|
Masterchef
|
Recipe
|
| Anton Mosimann |
Marinated
Salmon with Cornish Crabmeat |
|
Risotto
ai Funghi |
|
Roast
Saddle of English Lamb with Shitake Mushrooms |
| Arun
Sampanthavivat |
Thai
Curry Paste |
|
Larb
– Spicy Chicken Salad |
|
Prik
Khing |
|
Thai
Curry Paste |
| David
Laris |
The
Perfect Aussie Pavlova |
|
Pandan
Leaf, Pannacotta, Poached Peach, Passion Fruit and Lychee Sauce |
| David
Senia |
Crispy
Anchovy, Shiso Oil with Artichoke Salad |
|
Sauté
Stromate with Green Asparagus, Cold Vanilla Leek Puree, Naturel Miso
Capers Jus |
| Ettore
Bocchia |
Sea
Bass Ravioli with Oysters Fricassee, Pork Cheek and Broccoli Cream |
|
Trofie
with Pesto and Squids |
| Harunobu
Inukai and Noriyuki |
Egg
Cocotte |
|
Ravioli
of Scampi with Shellfish Consommé |
| Hemant
Oberoi |
Cashew
& Green Gram Salad in Potato Basket |
|
Steamed
Fish Wrapped in Plantain Leaves |
|
The
Peak – Baked Indian Ice Cream |
| Marcus
Samuelsson |
Kobe
Beef Ravioli |
|
Lobster
Roll with Potato Foam and Osetra Caviar |
|
Saffron
Stuffed Shrimp Ball |
| Philippe
Legendre |
Blanc
Manger of Sole and Almonds with Aquitaine Caviar, Avocado Marinated
in Hazelnut Oil |
|
Cream
of Watercress Soup with Sevruga Caviar |
| Philippe
Padovani |
Poke
of Ahi and Onaga Green Papaya Salad, Lime Vinaigrette |
|
Roasted
Colorado Lamb Loin Jardinieréof Artichokes, Tomato and Basil |
|
Medallions
of Lobster Broth of Shitake Mushrooms & Fresh Mint |
| Sergi
Arola |
Spanish
“Coca” with Duck Liver and Vegetables with Olive Oil
|
|
Potato
Crepé with Lamb Kidneys, Boletus Fungus and ‘Rosti’ Onion |
| Zhang
Jin Jie |
Pear
Crostini with Spring Green Tea Mustard Honey Sauce |
|
Six-Spice
High Mountain Wulong Tea Leaves with Martell Cognac |
| |
Chocolate
Mousse with Almond Crisps and Mango Sauce |
|
Chocolate-Flavoured
Puff Pastry Crisps with Orange Fromage Blanc Mousse, Cherry and Banyuls
Wine Sauce |
|
Truffled
Hudson Valley Foie Gras Flan with Balsamic Glaze |
|
Seared
Foie Gras with Rum-Roasted Pineapple |
|
Thinly
Sliced Duck Breast in Honey and Candied Onions and Carrots |
|
Scallops
with Caviar Butter |
|
Fricassee
of Smoked and Roasted Lobster with Correze Chestnut |
|
Blanc
Manger of Sole and Almonds with Aquitaine Caviar,Avocado Marinated
in Hazelnut Oil |
|
Dôme
Papouasie Earl Grey |
|
Crumble
De Fruits Rouges |
|
Tarte
Chocolate Fruit Confit et Noix de Pecan |
|
Culinary
Masterclass Recipes Checklist |
|
Roasted
Sea Bass with Aubergine, Chantarella Fungus, Yoghurt and Mango Chutney |
