Make a real masterpiece following these easy gourmet food plating tips for a five stars family gathering and celebrations!
Churros with dark chocolate sauce and spiced caramel sauce
Quick, easy, healthful, scrumptious, and comes together in 30 minutes. This is the salmon recipe you want in your arsenal. Perfect for any weeknight family meal but equally exquisite for company, this dish can be served warm, room temperature, or cold. Make it for one, two, or twelve; all the elements of the recipe scale effortlessly, from the sauce to the salad. The crisp and crunchy salad contrasts perfectly with the tender and lacquered salmon. It’s pictured here formally plated with mashed p
Toasted barley may not be a flavour typically associated with desserts but here Roberta Hall-McCarron uses it to flavour a panna cotta, which is garnished with an assortment of summer berries and buckwheat.
In this series, we travel to some of the UK’s best restaurants. These establishments are destinations in their own right – and well worth a day trip or overnight stay. This month, SL’s managing lifestyle editor Heather Steele paid a visit to the Lake District to see if one of the country’s few three-Michelin-starred restaurants lived up to the hype. She wasn’t disappointed.
In this recipe, yellowtail crudo is marinated with olive oil, mandarin orange juice, shallots and topped with chives, cape gooseberries, edible flowers and micro-greens (mostly added for garnish).
Looks matter. Sure, it's just one factor but we can't deny its weight. Whether we're choosing a jacket or a car, we want it to please our eyes. And food is no exception. Yes, it should taste good, yes, it should be nutritious but why can't it be beautiful too?
Ingredients (serves 2) 2 x beef fillet (250g-300g) Sea salt & cracked pepper Grapeseed oil or extra virgin olive oil 1/2 fennel bulb 1 bunch asparagus Sorrel leaves or micro herbs for garnish Smoked Garlic Thyme Butter 100g unsalted butter 1 smoked garlic or garlic clove, crushed 1 tablespoon thyme…
The NoMad is the second restaurant from Chef Daniel Humm and Restaurateur Will Guidara. Inspired by the Chef's time spent throughout Switzerland, California, and New York City, the restaurant is rooted in the same traditions found at their critically-acclaimed, Michelin three-star rated Eleven Madison Park. The restaurant has soaring interiors with a refined, yet approachable menu, featuring a thoughtfully-curated wine program celebrating the great wine regions of the world, alongside innovative and classically-focused cocktails.
I have always been drawn to beautiful food! I see it on Pinterest and Instagram daily.' Today's chefs are truly artists! Some of my favorite photographs are: from foodandgardeiningproclub.com from Tate Dining Room This is a modern interpretation of a caprese salad. I actually have these bowls in Minneapolis! This salad is much prettier that the ones I make! I guess I am a rustic cook. Scallops from Karlo Evaristo from Theartofplating.com from greenorc.com Yellow zuchinni spiral, goat cheese sphere and tomato from rubwatches.uk from archzine.fr from aliface post tumbler I think you are getting the idea! I am always frustrated that I see pretty photos of food art on Pinterest, Tumblr and Instagram without recipes. Well that changed when I started following Cookniche on Instagram. They post photos without recipes, but they also have recipes that we could all could try on their website. This recipe for this beef tenderloin is from Karlo Evanisto. Get it here: https://cookniche.com/Recipe.aspx?name=KarloEvaristo&IDservice=1370 This smoked duck breast appetizer recipe by Evgeny Nasyrov can be found here:https://cookniche.com/Recipe.aspx?name=EvgenyNasyrov&IDservice=1325 This prawn tempura, pumpkin gnochi and tomato fondue by Theodorus Setyo can be found here: https://cookniche.com/Recipe.aspx?name=TheodorusSetyo&IDservice=1333 This summer duck by Grant Irvin can be found here: https://GrantIrvincookniche.com/Recipe.aspx?name=GrantIrvin&IDservice=1360 This cold angel hair cavier by Sebastien Lepinoy can be found here: https://cookniche.com/Recipe.aspx?name=SebastienLepinoy&IDservice=1350 The recipe for these seared scallops and twice cooked pork belly by Peter Rollinson can be found here: https://cookniche.com/Recipe.aspx?name=PeterRollinson&IDservice=1173 This recipe for cod and prawns in lobster bisque by Con Vailas can be found here: https://cookniche.com/Recipe.aspx?name=ConVailas&IDservice=1224 This recipe for scallops with Jeruslem artichoke puree by Phil Clark can be found here: https://cookniche.com/Recipe.aspx?name=PhilClark&IDservice=1324 I could go on and on but I will let you browse the recipes by yourself. The address is https://cookniche.com/cRecipe.aspx
This is an unrepentantly indulgent comfort food dish which balances melt-in-the-mouth beef with creamy, cheesy, potato and lightly sautéed mushrooms. The natural astringency in the reduction sauce …
Sweet and sour orange meets sweet nutty almond and floral lavender in a variety of temperatures and textures in this fun dessert. Though nothing in this is hard to make on its own, there are a lot of components. Thankfully many can be prepared in advance for an easy assembly and serving. I like to make everything but the marshmallow topping up a day or two in advance.
Learn how to prepare banana flambé with this stunning recipe by Jordi Roca, exclusively for Sous-Vide magazine's online readers.
I am a so so cook but there is nothing more appealing to me than a well composed plate of food. This post is dedicated to the many ways well known cooks present a dish. I’d leave the cooking …
Recipe video above. This is a pork belly that's slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned with the most amazing crispy crackling of your life. It comes down to three simple, game-changing techniques: 1. Do NOT score the skin; 2. Low heat followed by high heat; 3. Keep the pork level using balls of foil.Perfect meat, perfect crackling ... Every. Single. Time! (Read the post for all the details on how to do it right!)
Two whole heads of roasted garlic (one per serving) form the flavour base for this delicious garlicky pasta recipe alongside tomatoes and spinach.
I've had this recipe for a vadouvan carrot puree with seared sea scallops in the queue for quite some time, but never got around to posting it. Not sure
The beautiful Asian inspired fine dining restaurant on Delaire Estate - Indochine | DrizzleandDip.com
First CoursePetite Lobster Tail, Velvety Asparagus Cream, Caviar Looking for a stunning start to your next dinner party? To entertain in the New Year in style? Replace that ubiquitous dinner salad with a petite lobster tail atop a luscious asparagus cream at your next soirée. Even if it is just a soirée for two… Lobster … Continue reading "Petite Lobster Tail, Asparagus Cream, Caviar"
Perfectly cooked scallops are served with an indulgent shellfish sauce, herbaceous nasturtium oil and sharp pickled carrots in this simple yet complex seafood starter recipe.
I have always been drawn to beautiful food! I see it on Pinterest and Instagram daily.' Today's chefs are truly artists! Some of my favorite photographs are: from foodandgardeiningproclub.com from Tate Dining Room This is a modern interpretation of a caprese salad. I actually have these bowls in Minneapolis! This salad is much prettier that the ones I make! I guess I am a rustic cook. Scallops from Karlo Evaristo from Theartofplating.com from greenorc.com Yellow zuchinni spiral, goat cheese sphere and tomato from rubwatches.uk from archzine.fr from aliface post tumbler I think you are getting the idea! I am always frustrated that I see pretty photos of food art on Pinterest, Tumblr and Instagram without recipes. Well that changed when I started following Cookniche on Instagram. They post photos without recipes, but they also have recipes that we could all could try on their website. This recipe for this beef tenderloin is from Karlo Evanisto. Get it here: https://cookniche.com/Recipe.aspx?name=KarloEvaristo&IDservice=1370 This smoked duck breast appetizer recipe by Evgeny Nasyrov can be found here:https://cookniche.com/Recipe.aspx?name=EvgenyNasyrov&IDservice=1325 This prawn tempura, pumpkin gnochi and tomato fondue by Theodorus Setyo can be found here: https://cookniche.com/Recipe.aspx?name=TheodorusSetyo&IDservice=1333 This summer duck by Grant Irvin can be found here: https://GrantIrvincookniche.com/Recipe.aspx?name=GrantIrvin&IDservice=1360 This cold angel hair cavier by Sebastien Lepinoy can be found here: https://cookniche.com/Recipe.aspx?name=SebastienLepinoy&IDservice=1350 The recipe for these seared scallops and twice cooked pork belly by Peter Rollinson can be found here: https://cookniche.com/Recipe.aspx?name=PeterRollinson&IDservice=1173 This recipe for cod and prawns in lobster bisque by Con Vailas can be found here: https://cookniche.com/Recipe.aspx?name=ConVailas&IDservice=1224 This recipe for scallops with Jeruslem artichoke puree by Phil Clark can be found here: https://cookniche.com/Recipe.aspx?name=PhilClark&IDservice=1324 I could go on and on but I will let you browse the recipes by yourself. The address is https://cookniche.com/cRecipe.aspx
Ratatouille (Confit Byaldi) 🐀
Recipe VIDEO above. "Thit Kho To" - Tender pork in a sweet savoury glaze that has quite an intense flavour. Though made using coconut water as the broth, but it doesn't have a coconut flavour at all! It looks so unimpressive right up until the end when it magically transforms into sticky caramelised pork pieces!
If you ever wanted to know what happens behind the closed doors of a professional kitchen, take a dip into the first book from Michelin-starred chef Glynn Purnell.
We offer a large range food and beverage menus that are specially designed to suit a range of events and requirements. Enquire the HostCo team now!
You will love the rich flavours of this lamb loin recipe by Chris Horridge. Luscious lamb loin is paired with a creamy Parmesan risotto and wild mushrooms
Al igual que experimentamos con nuevos ingredientes, es importante innovar en la presentación. No te pierdas estos emplatados de ensaladas.
I have always been drawn to beautiful food! I see it on Pinterest and Instagram daily.' Today's chefs are truly artists! Some of my favorite photographs are: from foodandgardeiningproclub.com from Tate Dining Room This is a modern interpretation of a caprese salad. I actually have these bowls in Minneapolis! This salad is much prettier that the ones I make! I guess I am a rustic cook. Scallops from Karlo Evaristo from Theartofplating.com from greenorc.com Yellow zuchinni spiral, goat cheese sphere and tomato from rubwatches.uk from archzine.fr from aliface post tumbler I think you are getting the idea! I am always frustrated that I see pretty photos of food art on Pinterest, Tumblr and Instagram without recipes. Well that changed when I started following Cookniche on Instagram. They post photos without recipes, but they also have recipes that we could all could try on their website. This recipe for this beef tenderloin is from Karlo Evanisto. Get it here: https://cookniche.com/Recipe.aspx?name=KarloEvaristo&IDservice=1370 This smoked duck breast appetizer recipe by Evgeny Nasyrov can be found here:https://cookniche.com/Recipe.aspx?name=EvgenyNasyrov&IDservice=1325 This prawn tempura, pumpkin gnochi and tomato fondue by Theodorus Setyo can be found here: https://cookniche.com/Recipe.aspx?name=TheodorusSetyo&IDservice=1333 This summer duck by Grant Irvin can be found here: https://GrantIrvincookniche.com/Recipe.aspx?name=GrantIrvin&IDservice=1360 This cold angel hair cavier by Sebastien Lepinoy can be found here: https://cookniche.com/Recipe.aspx?name=SebastienLepinoy&IDservice=1350 The recipe for these seared scallops and twice cooked pork belly by Peter Rollinson can be found here: https://cookniche.com/Recipe.aspx?name=PeterRollinson&IDservice=1173 This recipe for cod and prawns in lobster bisque by Con Vailas can be found here: https://cookniche.com/Recipe.aspx?name=ConVailas&IDservice=1224 This recipe for scallops with Jeruslem artichoke puree by Phil Clark can be found here: https://cookniche.com/Recipe.aspx?name=PhilClark&IDservice=1324 I could go on and on but I will let you browse the recipes by yourself. The address is https://cookniche.com/cRecipe.aspx
