FUSION FLAIR

Grilled Chilli Chicken

180g chicken supreme/fillet 40g ginger garlic paste 15g red chilli powder 5g salt 15ml oil

For the sauce

80g onions, diced 150g mixed bell peppers, diced 10g green chillies, sliced 15g ginger, finely chopped 20g garlic, finely chopped 50ml sriracha sauce 20ml dark soy sauce 10g cornflour, make a slurry with 1 tbsp of water 25g spring onions, chopped (set aside 10g for plating) 10g fresh coriander, chopped 20ml oil 15g dried red chilli 6g sugar

Method

1 Mix together the ginger garlic paste, red chilli powder, salt and oil, with the chicken, and marinate for half an hour. Grill it on a hot plate till chicken is cooked. 2 In a pan, add oil and allow it to smoke. Add dried red chilli, onion and bell peppers. Fry on high heat for a minute. Add sugar and cook until slightly caramelized. 3 Add ginger, green chillies and garlic and sauté for a minute. Add all the sauce mixtures and combine. When it comes to a slight simmer, add the cornflour slurry. Add spring onions and coriander. 4 Toss the grilled chicken with the freshly prepared sauce and give it a good toss on a medium to high flame. 5 Serve hot on a plate and garnish with spring onions.

A CHAMPION OF SUSTAINABILITY

Chef Norbert Niederkofler is best known for his culinary philosophy ‘Cook the Mountain’ - which sees him cooking solely with locally grown produce, drawing inspiration from his mountain surroundings in Italy, while giving value to the ingredients. Here, the Consultant Chef at Aman Venice, Executive Chef of St. Hubertus at Rosa Alpina Hotel and Spa, and winner of the Green Star 2020 (the latest accolade by the Michelin Guide) shares a recipe from the ‘Cook the Mountain’ menu, which quickly gained notoriety and led him and St. Hubertus, Rosa Alpina Hotel and Spa, to win their third Michelin star in 2017

Spaghettoni, Cornel Cherry and Lake Sardines

SERVES 4

1,200g cornel cherry berries

Spaghettoni

250g spaghettoni 10g butter 2 sage leaves 15g Formai de Mut (mountain cheese) 100 ml cornel cherry juice

Other ingredients

30g dried lake sardines Spruce bark

Method

1 Remove the seeds of the cornel cherries. Place the cherries in a stand mixer with the paddle attachment set at the lowest speed and break them down. Once the cornel cherries have yielded all their juice, pass through a fine sieve to remove the residue of the berry skin and pulp. 2 Grill the dried lake sardines over a charcoal grill and smoke them lightly with some spruce bark pieces. Let them cool down and shave into the fines flakes using a mandolin. 3 Cook the spaghettoni in lightly salted boiling water. 4 Melt the butter in a pan and add the sage leaves. 5 Mix the spaghettoni and cream together with the sage, butter and the

Formai de Mut cheese. Finally, add the fresh cornel cherry juice. 6 Plate up a nest of spaghettoni in a deep plate, finishing with the dried lake sardine flakes.