh chinoise.
Rosemary mushrooms
- 45 grs (5 ea). Oyster mushrooms
- 0.2 grs (80% of a ¼ tsp). Chopped rosemary
- 3 grs (80% of 1 tsp). Shallots brunoise
- Kosher salt
On a saute pan with hot oil sear the mushrooms on one side.
Flip them and add the rosemary, shallots and salt. Cook until seared on the other side and plate.
La Pentola, Opus Hotel Vancouver
Note from the kitchen:
Nothing tastes better than the juiciest savory gourmet burger topped with everything you would dream of, delivered on a silver platter. This burger can be paired with the most beautiful glass of red, maybe an Italian Chianti or your favorite Pinot from B.C.; or a bottomless mimosa served in crystal in bed.
Serves: 4
INGREDIENTS & METHOD
The Bun
While we won’t be fussy here either, we suggest the perfect fresh soft bun. Imagine a pillowy soft brioche bun so buttery you could melt anything on it. A grocery store bakery fresh bun will suffice, or your favorite local sesame bakery bun.
The Cheese
Is there anything more important than the cheese? EVER?
This burger is going to be bold and house flavors that will last for days. Choose your most fragrant frommage bleu (blue cheese.) The stronger the better. For those more shy, choose a beautiful camembert. Grocery store special will absolutely do the trick. Crumble that cheese directly on your BBQ fresh patty. It will warm and soft and be perfect.
The Lettuce
Crunch, crunch, crunch. The greens show up here to make us all feel better about the burger. Tuck in some arugula, for a bitter mix of local-ness.
The Onion
What burger could possibly exist without an onion? Let’s get serious here. Thick slice up 3 onions, and SLOWLY saute in butter and olive oil. (A tablespoon each) This process can be up to 45 minutes. Carmelize slowly, with the off stir.
The Sauce
Mayo. Plain and simple. Both buns. You can’t overdo it here.
The Side
Every hotel late night or early morning snack should be served with fries. And mayo on the side. We suggest a homemade french fry, roasted in a 350 degree oven. Thick cut russet potatoes wrapped in olive oil, salt and pepper roasted for 35 minutes should do the trick. If you can’t manage home-made, McCain super fries have never looked so good. Again, no judgment.