Paco Roncero is not like any chef. Not only is he the star chef at his restaurant in Madrid, he’s also a judge in cooking reality TV shows Master Chef Colombia and Top Chef Spain. Besides that he has written several cookbooks and participated in various running competitions such as the NY marathon and a half Iron Man. But most importantly, you can expect spectacular dishes in all the restaurants that are managed by this top chef, especially in his beloved Paco Roncero Restaurant in Madrid. Avant-garde Spanish cuisine with classic techniques, influences from all around the world and local top-quality products make Paco Roncero’s dishes so special. To give you an idea of the amazing flavours, the chef shared the recipe of his interpretation of hake fish with crab and a Bilbaina sauce. Continue Reading
The 33-year-old Javier Aranda is a young promising chef on his way to become a renowned name in the culinary world. Not only does he own two restaurants in Madrid (Gaytán and La Cabra), the culinary management of restaurant Retama also rests on his shoulders. Should there still be any doubt about Javier Aranda’s success: all the three restaurants have already been awarded with a Michelin star. In his gastronomic restaurant Gaytán, located in the heart of Madrid, Javier Aranda juggles with innovative flavours and surprising textures. These can be found in his fish dishes, of which he likes to share the recipe of the red mullet from Galicia. Continue Reading
Chef Vladimir Mukhin’s The White Rabbit restaurant is situated at the top floor of the Smolenskaya building in Moscow. Being top listed in the most renowned culinary guides Vladimir Mukhin has become a true star in the culinary world. Mukhin prepares finely-designed combinations with seasonal local Russian products. Beautiful and modern, but still authentic, that is what the chef wants the customer to experience. Today Vladimir Mukhin shares the recipe for one of his signature main courses: quail, corn, truffle and fermented Jerusalem artichoke. Continue Reading
Restaurante Aponiente is situated in the region of Cádiz in a small habour town called El Puerto de Santa Maria. It’s the perfect place for Chef Ángel León as he has a huge passion for the sea and loves to create all kinds of fish and seafood dishes. No wonder he’s often called ‘the Chef of the Sea’. At Aponiente you can expect a contemporary interpretation of the marine cuisine. Today you can start cooking some delicacies of this innovative top chef at home, as he shares his recipe for cuttlefish & chips. Continue Reading
In the heart of Munich in Schwabing district you will find restaurant Werneckhof** by Geisel. The half German, half Japanese chef Tohru Nakamura serves you incredibly flavourful dishes from a modern cuisine with influences of German and Asian culinary culture. As there hasn’t been a great fried chicken concept in Munich, the chef saw an oppurtunity in the COVID-19 crisis and started a street food concept at the Schwabinger Wahrheit Hotel. It became a huge success. For those outside of Munich … Just try preparing Tohru’s recipe for the perfect comfort food: Miso Fried Chicken. Continue Reading
German haute cuisine dishes, inspired by nature, that’s the signature style of chef Nils Henkel. With his ‘Pure Nature’ approach, he plays with textures and flavourful surprises, putting seasonal herbs and vegetables in the spotlights. Henkel’s kingfish, coriander and grapefruit dish, showcases the true value and variety of flavours of the main ingredients. And we are lucky enough to share this recipe with you so you can have some great home cooking adventures. Continue Reading
Between the peaceful rural mountains of South Tyrol there’s a beautiful town called Val Sarentino. It is in this place that chef Heinrich Schneider and his sister Gisela have chosen to develop their Restaurant Terra. Luckily the stunning views of the valley are not the only great thing at Restaurant Terra. Heinrich Schneider wants his guests to taste the magic of the area in his dishes as well. With that in mind, the chef likes to take the authentic flavours of the region into a plate by sharing his recipe for a mouth-watering pasta dish: spaghetti with date tomatoes and fresh herbs. Something you can easily try at home. Continue Reading
Restaurant Ciel Bleu** lives up to its name because of its wonderful location: the 23rd floor of hotel Okura in Amsterdam. You are literally in the blue sky where you can look out over the whole city of Amsterdam. Chef Speelman and Kokmeijer serve (blue) heaven on a plate in their restaurant. With their pride for Dutch delicacies and other top quality products you get to taste a flavorful international cuisine. Since more than 10 years, their king crab has been the signature dish of restaurant Ciel Bleu. Now the two chefs have kindly shared the recipe of this stunning dish, so you can try to make it yourself at home. Continue Reading
The twin top chefs Thomas and Mathias Sühring share their secret recipe for Spätzle. They prepare this typical German classic by the rules of art, yet giving it their personal touch. Learn how to prepare this wonderful dish and get to know the German cuisine a bit better. It is definitely worth it. Continue Reading
During World War II, the Thai government wanted to reduce the consumption of rice for economic reasons. Eating noodles was economic because with one bowl of rice, one can produce five bowls of noodles. As noodles were a Chinese product and not so popular among the local Thai people, the government modified a noodle stir-fry recipe by using more local ingredients and renamed it as ‘Phad Thai’, meaning the ‘Thai stir-fry’.
Young, ambitious and adventurous: chef Jim Ophorst – or ‘Jimmy’ as most Asian people like to say – is a name to remember. With his restaurant called PRU, he has made the Thai island of Phuket a must visit stopover for foodies, establishing a truly unique dining concept. The restaurant is situated in the beautiful Trisara Resort at the Andaman coast. The location seems to be a piece of heaven, boasting understated, yet refined luxury and top-notch service. At the heart of the resort, you’ll find PRU restaurant. The elegant, yet atmospheric design of the dining home immediately gets you in the right mood. Simple, stylish designs combining the local identity and international class, natural materials and beautiful atmospheric lightning set the tone.
It’s the most wonderful time of the year… Almost Christmas, so you’ve probably started thinking about what to put on the dinner table. But do you know what type of wine you should be serving with your beloved Xmas delicacies? For those who can use some extra ideas, we’d like to share a selection of festive, mouthwatering recipes, created by fellow foodies. The wine selection has come about, thanks to our exciting collab with the Wine & Spirit Eduction Trust (WSET).
New research from Wine Intelligence shows that Dutch and Belgian consumers are most likely to choose a wine depending on how it matches with food and drinking wine when dining out has become increasingly popular.
Yes! A new attribute to prepare drinks with: a silicone mold for perfectly round ice cubes. Well, ice balls rather than cubes. This has been on our wish list for a long time and now we will really start using it too. And so step one of the cocktail preparation of the day starts several hours in advance by the making the ice balls.
You should never ever mess with a proven recipe, unless you happen to lack one of the main ingredients and if the substitute actually seems quite tasty. It will not be the same as the original, but that actually makes it quite exciting. Hence our idea for this variant of the “Aviation” cocktail.