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Boundary’s Frederick Forster, one of London’s hottest young chefs, serves up a summertime fish recipe that will have dinner guests hooked. RECIPE BELOW Ingredients (Serves 4) 1 x shallot, finely sliced 250ml white wine 250ml double cream 50ml champagne or sparkling wine 4 x portions of sea bass fillet, about 120g each, with skin (ask […] More
I came to Hua Hin, Thailand with Mark Wiens from Migrationology on a lobster journey of a lifetime! We drove from Bangkok down to Hua Hin in 3 hours, stopping for lunch at a seafood market and having some delicious rice and curry. After our delicious Thai street food lunch, we made our way to […] More
In Japan this is the season for mikan so I wanted to make a dinner meal with them. Orange sauce goes very well with white fish (I use isaki, aka chicken grunt). Any mildly flavored white fish will do! The flavors combine together very well so I hope you enjoy it. 🙂 【Ingredients】 Ingredients (serves […] More
Here’s another great video from the Eater Channel on YouTube. Check it out. The second episode of Eater’s new series Omakase heads to luxury 10-seat sushi restaurant Suzuki, where they use a freezer to age fish before serving it. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, […] More
Bozar Restaurant is a unique restaurant located in the heart of Brussels in Belgium. It is the restaurant of Chef Karen Torosyan and the place where he shares his vision on gastronomy with the world. Bozar is located inside the Bozar art center, the famous center for Fine Arts in Brussels. What makes Karen truly […] More
This striking lobster starter recipe by Colin McGurran pairs the meaty shellfish with fragrant laksa broth, pickled beetroot and a tangy orange juice gel. More
EXTREMELY GRAPHIC An avocado prawn roulade utilizing the sous vide technique. This dish demonstrates the exceptional presentation that can be achieved with sous vide. 3 star Michelin chef dish. More
The best party food is the food that packs a punch and looks amazing – and this ticks both of the boxes. The longer you can cure your salmon the better – at least 8 hours is fine but overnight is even better. More
Here’s another great video from the Eater Channel on YouTube. Check it out. On this episode of Mise En Place, we follow chef Jean-Georges Vongerichten through the kitchen at Jean-Georges, New York to see how he and his team painstakingly create and perfect dishes like yellowfin tuna noodles, sea urchin crostini, egg toast […] More
Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds…Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. As always, we wish to thank all of our fans for spending time here with us […] More
Here is another great video from Kitchen Stories US on YouTube Anyone can cook: Find the full recipe including quantity calculator and step-by-step photo instructions in our app for free: kitchenstories.io/ Ingredients (4 servings): 1 kg assorted Mediterranean fish or comparable substitute (e.g. red mullet, monkfish, scorpionfish, red snapper, tilapia, cod) 1 kg […] More
Sven Elverfeld, three Michelin star chef from restaurant Aqua in Wolfsburg Germany, talks about his food style and philosophy and creates two dishes from his current menu. The first dish cooked by Sven is a Gillardeau oysters with raw beef and jellied essence, pine nuts, „Nonpareilles“ capers and anchovy-onion cream. This is followed by char-grill […] More
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The Chef Circle
The Chef's Circle