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Liquid Indulgences
The 1982 Dom Pérignon still had a lovely array of bubbles gently sparkling through the crystal flute. A beautiful golden color dressed with nice honey scents on the nose. The flavors are just bursting with a great chardonnay fruit, fresh, lightly creamy and incredibly toasty with some sweet nutty fruit and butter. Balanced and beautiful like a ballet dancer tip toeing gracefully on our tastebuds.
Butternut Penne
Butternut, also known as Butternut pumpkin is a wonderful winter squash with a sweet, nutty taste similar to that of a pumpkin. The ripe flesh is a beautiful deep orange with a good sweetness to it and always in its prime during the winter months. I thought that instead of using the usual pasta sauce, I would create a recipe that used only butternut, which makes it very quick and simple to prepare.
Rotolo of Spinach and Ricotta
This particular recipe that Ashley has chosen to share with us was actually taught to him by Rose Gray of the River Café. Ashley added his own personal touch of chestnuts to the finish of the dish, and makes this a magnificent vegetarian course.
Stiller’s Restaurant, Shanghai
At the rear of the newly developed “Cool Docks” area of the bund, Stiller’s restaurant is elevated five levels up in a long, spacious room with leather chairs and pristine white tablecloths made all the more beautiful by the skyline of the pearl of the orient. It is a dramatically gorgeous mix of tranquil elegance [...]
The Bazaar by José Andrés
Step into the doors of the SLS hotel and enter an alluring modern space where every square inch is infected with a touch of Phillip Stark, you will arrive at their hip and happening restaurant, The Bazaar. The Bazaar is an assortment of dining rooms that include a cocktail bar, a tapas dining room, a [...]
Spinach and Ricotta Gnudi
‘Gnudi’ meaning ‘nude’ in Italian, are what the Florentines call tender little dumplings that are very similar to gnocchi, except that they are made with ricotta rather than potato, which gives them a far more delicate texture. They’re lightly scented with nutmeg, and refreshingly light and doughless compared to your usual pasta dish.