AWARD-WINNING BOOK "COFFEE ABSOLUTE GASTRONOMY" by WG Magazines

WITH THE WORLDâ&#x20AC;&#x2122;S CUTTING EDGE CHEFS by FLAVEL MONTEIRO

Coffee is my drug of choice. I like its taste, I love its smell. The aroma of roasting coffee gives me a legal high. A day without coffee is a day without sunshine, a garden without flowers. “Let’s go coffee-drinking,” is an invitation to intimacy and good conversation. Coffee shops are happy gathering places, always welcoming, places to meet old friends and make new ones. I’ve never met a cup of coffee I didn’t like! Well, that’s not entirely true; some are too strong, some are too weak, some are too bitter – but when you find that perfect cup of coffee, the angels sing, your taste buds smile and everything is right in the world... Baron Wolman Santa Fe, New Mexico, U.S.A

Coffee is a daily companion for millions of people, myself included; no matter the time or place, the scent of good coffee arrests the senses, leading one inexorably to moments of quiet enjoyment with a petit noir, a café allongé, a grand crème, or that perennial favourite of the Italians and Swiss, a ristretto. Personally, I like to pair a cup of coffee with a financier; to that end I created a bespoke coffee cup for my restaurant boasting a concealed compartment in which to hide one of these dainty little cakes. As cooks we are open to exploration of ingredients from across the entirety of the globe, and coffee firmly merits its place in the cook’s arsenal. I look upon it in much the same way as I would a spice - it can season, enliven, announce itself boldly or take a dish in a new direction. For the pâtissier, coffee is a veritable perfume, one which can transform a preparation, give life to an éclair or a religieuse, and bestow individuality and character to any dessert. I am both delighted and honoured to have been asked to preface this book dedicated to all things coffee and to recipes making use of it. It is an ingredient which has long piqued my curiosity and interest, and I have been fascinated once again by the remarkable recipes in this book. So, pour yourself a cup and… happy reading!

Guy SAVOY

A passion for the finer things in life a desire to live within the greatest expression of pleasure Lavazza coffee and gastronomy!

COFFEE ABSOLUTE GASTRONOMY is a celebration of coffee, fine cuisine and Lavazza, an iconic brand steeped in tradition. From an initial brainstorm over a lunch meeting in Dubai, this book has allowed me to embark on journeys from Curitiba in Brazil to Sydney, Australia. Along the way, encountering 35 Michelin stars, crossed six continents, 23 countries and been inspired by the genius of 40 of the world’s cutting-edge culinary professionals. As an ingredient, coffee is highlighted in each recipe, some plates are specially created with Lavazza coffee beans, while others feature either ground coffee, an espresso shot, coffee infused in oil or a coffee rub to complement and highlight the ingredients in each dish. From a simple spaghettoni with coffee powder to the elaborate caviar cones with Lavazza beans and Ferrero & Lavazza, each of these brilliant and outstanding chefs have brought out the best of their culinary prowess while working with coffee as an ingredient. Two chefs bring multi five course menus. One melds Eastern and Western cuisine with his signature ‘Meditterasian’ style Lavazza Experience and the other features foraged coffee beans from Central Java, Indonesia with a five-stage roasting menu. With recipes for 70 breath-taking dishes and a specially crafted Lavazza Mocktail conceived by the one and only contributing sommelier, this is a comprehensive showcase of what can be achieved with this singular ingredient. I hope you enjoy this culinary homage to coffee.

Flavel Monteiro 5

REIF OTHMAN THE EXPERIENCE - DUBAI TERESA CUTTER THE HEALTHY CHEF - SYDNEY

JOE BARZA ZA’ATAR - LISBON

VINEET BHATIA RASOI BY VINEET - GENEVA ZIYA - MUMBAI

JAMES OAKLEY ALIBI - HONG KONG

GIANLUCA RENZI ATTIMI BY HEINZ BECK - MILAN

MANOELLA BUFFARA MANU - CURITIBA

COLIN CLAGUE RÜYA - DUBAI

CARMINE AMARANTE HEINZ BECK RESTAURANT - TOKYO

DANIEL NEGREIRA HIDDEN BY DN - TAIPEI

GRANT MACPHERSON SCOTCHMYST - LAS VEGAS

VERONICA CANHA-HIBBERT THE SILO - CAPE TOWN

PACO MORALES NOOR - CORDOBA

ILIAS KOKOROSKOS MYTHOS KOUZINA & GRILL - DUBAI

UROŠ ŠTEFELIN VILLA PODVIN - RADOVLJICA

FRANCESCO GUARRACINO ROBERTO’S - U.A.E.

KONSTANTIN IVLEV PRO MYASO - MOSCOW

FRANCESCO ACQUAVIVA SOCIAL BY HEINZ BECK - DUBAI

BALAZS ENZSOL BALAZS ENZSOL PÂTISSIER - BUDAPEST

ELIZABETH STEVENSON-HOCKS RÜYA - LONDON

CONSTANT CHEUNG JE KITCHEN - TAIPEI

FRANCESCO NUNZIATA ATTIMI BY HEINZ BECK - ROME

HEINZ BECK THREE MICHELIN STAR LA PERGOLA - ROME ANNIE FÉOLDE THREE MICHELIN STAR ENOTECA PINCHIORRI - FLORENCE PACO PÉREZ TWO MICHELIN STAR MIRAMAR - LLANÇÀ YOSHIHIRO NARISAWA TWO MICHELIN STAR NARISAWA - TOKYO ONNO KOKMEIJER & ARJAN SPEELMAN TWO MICHELIN STAR CIEL BLEU RESTAURANT - AMSTERDAM KONSTANTIN FILIPPOU TWO MICHELIN STAR RESTAURANT KONSTANTIN FILIPPOU - VIENNA DAVID TOUTAIN TWO MICHELIN STAR RESTAURANT DAVID TOUTAIN - PARIS SAM AISBETT ONE MICHELIN STAR WHITEGRASS - SINGAPORE

WITH THE WORLD’S CUTTING EDGE CHEFS by FLAVEL MONTEIRO MIKAEL SVENSSON ONE MICHELIN STAR KONTRAST - OSLO SILVIA BARACCHI ONE MICHELIN STAR IL FALCONIERE - CORTONA FILIP LANGHOFF ONE MICHELIN STAR RESTAURANT ASK - HELSINKI ALFREDO RUSSO ONE MICHELIN STAR DOLCE STIL NOVO - TURIN GAËL CLAVIERE L’HÔTEL DE MATIGNON ET DU PREMIER MINISTRE - PARIS SIMONE CANTAFIO MAISON BRAS TOYA JAPON - HOKKAIDO JOSÉ LUIS VICENTE GÓMEZ RESTAURANTE CACHETERO - LA RIOJA JAMES KNIGHT-PACHECO SIX SENSES ZIGHY BAY - MUSANDAM, DIBBA SARAH BELANGER THE EMIRATES ACADEMY OF HOSPITALITY MANAGEMENT - DUBAI

ISBN 978-9948-38-628-5 Text ©2019 Flavel Monteiro All photographs are copyright - credit page Cover design: © MindSpace, Lavazza and Flavel Monteiro Foreword: © Guy Savoy and © Baron Wolman Introduction: Coffee Sapiens © Ferran Adrià and Albert Adrià Commissioning Editor: Fabian deCastro Project Editors: Karim Merhi Editorial Assistants - Translators: Rebeca López, Kurt Berger, Nikolai Shashirin and Aira Piva Design: IZZY - WGkonnect Picture Editor: FJMdesign

Printed and bound by: ITP Media Group PO Box 500024, ITP Building 14, Dubai Media City, Dubai, U.A.E.

Coffee Absolute Gastronomy by Flavel Monteiro. The author hereby asserts his right to be identified as the author of this work in accordance with the Copyright Design and Patents Act 1988. All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including storage or retrieval system, without permission in writing from the author.

Even if not explicitly mentioned, Lavazza coffee can be used in every recipe featured in this book. The recipes are presented in a clear and easy-to-follow way, with ingredients, methods, preparations and photographs of the dishes. The recipes are arranged by type of food. All measures are level unless otherwise stated. Teaspoon - tsp Tablespoon - tbsp Millilitre - ml Decilitre - dl Litre - ltr Kilogram - kg Milligram - mg Gram - g Ounce - oz Centimeter - cm Sufficient quantity - q.s Sufficient amount - q/a. 1 teaspoon (tsp) = 5 ml / 5 g 1 tablespoon (tbsp.) = 15 ml / 15 g 15 tablespoons (tbsp.) = 1 cup / 225 ml 1 cup = 8 fluid oz / 225 ml 1 stick butter = ¼ cup 1 decilitre (dl) + 100ml Temperature 20°C = 68°F Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8 Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32

INNOVATION THROUGH UNDERSTANDING Comprehension allows you to set ever more ambitious goals and to become more efficient in creation and innovation. This is the deeper meaning of the work Coffee Sapiens, which opens the way for a multidisciplinary approach to the world of coffee. Coffee Sapiens is a multimedia project created by Lavazza and elBullifoundation, founded in 2013 by Ferran Adrià with the aim of promoting experimentation and innovation in the gastronomic field. This Opera Omnia on coffee is one of the pillars of what is going to constitute the most complete database of the Occidental fine dining restaurant industry. This holistic project – developed through the application of the Sapiens methodology – is dedicated to every coffee professional or coffee lover with entrepreneurial attitude who wants to deepen his knowledge of the subject, from the coffee plantations to the harvesting, from the industrial processing to the domestic elaborations, tackling art, history and the realm of the coffee bars.

In the contemporary world, marriages last way less than 20 years – however, this is not the case of our long-lasting friendship with the Lavazza family, whom we consider by now our Italian relatives. Our collaboration started in 2000 with Coffee Design: our way to introduce coffee – a product that was often underestimated – into the world of fine dining. Since then, over the years we have tried to transform, implement and reinvent the use of coffee among gastronomic elaborations, a thought that culminates in our latest project: Coffee Sapiens. With Coffee Sapiens, together with Lavazza we sought to expand the borders of our knowledge and of our experience: what is really coffee? Is it a plant? A seed? When does it become an edible product? What is its role in the gastronomic industry and in the occidental societies? To tackle all these issues, we had to rely on the Sapiens methodology developed by the elBulli team: an analytical process that structures, categorizes and links together all pieces of information regarding a determined study object, following our motto innovation through understanding. As a matter of fact, it is only by digging into the roots of a product that we can fully understand it and – consequently – are able to innovate it in an efficient way. In Coffee Sapiens, we analyzed coffee holistically with a scientific attitude, covering several academic and social disciplines. Hence, we published an authentic opera omnia on coffee, part of our Bullipedia: the encyclopedia of the Occidental restaurant industry. The Coffee Sapiens volume is just a minor constituent of what is going to become the greatest open source platform on gastronomy, where we are going to gather all the knowledge around restaurants: elaborated products, kitchen tools, service organization, management and, of course, the customers’ experience. We applied these concepts to coffee bearing well in mind two pivotal aspects that revolve around our vision: innovation and entrepreneurship. Bullipedia wants to help innovators to become entrepreneurs, to create new spaces for research and investigation and for new dining experiences. Indeed, we can’t conceive a successful gastronomic project that doesn’t try to question the status quo of things: this is the real Sapiens spirit, through which we can understand a product, a project, a company or even a whole sector. Together with Lavazza, we shared attention to everything related to coffee – to all the people who work to grow it, process it, distribute it and make sure it’s in our cups every day. With Bullipedia we share culture, making valuable information available to everyone. This is the meaning of Coffee Sapiens: sharing knowledge to create community. We all know that food – and in our case, a cup of coffee – is a collective and social action. We contend that culture can fulfil the same role. Because making tools of knowledge and empowerment available to everyone – as we are doing with Bullipedia – isn’t just a choice that aligns with our values, it’s an investment for the future of our community.

Ferran Adrià & Albert Adrià elBullifoundation

Established in 1895 in Turin, the Italian roaster has been owned by the Lavazza family for four generations. Among the worldâ&#x20AC;&#x2122;s largest coffee companies, the Lavazza Group currently operates in more than 90 countries through subsidiaries and distributors, with 63% of revenues coming from markets outside of Italy. Lavazza employs a total of about 3,000 people generating a turnover of more than â&#x201A;Ź2 billion in 2017. Lavazza invented the concept of blending - or in other words the art of combining different types of coffee from different geographical areas - in its early years introducing its consumers to flavour consistency as well as innovation, and these continue to be distinctive features of most of its products. With about 30 years of experience Lavazza was also a pioneer in the production and sale of portioned coffee systems and products. Lavazza operates in all business segments: at home, away-from-home and office coffee service, always with a focus on innovation in consumption technologies and systems.

Lavazza is an authentic global Italian family company, among the world’s most important roasters. With its roots in Turin, Italy, Lavazza’s story begins in 1895, when the company’s founder Luigi Lavazza set up a small grocery in the centre of the city, evolving into a company with a name that is symbolic with a quality coffee experience. Led by the third and fourth generation Lavazza family members, the organization continues to uphold the values and ethics set by Luigi Lavazza. These include entrepreneurship, innovation, and a relentless passion for Italian authenticity and quality in everything the company does. The company’s founder revolutionised the coffee industry by inventing the coffee blend, an innovative concept for the turn of the last century. With blending, beans from different origins are mixed to create a wide range of profiles and tastes to satisfy every palate. And from there, the Lavazza family has over the course of more than 120 years tirelessly worked to reinvent itself. From being the first Italian business to offer capsule espresso systems to even serving the first espresso in outer space with the ISSpresso project, Lavazza is – and always has been – a true category leader.

Over the years, Lavazza has carried the aroma of authentic Italian coffee all over the world, keeping up with changing trends and constantly exploring new ways of enjoying coffee, even in the world of gastronomy. With the Lavazza Training Center came the establishment of the company’s product experimentation division, which included a series of new bar products that proved to be an instant hit with the public, including a collection of recipes known as “I Piaceri del Caffè” - “The Pleasures of Coffee.” Each year, new concepts were added to the recipe collection for coffee lovers to enjoy.

Sometime later, Lavazza began experimenting with food when, in 1996, the company struck a partnership with Slow Food, a global non-profit organization that shares Lavazza’s passion for tradition and quality. Subsequently, Lavazza began working with the University of Gastronomic Sciences in Pollenzo, the first university dedicated entirely to food and gastronomy, and was founded by Slow Food. The partnership with the University today is present with several R&D projects, and even physically at the Lavazza Training Center in Turin which is used by the institution as a satellite campus dedicated to a Master’s Degree program in Coffee Studies. As Lavazza’s positioning within the world of food developed, the company’s efforts were elevated when it began a long-standing collaboration with the man who is considered the world’s top chef and food philosopher: Ferran Adrià. The partnership with Adrià began in 2000 with a series of coffee design experimentations, the first of which was the astonishing èspesso, the first solid coffee in history. Then, teams from the Lavazza Training Center and Adrià’s El Bulli embarked on a process of chiseling away at the concepts of flavour and format. It did not take long before Coffee Design became a fully-fledged trend in the world of Top Gastronomy. Other creations made in partnership with ElBulli include Passion>Me (a cocktail made from coffee and passion fruit juice), Coffesphere and Coffee Caviar (both made using the spherification technique). Following these innovations, 2008 saw the arrival of Coffee Lens, created by another outstanding chef and Lavazza partner, Carlo Cracco. Today, Lavazza continues to work with the ElBulli Foundation for ideation of products and culinary concepts to share with the world of Lavazza.

In addition to Ferran Adrià and Carlo Cracco, Lavazza has forged strong partnerships in numerous countries with leading culinary names, not only to serve the brand’s products in some of the most celebrated restaurants, but also to help build on the Coffee Design trend, push boundaries for new and existing Lavazza products, and continue to elevate the way consumers experience coffee. Some other illustrious Lavazza partners include: Massimo Bottura who in 2018 was ranked the number one chef in the world (and with whom Lavazza developed a unique recipe “Vieni in Italia con Me” or “Come to Italy with Me”), Davide Oldani, Albert Adrià, Denny Imborisi, and Loretta Fanella. These partners and resulting concepts are also presented on an ongoing basis to the public via numerous other strategic global communication activities and at premium events such as Identità Golose (Italy & USA), the Omnivore Food Festival (France), the World’s 50 Best Restaurant Awards, the Grammys, the Night Before The Oscars, and even at the tennis Grand Slams and other tournaments. Lavazza’s commitment to the world of Top Gastronomy was even translated into the 2014 edition of the famed annual Lavazza Calendar project, titled “Inspiring Chefs,” which featured these collaborators photographed in ethereal situations by German photographer Martin Schoeller. Additionally, Lavazza also has a partnership with Eataly, another Turin-based company which shares a pursuit for Italian gastronomic excellence. With this partnership, Lavazza is present in a number of Eataly locations with in-store cafés both in Italy and abroad. Internationally, these locations include New York City (Flatiron and World Trade Center), Chicago, Boston, Copenhagen, Moscow, Los Angeles and Bologna (FICO Eataly World), the largest agri-food park in the world. Lavazza also inaugurated its first Flagship Store in the centre of Milan, in Piazza San Fedele, where visitors can enjoy a 360° coffee experience as well as the possibility to taste innovative Coffee Design creations. A uniquelydesigned space created to offer an immersive experience in the authentic world of Lavazza coffee. An essential ingredient of our everyday life is presented here in a surprising way, to be discovered in its original aspects through a multi-sensorial journey. This journey embraces tradition and innovation ranging from the classic Italian espresso to the exclusive creations of Coffee Design, the different extraction systems, through to the celebration of the art of roasting. Different expressions, with one goal: to enhance the quality and uniqueness of the Lavazza coffee in all its forms.

LAVAZZA An Origin Story

As is the case with most culinary discoveries, the stimulating effect of coffee on the human body was revealed by chance. According to legend, in 9th century Abyssinia, today’s Ethiopia, a shepherd living in the province of Kaffa was amazed that his goats could not sleep at night. Not knowing what to do, he turned to the monks of a nearby monastery who solved the mystery. The goats liked to eat the cherry-like fruits of the coffee shrub. Driven by scientific curiosity, the monks prepared an infusion with these berries and after drinking the concoction, they all felt charged with energy. Though both Yemenis and Ethiopians claim it as their own, the truth is that, the Ethiopian plateau, namely Harar, is considered to be the cradle of coffee. The Yemenis were the first to cultivate and trade it in the mid-15th century. From the pilgrim cities of Mecca and Medina, coffee spread quickly throughout the Arabian Peninsula. The commodity then spread all over the world via the sprawl of the Ottoman Empire and the beans were named Arabica, after the region from which they were first traded. The port town of Mocha was, until 1720, the centre of the world’s coffee trade. For this reason, until the 18th century, “Mocha” was drunk in the cafés throughout Europe. Though it was an expensive beverage that only the noble classes could afford, the Islamic world was conquered by the “sober drunkenness” of this black drink. As a testament, the word coffee is derived from Arabic word “qahwah.” The trade in coffee beans remained in the hands of Arab merchants for many years, until, in the early 17th century, some intrepid Dutch traders smuggled coffee beans into Europe. Coffee plants were soon grown in greenhouses and orangeries, before they began to be cultivated on the island of Java, Colombia and Kenya. As a result, coffee became an internationally-available commodity and the “drink of the people” in many countries during the 19th century. At the time, its popularity was surpassed only by water as the drink of choice. This is when Lavazza’s story begins. The company was founded in 1895 and started as a tiny grocery store which was opened by the company’s founder Luigi Lavazza. The unassuming store was and still is located in the cosmopolitan city of Turin on Via San Tommaso. In those times, such stores operated as both retail and production outlets. The coffee, sold among thousands of other products, was bought raw, and then roasted and blended according to customers’ requests. This activity soon attracted the interest of Luigi Lavazza, who had already demonstrated considerable knowledge and skills in the processing of blends, including both the quantities of the ingredients and the degree of roasting. Luigi became known for creating coffee blends to suit the individual tastes of his customers. This made him very popular and helped him to build a loyal following. Over time, what once was a small grocery store turned into a coffee shop. Its specialty of roasting coffee beans and selling homemade coffee blends gave so much fame to the establishment that it eventually became Luigi Lavazza S.p.A and the formal coffee business began.

The firm’s expansion from retail to wholesale trade in 1910, the joining of Luigi’s sons during the First World War, and the progressive streamlining of the production process laid the groundwork for the fledgling company’s exponential commercial growth. Luigi Lavazza SpA was founded in 1927, in Corso Giulio Cesare 65. From these beginnings, the conquest of the province began with a fleet of vehicles and a sales network. It was during these years that Lavazza implemented Pergamin: packaging comprising two layers of paper that retains all the flavour of coffee. This enabled families to buy larger quantities of their coffee blend and store it for several days at home. This growth was unfortunately halted by the League of Nations’ economic sanctions, the resulting prohibition on the importation of coffee and by the outbreak of the Second World War. However, the company managed to overcome these obstacles and finally came to specialise in the production of coffee. The first Lavazza logo appeared in 1947, designed by Aerostudio Borghi in Milan. The central letter “A” was larger than the other letters, an iconic design feature which has remained. Two years later, Lavazza patented a cylindrical container with a pressure cover: the first Lavazza tin was born. In 1957 production was escalated to an industrial scale with Lavazza’s roasting industry born in the head office in Corso Novara, and the innovative “fall-flow” processing cycle enabled the company to process over 40,000kg of coffee a day using a more efficient and innovative vertical production process. A move abroad came in 1982 when Lavazza opened its first headquarters outside of Italy, in Vincennes, Paris. Lavazza Coffees Ltd was also established in London, in 1990, to popularise Italian coffee in Great Britain. Today Lavazza ranks among the world’s largest coffee companies and currently operates in more than 90 countries through subsidiaries and distributors, with about 63% of revenues coming from markets outside of Italy. More recently, the company has concentrated its efforts on CSR initiatives. The Giuseppe e Pericles Lavazza Foundation - an NPO with the mission of improving living conditions in coffee-producing countries - was founded in 2004. The ¡Tierra! blend, the heart of the company’s sustainability commitment, was also launched in 2004 and continues today with a cross channel range of products. Through this important initiative, Lavazza gradually improves the living conditions of over 3,000 farmers in eight countries, encouraging economic growth, increasing their standard of living and introducing more sustainable and profitable agricultural techniques. In 2015 Lavazza celebrated its 120th anniversary with a leap towards the future and launched the first espresso into space. Lavazza, Argotec and the Italian Space Agency (ASI) developed ISSpresso, the first coffee machine in space. Lavazza also funded research into the Arabica coffee genome. With strong family values and a deep respect for tradition, this pioneering company continues to push boundaries without forgetting its roots – the creation of a perfect blend for an unforgettable cup of coffee.

Heinz Beck is known as one of the most notable masters of gastronomy in the world. His unique interpretation of the modern kitchen goes beyond his undisputed culinary talent, but includes the utmost attention towards the selection of ingredients and their transformation into innovative flavours. Beyond a career as a highly decorated chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary traditions. Among numerous awards, Heinz has been recognised by Michelin, Bibenda, Gambero Rosso and L’Espresso to name a few. His profound understanding of the culinary culture is revealed in several of his books, which address more than culinary practices. One of the best sellers in the past year is Heinz’s “L’Ingrediente Segreto” (The Secret Ingredient). His other noteworthy works include “Arte e Scienza del Servizio” (The Art and Science of Service), “Heinz Beck”, “Vegetariano” (Vegetarian), “Pasta Heinz Beck” and the ingenious “Finger Food”. Furthermore, Heinz has tackled nutrition and healthy culinary practices in “Ipertensione e Alimentazione” (Hypertension and Nutrition) followed by “Consigli e Ricette per Piccoli Gourmet” (Tips and recipes for young Gourmet). His latest book is titled “Best of Heinz Beck”. In 1998 Heinz won the Five Star Diamond Award, and in 2013 “Six Star Diamond Award”, both conferred by the American Academy of Hospitality Sciences. He was the first chef in Italy to obtain such an acknowledgement. In the year 2000 Heinz was awarded with the “Gold Medal at the Foyer of Artists”, an international prize of the University of Rome La Sapienza, awarded for the first and only time in 40 years to a chef. In 2010 he received the “Knight of the Order of Merit” from the Federal Republic of Germany awarded by the Minister Friedrich Däuble. In 2016 he was nominated Ambassador of Extraordinary Italian Taste by MIPAAF by the Italian Ministry of Agricultural, Food and Forestry Policies, for the promotion of Italian Cuisine worldwide. In the same year he was also awarded with the Italian Excellence prize at the first edition of the Italian Excellences Festival. In March 2018 Beck received a degree in Natural Bio Energies, which was awarded to him by the Popular University of Arezzo. Heinz Beck is truly a culinary genius of our time with Michelin-starred restaurants around the World - La Pergola in Rome (three stars), Café Les Paillotes in Pescara, Italy (one star), Gusto by Heinz Beck at Conrad Algarve, Portugal (one star), and Heinz Beck in Tokyo, Japan (one star). In the Middle East, Heinz oversees Social by Heinz Beck at Waldorf Astoria Dubai Palm Jumeirah – Dubai and his latest restaurant opening is ATTIMI by Heinz Beck in Milan.

Born into a family of hotel owners, French born Annie Féolde was in Florence studying Italian when she met a dashing Italian sommelier by the name of Giorgio Pinchiorri. They opened Enoteca Pinchiorri in Florence. A novel concept at the time, it gave guests the opportunity to savour fine grapes by the glass instead of by the bottle. Annie, who came from a family who worked in the hospitality industry, started creating little amuse-bouches to serve as an accompaniment to the glasses of grape. She clearly had an appointment with destiny as this self-taught chef turned her creations into a veritable menu, going on to receive her first Michelin star in 1981. In 1982 Annie was awarded her second Michelin star, followed by a third in 1993, making her the first female chef the recognised with this ultimate accolade. The recognition meant a great deal to her as the Michelin Guide was started in her native France. Only two other women in Italy have since achieved this feat - Nadia Santi at Del Pescatore in Mantua, and Luisa Valazza at Al Sorriso in Piedmont. Outside of Italy there are four female chefs who currently hold three stars. They are Carmen Ruscadella and Elena Arzak in Spain; Anne-Sophie Pic in France and Clare Smyth in the United Kingdom. Over the years Enoteca Pinchiorri has become celebrated equally for its extraordinary cellar as for the delectable creations that emerge from Annie’s kitchen. Winning recognition and accolades for almost forty years, Annie recently received the medal of ‘La Légion d’Honneur’ from the French Government. Her culinary style is a tribute to superior gourmet flavours, innovative cuisine created from top quality Italian ingredients and a delicious twist on old Tuscan recipes that are revisited in a contemporary way.

Vineet Bhatia is one of the world’s most exciting, creative and accomplished chefs. Throughout his career Vineet has created history with his progressive approach to Indian food, transforming perceptions of the cuisine globally through his portfolio of restaurants in Europe, Asia and Africa. Born in Mumbai, Vineet’s influences have been based on the traditions of Indian life and family. His almost military style training at the Oberoi School of Hotel Management in New Delhi stood him in good stead but at the same time the rigid traditional kitchens did not allow him freedom to experiment and develop his own Indian cuisine. Vineet moved to London in 1993, where he hoped to find the freedom to express and evolve his modern approach to Indian gastronomy. Perhaps ahead of his time, the London of that era offered a limited outreach for Indian cooking, with many establishments serving a cuisine of ambiguous authenticity. Unperturbed, he began his career with his trademark determination. The result was respect from his peers, a successful restaurant and global acclaim. However, it wasn’t until 2001 that Vineet became the first Indian chef to receive a Michelin star for his restaurant Zaika in Kensington. His personal venture Rasoi also received a Michelin star in 2006 and he made history again when in 2009, Rasoi by Vineet – Geneva was awarded its first Michelin star. The award made him the only Indian to have a star for each of his restaurants. October 2016 heralded a new beginning for the awardwinning chef and restaurateur. Rasoi was re-launched as Vineet Bhatia London (VBL) and was the first Indian restaurant to eschew the traditional à la carte offering, serving only their signature 11 course Experience Menu. VBL was also awarded a Michelin star in October 2017. Apart from the honours and inventions, what Vineet Bhatia will always be respected for is the Indian cuisine revolution that he stirred. A culinary battle of sorts that took him several years and gave him great rewards.

A native of the southern Brazilian state of Paraná, Manoella (Manu) Buffara has been rising to prominence among a new generation of masters in the contemporary gastronomy scene. At her restaurant, Manu, in Curitiba, dishes delight guests with very Brazilian ingredients. Notable for their technical sophistication, they are also masterpieces of simplicity and sensitivity. Manu’s ingredients are grown in her very own garden, coddled by a team of trained gardeners who are treated like part of the family and are passionate about nature. They dictate and mould Manu’s ever-changing menu. Her respect for ingredients started in her childhood, and was seasoned in Italy during placements at Michelinstarred establishments. This same respect gained form and consistency after she became the first Brazilian to intern at then-unknown Noma, in Denmark. Another significant influence, in terms of discipline and perfectionism, came with a stint working for Grant Achatz, of Alinea in Chicago. Inspirations for Manu’s recipes come from a plethora of experiences, including some hard graft on a fishing boat in Alaska and backpacking through Europe, as well as from distant family memories and her current team of small scale producers with whom she partners. Her technique is indisputable, and it has become visible in the construction of her dishes, even for those who do not understand the subject. Good taste and sophistication are keywords as she carefully selects her products. This journalism graduate decided that her way of communicating was not through words but through taste. This is the way she writes her story. So much love and dedication earned Manu awards such as Revelation Chef, Chef of the Year and Personality of the Year in publications such as Guia Quatro Rodas, Veja Curitiba Comer & Beber and Bom Gourmet/Gazeta do Povo. In 2015 Manu was also awarded as Best Restaurant of the Country, and Best Restaurant of the South Region.

Growing up in a small country town called Bunbury in Western Australia, Teresa Cutter learned to love food when she was about four years old. She would watch her great aunt churn out babka (pound cake) and sernik (cheesecake) for their Polish family and friends. Teresa would help out in the kitchen. Her great aunt would get her to sift the flour, prepare all the ingredients and shape piroshki (big ravioli) with her tiny fingers. Everything was made from scratch and was both simple and nourishing. That was the beginning of Teresa’s love of cooking. At the age of 14, she got a part time weekend job at the local bakery where she was inspired by the bakers and all the wonderful creations that came out of the oven. After leaving school, she trained as a chef for many years and worked under many great chefs in Perth. She gained an apprenticeship with executive chef Neal Jackson and spent the next few years slaving over the proverbial stove – creating hot and cold entrée, main courses, desserts and cooking rich, French-style sauces and pastries. She was soon promoted to assistant pastry chef in the hotel kitchen and went on to win a gold medal at Salon Cullinaire for her creation of a magnificent Indonesian layer cake (German Tree Cake) that resembled pages in a book and was decorated with chocolate fondant and marzipan to resemble an ancient-style biblical masterpiece. Six years after qualifying as a chef, she started her own catering business. Teresa is also a qualified personal trainer and studied nutrition at Deakin University which allowed her to develop simple healthy recipes that were purely delicious. In 2006, she opened her first café in Sydney, Australia named ‘The Healthy Chef’. She wanted the café to emulate the feeling she experienced in her great aunt’s home. It was one of the first cafés in Sydney to offer healthy, plantbased, food and appeal to the masses. Working crazy hours and suffering from adrenal burnout and exhaustion, she knew that if she didn’t do something about her health she was not going to be around for too much longer. She sold the café and got her life back on track. Teresa then decided to use her knowledge, experience and passion for healthy food to create a range of nutritional products made from clean, organic and honest ingredients as well as a collection of cookbooks to help others on their wellness journey. As a regular columnist with TIME magazine and the author of several international award winning cookbooks, Teresa is the founding director of The Healthy Chef Functional Food Range that consists of organically sourced proteins, superfoods, teas and nutritional based wholefood products. The Healthy Chef is also a boutique media and publishing company producing quality healthy cookbooks for the Australian and worldwide market. Her goal is to get people cooking and eating healthier.

Son of a Greek father and an Austrian mother, Konstantin Filippou was born in Graz, Austria. The multicultural marriage of his parents and the Mediterranean influence of his childhood were the early driving forces for his future professional career. Konstantin’s cuisine is pure, straightforward, based on Austrian products and characterised by an unbridled passion for ingredients. Always aiming for the essence of taste, his cooking style reflects his multicultural background and allows for a unique approach to food from both of his worlds that can be seen in his dishes. He is influenced and inspired by his travels, meeting people, new products, strolling through forests – everything. For Konstantin, it’s important to represent his signature style. His cooking is never only about the food. It’s about colours, design of the dishes and plates. He endeavours to surprise his guests, even when they have the feeling that they’ve already seen everything. In 2013, Konstantin Filippou opened his first restaurant, Konstantin Filippou and, seven months later, he was awarded with three bonnets (Gault Millau) followed by a Michelin star in March 2014. In June 2015, Konstantin’s story continued with the opening of O boufés, and was awarded “Gault Millau Chef of the Year 2016”. Only four months after the opening O boufés, he received two bonnets (Gault Millau) and a Bib Gourmand in the March 2016 Michelin Guide.

SMOKED CUTTLEFISH TARTAR WITH COFFEE POWDER AND LIME INGREDIENTS 120g Fresh cuttlefish 10ml Lime juice 5g Coffee powder to smoke the cuttlefish 5ml Italian espresso coffee 5ml Extra virgin olive oil Maldon salt Take a whole cuttlefish and clean it ensuring no organic matter remains. Divide the cuttlefish into two pieces, put it in a vacuum bag and blast freeze it at -50. Once frozen, thinly slice the cuttlefish lengthways and cut into cubes. Place the cubes in a bowl and dress them with the remaining ingredients. Once this is done, shape two quenelles with a large spoon and roast with a torch. Set aside. GAZPACHO 90g Red bell pepper coulis 50g Green tomatoes 50g Red tomatoes 50ml Vegetable stock 10ml White vinegar from Modena 5ml Italian extra virgin olive oil Salt and black paper Cut all of the vegetables into cubes, add the remaining ingredients and leave them over night to macerate in the fridge. Once the vegetables have released their juices, use a Thermomix to blend and strain in a fine chinois. Add a touch of xantana to thicken the gazpacho if needed.

FRANCESCO GUARRACINO ROBERTOâ&#x20AC;&#x2122;S DUBAI & ABU DHABI Being Italian and when we wake up in the morning, the first aroma in the air is coffee. This is how Italians start the day. In this starter I try to replicate the same sensation. The other elements are cuttlefish, couscous and a cold soup made with green and red bell peppers, tomatoes and vinegar. COUSCOUS SALAD 50g Couscous 100ml Vegetable stock or fish stock 5ml Italian extra virgin olive oil 10g Rosemary and thyme 10ml Mandarin orange juice Fresh mandarin zest Salt and black pepper Steam the couscous in the vegetable stock. Once the couscous has cooled down, add all the ingredients and combine. GARNISH 25ml Fresh squid ink 20g Jumbo green asparagus (blanched) Sakura leaves PLATING With a small spoon place a bit of squid ink on the plate and hit it in order to create a splash effect on the plate. Place the cuttlefish quenelles on the plate. Using a ring, create a small tower with the dressed couscous salad. Slice the asparagus and randomly place the slices around the main ingredient. Finish the dish by adding the gazpacho all over the plate and garnish with the Sakura leaves.

David Toutain wanted to highlight the contrast between earthy and iodised flavours. The coffee is balanced between the earthy perfume of the artichoke and the savoury taste of the caviar. The Chemex coffee used for this recipe emphasises the harmony of the earthy, citrus and floral notes.

DAVID TOUTAIN RESTAURANT DAVID TOUTAIN PARIS INGREDIENTS 80g Caviar 30 Borage flowers ARTICHOKE PURÉE 10 Pieces of artichokes 1l Milk 1l Cream 100g Whipped cream 1 Lemon (juiced) 1 Shot of espresso Prepare the artichokes and place them in water with a generous squeeze of lemon juice. Cook the artichokes in the milk on a medium heat till it is tender. Push through a strainer and mix with the cream, the milk and the espresso. Pass through a fine strainer and reserve in the fridge. Before serving, incorporate whipped cream.

JERUSALEM ARTICHOKE AND SHRIMP JELLY 1.3kg Jerusalem artichoke 400g Grey shrimps 900ml Water 3g Salt 6 Sheets of gelatine 30 Coffee grains Clean the Jerusalem artichokes with a soft brush. Combine them with the shrimps, the coffee grains and the water. Clarify the consommé on the heater at 90°C. Filter through a cloth and reserve the consommé. Incorporate the six jelly sheets per litre of consommé. ARTICHOKE CHIPS 5 Artichokes (preferably from Macau) 500ml Peanut oil Prepare the artichokes. Create thin strips with a vegetable peeler. Blanch, dry them on a towel and fry them at 160°C. Reserve in a dry place. ROASTED HAZELNUTS 300g Hazelnuts from (preferably from Piedmont, Italy) Roast the hazelnuts in the oven for six minutes at 160°C PLATING Spoon the purée into 10 small bowls. Cover them with the jelly and add small dollops of caviar. Place the chips regularly between the caviar spots and delicately place the borage flowers on top.

INGREDIENTS 2 Yurine bulbs (lily bulbs) 200g Espresso coffee 120g Meat fond 40ml Juniper oil 1 Orange (peel and juice) 4 Fresh sea urchins 10g Orange juniper powder YURINE BULB Select two bulbs of medium size, remove the dirt and wash them carefully, taking care not to break the petals or leaves. Cover them completely with the freshly made espresso coffee, so that the aromas and heat penetrate inside the bulb very slowly. Leave them to soak for two days, thoroughly marinating them in the espresso coffee. After two days, skewer the bulbs and roast them very slowly over a medium open fire until they are caramelised. Patience and flame management are the two secret ingredients that will ensure a successful result.

SIMONE CANTAFIO MAISON BRAS TOYA JAPON HOKKAIDO My passion for the vegetable world, was born in the years spent alongside Michel Bras, his teachings and his visceral contact with the plant world, have captured me over time. As a result, I create recipes and menus that have vegetables, cereals, herbs and flowers at the centre, while looking for nuances and supporting notes in the animal world. The yurine bulb, is a very well-known product on the island of Hokkaido. It is its elegance in form, and taste that has inspired me in the creation of this recipe. A recipe that brings forth touches of sea as well as land such as the fresh sea urchins and a rich vinaigrette flavoured with meat from the island. A vegetable expression that does not forget the animal kingdom and takes us on a journey to the island of Hokkaido, through its best products and their pleasurable combinations.

MEAT VINAIGRETTE Make a classic meat fond. Once the sauce is made, reduce it very slowly on the stove, to obtain a thicker consistency and a more pronounced flavour. When the sauce is still warm, add the juniper oil and a few drops of orange juice to add a sour/sweet note to the vinaigrette. JUNIPER OIL Infuse 150g Juniper in a litre of grape seed oil, heating the oil to 60Â°C for approximately six hours. Filter the oil to separate the juniper. ORANGE JUNIPER POWDER Let the peel from the orange dry and grind finely to a powder. Mix 500g of orange powder, 200g of muscovado sugar, 5g of fresh ground black pepper and 30g of dried and finely ground juniper. PLATING Gently remove the petals of the yurine bulb, flip the bulb carefully and season it with the vinaigrette. Add the fresh sea urchins. Garnish with some valerian leaves, leaving them raw to preserve their freshness and light bitterness. FINAL NOTES This warm salad of the land and sea, with aromatic shades of coffee, should be served at the beginning of the menu, to open the gastronomic journey with its first stop at the island of Hokkaido and the goodness of its most prized produce.

INGREDIENTS INFUSED FOIE GRAS TERRINE 250g Foie gras terrine 20g Bee pollen 25g Arabica coffee espresso COFFEE “PAPER” 4 Sheets of filo pastry Arabica coffee syrup TOPPING 20g Candied wolfberry 10g Russian baby preserved pines

DANIEL NEGREIRA HIDDEN BY DN TAIPEI

METHOD Wrap the foie gras into a 5cm diameter roll, place in a mould and submerge it in the cold coffee for five hours in the fridge. Remove the mould from the coffee bath and carefully dry the terrine. Cut the terrine into 3cm sections and coat with the bee pollen leaving two sides clean to be able to stick the coffee paper. Keep at room temperature for 10 minutes before serving to soften the foie gras. Place the filo pastry on an oven tray with baking paper and brush it with the coffee syrup uniformly on both sides. Bake the filo pastry at 90°C until crispy and set aside in a dry place. PLATING Use two pieces of coffee cookie to sandwich the terrine and top it with the candied wolfberry and pines. Brush some coffee syrup on the bottom of the plate and place the sandwich on top. Decorate with bull’s blood sprouts.

INGREDIENTS 30g Green asparagus 300g Fresh mountain ricotta 200g Valerian salad 10g Coffee powder Extra virgin olive oil to taste Red grape vinegar to taste Salt to taste

ALFREDO RUSSO DOLCE STIL NOVO TURIN

METHOD Wash the asparagus and divide the tips from the stems (eliminating the woody part), cut into rounds, blanch and shake them with a little salt until creamy. Slice some of the tips with a potato peeler and leave them in ice water for about an hour. Season the valerian salad with oil, salt and red vinegar and place on the plate topping with the blanched asparagus tips. Sprinkle some ricotta flakes and coffee powder. Finish the dish with the warm asparagus, extra virgin olive oil, a few drops of balsamic vinegar and the tips of raw asparagus seasoned with extra virgin olive oil and a little salt.

INGREDIENTS 500g Button mushrooms 300g Cremini mushrooms 150ml Heavy cream 200ml Mushroom stock 50g Shallots 20g Garlic 1g Thyme 8 Fresh oysters 80g English cucumber 50ml Yoghurt 50g Whole coffee beans 1 Lemon 100ml Olive oil 50g Hazelnuts Salt and pepper to taste

GRANT MACPHERSON SCOTCHMYST LAS VEGAS

METHOD Heat olive oil in a pan and add chopped shallots, garlic, and thyme. Continue to cook with mushrooms and coffee beans. Cook the mixture for an hour. Add the cream and continue to cook for 30 minutes and blend. Shuck the oysters without losing the juice inside. Make the raita by blending the cucumber and yoghurt with lemon juice in a bowl and add salt and pepper to taste. Finish the soup with cracked hazelnuts, crushed coffee beans and a drizzle of olive oil.

TERESA CUTTER HEALTHY CHEF SYDNEY If you love coffee, youâ&#x20AC;&#x2122;ll love eating this magnificent espresso porridge, which was inspired by my great Polish grandfather who started each day with a bowl of torn up rye sourdough infused with steaming hot milky coffee. The end result was a bowl of pure soft mushy goodness that tastes like rye bread porridge. BENEFITS Energising Super Food Purely Delicious INGREDIENTS 1/4 - 1/3 Cup rolled oats or rolled rye flakes Pinch of sea salt 1 Cup freshly boiled water or milk 1 Generous tablespoon almond butter 30ml Espresso coffee Extra hot milk for serving METHOD Combine the oats, salt and water into a pot. Cook for five minutes until thick and creamy. Stir through almond butter. Pour into a serving bowl and pour over espresso and extra hot milk. NOTES AND INSPIRATION Pre-soak the oats the night before with water for better digestibility. Double the amount of oats or rye flakes for a thicker porridge. Top with cinnamon and roasted hazelnuts.

INGREDIENTS TERRINE 500g Venison 1 Onion 1 Celery rib 1 Carrot 2 Bay leaves 1 Juniper berry 3 Leaves of sage 1 Thick slice of pancetta, diced 10 Slices of lardo di Colonnata ½ Glass of Pinot Noir or similar 1 Garlic clove 3tbsp Olive oil ½l Meat broth 100g Clarified butter VEGETABLES 100g Pumpkin 100g Red cabbage Extra virgin olive oil to taste Salt and pepper to taste 1tbsp Raspberry vinegar 300ml Water 2tbsp Sugar 1 Pinch of salt 1 Chilli pepper SAUCE 2 “Ristretto” coffees 1tsp Sugar 1tsp Honey

SILVIA BARACCHI IL FALCONIERE CORTONA METHOD Chop up celery, carrot and onion and sauté them in olive oil in a skillet and then add the diced pancetta. Wash and cut the venison into cubes, then dry it and add it to the olive oil and sautéed vegetables. Season the mixture with salt and pepper, the crushed juniper berry, the bay leaves, and the sage. Add the meat broth to the mixture as it is cooking so that the meat does not dry out and so a sauce slowly forms. Cook for approximately one and a half hours over low flame, remove from the heat and let it cool down. Blend it all in a mixer together with enough of the clarified butter so that it is smooth and creamy. Line a terrine dish with the strips of lardo di Colonnata. Fill with the mixture, seal it with more lard and chill in the refrigerator for at least two hours. Cut the pumpkin into very thin slices and let it marinate in a syrup of water, sugar, salt, chilli and pepper for at least two hours. For the coffee sauce, cook together the coffee with honey and sugar to obtain a flavourful reduction. Wash and thinly slice the red cabbage. PLATING Dress the terrine with coffee sauce. The colours and flavours will contrast with each other brightly.

INGREDIENTS ARTICHOKE SKIN 10 Medium sized artichokes / Oil for deep-frying Cook the artichokes until soft in boiling water, being careful not to overcook them. Once cooked, strain the artichokes, place them on a tray and dry them in the oven at 120°C for 10 minutes. Cut in half and scoop out all the pulp inside, being careful not to pierce the hollow skin. Dry the skin in a dehydrator for 10 hours. Powder half of the artichokes in a blender and set to one side for use in the filling. Deep-fry the remaining artichoke skins in 190°C oil until puffed, lightly golden and crisp. FILLING FOR THE ARTICHOKE SKIN 3tbsp Sour cream / Powdered artichoke skin / Salt to taste Whisk to soft peaks and flavour the sour cream with salt and the artichoke powder. Pipe the mixture into the cold, crisp artichoke skin just before serving. ARTICHOKE CREAM Filling from the cooked artichokes / 10 Peeled artichokes cut in pieces / Oil for frying / 100g Butter / 1l Cream / 60g Coffee beans (crushed) / Salt to taste On medium heat roast the artichokes until golden brown, add butter and brown the butter with the artichokes until caramelised. Bring the cream to a boil and add the coffee. Leave to infuse. Strain the cream over the artichokes. Bring to a boil until it resembles a thick cream. Pass through a fine strainer. Add salt to taste. Keep warm for serving.

MIKAEL SVENSSON KONTRAST OSLO PLUM VINEGAR PEARLS 150g Aged plum vinegar or balsamic vinegar / 150g Brewed coffee / 4g Agar / 1l Neutral oil, ice cold from freezer Keep the oil in the freezer for minimum two hours so its ice cold. Mix in the agar in the vinegar and coffee, bring to boil and simmer for one minute and let it cool down to about 60°C degrees. Pour the mixture into a squeeze bottle and drip small drops into the ice-cold oil to create pearls. Leave at room temperature so the oil turns fluid. Strain the pearls from the oil. COFFEE AND ARTICHOKE REDUCTION 1kg Washed artichokes / 20g Coffee beans, ground / Aged plum vinegar or balsamic vinegar / Salt to taste Juice all the artichokes in a vegetable juicer, strain and bring to boil. Carefully lift away all the foam that comes to the surface and reduce until about a ¼ is left. Add coffee, leave to infuse for 30 minutes, add vinegar and salt to taste. Strain and serve warm with pearls inside. ROASTED ARTICHOKE 10 Small even artichoke pieces / Oil / 50g Butter / Salt to taste Evenly roast the artichokes in oil until golden. Add the butter and let them brown a bit more and get soft. Season with salt and serve.

Reif Othman first started cooking at the age of 14, helping his mother in the kitchen. He would cut and wash vegetables, make the pastry and bake. His first kitchen experience was with his mother in her food stall, preparing traditional Javanese cuisine (a mix of Indonesian and Malaysian cuisine). Later, he went on to learn with Violet Oon, a Singaporean chef specialising in Peranakan cuisine. Reif recalls Violet Oon mentoring him and seeing the potential he had which gave him the drive to be where he is now. Reif began gaining international recognition for his culinary talents in 2007 when working with One Rochester Group in Singapore as group executive chef for some of the city’s top restaurants and hotels. In 2009, Reif joined the Zuma Dubai team as executive chef and quickly moved up the ladder as he displayed extensive talent being both creative and disciplined in the kitchen and finding inspiration in all types of cuisines. His culinary excellence helped establish Zuma as one of the most renowned restaurants in Dubai. Under Reif’s supervision, Zuma Dubai appeared on the San Pellegrino World’s Best Restaurants for four consecutive years. In 2015, Reif moved on from his role as regional executive chef at Zuma - Dubai and Abu Dhabi, for the opportunity to propel his culinary career to new heights as the director of culinary at R.A.W. Galadari Holdings & Absolute F&B Facilities Management. With much success at Play, in 2016, Reif launched his most intimate creation – The Experience. The revolutionary concept took a fresh look on the traditional chef’s table. The exclusive setting seated 12 guests and the bespoke menu was tailored to each diner’s requirements. During this time he won What’s On Chef Of The Year, The Pro Chef Most Innovative Chef, Time Out - Best Asian Restaurant, Time Out Restaurant Of The Year and was inducted into the Bord Bia Chef’s Irish Beef Club. Reif takes his guests on a sensory expedition and gastronomic journey through his perfectly balanced one-of-a-kind cuisine. It is concoction of exquisite flavours that fuse East and West through technique and ingredients with his ‘Meditterasian’ approach. His guests are drawn to his simplicity, passion and his move away from the conventional ways of doing things. In 2018 the award-winning chef left R.A.W. Galadari Holdings & Absolute F&B Facilities Management to join F1 supremo Flavio Briatore’s Billionaire Group where he oversaw the group’s F&B concepts. Having recently finished his contract with the group, Reif continues to transform the culinary landscape of the UAE with chef collaborations, pop-ups and lots of projects in the pipeline.

INGREDIENTS CAULIFLOWER PURĂ&#x2030;E 3 Cups of cauliflower 1 Cup milk 1 Cup cream 50g Lavazza coffee beans 2tbsp Butter 2tsp Salt METHOD Place all the ingredients in a pan and cook until the cauliflower is soft. Remove the beans, place the remaining mixture in blender until smooth and pass through a fine sieve. Transfer to piping bag and chill. Take the spring roll sheets; shape them with metal cones and deep fry until golden brown. Set aside to cool. Pipe the cauliflower purĂŠe in the cones, top with a spoonful of caviar (your choice) and finish with gold leaf.

INGREDIENTS PORCINI TART Pre-bake the puff pastry for five minutes at 160°C. Set aside. AUBERGINE PASTE 500g Aubergine 5tbsp Lavazza coffee beans 4 Garlic cloves 1 Cup olive oil 1 Lemon juice Salt and pepper to taste METHOD Wrap the aubergine in aluminium foil with the Lavazza coffee beans and bake at 160°C till cooked. Remove the foil, scrape out the aubergine pulp and place it in the blender. Add the remaining ingredients and blend until smooth. Spread the paste evenly on the pre-baked puff pastry and top with the sliced porcini mushrooms. Season the tart with salt and pepper, drizzle with olive oil and bake for 10 minutes at 160°C. Set aside in a warm area.

PORCINI CROQUETTES 50g Dried porcini mushrooms 100g Chestnut mushrooms 100g Fresh porcini mushrooms 50g Butter 45g Plain flour 250ml Milk 100g Cheddar cheese (grated) ½tsp Ground nutmeg Salt and pepper to taste 20g Chopped fresh truffle 100g Panko breadcrumbs 20g Lavazza coffee powder Plain flour to dust In a saucepan, add the butter and cook the mushrooms till soft. Once the liquid starts to evaporate, add the flour, cook for two minutes and slowly add in the milk, cheese, nutmeg and the truffle. Pour into a shallow tray and keep in the fridge till it is semi-firm. Shape the mix into rounds and freeze it again. Pour the panko and coffee powder into a tray with a separate bowl for the egg wash and another with plain flour for dusting. Once the balls are firm, dust with plain flour, dip in the egg wash and roll in the coffee panko. Deep-fry the balls until golden at 180°C. TRUFFLE CAPPUCCINO 100ml Milk 1tbsp Salted butter 1 shot Lavazza espresso 1tbsp Chopped truffle Warm all the ingredients in a saucepan and use a hand mixer to blend the sauce.

INGREDIENTS 100g Fresh tuna (chopped) 1tsp Red yuzu koshu 1tsp Chopped yuzu peeled 1tbsp Ponzu 1tsp Chopped chives 1tsp Sriracha METHOD Mix all ingredients together, place in a bowl and cover with cling film. Place the crushed Lavazza coffee beans and wood chips in the smoking gun. Place the nozzle of the smoking gun in the bowl covered with the cling film and smoke for 10 minutes. While smoking, tempura a nori sheet and set aside. Once itâ&#x20AC;&#x2122;s smoked, place a spoonful of tuna tartar on the nori tempura.

INGREDIENTS CURED WAGYU 500g Wagyu fillet 2tbsp Ground black pepper 5tbsp Ground coffee 1pcs Kombu (enough to wrap the fillet) CURED MARINATION 1l Soy sauce 300g Sake 20g Sugar 30g Rice vinegar 3g Yuzu powder TRUFFLE PONZU 400ml Ponzu 75ml Lavazza coffee 30g Truffle oil 6g Garlic 60g Yuzu peeled 50ml Light soy 5g Chopped fresh truffle 200ml Truffle juice METHOD Mix the black pepper and Lavazza coffee on a tray, roll the fillet and wrap with the kombu, securing with butcherâ&#x20AC;&#x2122;s string. Mix all the marinade ingredients in a bowl. Add the wrapped fillet and leave to infuse for two days. After two days, remove the kombu and heat a non-stick pan with 1tsp of grape seed oil. Lightly sear the cured fillet and set aside to rest. Slice thinly and plate with a drizzle of truffle ponzu and shaved Alba truffle.

INGREDIENTS EGGLESS CHOCOLATE CHILLI CAKE 300g Sugar/ 450ml Water / 132g Dark chocolate / 112g Butter / 38g Cocoa powder / 285g Cake flour / 9g Baking powder / 9g Baking soda / 100g Coffee beans / 600ml Cream / 500g Dark chocolate Melt the butter and chocolate, warm the water to 50°C. Mix in the flour, sugar, cocoa powder, baking soda and baking powder. Combine the chocolate mix and cake mix. Spread the mixture into a tray and bake at 190°C. Ganache: boil the cream infused with red chilli. Strain and pour over the chocolate. Sandwich the cake with the ganache.

Roast the white chocolate at 135°C for about 23 to 30 minutes until caramelised. Boil the water, remove from the heat and add in the coffee beans. Let it rest for an hour, strain and cool. Warm the water to 40°C, add the dry ingredients and bring to 60°C. Add in trimolene and heat to 85°C. Cool down the mix to 60°C then add in the roasted white chocolate and salt. Blend with a hand blender, pass through a chinois and chill overnight. Spin using a Pacojet when needed.

FROZEN BITTER CHOCOLATE MOUSSE 240g Egg whites / 300ml Milk / 30ml Acacia honey / 400g Dark chocolate 70% / 3 Siphon cartridges

PINK PEPPER ANGLAISE 250g Cream / 250g Milk / 100g Egg yolks / 75g White chocolate 35% / 40g Pink peppercorns

Prepare bain-marie. Melt the chocolate. In a bowl combine the milk, honey and egg white. Slow cook over the bain-marie with medium heat up to 70°C. Strain and pour into a siphon bottle charge with 3 cartridges. Prepare paper cups and pre freeze in the blast freezer. Spray the foam into paper cups and freeze rapidly.

Boil the cream, milk and crushed pink peppercorns and infuse for one hour. While the cream is heating, whisk together egg yolks until smooth. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

CRISPY CHOCOLATE SHARD 150g Egg whites / 40g Caster sugar / 40g Egg yolk / 80g Dark chocolate 55% / 80g Dark chocolate 70% / Cacao nibs

COFFEE FLAVORED ESPUMA 150g Cream / 250g Milk / 80g Sugar / 5g Gelatin / 77g Equatorial noir 55% / 57g Guanaja 70% / 100g Roasted coffee beans / 3 Siphon cartridges

Melt both chocolates. In a separate bowl, whip the egg whites and sugar until stiff and add in the egg yolk. Fold chocolate into the eggs. Spread onto the silpat, sprinkle with cacao nibs and dry overnight. Break into shards once it’s dry.

Boil the cream, milk and infuse with earl grey for 30 minutes. Add the soaked gelatin and sugar into the cream mix. Strain and pour into the chocolate. Chill the mixture, pour into a siphon and charge with 3 cartridges.

AERATED MILK CHOCOLATE CLOUD 50g Milk chocolate / 100g Lemon oil / 3 Siphon cartridges

CHOCOLATE AND CINNAMON STREUSEL 160g Flour T45 / 100g Sugar / 40g Dark brown sugar / 110g Butter / 30g Cocoa powder

Melt the chocolate and mix with lemon oil, temper to 27°C. Fill into siphon and charge with 3 cartridges. Spray into microwaveable plastic container and leave it to set in a cool room.

CARAMELISED WHITE CHOCOLATE SORBET 350g White chocolate 35% / 25g Milk powder / 15g Sugar / 171g Trimoline / 869ml Water / 100g Roasted coffee beans / 7g Super neutrose / 1g Salt

Combine all the ingredients except instant coffee powder and work until it forms a crumbly texture. Add in the ground coffee and bake at 170°C for 10 minutes.

INGREDIENTS 400g Filet back loin of pike perch 500ml 10% Salt brine 20g Dried chanterelle powder 10g Freshly ground coffee beans 2g Finger salt Salt the fish filets in salt brine for 10 minutes, rinse with water and dry. Roll the fish filets in plastic wrap, cool down in freezer until almost frozen and cut into portions. Steam for five minutes in a bamboo steamer over a pot of water with 5% Guji coffee beans. Mix the dried chanterelle and freshly grounded coffee with the finger salt. Roll the steamed fish in coffee and mushroom powder before serving. PORCINI AND COFFEE PUREĂ&#x2030; 100g Porcini mushrooms 40g Butter 50ml Filter coffee made of Ethiopian Guji beans Cut the porcini mushrooms into small cubes and fry in butter. When golden, add the coffee and boil for five minutes. Add to a food processor and blend to a smooth purĂŠe. Flavour with salt. MUSHROOM, COFFEE AND BUTTER SAUCE 50g Onion 10g Whole Guji coffee beans 50ml Chardonnay or similar 50ml Porcini stock 100ml Cream 10g Ground Guji coffee beans 50g Butter Salt to taste Fry the onion in a preheated pot, add the whole coffee beans, chardonnay and reduce to a third. Add mushroom stock and reduce to a third. Add cream and reduce to a third. Add the ground coffee, cover with plastic and let rest for five to 10 minutes. Strain and mix in the butter with a hand blender. Season the sauce with salt. FINNISH WILD MUSHROOMS 30g Porcini 30g Sheep polypore 30g Chanterelle 40g Butter Salt to taste Cut the mushrooms in small pieces. Fry the mushrooms in butter and season with salt. PLATING 20 Spruce shoots 20ml Spruce oil 12 Slices of raw chanterelle

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FILIP LANGHOFF RESTAURANT ASK HELSINKI

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INGREDIENTS MACKEREL Whole mackerel (600g) 450g Salt MACKEREL WATER 100g Mackerel boned and trimmed 200g Water 200g Black truffle CHERVIL OIL 50g Parsley leaves 300g Chervil 600g Sunflower seed oil Nasturtium flowers

CONSTANT CHEUNG JE KITCHEN TAIPEI

PREPARATION Fillet the mackerel, reserving the bones and the trimmings. Cut the mackerel into rectangle shapes. Cover the mackerel fillets with salt for 10 minutes, rinse well and dry them. Add the roasted coffee to cold smoke the mackerel for 15 minutes. Vacuum seal the bones and trimmings in cold water. Place the vacuum bag in the oven at 65Â°C for 12 hours and strain the mackerel water through a cloth. Finely chop the black truffle. Blend the chervil, parsley and oil for eight minutes in a Thermomix, until the oil goes dark green. Sieve the oil through a net and allow to cool. PLATING Mix the coffee charcoal powder and chopped black truffle. Place the smoked mackerel on its side, roll it and freeze it overnight. Cut the mackerel and remove the film before placing it on the plate. Spoon the mackerel water and chervil oil onto the plate. Place the nasturtium flowers around the mackerel roll.

INGREDIENTS COFFEE SAND 20g Butter 30g Flour 10g Coffee 20g Sugar 10g Cocoa VEGETABLE CHIPS 1 Orange sweet potato, 1 Beetroot 1 Turnip 1 Carrot 1 Plantain 1 Zucchini Flour for dusting Oil for deep-frying 8 Anchovies in salt 8 Marinated anchovies 1 Green lettuce 50g Oak leaf 50g Endive 50g Spinach 50g Arugula 50g Pink lollo Oil, vinegar and salt to taste

JOSÉ LUIS VICENTE GÓMEZ RESTAURANTE CACHETERO LA RIOJA COFFEE SAND Mix the butter, flour, coffee, sugar and cocoa. Mix until obtaining a sand consistency, spread it on a tray and heat it in the oven for eight minutes at 180°C. CHIPS Cut the vegetables very thinly in a slicing machine or mandolin, dust with flour and fry them in oil on medium high heat. Drain and store in a cool dry place and not exposed to light. METHOD Clean the fresh anchovies removing the heads, intestines and spines. Salt the loins and cover in vinegar for 12 hours. Drain the vinegar and put them in oil. Wash the lettuce well and chop finely. PLATING Take the chopped lettuce, dress with salt, virgin olive oil and apple cider vinegar. Place the vegetable chips on top, then the anchovies and the cocoa soil as a garnish.

FENNEL 1 Fennel bulb / 2 Star anise / Coffee water / Extra virgin olive oil / Salt Clean and wash the fennel; remove the hardest external parts and finely dice the rest. Brown the obtained cubes in a pan with a little extra virgin olive oil, the star anise, a little coffee water and salt.

CARMINE AMARANTE HEINZ BECK RESTAURANT TOKYO INGREDIENTS COFFEE WATER 12 Portions coffee / 250ml Water Put the Blue Mountain coffee powder in the water and pour it into a vacuum bag. Heat the mixtures in a steam oven at 90°C for 40 minutes. Remove from the oven and let it cool for two hours. Put the liquid in a distiller to separate the water from the residue and reserve the coffee water. SCALLOPS 4 Scallops / Coffee water Thoroughly clean the scallops taking care to remove the coral. Dry them and slice in half. Marinate the slices in the coffee water, putting them in the refrigerator for an hour. Remove the scallops from the marinade and place them on a sheet of baking paper. Heat slightly in the oven, without cooking.

SAMBUCA SORBET 1/3 Sambuca / 1/3 Water / 1/3 Star anise / 5g Per litre stabiliser Mix the liquid ingredients, add the stabiliser and whisk. COFFEE CHIPS 50g Rice/ 250ml Water / 2 Packets of coffee / Extra virgin olive oil Boil the rice in water with one coffee packet. Once cooked, let it cool and blend. Spread on a baking sheet lined with baking paper and leave to dry in the oven at 60°C. Shape with a stencil and fry the chips in extra-virgin olive oil at 180°C until they are crispy. Dry on a piece of absorbent paper and sprinkle the chips with the contents of the other coffee packet. GARNISH Edible flowers / Fennel barbs PLATING With the help of a round stencil, place the fennel cubes in the centre of the dish. Place the scallops on top and a tablespoon of the Sambuca sorbet. Garnish with coffee chips, edible flowers and fennel greens. Put the remaining coffee water left in a nebuliser and spray on the plate when serving.

INGREDIENTS ONION SOUP 500g Onions / Slice the onions / Cut the onions in half 100g Fresh cream Salt to taste White pepper to taste Slice onion thinly and bake in steam oven for 40 minutes. Purée in a blender and add fresh cream. Season with salt and pepper. ESSENCE OF ONION AND COFFEE 5 Onions 1ltr Water Salt Kuzu starch 50ml Espresso coffee

YOSHIHIRO NARISAWA NARISAWA TOKYO

Cut onion in half and grill to burn. Remove the carbonised part with water. Put in a stainless-steel recipient and add water. Bake in a steam oven for 10 hours at 100°C. Boil and season with salt. Thicken with Kuzu and add espresso coffee (the quantity is ½ of the liquid). SPINY LOBSTER Remove shell and season with salt. Skewer and grill over binchotan charcoal. Finish with oxalis, black pepper, onions and olive oil.

INGREDIENTS

UROŠ ŠTEFELIN VILA PODVIN SLOVENIA

200g Cold smoked rainbow rout 8 Slices fresh porcini mushrooms 10g Dried porcini mushrooms 10g Dried sunflower petals 20g Cooked buckwheat A pinch of buckwheat coffee 100g Pickled wild garlic 20ml Yoghurt Heat the pickled wild garlic and yoghurt to 50˚C. Mix well and season with salt and white pepper. Pour the wild garlic sauce onto a plate then layer on the smoked trout, fresh porcini mushrooms with buckwheat, dried porcini mushrooms and sunflower petals. Heat the remaining buckwheat in a pan until it pops and then use it to garnish the dish.

ILIAS KOKOROSKOS MYTHOS KOUZINA & GRILL DUBAI The dish is inspired from a recipe made by Dimitrios Dimitriadis, my teacher who is one of the most recognised chefs in Greece. The prawns are coated in kadaifi, a dough that gives a light crispy texture. The bean salad is made with a selection of beans and almyra, a unique green from Greece that grows close to the sea. The combination of texture and flavour from the beans and the natural saltiness from the almyra make the perfect accompaniment. The veal bacon and coffee chutney add another level of flavour due to the acidy the coffee offers. INGREDIENTS VEAL BACON AND COFFEE CHUTNEY 125g Veal bacon, cut in square / 30g Garlic chopped / 70g Sugar / 5g Ground coffee / 70g Vinegar / 120ml Sunflower oil Place a pot over high heat and sauté the bacon (without oil) and garlic for two minutes. Add the sugar, coffee and allow the mixture to caramelise. Add the vinegar and let it boil for two minutes. Place the mixture in the Thermomix and blend on the 5th speed. Slowly add the sunflower oil as if making a mayonnaise. The mixture should have a thick texture. BEAN AND ALMYRA SALAD 50g Black eyed beans boiled / 50g Edamame boiled / 50g White beans boiled / 50g Almyra blanched / Sesame oil / Fleur de sel

Boil the beans separately, once ready allow them to cool. Place them in a mixing bowl and add the sesame oil, sea salt and almyra. Toss and serve. SHRIMPS IN KADAIFI 4 Shrimps 10/20 1 Tomato (diced) ½ Onion (chopped) 2 Garlic cloves (chopped) Tarragon (chopped) 1 Lemon (zested) Sea salt to taste Black pepper to taste 1 pkt Kadaifi dough Clarified butter for brushing Peel the shrimps and remove the vein from the back. Place the vegetables in a mixing bowl, add the shrimps, the sea salt and toss them around. Open the kadaifi on a clean bench wide enough to fit one shrimp and brush with some clarified butter. Place the shrimp on the kadaifi and top with some of the vegetables. Roll the kadaifi closing inside the shrimp. Fry the roll in 180°C until golden brown and place on a cloth to remove the excess oil. PLATING Place the shrimps in kadaifi on a bed of the bean salad and top with the bacon and coffee chutney.

INGREDIENTS 36 Snails, fresh or tinned 500ml Chicken stock with coffee aroma 1 Garlic bulb 1 Green pepper roughly chopped 1 Bunch of watercress (retain small sprigs for garnish) 50ml Crème fraîche 1 Lemon (juiced) Salt and pepper to taste 10g Coffee powder 1 Bunch parsley SPECIAL EQUIPMENT 12 to 16 Sterilised escargot shells

ALFREDO RUSSO DOLCE STIL NOVO TURIN

METHOD If using snails from a tin, drain and rinse well. If fresh, clean them properly and prepare them as per instructions. Bring the stock to a simmer. Crush the garlic and add to the stock. Add the snails with seasoning and simmer for an hour on a low heat. For the cream, blend the green pepper, watercress, crème fraîche, lemon juice, a pinch of salt, pepper, coffee and parsley. To retain the colour, don’t do this more than an hour in advance. PLATING Place a snail into each shell and top with cream. Bake the snails until the cream is melted for about four to six minutes. Serve immediately.

KONSTANTIN IVLEV PRO MYASO MOSCOW Salmon is the best loved super food, its characteristics of high levels of Omega 3 – a great health benefits. With this dish it is all about the right balance, the rich texture and natural flavours of the salmon will smooth the aroma of the coffee oil. INGREDIENTS SALMON 30ml Olive oil 1 Sprig fresh rosemary 140g Salmon fillets 1g Alder liquid smoke Mix olive oil with alder liquid smoke and fresh rosemary and put in sous vide sealer. Put salmon in a sealed vacuum bag with the rest of the ingredients and cook sous vide for 15 minutes at 52°C. Chill after cooking, open the bag and break the fillet into pieces.

GARNISH 40g Eggplant ½ Lemon (juiced) 1 Egg 20g Parsley 20g Glucose 20g Espresso coffee 20g Olive oil 20 Coriander leaves 5g Red radish 2g Dill In a bowl with ice-cold water, add lemon juice and put the thin slices of eggplant for 20 minutes. Cut the radish into thin slices and add into the bowl of ice cold water with the eggplant. Put one egg into cling film and boil it for three minutes, then remove cling film. Make a fresh juice from the parsley and mix it with the glucose in the bain-marie, put it in a bottle and chill it. Heat the olive oil at 60°C, then add the espresso coffee and mix thoroughly. Put in a separate bottle and chill it. PLATING Spoon the fresh chilled parsley juice on the bottom of the plate. Place the egg in the middle, make the eggplant into rolls and place it around the egg. Add the radish around the egg. Use the coriander leaves and dill to decorate the dish. Drizzle the dish with coffee oil and serve the remaining coffee oil in a bowl as additional dressing.

Paco Pérez is one of the leading practitioners of state-ofthe-art 21st century cuisine, while also being a shy and reserved kitchen worker. He was born in Huelva, but has been in Llançà, in Empordà, since he was six months old. He wanted to become a footballer, but his fascination with cooking eventually won (as a child, he managed to ‘invent’ a pizza baking it under the sun). Aged 12, he started to work in his family’s tapas bar, and this gave rise to his true passion. He combined his studies with working in different restaurants and finished his training with Michel Guèrard and Ferran Adrià. These placements changed his outlook towards cuisine and laid the foundations for what he was to achieve at Miramar. The Miramar story is the story of Julia Cisneros, from Albacete and Alfons Serra, a driver who covered the Barcelona-Portbou journey. In 1939, they moved to Llançà and built a humble beach-side restaurant. In the post-war years, a traveller asked if they rented rooms, and without hesitating, she said yes. That night, they slept on the beach, and Miramar Inn was born. The Inn continued to grow. It started serving food and had a total of 45 rooms. However, a young Paco Pérez would change the narrative. One summer morning he fell in love with a girl in Miramar port, the granddaughter of the founder. They converted the restaurant into a two-starred Michelin venue, and the Inn came to have five exclusive rooms to look after guests as if they were personal friends. Together, they turned the restaurant into a pilgrimage for foodies from around the world. Miramar is a life-long, professional, family-made project, with the past and present coming together in Llançà. There, where the sea and mountains meet, Paco showcases his vision of culinary tradition and the avant-garde, using the finest products and the most skilled techniques. Paco also manages the culinary offering at the two Michelin-starred Hotel Arts, the one Michelin-starred Cinc at the Hotel Das Stue in Berlín, L’EGGS, Doble, La Royale and Bao bar. The chef has five Michelin stars across his restaurants – two stars at Miramar, two stars at Enoteca in Barcelona and his Michelin-starred restaurant in Berlin, 5-Cinco by Paco Pérez.

Born in the Chita peninsula in Aichi prefecture, south of Tokyo, Yoshihiro Narisawa’s grandfather ran a Japanese sweet shop and father ran a western sweet shop. Naturally, the kitchen was his playground. He grew up with a family who cooks with the freshest milk and eggs directly delivered from farms every morning. It was so natural for him to buy ingredients from producers and he learnt the importance of this when he was a child. Yoshihiro left Japan to train in Europe at the age of 19. Eight years later, he returned to Japan to open his first restaurant - La Napoule in Odawara City. The restaurant relocated to Tokyo and in 2011 it became Narisawa. Bringing the best from his training in France, Yoshihiro combined classical French cooking techniques with the finest Japanese ingredients. Sustainability and gastronomy are Yoshihiro’s themes and he is a pioneer of cuisine connected to the preservation of the natural environment. Having travelled to his producer’s fields, having stepped into the earth, and having built a relationship with the natural world, he has created dishes such as Soil Soup, Water Salad and Essence of the Forest. Through these signature Narisawa dishes, the consumer gains a new relationship with the natural world, and with environmental concerns. Taking his innovative Satoyama cuisine, a step further is the theme ‘Evolve with the Forest’, a calling towards the forests that make up the Japanese land. This theme captured the attention of chefs around the world, resulting in Yoshihiro being named Most Influential Chef at Madrid Fusion 2010. Yoshihiro has received about every honour imaginable and Narisawa in Tokyo currently sits at 18 on The World’s 50 Best Restaurants. He brings nature to a plate, the natural landscape of the season where you carefully consider the main ingredient as the core of the dish, a composition of smell and textures which is full of flavours and perfectly balanced.

Whether it be Japanese at Zuma, Middle Eastern at Q’bara or Anatolian at Rüya, Colin Clague’s culinary philosophy is based on the rich history of cuisine. With his travel and research, Colin maintains the integrity and tradition of a dish. Classic dishes remain recognisable despite being presented in a different way or lightened to make them more appealing while maintaining their history and tradition. Influenced by his mother, Colin Clague’s upbringing on the Isle of Man fostered his culinary desire, growing up on amazing food. Colin wanted to travel the world and wanted to cook. At sixteen he applied to join the Royal Navy as a chef but failed, so he moved to London to star his culinary journey. Working and gaining experience with some well-known chefs such as Anton Mosimann, Peter Langan, Gary Hollihead, and Sir Terence Conran. In 1999 Colin was part of the pre-opening team of the seven-star hotel Burj Al Arab in Dubai and then was the executive chef of the award-winning Zuma in London and Dubai with Rainer Becker and Arjun Waney. Colin then moved on to Caprice Holdings where he took charge of all the restaurants which included the opening of The Ivy at the Emirates Towers in Dubai. Later, he was the head chef at Jean-Georges Dubai and the Middle Eastern restaurant Q’bara. With a year’s break in Singapore, Colin took the position of executive chef at Pollen with Jason Atherton. Colin was recently nominated for the World’s Best Chef Awards, joining the ranks of Grant Achatz, Sat Baines, Bjorn Frantzen, Pierre Gagniere, Peter Gilmore, Philip Howard and Jean Georges and has won several awards and accolades including the ProChef ME 2017 Outstanding Achievement Award of the Year. Having recently opened Rüya in London, there’s surely lots to come from this ambitious chef.

Born in Perugia and raised in the heart of Cortona, Silvia Baracchi proudly declares herself “Etruscan”. Hailing from a family of restaurateurs, she has inherited a passion for good food, a sensitivity to the traditions and the art of hospitality, with her Michelin-starred restaurant Il Falconiere inspiring her culinary style day by day. Her Tuscan cuisine is made with great ingredients respecting tradition and the seasons with a touch of new presentation. Her cooking courses take the name from a friend Francis Mayes’ book - “Cooking Under The Tuscan Sun”. Participants arrive to learn the secrets of Tuscan traditions. Silvia’s cookery school provides Tuscan lovers with the skills they need to translate their love for food into beautiful and imaginative cuisine. Silvia’s cuisine is deeply immersed in her territory; here she can find the best ingredients and the deepest inspiration. Achieving the right balance is her goal and for her, the best way to achieve it, is to follow the seasons and be able to capture the greatest fragrant flavours and scents. Tuscan cuisine is very rich and Silvia aims to balance tradition with a contemporary approach. Silvia employs different approaches and distinct menus at her restaurants. At Il Falconiere she uses different techniques to make every dish light, healthy and delicious at the same time. Her second restaurant is Locanda del Molino. It is a traditional restaurant where she uses fire to cook, an important aspect of traditional Tuscan recipes.

Grant MacPherson’s stellar career has spanned five continents, four decades, and some of the world’s most celebrated dining and hospitality destinations. He has cooked adventurous five-star menus, designed and run world-class kitchens, and built top-notch teams at iconic places including the Raffles Hotel in Singapore, the Bellagio and the Wynn in Las Vegas and Sandy Lane Hotel in Barbados. This native Scotsman’s robust embrace of global wanderlust and contrasting cultures is exceeded only by his passion for food and all things culinary. With this comes his deep love of the camaraderie of the kitchen, the restaurant and the venue. This has earned him consummate respect from his people, executive skills and his mastery as a chef. Based in Las Vegas, Grant runs his own global culinary consulting business, and keeps a globetrotting calendar of international festivals and events. He was recently tapped as one of the chef ambassadors for Stella Artois, and was featured in video and print in their “Host Beautifully” campaign for 2015/2016. He has recently been spotted in Las Vegas working on the re-launch of the Westgate Resort & Casino - formerly the legendary Las Vegas Hilton. Grant has served as the global culinarian for Beech Ovens, Jade Range and executive chef for Viking Commercial as well as being the subject of another beautiful coffee table cookbook, In The Viking Kitchen. He has cooked 15 James Beard dinners, including three in New York City and was involved in the first overseas James Beard dinner at the Four Seasons in Singapore. He was also a Gold Medal winner in the Culinary Olympics of 1992 on Team Singapore. Grant’s projects as principal and chef for Scotch Myst’s culinary consulting team span the world including Malaysia, Australia, Europe and North America.

Born and raised in Skåne, in the countryside among farmers and open landscapes, Mikael wasn’t interested in cooking when he was young, and was not sure about going to culinary school. Since he liked to eat and always had good food at home he didn’t participate very much in the cooking at home. It was at 16 when he had a test week in a kitchen. As an avid sports fan, the team spirit in the kitchen spoke to him. His career as a chef started at school in Kristianstad, where he fell in love with cooking. Earning experience in high-end establishments, busy brasseries and seafood restaurants, Mikael started his culinary journey in Le Canard in Oslo. He then honed his culinary skills in the three Michelin star kitchens of chefs Martin Berasategui and Quique Dacosta. It was during this time in Spain that he gained the required technical knowledge of cooking. Back in Oslo, Mikael participated in the launch of Grims Grenka restaurants Madu and Tjuvholmen Sjømagasin as the assistant chef for the seafood restaurant where he worked with big grills and live seafood. Mikael also did stints in Asian restaurants making dim sum. This was to get a broad experience, see as much as possible and do new things. In 2013, he opened his first restaurant. Kontrast is a dream he’d had for 15 years, ever since he decided to become a chef. Kontrast is a modern Scandinavian restaurant with a focus on using ingredients that are both local and at the peak of their season. The main goals are to offer world class, organic and ethically sourced ingredients from Norway and to showcase the farmers who produce them.

Sam Aisbett is part of a new generation of Australian chefs, transforming the notion of modern Australian food. His flavour-driven approach to international ingredients has a distinctly Asian touch. Born and raised in Australia, Sam was brought up around food because of his mum, an amazing cook who was always experimenting in the kitchen. Sam started off as an apprentice butcher in his parents’ butcher shop which served as a good foundation for him to enter the culinary world. His parents were aware of his love for cooking and were the ones to help him secure his first kitchen job. His first experience in a commercial kitchen was as a kitchen hand learning to clean, manage his time and how to take charge of a busy section. Sam then went on to work in the kitchens of Peter Gilmore’s Quay in Sydney as a head chef and as a sous chef under Tetsuya Wakuda at Tetsuya’s. The menu at his restaurant Whitegrass in Singapore transcended geographical boundaries and was inspired by Sam’s extensive travels. As chef-owner of Whitegrass, Sam offered a comfortable and relaxed platform for diners to enjoy inspired food at the highest level. He likes to add a juxtaposition of textures, to create an amazing mouth feel. Another trademark of his culinary style is the way he incorporates an umami element into the dish, in order to round out the flavour profile and in return balance the dish. As a young chef, it was Sam’s dream to have a Michelin star, and he looked up to the chefs who ran Michelin-starred restaurants. He achieved his dream when Whitegrass was awarded a star.

A culinary passion which started an early age, José used to sit on his mother’s or grandmother’s lap and would learn how to knead, season, cut, mash and eventually cook. They were his first teachers. Coming from a humble and hardworking family background, He left his parents’ house to study the culinary art at the state cooking school, in Santo Domingo de la Calzada which he combined with a job to bring in more income. The person who put a mark on him was Pilar en el Cachetero, she purified his style, she spoke to him of patience, and she did not like to cook in a hurry. From Pilar he learnt to be ambitious, to put guests first and above all, perseverance. José built a great team with Pilar. Without a doubt it was the teamwork that was fundamental and he recognises the value of each member’s role because without him or her, the guest’s final perception would not be the same. The values that reinforce him are humility, respect and friendship since for him, at the end it’s about sharing and having fun. On a daily basis, José’s commitment, his ability to sacrifice, his talent and imagination make him the renowned chef he is today.

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ALGINATE BATH 1.5ltr Mineral water 7.5g Alginate Mix the alginate with the mineral water and grind it in a mixer until it gets unified. Pass it through a fine strainer and keep it covered in a fridge for 24 hours. GNOCCHI 75g Penny bun mushrooms Salt flakes to taste 200g Mona Lisa potatoes 25g Butter 10g Tartufo bianco d’Alba butter 25ml Potato cooking water 4g Gluco-lactate Clean the mushrooms with a wet cloth, chop them into irregular sizes and sauté them in a hot pan with a little bit of salt and olive oil till they are well browned. Wash the potatoes and boil them in some water with its peel and salt until they are tender. Peel the potatoes and put into a Thermomix with its own water, add the sautéed mushrooms, the butter, the truffle butter and the gluco-lactate. Grind all of it for seven minutes at speed 7 and 80°C. Pour the mixture through a fine strainer and keep it in the fridge. Cover the mixture with a plastic film making contact with the surface to avoid the mixture drying out. Once chilled, pour the mixture into a pastry bag with a #6 nozzle. Pour the alginate bath into a deep tray. Pipe the mixture in 20 cm large stripes and with the help of scissors cut them in 4cm gnocchi. Separate the gnocchi to avoid them getting stuck to each other and leave them in the alginate bath for five minutes. With a slotted spoon, take the gnocchi out of the bath and dip them in cold water to clean them before draining them.

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MUSHROOM AND COFFEE INFUSION 300ml Mineral water 25g Black trumpet mushrooms 75g Red pine mushrooms 50g Chanterelle mushrooms 10g 100% Arabic Lavazza coffee grains 3g Dried penny bun mushrooms Salt flakes to taste 0.9g Xanthan gum Clean the mushrooms well and break them by hand. Add the minced mushrooms, the coffee grains and the penny buns and the mineral water in a pot and boil it. Add the salt flakes and stir the blend before removing from the heat. Cover the pot with a plastic film and leave it rest for 30 minutes. Strain the juice in a fine strainer and add the xanthan gum. Mix well with in a mixer until the mixture becomes thick and strain it again. Boil the textured juice to remove the air from the blend and let it cool. CONFIT PENNY BUNS 3 Medium-sized penny bun mushrooms Olive oil to taste Salt flakes to taste 2 Black pepper berries ¼ Garlic clove Clean the penny buns well with a wet cloth and chop into quarters. Put the mushrooms into a vacuum bag with the olive oil, salt, pepper and the garlic with its skin. Vacuum pack it and cook it in boiling water at 70°C for 40 minutes. Remove the mushrooms from the bag and set aside.

SAUTÉED PENNY BUNS 3 Medium-sized penny bun mushrooms Olive oil to taste Salt flakes to taste Clean the mushrooms with a wet cloth, chop them into quarters and sauté them in a hot pan with salt flakes and olive oil until they are brown. SLICED PENNY BUNS 2 Small penny bun mushrooms Clean the mushrooms with a wet cloth and thinly slice them with a mandolin or a sharpened knife. LYOPHILISED COFFEE POWDER 100 g Lavazza espresso coffee 100% Arabica Freeze 100g of the Arabic coffee and lyophilise it. Then, at the time of plating, make it to a powder. PENNY BUN SAUCE 100g Penny bun leftovers 100g Ossobuco 400g Mineral water Olive oil to taste Salt flakes to taste Chop the ossobuco and add it to a pan with olive oil and salt. Add the leftover mushrooms and continue cooking it until everything is browned. Season the mixture and add the water. Leave it cook at low temperature for 30 minutes and pass it through a fine strainer. Chill it in the fridge and degrease the broth. Reduce it in a pot until a brilliant demi-glace is obtained.

DRIED FIG AIR 100g Dried figs 400g Mineral water 25g Palo Cortado (Sherry) 2.5g Sucro texture Vacuum pack the dried figs with the mineral water and the Palo Cortado. Cook it at 70°C for four hours. Strain the mixture and add the sucro with a mixer, for plating, incorporate more air. PINE NUTS 4g pine nuts (preferably from Castilla, Spain) Mineral water as needed Clean the pine nuts and soak them in a fridge until they’re well hydrated. Drain them well and slice them into round slices. PLATING On the base of a plate spread the mushroom and coffee infusion (very warm). Lightly warm the gnocchi in salted water, drain them and spread out on the infusion. Warm the confit and sautéed penny buns and distribute them over the plate. Sauce it with the demi-glace and sprinkle the sliced pine nuts. Place the sliced penny buns against the gnocchi and finish by topping with dried fig air.

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METHOD

HEINZ BECK LE PERGOLA ROMA INGREDIENTS LOBSTER 2 Lobsters PEA PURÉE 80g Peas / 20g Onion / Chardonnay or similar / 200ml Vegetable broth / Extra virgin olive oil / Salt to taste DEHYDRATED OLIVES 100g Taggiasca olives in oil CAPPUCCINO SAUCE 40g Milk / 20g Coffee / 2g Corn flour / Salt to taste / Sugar to taste PISTACHIO SPONGE 160g Pistachio nuts / 250g Egg white / 160g Isomalt / 160g Yolk / 20g Flour / Salt to taste GARNISH Fresh peas (blanched and cut in half) / Broad beans (blanched and cut in half) / Heinz Beck Grand Cru Coffee Essence Herbs

PEA PURÉE Shell the peas and wash them. Chop the onion and cook in a little extra virgin olive oil. Add the peas, sprinkle with chardonnay or similar, pour over the vegetable broth and cook for 10 minutes. DEHYDRATED OLIVES Remove the olives from the oil. Dry them on paper towels and freeze-dry for 36 hours. CAPPUCINO SAUCE Bring the milk to a boil; at the same time, make coffee in a coffee machine. Once ready, season it with salt, sugar and add milk. Dissolve the corn flour in hot water and mix with the milk and coffee. Boil the mixture for 10 minutes. PISTACHIO SPONGE Blend the pistachio nuts, the flour, the salt and the isomalt together then add the yolks and egg whites. Let the mixture rest then pour it into a syphon charged with three cream cartridges. Fill transparent plastic ramekins with the mixture, cook the sponge in the microwave on maximum power for 30 seconds and freeze. Before plating, cut the ramekins to remove the sponge. PLATING Place two spoons of pea purée on the bottom of the plate and lay lobster medallions over it. Put broad beans, peas and dehydrated olives close to lobster and garnish the dish with herbs, pistachio sponge and some drops of cappuccino sauce. Flavour with Heinz Beck Grand Crù Coffee essence.

INGREDIENTS 10g Garlic 3g Fresh chilli 20g Extra virgin olive oil 20g Chardonnay or similar 200g Spaghettoni 2g Lemon zest 2g Lime zest 3g Fresh ground coffee Salt to taste

ANNIE FĂ&#x2030;OLDE ENOTECA PINCHIORRI FLORENCE

METHOD In a pan, prepare the chopped fresh garlic, the chilli, and the olive oil. Brown well and deglaze with chardonnay or similar. Cook the spaghetti in plenty of salted water for about 10 minutes. Once cooked, stir it in with the reduction, a bit of cooking water, the extra virgin oil and some grated lemon, lime and orange zest. PLATING With the help of pincers, twist the spaghettoni well and position it on the plate. Sprinkle with fresh ground coffee.

PACO MORALES NOOR CORDOBA INGREDIENTS ARTICHOKE 5 Medium artichokes / 15g Lemon juice / 15g Wheat flour / 2l Water / 2g Fine salt Remove the external leaves from the artichokes, place in cold water with the lemon juice and the flour. Bring to a boil for seven minutes. Refresh in water with ice. Trim the cooked artichokes until only the heart and 2cm of stem remain. Cut into quarters. Sear the artichokes in a pan with olive oil until they are evenly browned. Keep in the freezer at 4°C. GARLIC SHOOTS 5pcs Garlic shoots Boil between 30 seconds and one minute depending on the thickness. Refresh in water with ice. Drain and dry with absorbent paper. Keep in the freezer at 4°C. CHARD 2pcs Green chard / 3l Mineral water / Bicarbonate as needed / Fine salt to taste Cut the chard stems in 4x4cm pieces and boil for three minutes in water with salt and bicarbonate. Cool in salted ice water. Take the green part of the leaf cut in squares of 6x6cm and boil for one minute in water with salt and bicarbonate. Cool in salted ice water. Keep in the freezer at 4°C. LEEKS 25pcs White leek cut in 1.3 cm Brown the leeks in a pan, pressing them in a homogeneous way on both sides. Set aside at room temperature. FRESH ONIONS 5 Fresh onions / Olive oil Boil the onions between five and eight minutes from cold cut in half depending on the thickness. Chill in ice water and dry with absorbent paper. Cut into quarters. Sear in the pan with olive oil on a high heat, until they are browned on all sides. Check the cooking point. If they need to be cooked more, place them in the oven at vapour 90°C for one to three minutes. Cut in pieces of 2x2cm. Keep at room temperature.

COD BROTH 1kg Cod skin / 1.2l Mineral water Clean and season the cod skin. Put the skin in a saucepan with the mineral water, boil for an hour on low heat and strain through a fine sieve. Keep in the freezer at 4°C. GARLIC OIL 1l Vegetable oil / 4 Heads of garlic Put the vegetable oil and the heads of garlic cut in half in a casserole. Confit the garlic at 60°C for one hour, strain through fine sieve. The confit garlic can be reserved for another dish. KAZBRA EMULSION 2 Coriander bunches / 300ml Garlic oil / 260ml Cod broth W/ 100g Already scalding / Fine salt to taste In boiling water with salt and bicarbonate, scald the coriander for 10 seconds. Cool in ice water. Drain well and dry in a clean cloth. Put the cod broth in the Thermomix on speed two at 50°C for three minutes. Grind the well-dried coriander for two minutes at maximum speed, slow down to speed three and add the garlic oil slowly. Blend the whole mix for two more minutes and check the seasoning. Strain the mixture through a fine sieve. Skim the mixture and ration 30g per person. Keep in the freezer at 4°C. COFFEE POWDER 3 Oblate sheets / 1l Coffee Make the coffee and reduce to 2/3. From 1 litre obtain 350g. Paint the oblate sheets very delicately without breaking them, completely covering them with the coffee bath. Place on a dehydrator tray with sulfurised paper dehydrate at 65°C for two hours. Check if it’s well dehydrated, if not give one hour more. Once dehydrated, break into small pieces by hand. Store in a sealed container. GARNISH Fresh oregano / Fresh mint / Coriander seed powder PLATING Ration 50g of vegetables in per person in a metallic bowl, with a little hole to allow the heat to enter. Heat in a vapour oven for three minutes at 90°C. Check the seasoning. On a plain plate, place the sautéed vegetables in the middle. Sprinkle the coffee powder over the vegetable stew. In a saucepan, heat the sauce to a simmer and add it over the vegetables, covering them and giving circular shape. Decorate with the fresh oregano and mint. Sprinkle the coriander seed powder on the top.

INGREDIENTS 400g Bluefin tuna loin 2ml Sesame oil 2ml Soy sauce 2ml Arabica coffee 8g Roasted sesame seeds Alfalfa sprouts Beet sprouts 10ml Pumpkin cream

JOSÉ LUIS VICENTE GÓMEZ RESTAURANTE CACHETERO LA RIOJA

METHOD Cut the tataki into 3x3 cm cubes and marinate it with the sesame oil, the coffee and the soy sauce for six hours. Remove the tuna from the marinade and drain it. Sear the fish on a hot plate on all four sides, coat it with sesame seeds and cut it into thin slices, placing it on a warm plate. Decorate with the alfalfa and beet sprouts and a line of pumpkin cream. To finish, sprinkle with a few drops of the marinade mixture.

INGREDIENTS SEA BASS 20 Slices of sea bass 200g Flower of salt 200g Sugar 40 Grains of coffee (smashed into small bits) CONSOMMÉ Bones from the sea bass 30 Roasted coffee grains 1/6 Celeriac branch ¼ Celeriac bulb ¼ Onion ½ Carrot CLARIFICATION 3 Egg whites 20 Grains of coffee COFFEE OIL ¼ Grape seed oil 30 Grains of coffee TOPPING 12 Blueberries 8 Gooseberries Ground coffee Caraway leaves Sage flowers Nasturtium leaves Melisse leaves

DAVID TOUTAIN RESTAURANT DAVID TOUTAIN PARIS This recipe was created to showcase the fruity side of coffee. David Toutain takes a classic recipe and adds coffee for an interesting and exciting pairing with raw sea bass. SEA BASS Prepare the sea bass with the Ikejime technique. Keep it during 4 days in a fridge at 3°C. Remove the fillets and the skin, and cover fillet in a mixture of salt, sugar and coffee for three hours. Rinse the fillets in cold water, dry them carefully with a cloth and slice them at an angle against their grain. Reserve in the fridge. CONSOMMÉ With the fish bones, prepare a fish stock. In a saucepan, add the fish bones and the aromatic garnish (celeriac, onion and carrot). Pour water to the top and cook for two hours at 60°C. Allow to rest for two hours, strain and clarify with a mix of egg white and coffee grains. Cook slowly during 20 to 30 minutes and then strain again. Roast the coffee grains, add them to the mix and allow to infuse for six hours. Strain through a chinois and reserve in the fridge. COFFEE OIL Cook the coffee and grapes seed oil sous vide for one hour at 70°C. Keep for seven days in the fridge. PLATING Roll the fish slices, sprinkle them with ground coffee and place them in the middle of the plate. Add the fruits, the herbs, and then the consommé. Drizzle coffee oil around plate.

INGREDIENTS 4 Red mullet fillets (50g each) SHALLOT CREAM 10 Banana shallots 100ml Clarified butter Sea salt and pepper to taste SWEET RED PEPPER CREAM 4 Sweet red peppers Sea salt and pepper to taste BLACK OLIVE CREAM 200g Taggiasca olives (stoned) AUBERGINE CREAM 2 Aubergines 100g Clarified butter Sea salt and pepper to taste RAZOR CLAMS 300g Dutch razor clams 50g Finely chopped onion 50g Finely chopped celery 50g Finely chopped celeriac 50g finely chopped leek ¼ Fennel, finely chopped 50g Olive oil 1 Bay leaf 30ml Chardonnay or similar 10ml Pernod 50ml Fish stock RAZOR CLAM SAUCE 40ml Razor clam jus 25g Rwanda coffee beans 50g Butter 5g Lecithin SHALLOT CREAM Remove the skin of the shallots, and cut them in half lengthwise, then cut each half into chunks. Fry the shallots in the clarified butter over medium heat until golden brown and allow to caramelise slightly. Lower the heat and continue to cook until very soft. Blend the cooked shallots in a food processor to obtain a smooth consistency. Return to a pan and allow to thicken over low heat. Season with salt and pepper. SWEET RED PEPPER CREAM Deep fry the whole peppers at 180°C for approximately five minutes. Cool in ice water then remove the skin. Cut in half and remove the seeds. Blend the peppers in a food processor until smooth. Season with salt and pepper. Store in a piping bag.

ONNO KOKMEIJER & ARJAN SPEELMAN CIEL BLEU RESTAURANT HOTEL OKURA AMSTERDAM This dish contains two unique ingredients from the North Sea: red mullet and razor clams. Coffee and razor clams is a classic combination. The red mullet and razor clams have salty flavours, which complement the razor clam sauce that is infused with Rwandan coffee beans. This also matches well with the rich flavours of the olives, aubergine and paprika. This dish was created by Onno Kokmeijer and Arjan Speelman of two-starred Michelin restaurant, Ciel Bleu. They prefer to use Dutch products as the main ingredients in their dishes that are enriched by international influences due to their travel experiences. BLACK OLIVE CREAM Blend the olives in a food processor until smooth. If the mixture is too thick, thin with olive oil until the correct consistency is obtained. Store in a piping bag. AUBERGINE CREAM Peel the aubergines and cut them into 3x3cm pieces. Heat the clarified butter over medium heat and add the aubergine. Cook slowly for 45 minutes until the aubergine is evenly browned and the flavour has developed. Blend in a food processor until smooth. Season with sea salt and pepper. Store in a piping bag. RAZOR CLAMS Rinse the razor clams for five minutes in salt water. Cut them open down the side with a small knife and extract the flesh. Leave the intestines in the shell. Heat the olive oil in a large pan and cook the finely chopped vegetables and bay leaf in the oil without browning. Add the razor clam shells and cook for one minute. Deglaze with the Pernod and the Chardonnay or similar, allow it to evaporate almost completely and add the fish stock. Once hot, cover with a lid and cook for five minutes. Strain through a fine cloth. Put the liquid back on the heat to boil and then pour it over the cleaned razor clam meat. Let it stand on the counter for five minutes then remove the razor clams and cut into very fine rings. Boil the liquid from the razor clams until you obtain a strong jus. RAZOR CLAM SAUCE Infuse the razor clam jus with the Rwandan coffee beans and keep it in a bain-marie at 80°C for 15 minutes. Strain through a fine cloth and mix it with the butter. Just before serving, foam it up with a stick blender. PLATING Pipe dots of all the creams uniformly on the plate to create a confetti effect. Cook the mullet fillets sous vide for one minute at 75°C. Plate the fillets and arrange the fine razor clam rings on top in a row. Pour the foamed razor clam sauce over the top.

FRANCESCO GUARRACINO ROBERTO’S DUBAI & ABU DHABI Salmon cotto a fuoco lento, arancia rossa,crema di mozzarella di bufalo, cavolo nero arrostito al profumo di caffe Slow-cooked salmon with blood orange, buffalo mozzarella cheese and roasted black cabbage in coffee aroma INGREDIENTS SALMON 120g Salmon fillet / 10ml Blood orange juice / 2g Coffee powder / 2/3ml Italian espresso coffee / 5ml Extra virgin olive oil / Maldon salt to taste Cut a fillet of salmon to create three triangles. Place the salmon in vacuum bag with all the ingredients and cook in a water bath for 12 minutes at 65°C. The salmon will then be seared for few minutes on the Josper oven to crisp the skin. BUFFALO MOZZARELLA CREAM 50g Buffalo mozzarella / 10ml Hot water or whey / Orange zest as needed / Salt and black pepper to taste / Xantana as needed Take the mozzarella and place for 1 minute and 30 seconds in a microwave in a bowl covered with cling film. The mozzarella will release all the water and juices. Place in a Thermomix with all the other ingredients and blend until smooth. Strain with a sieve and reserve the cream for plating.

The idea behind this dish was to use ingredients that represent Italian regions – black cabbage from Florence, buffalo mozzarella cream from Naples and blood orange from Sicily. These are combined with ingredients, such as salmon, which aren’t present in Italy and coffee is the element that we all have in common. BLACK CABBAGE 90g Black cabbage / 60g Vegetable stock or fish stock / 5g Italian extra virgin olive oil / 5ml Blood orange juice / Salt and black pepper Sauté the black cabbage with olive oil, add all the other ingredients and let it cook until the cabbage is soft and almost all the liquid is gone. Take the mix from the pan, place it on a silpat and in the dehydrator until it’s completely dry. Once dry, blend to obtain a powder which will be used in the final plating. GARNISH 30g Baby fennel / 20g Red baby radish / Sakura leaves / Coffee powder PLATING Cook the salmon for a few minutes in the oven being careful not to overcook it. Place it in a serving tray ready to plate. Take the mozzarella cream and place three quenelles on the plate. Sprinkle the cream with the cabbage powder and a touch of coffee powder. Place the salmon on top. In a pan sauté the two baby fennel bulbs cut in half and previously blanched for five minutes, adding a touch of blood orange juice. Place the fennel upright against the salmon. Finish with slice of red radish and sakura leaves.

INGREDIENTS

UROŠ ŠTEFELIN VILA PODVIN SLOVENIA

450g Cauliflower 12 Adriatic shrimps 40g Hazelnuts 12 Chicory leaves for wrapping 100g Chicory leaves for the sauce Salt to taste Olive oil as needed 3dcl Sauce from shrimp shells Roast the cauliflower at 130˚C for 10 minutes. Wrap the shrimps in the chicory leaves and roast them for 30 seconds at 150˚C. Season with salt and pepper then drizzle over the olive oil. Fry the hazelnuts. Place the chicory leaves in the shrimp sauce, bring to the boil and then remove the leaves.

KONSTANTIN FILIPPOU RESTAURANT KONSTANTIN FILIPPOU VIENNA INGREDIENTS BEEF MARROW 2 Large beef marrow bones 1 Pinch of salt HAZELNUT FOAM 500g Hazelnuts (peeled) 1l Cream 200ml Milk 1 Pinch of salt DASHI STOCK 2 Onions 50g Brown sugar 100ml Soy sauce 2l Water 100g Bonito flakes 1kg Button mushrooms 90g Arrowroot powder BUTTON MUSHROOMS 4 Button mushrooms 100ml Dashi stock ZANDER LIVER 4 Zander livers 250ml Olive oil 1 Pinch of salt 2 Sprigs of thyme 2 All spice berries 2 Juniper berries 2 Black peppercorns ZANDER FILLET 200g Zander fillet (boned) 25g Butter 1 Pinch of salt

HAZELNUT FOAM Roast the hazelnuts in the oven at 180°C. Mix the milk, cream, and salt, then heat and add the hot hazelnuts. Refrigerate for 12 hours. Very briefly blend and pass through a fine sieve. Pour into an iSi whipper with two chargers. DASHI STOCK Roast the button mushrooms in the oven at 180°C for 30 minutes. Halve the onions and roast them cut side down, until they blacken. Deglaze with soy sauce, add water and bring to a boil. Stir in the brown sugar, then the bonito flakes, and button mushrooms. Remove from the heat and let sit for two hours. Strain and thicken the stock with arrowroot powder. BUTTON MUSHROOMS Cut off the mushroom stems and vacuum seal the mushrooms with a little dashi stock. Cook in the sous-vide basin at 63°C for 20 minutes. Cool in ice water. Finally, cut out with a round cookie cutter (2 centimetres in diameter). ZANDER LIVER Very slowly cook the zander livers together with the spices in hot olive oil (max. 65°C) for about seven minutes. ZANDER FILLET Quarter the zander fillet, sear until crispy on the skin side until transparent, then salt lightly. ZANDER CHEEKS Pour hot butter over the zander cheeks; keep warm for five minutes, then salt. COFFEE OIL Put the coffee beans and the oil in a pot and heat it up to 80°C and simmer for 15 minutes. Put it through a sieve and cool it.

ZANDER CHEEKS 4 Zander cheeks 50g Butter 1 Pinch of salt

ROASTED HAZELNUTS Roast the nuts in the oven at 180°C for about 15 minutes, then chop finely and lightly salt.

COFFEE OIL 200ml Olive oil 60g Coffee beans

PÉRIGORD TRUFFLE Shave the truffle into thin slices and cut out discs using a round cookie cutter (1 centimetre in diameter).

ROASTED HAZELNUTS 250g Hazelnuts, peeled 1 Pinch of salt

PLATING Circularly arrange the zander liver, zander fillet, zander cheeks, and button mushrooms in a deep plate and pour in the dashi stock. Fill the mushrooms with hazelnut foam and cover with the beef marrow. Evenly sprinkle the coffee oil and the roasted hazelnuts on the marrow disc and garnish with the truffle.

PÉRIGORD BLACK TRUFFLE 50g Périgord black truffle

BEEF MARROW Soak the marrow for 12 hours, changing the water every two hours. Then thinly slice the marrow (5 millimetres), and cut out discs using a round cookie cutter (2.5 centimetres in diameter). Add a bit of salt and keep warm.

Paris-based David Toutain is considered, among colleagues and food writers, one of his generation’s most talented and popular chefs, making appearances in kitchens all around the globe. After what was seen as his homecoming to Paris with the opening of his new restaurant in December 2013, Toutain has continued to practice meticulous and conceptual cooking of seasonal produce. At David Toutain you are offered an entirely novel experience, and he takes vegetables very seriously. Accuracy, rigor, perseverance and creativity were values David discovered at Manoir du Lys culinary school. After his graduation, David confirmed his motivation of cooking at Bernard Loiseau’s restaurant. At 20, David got a position with Alain Passard’s Arpège when Alain Passard was turning towards a vegetable-oriented cuisine. David enjoyed a real autonomy, freedom and spent three years specialising with vegetables and at the same time asserting his own personality. Improving his culinary skills, David went on to work at Ambroisie, Bernard Pacaud’s restaurant and later mastered his cooking techniques with Marc Veyrat. It was time for David to venture out, and experiment with new cuisines. His travels took him to Andoni Luis Aduriz’s Mugaritz in Spain; preparing him for his role as chef de cuisine at the iconic two Michelin-starred New York restaurant, Corton. With the birth of his son in 2010, David returned to France and with the idea of opening a gastronomic counter, he joined the Agapé Substance, the avant-garde 26-seat restaurant with a young and warm atmosphere with its fine cuisine. His unfailing enthusiasm and sensitivity to the freshest ingredients, quality produce and unexpected flavours earned him and Agapé Substance numerous awards including “62nd Top Restaurant in Europe” by Opinionated About Dining (OAD), as well as “Rising Chef of the Year” by Magazine Le Chef. In 2012 Chef David was named by the Gault Millau guide as “One of the Six Greats of Tomorrow”, cementing his place as a tastemaker and trendsetter of the culinary world. David Toutain’s cuisine is inspired by nature, travel, and different cultures – always with the goal of letting products speak for themselves all year round. Interesting techniques play a part in his cooking, whilst still honouring the product. Today David shares his experiences and travels with his guests through his concept and menu at his restaurant in Paris, located at 29 Rue Surcouf. A year after its 2014 opening, Restaurant David Toutain was awarded its first Michelin star and in 2019 his second Michelin star.

Elizabeth Stevenson-Hocks, a Dubai-based Canadian pastry chef and owner of Lady Battenberg FZ-LLC, a specialist culinary consultancy company, has worked in several prestigious kitchens. Prior to founding Lady Battenberg, she was executive pastry chef for Qâ&#x20AC;&#x2122;bara, an award-winning restaurant in Dubai; executive pastry chef for Caprice Holdings MENA, and spent several years in London between J Sheekey, Scottâ&#x20AC;&#x2122;s, Le Caprice, and Boxwood restaurants. Her journey was a gradual one. She studied music and visual arts when she was younger, and did an undergraduate degree in fine arts at the Nova Scotia College of Art and Design in Halifax, Nova Scotia. After graduating she struggled to make ends meet as a young artist, and took jobs in kitchens to supplement her income. Elizabeth ended up loving the culinary process, since it is very similar to the process used in any other creative discipline. She was using her hands, engaging her senses, and feeding people. It was a wonderful feeling, and very empowering to her as a young person. At some point, she made the decision to cook as a career, and put all of her focus in this area. Elizabeth moved to Montreal, then from Montreal to London where she worked for a very well known chef whose kitchen was brutal. The pastry section was the quietest, and she found she could work very effectively there without being yelled at. She preferred the methods used in pastry, and so for her next job she specifically sought out a pastry position. The rest is history. Elizabeth has always preferred working in restaurants, probably because of the rush, but also because she loves the delicate balancing act of service; the skills required to make it a success night after night are like performance art.

At the age of nine or 10, Onno Kokmeijer knew that he wanted to be a cook. His father was part of the inspiration since he loved to cook at home especially during the weekends and at that time Onno use to help in the kitchen. His father taught him all about ingredients and cooking. At 12 he joined a culinary school in the northern part of The Netherlands and two years later he had to make a choice whether he wanted to pursue cooking or baking and patisserie, it was easy choice and he chose to proceed with cooking. In 2003, Onno started at Ciel Bleu, Hotel Okura Amsterdam, and immediately took Arjan Speelman as his right-hand man since their friendship dates back to their college days, when they worked together during various traineeships. Their mutual respect grew and they realised they could learn a lot from each other. Onno and Arjan proved to be a great team. Although they are opposites, they complement each other perfectly. Arjan is creative and concentrates on combining flavours. Onno’s approach is more practical: he makes sure that any dish can be prepared every night, even when the restaurant is fully booked. Onno refines the recipes and focuses on the visual aspects – the arrangement on the plate, the type of tableware, and the way of serving. This difference between Onno and Arjan’s way of thinking results in the most creative recipes. Onno’s ambition to bring innovation to the culinary concept of the former classic French restaurant and the first step to achieving this was enlarging the menus and making over the interior. In the summer of 2007, right before Michelin awarded the restaurant its second star, the interior of Ciel Bleu Restaurant was completely renovated. A Chef’s Table was created, making a long-time dream of Onno’s come true with guests being able to watch the kitchen team in action, and have a great personal interaction. Not only did the restaurant get a complete makeover, the culinary concept also got a new boost. The chef let go of classic French cuisine and introduced a more innovative way of cooking. Influences came from different cuisines, travelling to other countries, spending a lot of time in the kitchen and continuously innovating to impress his guests. For him, it’s about the total experience.

The main reason Daniel became a chef was trying to imitate Conan the Barbarian, as he really wanted to play with the knives and the only way to get to touch a knife was to help his grandmother in the kitchen. What began as a kid’s game has ended up being his entire life. After a successful learning stage and working with some of the best chefs in the business in San Sebastián, Daniel moved to Taipei and opened El Toro, a small restaurant that ended up listed among the Top 500 of Asia on the Miele guide in 2009. He then went on to a much larger project, DN Innovación. CEO and founder of DN Group, Daniel has been successfully managing Shanghái Marina By DN which was awarded the Best Spanish Restaurant in China by El País, and Alma By DN which was included on the Michelin Guide Shanghai in 2017 as a Bib Gourmand selection, along with Level 41 in Saint Petersburg and his other advisor projects in Asia. His latest project in the heart of Taipei - Hidden By DN has been recommended in the first edition of the prestigious Michelin Guide Taipei 2018 as the only Spanish restaurant to have this recognition in Taiwan. His style is based on solid roots of Basque cuisine and influenced by his time in Asia. His creative menus render classic flavours and his aim is to always try to keep a delicate balance between tradition and modernity, complexity and simplicity, respecting the ingredient and transforming it only when the outcome will enhance the guests’ experience.

Born in Lebanon, Joe Barza comes from a family of fishermen. His ancestors, his country’s culture and society led him to the world of cuisine, where he found peace. After finishing his degree in the Hotel School of Arts, he interned in two different restaurants, and after the war in Lebanon, he decided to leave the country, just like many other Lebanese natives did. In 1986, he went to live in South Africa where he started his culinary journey at the International Airport of Johannesburg. He started out as a chef de partie and in three years he became the executive sous chef and was responsible for a kitchen with 110 staff members and three sous chefs. In 1993, he returned to Lebanon and worked as a head chef at the Century Park Hotel where he was responsible for a team of over 1,000 people including 20 permanent chefs. He then decided to use his knowledge and experience to follow a different path as a gastronomic consultant, and so, in 2009 “Joe Barza Culinary Consultancy” was born. Joe has collaborated with several restaurants, hotels and companies in numerous places all over the world, from concept creation to menu conception. Throughout his professional life, he always strived to learn new techniques and ideas that would allow him to promote his country’s gastronomy internationally and has been credited for reviving Lebanese and Middle Eastern fare across the world. To achieve this, he combines local ingredients in unconventional ways, juggling colour, flavours and presentation in order to create revolutionary dishes for the 21st century. Recognised as a television personality, co-hosting the Middle Eastern version of Top Chef and making guest appearances all over the globe, Joe has amassed numerous awards and accolades, and takes part in international events to promote Lebanese cuisine. He has created several menus for different restaurants in numerous countries, including Marjan, in the Waldorf Astoria Al Khaimah and Al Maeda at the Double Tree JBR By Hilton, both in the U.A.E.; the Oak Grill by Joe Barza at the Conrad in Egypt, the NAYA Express in New York, and most recently, Za’atar a new Lebanese restaurant in Lisbon in a partnership with the José Avillez Group.

Born in Turin, at the age of 13 Alfredo Russo found his culinary passion. Though his family was not happy with his choice of profession, he was determined to be a chef. He started at the bottom, washing dishes and eventually worked his way into the kitchens of Michelin-starred restaurants. Russo opened his first restaurant at the age of 20. It was a small space with a small kitchen but he started to cook and every night, there was a line of people outside coming to eat. Two years later, Michelin gave him his first star. In 2008, the Italian government gave Alfredo the opportunity to work inside the Royal Palace at Reggia di Venaria Reale (the Palace of Venaria) near Turin. It was unbelievable and he said yes. In 2004, he started a different branch of his business – consultancy. Working with Starwood for 10 years, Alfredo worked as a consultant for all of the group’s Italian restaurant concepts including projects in Japan and Thailand. Alfredo’s other concepts include Vivaldi by Alfredo Russo at the Sheraton Creek Dubai, The Franklin by Alfredo Russo in London which is very similar to his restaurant Dolce Stil Novo alla Reggia in Turin, Italy and several other casual restaurants around the world. His cuisine is founded on absolute respect for the Italian and Piedmontese regional traditions, combined with a constant search and wish for innovation. The outcome is an original creative style – his dishes evoke a collective memory of taste. They are inventive, amusing, surprising and emerge from a play of textures and consistencies. Alfredo’s flavours are always authentic: each dish is elaborated starting from an idea. Dolce Stil Novo’s menu is based on the seasons of the year but also on a simultaneously ‘moving’ offer, which changes and varies even on a daily basis, according to freshness of the raw ingredients available. His is a simple cuisine, which gives his guests dishes that are not artificial or too elaborated, but rather rich in noble flavours of the land. This renowned chef’s adventures around the world have allowed him to gain a deep understanding of cuisine. He was recognised as the best young cook in 2004 according to the Espresso Guide and over the last few years his professionalism has won him acknowledgements at a national and international level.

Born in Milan to Calabrian parents, Simone decided to begin his culinary career at 17. He spent five years at Carlo Porta, the hotel and culinary school in Milan and during summer he managed to get the opportunity to do his first kitchen stage at Cracco-Peck restaurant in Milan, under the direction of Carlo Cracco. After graduating from Carlo Porta, Simone decided to apply to Gualtiero Marchesi’s restaurant in Erbusco. Gualtiero promised to give him a place as a commis before the interview but the situation changed when he arrived at the restaurant. The only job available was to work as service staff. Disappointed, he thought it was pointless for him to wear the service uniform but his father intervened and convinced him to take the role. This was the start of his culinary career. France was the next stage at 21 with Georges Blanc at his three Michelin-starred restaurant in Vonnas. He started from the bottom and in six months he was able to learn French. With Georges Blanc at one of the best classic French restaurants, besides learning how to make sauces, cooking meats and fish, he learnt French hierarchy and strict rules. Georges Blanc helped him by contacting Laguiole and he was given a chance to try out for a few days. This was the beginning at Bras Laguiole France, and now Simone has worked for the family for almost 10 years. As chef director of Masion Bras Toya Japan, Simone lived in the middle of a magical place on the island of Hokkaido, in the north of Japan, near the village of Toya. The restaurant offers a different interpretation of this ‘cuisine of the moment’, still based on the same principles: the use of local produce, deference towards traditions and a profound respect for nature. Two countries, two styles of cuisine, guided by one concept and one standard of excellence, which enables Sébastien Bras to build culinary bridges between Laguiole and Toya, based on encounters and discoveries. His approach in the kitchen is to follow his heart. As a young chef, it was more about trying to make a beautiful dish but growing up with Michel Bras, he realised that the kitchen is not only about the visual, it’s much more deeper than that. With a focus on ingredients, he realised it’s important to work with the best of everything - ingredients, cooking techniques, service and the hospitality. His approach to a good dish is having great balance between product, creativity and technique.

Born in Helsinki, Filip Langhoff grew up in a small house in the small city of Karis in Finland. Food has always been very important to him, as a young child one of his favourite activities was to pick herbs and berries in his grandmother’s garden. His parents were determined to always have home-cooked food, made from good ingredients, for him and his two siblings. This also helped to awaken his interest in ingredients and cooking. At the age of 16 he had to choose between marketing school and cooking school. By mistake he ended up in the cooking school and hasn’t regretted it for a second. After a stint at El Bulli, Filip entered through ‘’la Grande Porte’’ as head chef at Oslo’s Feinschmecker and Helsinki’s two Michelin-starred restaurant Chez Dominique. The surroundings of daily life inspires Filip. He finds inspiration in nature and the city, from the countryside and its farmers and produce; and from his family and friends. Filip’s food has received several positive reviews, being called genuine and pure. His cooking philosophy is to first put enough time into finding the purest products, sometimes simply by wondering the nature-abundant Helsinki neighbourhoods, other times seeking fresh game or fish in southern Finland. Filip then allows the ingredients to speak for themselves by just highlighting their natural flavour. Filip is one of a new breed of young Finnish chefs helping to make Helsinki a destination for gourmet travellers. In August 2012, Filip and Linda Stenman-Langhoff opened their restaurant ASK. In 2013 ASK was named Restaurant of the Year by the Gastronomic Association of Finland and in 2014 the restaurant received its first Michelin star. Filip and Linda then went on to open a more casual restaurant Jord in 2016. Jord is all about organic food, organic drinks and spectacular views over Helsinki.

METHOD

FRANCESCO NUNZIATA ATTIMI BY HEINZ BECK ROMA INGREDIENTS VEAL SWEETBREAD 12 Veal sweetbreads / Veal stock / Extra virgin olive oil as needed / Rosemary as needed / Thyme as needed / Salt to taste COUSCOUS 160g Couscous / 2 Laurel leaves / 6 Sprigs of parsley / 1 Sprig of thyme / 1 Carrot / 1 Stalk of celery / 1 Onion / Saffron pistils CAPER POWDER 50g Capers / 25g Flour / 25g Egg white / Salt to taste COFFEE SAUCE Ground coffee as needed / 100ml Veal stock / 4g per 100ml Kuzu GARNISH Mixed herbs

VEAL SWEETBREADS Carefully clean the sweetbreads making sure that all the nerves are removed, and then leave under running water for 30 minutes. Drain and dry them before searing them on both sides in a pan with some extra virgin olive oil, rosemary, thyme and salt. Drain the excess oil, remove the herbs and moisten the sweetbreads with veal stock. COUSCOUS Pour water in the bottom of a couscoussier, add the herbs and vegetables previously cut into small pieces. Place the steamer top on it and pour the couscous using a cloth to keep the grains from falling into the water. Cover the pot, seal the support and the lid of the couscoussier with a dough made of flour and water and cook the couscous for about two hours on low heat. CAPER POWDER Blend the capers until obtaining a homogeneous paste then add the flour, egg white and salt. Stir well and spread on a sheet of baking paper to a thickness of 1 millimetre. Bake at 130Â°C for 20 minutes. Once cooled, blend everything to get a caper powder. COFFEE SAUCE Make a coffee replacing the water with the veal stock. Mix with kuzu until a smooth sauce is obtained. PLATING Spread the coffee sauce on the plate, then lay the couscous and three sweetbreads on top. Finish the dish with the caper powder and the mixed herbs.

The main task of a chef is to always experiment and to find new tastes, aromas and their combinations. I like the aroma and taste of coffee and decided to play with it. I have chosen the produce, which in my opinion, will successfully match with coffee. This main course has a tartness of coffee will definitely complements the taste of veal. METHOD

KONSTANTIN IVLEV PRO MYASO MOSCOW INGREDIENTS VEAL CHEEKS 300g Veal cheeks / 1 Garlic clove / 3g Fresh thyme / 40ml Olive oil / 300ml Pinot Noir or similar / 200ml Water / 100ml Honey / A pinch of cinnamon / 50g Ground coffee CELERY CREAM 200g Celery / 300ml Milk 3.2% / 40ml Butter / Salt and pepper to taste GARNISH 10g Dried onions / 2g Coriander

VEAL CHEEKS Wash the veal cheeks and let them dry. Heat the olive oil and slightly sautĂŠ the minced garlic and thyme. Cut the veal cheeks into cubes and fry them for five minutes on medium heat. Add the Pinot Noir or similar, water, honey and cinnamon and bring to a boil. Cook the mixture for an hour and a half on slow heat. Add the ground coffee five minutes before taking it off the heat. Let it rest for 20 minutes before plating. CELERY CREAM Clean and chop the celery into small pieces and add milk, water and salt in a saucepan, let it come to a boil, and cook it for 30 minutes on slow heat. Remove any remaining liquid. Add butter to it and mash it. Filter it through a fine sieve and put the cream into a siphon. PLATING Put the celery cream in the centre of the plate and add the veal cheeks. Garnish with dried onions, coriander and the veal cheek coffee gravy.

COFFEE GRAVY 4l Brown chicken stock / 200g Ground coffee / 2l Pinot Noir or similar / 300ml Double cream / 20g Arrowroot / Fresh lemon juice to taste / 50g Caster sugar / 10g Ground black pepper / Salt to taste / 250g Sliced button mushrooms / 250g Banana shallots (sliced) / 250g Unsalted butter In a heavy flat stainless steel pan, place the chicken stock, arrowroot, and Pinot Noir or similar. Reduce by ¾. In two separate heavy based pans, heat vegetable oil then roast off the mushrooms and the shallots separately. Once soft add 125g of butter into both pans, allow to caramelise, keep stirring, and do not allow to burn. Strain, then add to the sauce reduction. Add the double cream and check the consistency and seasoning. At this stage add the ground coffee and allow it to infuse for 10 minutes then strain. Season with sugar and lemon juice, then strain through double muslin. Blast chill straight away. Re-heat when needed. HAY ASH 300g Leeks / Hay as needed

JAMES KNIGHT-PACHECO

SIX SENSES ZIGHY BAY MUSANDAM, DIBBA INGREDIENTS

MILK COOKED VEAL TENDERLOIN 200g Veal tenderloin / 20ml Milk / 2g Rosemary / 2g Thyme / 1g Salt / Vacuum pack bag Place all the ingredients into the vacuum pack bag, vacuum as tight as possible. Set the water bath to 52°C. Drop the lamb into the water bath – cook for 4 hours, then blast chill or refresh in iced cold water. To re-heat, simply drop the Lamb into the water bath at around the same temperature for 15 minutes. Then pan roast in vegetable oil, foaming butter, once rested, slice - season with salt, serve. MILK GEL 300g Reduced full fat milk / 200g Water / 3g Malt powder / 7g Agar agar / 10g Caster sugar Place all of the wet items into a pan, bring to boil. Mix the dry elements, then add to the boiling liquid, whisk well for 3-4 minutes, place into a container, allow to cool to room temperature, then place in the chiller for 6 hours. Once set, place the gel into a blender, blend at a high speed, until it becomes a fluid gel, then strain well, use when ready. CAFÉ LATTE MASH POTATO 1kg Désirée potatoes (sliced) / 300ml Milk / 200g Double cream / 200g Unsalted butter / Salt to taste / 200g Café latte Place the sliced potatoes into a vacuum pack bag. The potatoes must be as flat as possible when they are being vacuumed. Once vacuum packed, place the bag in a water bath at 72°C for 45 minutes. Once the time is up, chill straight away. Set the water bath to 90°C, then place the chilled potatoes back in the water bath and cook for 90 minutes or until soft. Remove from the bag and pass through a sieve then vacuum pack and chill. To heat up the mash, simply heat up the butter, milk and cream, whip the mash until a light pomme mousseline consistency is achieved. Add the café latte, then season, serve when ready.

Pre-heat the oven to 220°C. Chop the hay, place it onto an oven tray, and bake the leeks until fully black. Allow to dry, then blend to a fine powder, strain, then keep in a dry cool place. CHARRED BABY LEEKS 100g Baby leeks / 10g Corn oil / 1 g Sea salt Steam the leeks for one minute, add the oil and then lightly sprinkle with salt. Place directly onto a chargrill and char both sides. CHIVE OIL 150g Chives / 100g Corn oil / 100g Pomace oil Blanch the chives in boiling water for 30 seconds, then transfer the chives into salted ice water. Dry well and place the chives and the oil in the blender. At full speed blend for exactly 50 seconds then strain the oil twice, place in a bottle, and keep in the fridge. TURKEY BACON POWDER 200g Turkey bacon Pre-heat the oven to 170°C. Place the bacon in the oven, cook until crisp, then turn the oven down to 130°C, cook until the bacon is fully crisp. Dry well, once cold, finely chop to a powder, do not blend. Store in a dry cool place. TOASTED PANKO CRUMBS 100g Panko breadcrumbs / 2g Sea salt / 30g Unsalted butter Place the panko in a dry non-stick pan, roast the crumbs until they begin to colour and then add the butter. Roast until the crumbs turn to a golden caramel colour, then place onto absorbent paper. Add the salt and allow to cool. Store in a dry cool place. SHERRY CARAMEL 150g Sherry vinegar / 150g Caster sugar Lightly heat the vinegar and set aside. Place the sugar in a dry pan, on a medium heat and slowly turn the sugar to a goldenbrown caramel. Once all of the sugar has melted, very gently whisk in the vinegar until a light caramel has formed, then keep whisking the caramel, until all of the sugar has dissolved. Strain immediately and allow to cool at room temperature. Once cooled, place the caramel in a squeeze bottle.

INGREDIENTS 8 1.5cm Grass fed short ribs MARINADE 200g Brown sugar / 250ml Soya sauce / 125ml Water / 75ml Miren / 1pcs Small onion / 1pcs Pear / 40g Crushed coffee beans / Salt and pepper to taste KIMCHI 300g Kale (trimmed) / 100ml Fish sauce / 100g Ginger / 20g Garlic / 10g Sugar / 4 Scallions / 5g Pepper flakes TOMATO SALAD 100g Tomatoes (cut in half) / 20g Mustard / 50ml Red grape vinegar / 150ml Olive oil GARNISH 4 Snap peas

GRANT MACPHERSON SCOTCH MYST LAS VEGAS

METHOD Coat the ribs with brown sugar and let them sit for one hour. Blend the marinade ingredients, add them to the ribs and let sit overnight in a sealed plastic bag. Boil all ingredients for the kimchi and leave overnight. Grill the ribs on a BBQ on high heat for two minutes on each side and allow to rest. Make the dressing for salad and toss in the tomatoes. PLATING Place the kimchi on plate with the ribs and the salad. Garnish with the snap peas.

INGREDIENTS LAMB CHOP MARINADE 8 Bone lamb rack – French trimmed, cut into single bone / 50 ml South Indian filter coffee concoction, warm (Substitution: 1½ tbsp Good instant coffee dissolved in warm water) / 2tsp Muscovado sugar / 1tsp Soya sauce / 1tsp Red chilli powder / 1tbsp Olive oil / 1tsp Chilli-garlic paste / 1tbsp Coriander stalks, finely chopped / 1tsp Ginger, finely chopped / 1tsp Garlic, finely chopped / Salt to taste In a bowl mix together all the other ingredients of the marinade except the lamb chops. Rub the lamb chop with this marinade and allow it to infuse for at least six hours or preferably overnight. Remove the extra marinate and cook the lamb chops on a flat grill until medium. Transfer to a roasting tray, baste with the marinade and roast for a further three minutes in a preheated oven at 200˚C to forma glaze on the lamb chop. CASHEW UPMA 3tbsp Vegetable oil / 1½tsp Mustard seeds / 1tsp Finely chopped fresh ginger / 1tsp Finely chopped fresh green chillies / 8 Curry leaves, coarsely chopped / 80g Coarse semolina / 150ml Thick coconut milk / 1tbsp Lemon juice 1tsp sugar / 1tbsp Roasted broken cashew nuts / Salt to taste Heat oil in a pan, add mustard seeds, and as they splutter, add ginger and chillies. Add curry leaves, semolina and sauté. Cook the semolina until it releases a nutty aroma, and then pour in coconut milk and about 150ml of water. Keep stirring and bring to boil. Reduce the heat; add lemon juice, sugar and salt and cook until the semolina is smooth and velvety akin to mash, stirring continuously. Lastly add the chopped cashew nuts, butter and remove from heat.

VINEET BHATIA RASOI BY VINEET GENEVA CHILLI SHIITAKE MUSHROOMS 2ml Vegetable oil / 6 Curry leaves (chopped) / 1tsp Chopped garlic / 2tbsp Sliced shallots / 1tsp Red chilli paste (dried red chillies soaked in warm water and blended to form a paste) / 100g Shiitake mushrooms (sliced) / Salt to taste Heat the oil in a saucepan; add the curry leaves and sauté for a minute. Add the chopped garlic, sliced shallots, red chilli paste and sliced mushrooms and sauté over low heat for about three minutes or until the mushrooms are tender. Season with salt. CORIANDER CORAL 80g Water / 20g oil / 10g Plain flour / 5g Coriander paste (fresh coriander leaves blended into a thick paste with little water) Mix all the ingredients in a bowl. Heat 4-inch diameter non-stick pan and spoon two tablespoons of the coriander coral mixture, in a circular shape into the pan. As the batter cooks, the water evaporates forming a green net like disc. Remove this coriander coral and place on absorbent kitchen paper to soak the extra oil. Spoon rest of the mixture likewise forming the required additional coral discs. Store in an airtight container.

INGREDIENTS KOBE BEEF 80g Per person Dipping Sauce for Beef to Finish 50ml Soy sauce 50ml Espresso coffee SUKIYAKI SAUCE 200g Lchiban dashi 45g Sugar 45g Soy sauce 15gml Mirin 60ml Sake 20ml Espresso coffee METHOD Heat sake and mirin to remove the spirit. Add other ingredients and boil. Thicken with kuzu. Add the espresso coffee.

YOSHIHIRO NARISAWA NARISAWA TOKYO

MAITAKE MUSHROOM Deep fry Maitake Mushrooms. AUTUMN EGGPLANT Grill with Bincho charcoal slowly until the centre would be cooked well and the skin gets completely black (burned) to add a smoky flavour. Finish the dish with Sansho Pepper Leaves and Ginkgo Nuts.

ILIAS KOKOROSKOS MYTHOS DUBAI INGREDIENTS 1kg Short ribs Arbaroriza (optional) Quince wedges BRINE 60g Salt 20g Sea salt 35g Sugar 1l Water Black pepper corns as needed 1Bay leaf Thyme sprigs as needed 1 Carrot 1 Leek 1 Onion QUINCE GLAZE The skin from 2 quinces Sugar (should be same amount as quince skin) 10g Strong ground coffee Water to cover

Slow simmered over low heat to a tender, sweet finish, this short ribs recipe is a new twist on the classic festive The choice of meat is because beef short ribs are large and have more meat, are more flavourful and hours of low and slow cooking make them extremely tender and juicy. Itâ&#x20AC;&#x2122;s cooked bone-in to get its richness from the bone marrow. The unique blend of quince and coffee adds a rich and robust flavour to the glaze and a break from the standard gravies and sauces. REST OF THE INGREDIENTS BRINE Heat half of the water, mix the rest of the dry ingredients and add the hot water. Mix until the salt and sugar have totally dissolved. Add rest of the water and refrigerate. Once chilled, place the short ribs in the brine and leave overnight. QUINCE GLAZE Boil the ingredients together until a light glaze forms. Strain and set aside. SHORT RIBS Remove the ribs from the brine and sear well over medium heat. Place on a resting rack to cool down. Place the ribs in a vacuum bag and add some of the glaze, just enough to cover half of the ribs in the bag. Add three or four arbaroriza leaves and some quince wedges. Cook the short ribs at 72.2Â°C for 24hrs. Once ready, remove from the water and place in an ice bath to cool. Keep in the refrigerator overnight. PLATING Reheat the short ribs in the water. Place the jus that is in the bag in a sauce pan and boil to make a demi glaze. Meanwhile place the short rib in a non-stick pan or on a grill to make a crust. To finish brush the ribs with some of the glaze and serve.

INGREDIENTS 10 300g Rangers Valley rib eye 200g Unsalted butter 10 Garlic cloves 10 Sprigs of thyme 10 Bay leaves COFFE RUB 30g Isot (black chilli flakes) 30g Turkish red chilli flakes 30g Turkish coffee, ground 30g Black pepper, ground 30g Dark brown sugar 12g Smoked paprika 7g Coleman’s English mustard powder 2g Ginger powder FRIED ZA’ATAR POTATOES 200g Katakoriko (Japanese potato starch) 30g Dried za’atar 10g Table salt ROASTED GARLIC 5 Garlic cloves, cut in half 100ml Extra virgin olive oil Maldon Sea salt to taste Freshly ground black pepper to taste THE RUB Mix all the ingredients together in a bowl. Store in an airtight container. FRIED POTATOES Boil the ratte potatoes in the boiling salted water until just cooked. Refresh in ice water. When ready to serve, gently smash to break open, dust with the za’atar mix. Deep-fry the potatoes until crisp and golden brown, season with Maldon sea salt and a little extra dried za’atar.

COLIN CLAGUE RÜYA DUBAI

ROASTED GARLIC Preheat oven to 175°C degree. Cut the garlic bulb in half of to expose cloves. Place garlic in small baking dish. Add oil and sprinkle with salt and pepper, toss to coat. Turn garlic cut side up. Cover tightly with a tin foil. Bake until garlic skins are golden brown and cloves are tender, about 55 minutes. STEAK Season the steak with Maldon salt then about two tablespoons of the rub. Grill the steak until beautifully marked. Place in a hot pan with little oil, butter and herbs and baste until the butter foams. Roast to required doneness. Allow to rest then slice. PLATING Serve the steak with the fried potatoes and roasted garlic.

From a culinary family, with his father being a revered two Michelin-starred chef, Francesco Guarracino started working in professional kitchens at the age of 11. Originally from Sorrento, after graduating, he travelled around Italy, to Rome, Florence, Sicily and Milan, to gain experience in the different regional cuisines of his home country. He developed a passion for seasonal and quality produce which are of paramount importance and shine through in all his creations. Francesco has worked at some of Italy’s most prestigious eateries, including Michelin-starred restaurants. He has also worked alongside some of best chefs in Italy, including Heinz Beck, Enrico Bartolini, Oliver Glowig, Marianna Vitale, Salvatore Bianco, Pasquale Palamaro, Gennaro Esposito and Moreno Cedroni. Through these experiences, he learned the discipline and attitude necessary for success. His diligent approach and natural talent led him to excel in culinary competitions and have resulted in him holding many senior leadership positions in restaurants across Italy, Spain, England and now in the U.A.E. In 2007, he won the Best Young Chef Award from the renowned Federazione Italiana Cuochi (Italian Chef Federation.) In the same year, he moved to the UK to join the Italian restaurant group Piccolino, which has 22 restaurants across the country. After two years with the brand, he joined the San Carlo Group as development chef and later, group regional executive chef for the entire portfolio of venues. In 2011, he moved to Dubai as executive chef for BiCE Mare, where he helped build their reputation as one of the best seafood restaurants in Dubai, receiving Pro Chef’s 2015 Dubai Seafood Chef of the Year award. Today, Francesco is the group executive chef at Roberto’s where he brings his true Italian flair for fine dining. Injecting a sense of culinary theatrics, he has developed a range of new speciality dishes from around Italy, with tableside cooking to give diners an unforgettable and exceptional experience. In order to raise the hospitality bar in the UAE, and to ensure authenticity, he has brought eight Italian chefs to work with him. Adding to his accolades, Francesco recently took home the BBC Good Food Middle East Chef of the Year award. His passion for fine food is profound. Bespoke menus, oneoff dishes and a personal style are key to Francesco and he blends traditional and contemporary methods in the dishes that he creates. For him, the ingredient is the king of the restaurant.

Born in Cordoba, into the heart of a family dedicated to the restaurant industry, his father recalls that one day they ran out of pizza dough and Paco proposed to make it. That was the moment that he started to be interested in cuisine. Paco left his home with the sole aim of becoming a widelyrespected chef. Though calm by nature, with a touch of shyness, the sort of person who likes to stop and think before answering, in the kitchen he is demanding – with the products used, with his team, and with all the work involved in serving his customers. A disciple of Andoni Luis Aduriz, he revolutionised the culinary scene in Madrid a few years ago by taking a risk with minimalism, impossible contrasts and great boldness regarding concepts and texture. His career includes working at El Bulli, Mugaritz, Guhhenhein Bilbao and in Zaragoza in Diagonal. From 2007 to 2009 he was successful at the Senzone in the hotel Hospes (Madrid) and later at the restaurant of the hotel Ferrero. He was awarded the best cook in the 21st century under the age of 30, by the National Academy of Gastronomy; best new restaurant in 2007, the 2008 Bacalao Giraldo award for the best cod dish; Best Chef by Madrid Fusión; Creative cuisine award at the 4th edition of the Salsa de Chile 2011 and 1st place in the 10 best dishes of the year awarded by the magazine Vino+Gastronomía. Noor is the personal project which Paco Morales launched on returning to Cordoba. However, he did not forget the respect he holds for his roots or all that he has learnt over his magnificent professional career. At Noor, it’s not just about experiencing Paco’s daily AlAndalus cuisine. It is a cultural project which is part of the restaurant and, in addition, is a creative R&D space, in which he strives to recover the splendour of the cuisine and service of a remarkable Andalus culture, always from an innovative, dynamic and modern perspective.

Gianluca Renzi approached the culinary field an early age, his father was passionate about cuisine and they usually went together to Campo de Fiori to buy fresh ingredients. Gianluca liked to get lost inside the market and stop to look at fresh fruits and vegetables, dreaming of combinations, of tastes and incredible recipes. So he decided to focus on food and its culture. After attending hospitality school in Rome, Gianluca Renzi started gaining experience as a stagiaire in Roman restaurants, until he had the chance to enter La Pergola where he started working as commis de cuisine. Being from Rome, he was fascinated by Heinz Beck who came to the city and started learning everything about its gastronomy. From him Gianluca learned discipline, strength and humility. The young chef is heavily influenced by Heinzâ&#x20AC;&#x2122;s point of view through his vision of healthy and well-balanced Mediterranean cuisine. Having worked for years under his supervision, he was chosen by his mentor to be the resident chef of Attimi by Heinz Beck in Milan. The restaurant is located inside CityLife district, so it has to service guests looking to unwind as well as daily workers with limited time to eat. The culinary process starts from ingredients available according to seasons. From there, the team employs innovative techniques to enhance different components of each dish, combining them to create unexpected flavours, while always respecting the Italian traditional recipes.

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Gaël is the third child of a working family. He was born and educated in Toulouse, known for its culinary specialities and gastronomy. After the third year of secondary school, he choose a National Vocational Qualification in patisserie and confectionery, as well as in ice-cream making. At the age of 14, after his brother passed away, Gaël followed his father’s advice and went to work at a local bakery. This is where the future “Dali of Patisserie” learned the fundamentals and the basics at Donati’s bakery in the Southwest of France. After finishing his placement at Donati’s, he left home and settled in Paris. Eclectic and open-minded, porous in many ways regarding the cultures and the world, he fed his personal development and insatiable curiosity in the capital city. He even studied theology. Today, at the Matignon Hotel, he shakes up his comfort zone. Each day is different and thus, a new challenge. His primary mission is to respond to all the commissions he receives, whether they are planned or at the last minute, such as lunches or dinners, as it often happens. He doesn’t have a dessert menu, he has to question himself, rely on his imagination for not suggesting the same pastry twice. It all takes some time, requires a lot of energy but it’s the kind of challenge that he likes. Nature is an inexhaustible source of inspiration - the scents, the colours, the shapes, the change of season and the arrival of new fruits. According to Gaël, to find balance, you have to know, select and most importantly respect the food. He uses fresh products of great quality because those raw materials have more taste and are more interesting. The chef also greatly values his creative process - breathing, touching, thinking, tasting, harmonising colours and stimulating his imagination.

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Ilias started cooking at a tender age of 13 and he realised how much he liked making people happy with food. At the age of 15, he decided to further his culinary dream and study at the Culinary Academy but was advised by the principal that it would be better to finish school first, get a proper education and then come back and start his culinary journey. He took his advice and graduated from high school and then went on to university to get his degree in Business Administration. Since he had already decided that cooking is what he wanted to do, he took up his first job in the kitchen. He honed his culinary skills by working in several restaurants, jumped from one restaurant to another, since he was young, he wanted to gain as much experience as possible. He tried to work with the best chefs in Greece and take the best out of them. Some of them had great techniques and some of them had great flavours. All of them though taught him how to respect ingredients, minimise wastage, use ingredients that are in season, ingredients that are locally produced and to be as authentic as possible. Ilias brings authentic Greek food to the table. His simple, yet appetising menu is a compilation of traditional Greek recipes and dishes. The chef is obsessed with seasonality, products that come from small producers and of course, Greek products. Every ingredient has its own characteristics, he likes ingredients that are unique but at the same time can fit to his type of cuisine and his character. He also likes to source ingredients that have not been used massively and that most of the guests are not aware of. He likes educating his guests as much as possible. Illias heads Mythos Kouzina & Grill in Dubai. The restaurant echoes the details of a modern taverna with an upgrade to the traditional charm, without losing its fun spirit, warmth and vibrancy.

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James Knight-Pacheco, executive chef at Six Senses Zighy Bay in Oman, was born in Venezuela into a predominantly female household. Every weekend was a family gathering. It was all about sharing, cooking and laughing, so from a very young age, James was in an environment where he learnt from his grandmother, his mother and his uncles. The kitchen and cooking were not on his mind and he didn’t even think that one day that this would shape his career. Around the age of eight or nine, he moved to the southwest of England, half an hour from the beach and half an hour from the mountains. It was an incredible place for great produce, fresh seafood and incredible dairy. James started doing small odd jobs, where he worked his first kitchen job doing dishes. With two career paths in mind – music or cooking he got to a point where he didn’t know what to do. It was his father who told him “James, just think what you want to do, everybody needs to eat and being a chef, you will be able to feed people, you can travel the world. This is the right thing to do”. Reluctantly, he listened to his father and took up a three-year hotel management food degree, of which two years were mostly administrative with one year of intense cooking. After this, he knew this was exactly what he wanted to do. He went on to work with some of the culinary greats Raymond Blanc, Gordon Ramsay, Michael Caines, Jason Atherton, Peter Gorton and Andre Garrett. However, for James it’s not necessarily so much about the style on the plate, it’s more about the experience of his guests. James always wants to keep pushing himself as hard as possible and as much as possible, and he loves a challenge. He continuously finds ways to improve - whether it’s a dish or his style of cooking.

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Konstantin Ivlev was born in Moscow, but his early childhood was spent abroad. After he graduated from college in 1993 and completed military service, Ivlev began climbing the career ladder. In 1997 he reached his first head chef position in popular Moscow restaurant “The Reporter” and it took him all the way to being head chef of Nostalgie, VIP-21, Boulevard, In Vino, Pouason, L`Etranger, Zebra Square and GQ-bar. He also has Sheraton Palace Hotel in Moscow on his list of restaurants and brand chef positions for Ginza Project, Luciano, White Rabbit, Barry White and El Gauchito. Konstatin is a member of Chaine des Rotissers of France and, since 2008, heads the Federation of the Professional Chefs and Patissiers of Russia. Konstantin has developed his own concept of Haute Cuisine, which emphasises unique Russian produce. He mixes different cultures, manipulating them with different recipes and making his own interpretations of traditional Russian dishes. He finds new tastes and takes Russian cuisine to a new level. In 2004, Konstantin published his first book “My Philosophy of Cooking” which was followed by “Cuisine of Real Men” in 2011 and “Cooking Home” in 2013. Currently Konstantin Ivlev is one of Russia’s prominent chefs and the founder of Ivlev Group, which manages Café Siren’, E11even, “Culture Park” and many more restaurant projects in Russia. He is also TV personality as the host of two TV shows in Russia – “Hell’s Kitchen” and “At Knife’s Points”.

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Born in Ipswich, Suffolk, James’ passion for food and cooking was inspired by his grandmother who lived in the Suffolk countryside for most of her life. His fondest childhood memories are of his grandmother’s cooking and her relationship with food. She helped him to truly understand where food comes from and the love required to create great tasting dishes. She used to cook and prepare everything from scratch, baking bread and roasting joints of meat, and from a very young age he began to cook with her. His grandmother used to have a bramely apple tree in her garden, she would grow strawberries in summer, and kept chickens, so they always had great tasting, fresh free range eggs. As a family, they would venture out into the woodlands and hedgerows to pick fresh wild ingredients, which was always very magical for James to understand the perfect environment and all the necessary conditions for this wonderful wild produce. James started his first part time job at the age of 14 and to this day he has never done a day’s work outside of the kitchen. He used to work at weekends and after school as much as he could. He started at the bottom washing pots and pans, however he made sure that he finished as quickly as possible so that he could watch the chefs and assist them with any job they would allow him to do. He started peeling onions and carrots and worked his way up. By the time he left school he was assisting on the pastry section. James trained in some of the best kitchens, with Gordon Ramsay at the Claridge’s and Jeremy Medley who was almost like a father figure. Both of these chefs and both of these kitchens have influenced James’ style of cooking. For him it’s vital to treat ingredients with love, show the food genuine heart-felt respect and always take the time to do things correctly. James is currently the chef de cuisine at Alib, Cordis Hotel, Hong Kong where he blends Asian and European styles and techniques, creating delicious and innovative menus.

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INGREDIENTS VINE LEAVES 65g Chopped parsley 12g Egyptian rice 2 g Chopped tomatoes 3g Chopped mint leaves 10g Chopped onions 25g Chopped capsicum 5g Chopped garlic 20 Tomato paste 6g Chilli paste 2½g Citric acid 70g Lemon juice 50g Olive oil 50g Corn oil 25g Pomegranate molasses ¼ Lemon, zested fine Salt to taste 1g All spice powder 2½g Sugar 38g Peeled tomato juice 1½g Coffee powder FREEKEH SALAD 125g Boiled freekeh 40g Boiled chickpeas 20g Carrots boiled diced 20g Cucumbers diced 20g Tomatoes diced 20g Frozen peas 20g Red cabbage shredded 3g Parsley chopped 3g Mint chopped 1tbsp Labneh Olive oil Salt and pepper to taste Lemon zest CHICKEN BREAST WITH ROASTED SESAME AND SUMAC CRUST 2 Chicken breasts 75g Sumac 75g Roasted sesame seeds HUMMUS 500g Cooked chickpeas 200g Tahina 8g Salt 6g Citric acid 50ml Corn oil 25g Ice cubes 50g Cold water

JOE BARZA

ZA’ATAR LISBON

VINE LEAVES For the filling, combine all the ingredients except vine leaves in a large bowl. Season with salt and pepper. Set aside for half an hour. Strain the filling and reserve the liquid from filling in a bowl. Meanwhile, in a large saucepan, add the vine leaves, cover with water and bring to a boil. Boil for 10 minutes, then drain. Place a vine leaf, smooth-side down, on a work surface and place two teaspoons filling in the centre along the base of the leaf. Fold in both sides, then roll up tightly to enclose the filling. Repeat with remaining leaves and stuffing. Tightly pack stuffed vine leaves in a pot. Strain reserved liquid over pan, then weigh down stuffed leaves with a large plate; this will help to prevent the leaves from unravelling and keep their shape. Pour enough water around plate to just cover vine leaves, then simmer over low heat for 90 minutes, until the rice is cooked. Allow to cool. FREEKEH SALAD Combine all the ingredients together. Season with salt and pepper. Add the olive oil and lemon zest. Place the salad in the mould. Garnish with edible flowers, dried apricots, radish and purslane leaves. CHICKEN Season both sides of the chicken breasts with salt and pepper. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling. Flatten the chicken. Stuff the chicken with the vine leaves. Roll up the chicken into a sausage shape and wrap in cling film tightly. Repeat with the other chicken breast. Steam the chicken at 70°C until it’s cooked. Keep it aside to cool then spread the mustard over the chicken and coat with sumac and roasted sesame. Cut into slices. HUMMUS In a food processor put the chickpeas, tahina, citric acid and salt (it should become homogenous). Add the ice cubes and cold water then add the oil gradually. PLATING Place two slices of chicken stuffed with coffee-scented vine leaves. Place aside the freekeh salad. Spread a spoon of hummus in the middle.

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CONSTANT CHEUNG JE KITCHEN TAIPEI

SQUID FOR TARTLET 600g Squid 1 Clove black garlic

PREPARATION Clean and dice the duck breast, place in the freezer for 15 minutes. Remove meat from the freezer and place it in a food processor with the salt and cream. Place the diced duck breast in a brine of 10% salt for 10 minutes. Mix all the ingredients. Wrap the cherry duck filling in plastic film and shape like a duck breast. Roast the duck bones until golden brown, about 30 minutes in an oven at 180°C. Clean and dice the vegetables. Roast the vegetables in a pan with a bit of duck fat, add the roasted duck bones and duck bouillon. Let it simmer for three hours over low heat. Remove it from the heat and rest for 30 minutes. Strain the liquid through a muslin cloth. Vacuum seal the coffee beans with the sunflower oil and place in a water bath at 60°C for 16 hours. Sieve the coffee oil through a cloth. Add the coffee oil in the duck jus before serving. Combine the butter and flour together then add the eggs, egg yolks and salt. Roll out, place in tartlet pans and bake in the oven at 180°C for 30minutes. Use a dish large enough to hold the duck legs in a single layer, spread the garlic head in the pan. Salt both sides of the duck legs and lay them skin side down. Sprinkle the pepper over the legs. Cover with film and refrigerate for two days. Preheat the oven to 110°C. Brush the salt off the duck legs. Over a low heat, melt the duck fat in a large saucepan. Add the duck legs to the melted fat and bring to a very low simmer. Cover the pan with a tight-fitting lid and transfer to the middle shelf of the oven and cook for three hours. Remove the bones and skins of the duck legs and peel off the meat as small pieces, then smoke the meat for one hour. Clean the squid and remove the tentacles. Put them in a vacuum bag with a little bit of duck fat, seal. Put in a water bath at 60°C for one hour. Chill in ice water. Take the squid out of the bag and scrape it clean. Wrap the squid like a roll and freeze overnight. Remove the film and cut into thin slices with a meat slicer. Gently sauté the finely chopped onion in the butter. Deglaze with vegetable stock and cook until soft. Add the remaining ingredients and bring to a boil again. Blend and sieve the mixture. Chill for three hours. Add the milk in chestnut purée before serving.

CHESTNUT FOAM 55g Cream 2g Salt 180ml Vegetable stock 40g Onion 120g Chestnuts, cooked and peeled 1/2 Lemon juice and zest

PLATING Poach the duck breast for 30 minutes at 70°C in a water bath. Brown the poached duck breast with a torch and glaze it with two teaspoons of reduced duck jus and one tablespoon of coffee oil. Quickly sauté the squid and duck leg meat, put into a tartlet shell with three small pieces of black garlic. Top with chestnut foam.

INGREDIENTS CHERRY DUCK FARCE 100g Cleaned duck breast 100ml Cream 5g Salt CHERRY DUCK FILLING 30g Duck farce 100g Cleaned, salted and diced duck breast 8g Chopped lemon verbena 4g Yirgacheffe coffee powder Duck jus infused with Yirgacheffe coffee oil ROASTED DUCK CARCASSES 15g Onions 25g Carrots 25g Celery 6g Garlic 20g Leeks 3g Thyme 1l Duck bouillon YIRGACHEFFE COFFEE OIL 50g Yirgacheffe coffee bean 100ml Sunflower seed oil TARTLET 1kg Soft butter 2kg Flour 8 Eggs 7 Egg yolks 5g Salt DUCK LEG CONFIT 4 Duck legs 2 Heads of garlic 1tsp Ground black pepper 1l Duck fat

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DUCK IN THE DESERT INGREDIENTS DUCK TERRINE 300g Slow cooked duck leg 300g Duck liver 100g Chicken stock 100g Dates (pitted) 40g Parsley (chopped) 50g Grain mustard 100g Fresh berries 20g Sea salt Cling film for rolling In a large mixing bowl add all of the ingredients and mix well. Check the seasoning, then roll out the cling film onto a flat surface, place the terrine mix onto the cling film, then roll the terrine mix into a cylinder. Set in the fridge for 24 hours. Portion to the appropriate size, ensuring you remove the cling film. SALTED COFFEE CRUMBLE 100g Plain flour 100g Unsalted Butter 10g Arabica coffee powder 5g Sea salt Pre-heat the oven to 160°C. Mix all of the ingredients in a bowl by hand until crumbled, place the dry crumble mix onto a flat tray and bake for 20 minutes. Allow the crumble to cool then place into a dry sealed container. SALTED BUTTER CRUMBLE 100g Plain flour 100g Unsalted Butter 5g Sea salt Pre-heat the oven to 160°C. Mix all of the ingredients in a bowl by hand until crumbled, place the dry crumble mix onto a flat tray, bake for 20 minutes. Allow the crumble to cool then place into a dry sealed container. DATE PURÉE 300g Pitted dates 300g Water Place all of the ingredients into a Thermomix, set it to 90°C, speed 4 for 15 minutes. Once ready, place through a fine sieve. BERRY GEL 300g Raspberry purée 200g Water 3g Raspberry vinegar 7g Agar agar 10g Caster sugar Place all of the wet ingredients into a pan and bring to a boil. Mix the dry elements then add to the boiling liquid. Whisk well for three to four minutes, pour into a container, allow to cool to room temperature, then place in the fridge for six hours. Once set, place the gel into a blender, blend at a high speed, until it becomes a fluid gel, then strain well.

JAMES KNIGHT-PACHECO

SIX SENSES ZIGHY BAY MUSANDAM, DIBBA

RED BERRY POWDER 300g Raspberries Dehydrate for 48 hours until fully crisp, chop well, keep in a dry place until needed. SPINACH POWDER 200g large leaf spinach Dehydrate for 48 hours until fully crisp, chop well, keep in a dry place until needed. BUCKWHEAT BRANCHES 250g Strong white bread flour 250g Buckwheat flour 5g Caster sugar 40ml Olive oil 10g Salt 4g Yeast 300ml Water Place the yeast, sugar into a bowl along with the water, stir will and leave at room temperature for 15 minutes, this will activate the yeast. Once the mixture has begun to bubble, whisk in the olive oil then slowly add both of flours and the salt. Mix until a dough is formed. Knead the dough for five to eight minutes, stretching the dough out and working the gluten. Rest the dough in a well-oiled bowl for 30 minutes. Pre-heat the oven to 90°C. Roll out the dough until 28cm long. Brush with egg yolk then lightly sprinkle with sea salt. Gently place onto a non-stick baking tray, bake for 15-20 minutes until firm and golden brown. Leave to cool, store in a dry cool place. ROASTED DUCK SKIN 200g Duck skin 1 Sprig of thyme Maldon salt – light seasoning Togarashi pepper – light seasoning Vacuum pack bag 10ml Pomace oil Set the water bath to 52°C. With the back of a large kitchen knife, place the skin as flat as possible, and stretch it out. Scrape the skin, so that the excess fat is scrapped off. Very lightly, season the skin, then place it inside the vacuum pack bag, along with the thyme. Fully seal then place the vacuum pack bag inside the water bath. Cook for 12 hours. Once the time is up, place into salted ice water. Set the oven to 170°C. Take the skin out of the bag, and lightly dry, then lightly season with togarashi pepper. You will need to have two identical non-stick baking trays, as well as baking paper. Place the chicken skin onto the baking tray, then place the baking paper over the top of the skin, and finally place the second baking tray over the top. Place the two trays in the pre-heated oven and cook for 12 minutes. Check, then cook for a further five minutes. The skin should be golden brown then place the skin either, in the de-hydrator or inside the pass to allow to dry the skin out completely. To serve, season lightly with Maldon salt.

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INGREDIENTS

UROŠ ŠTEFELIN VILA PODVIN SLOVENIA

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480g Saddle of venison 2 Parsnips 8 blackberries 20 Raspberries 4 Tepka pears 3tsp Coffee 30ml Veal stock Fleur de sel to taste Cook the saddle of venison at 54˚C for 30 minutes then sear it in a pan and leave for three minutes. Season it with feur de sel before serving. Halve the parsnips then blanch and drain. Blend the raspberries and fresh tepka pears, roll and dry for 12 hours at 57˚C. Mix the coffee in 20ml of water, heat it and reduce it by half. Add 30ml of veal stock and reduce it by a third.

FERMENTED CHERRIES 40 Cherries 3% Salt Cut the cherries in half and take away the stone. Weigh the cherries and add 3% salt of the total weight. Mix in a vacuum bag and seal. Leave at room temp for three to five days until you see the bag blow up and the fermentation is going. Cut the cherries in half again.

MIKAEL SVENSSON KONTRAST OSLO INGREDIENTS COFFEE CURED TENDERLOIN 200g tenderloin, from free range organic 12g Coffee 8g Salt 8g Sugar 2g Cocoa nibs 2g Black pepper Grind the dry ingredients to a fine powder, rub the tenderloin with it, vacuum pack it and refrigerate it for three weeks flipping the bag every second day. After three weeks, rinse and pat dry. Can be eaten directly or air dry in fridge on racks for up to three weeks. Slice thinly before serving.

BLOOD CRACKER 160g Blood 40g Oil 20g White flour Salt to taste Extra oil for frying Wisk everything together, fry the batter in oil to form round crackers. Dry off on paper towels before serving. BLOOD CREAM 150ml Coffee flavoured porter 10g Coffee beans (crushed) 100ml Blood 40ml Cream 30g Egg yolks 20g Butter Reduce the hops to 15ml and add the cream. Bring to a boil, infuse with coffee for 30 minutes and strain. Combine all the ingredients except butter. Heat everything up while whisking until it thickens, then whisk in the butter and pass through a fine sieve. Keep warm until serving. GARNISH Blue corn flowers and oxalis leafs.

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This Braised Springbok Shank with roasted coffee beans has incredible, aromatic flavours of cinnamon and cumin, and is inspired by Turkish coffee. The addition of pistachio dukkah and raisin makes this dish a beautiful, multi-layer winter dish. INGREDIENTS COFFEE BRAISED SPRINGBOK SHANKS 1kg Springbok shank 100g Carrots peeled and cut roughly 50g Celery peeled and cut roughly 100g Onions peeled and cut roughly 20g Brown sugar 2l Water 50ml Canola oil 1l Sherry 100ml Tomato passata 20g Roasted coffee beans 5g Thyme 2g Coarse salt 2g Bay leaves 2g Cloves 1g Cinnamon quills 1g Cumin seeds 8g Garlic cut in half 5g Peppercorns CAULIFLOWER PURÉE 300g Cauliflower 50g White onion 2g Garlic 300ml Cream 2g Maldon salt 1g White pepper 1g Nutmeg RAISIN PURÉE 100g Raisins 50ml White sherry 20g White onion 2g Garlic 2g Thyme HEIRLOOM VEGETABLES 100g Baby golden beetroot washed and trimmed 100g Baby candy beetroot washed and trimmed 100g Rainbow carrots washed and trimmed 3g Garlic sliced in half 15ml Olive oil 10g Butter 20g Honey 2g Salt 1g Black pepper

VERONICA CANHA-HIBBERT THE SILO CAPE TOWN PISTACHIO DUKKAH 10g Pistachios roasted and chopped 5g Toasted sesame seeds 1g Cumin seeds coarsely ground 1g Coriander seeds coarsely ground 1g Black pepper 2g Maldon salt COFFEE BRAISED SPRINGBOK SHANKS Preheat oven to 150˚C. Ensure the flat top cooker is on high. Pour on enough oil to cover the surface then add half of the shanks and brown evenly on all sides until golden brown in colour. Repeat with the remaining shanks. Once all shanks have been removed, lay them neatly side by side in deep baking trays. In a large based pot, sauté the cut vegetables and sprinkle over brown sugar. Caramelise vegetables until golden and dark. Deglaze the pot with all the sherry, and reduce by 1/3. Add the remaining ingredients and bring to a simmer for about 20 minutes. Pour braising stock over shanks. Cover with foil and place in oven for four hours, checking and turning shanks at the two-hour mark. Once cooked and tender, remove from braising stock and allow to cool completely. Strain the braising liquid through a fine sieve and reserve for service. Add butter to enrich the sauce and serve immediately. CAULIFLOWER PURÉE Combine all ingredients and bring to a simmer, cook until tender and blend until smooth in Thermomix. RAISIN PURÉE Soak raisins in the white sherry overnight. Sauté the onion, garlic and thyme until the onion starts to soften, then add a dash of water and pour in the raisins and sherry. Bring to a gentle simmer and stew until raisins have softened and most of the liquid has dried up. Blend in the Thermomix until smooth and pass through a fine sieve. Place in a piping bag and keep warm. HEIRLOOM VEGETABLES Preheat oven to 180˚C. In a pot, combine garlic, butter, oil, honey and warm until the butter has melted. Separate the vegetables into respective trays and toss the marinade evenly over the batches. Cover with foil and roast for 25 minutes until just tender. PISTACHIO DUKKAH Combine all ingredients and store in a tight sealed jar.

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METHOD

SIMONE CANTAFIO MAISON BRAS TOYA JAPON HOKKAIDO My great passion for cooking is definitely nourished by my multitude of interests and hobbies, which I try to broaden in my spare time. During my vacations I make a point of visiting museums and art galleries. Contemporary art is very close to my heart, as is listening to good music. But above all else, when time permits it, I love travel. My latest trip in 2018 took me to Vietnam. With a backpack, I travelled this wonderful country from north to south. The colours and smells, but above all, the simplicity and warmth of its people made a deep and lasting impression on me. The smell of roadside coffee made with sweet condensed milk and an elderly local who willingly shared his adventures, are the components, which inspired my recipe. I wanted to make a dish which at first glance seems simple but once eaten, reveals all its hidden nuances to the guest. The aroma of Vietnamese coffee penetrates the meat of the wild deer and the carrots slowly cooked in the slightly sweetened milk result in a feather light harmony and equilibrium. A dish made from a few pure but carefully selected ingredients, cooked with a delicate precision, inspired by my need to take you along on a step by step recollection of this journey, to enjoy the simple purity which still contains so many layers of subtle nuances. INGREDIENTS 1 Saddle of venison 200g Venison fond 20ml Vietnamese coffee (filtered in the classical way) 100g Coffee powder from Vietnam 50g Hay 200g Carrots 1l Fresh milk 100ml Condensed milk Salt and pepper to taste 8 Young chard leaves 20g Salted butter 30ml Extra virgin olive oil 2 Garlic cloves

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Our islands hunters try to provide us with a nice saddle of venison, preferably from a young deer, which has more delicate and tender meat. Bone the meat and tie it with cooking string to maintain an elegant and compact line of the roast. In a very hot pan with oil, brown the meat quickly to seal the all surface of the roast and preserve the essence and flavours inside, for further cooking in the oven. Lay the venison roast on a nest of dry hay mixed with the Vietnamese coffee in an aluminium bag. Close the bag tightly and continue to cook it in a preheated oven. The cooking will leave the meat red and juicy, if you cook it correctly, making sure to match equal cooking time and resting time. CARROT PURÉE AND REDUCED MILK In a saucepan, add the carrots previously peeled and sliced, cover with fresh milk and a generous amount of condensed milk, cooking them slowly and gently on the stove. After cooking, blend the carrots and if necessary, add some cooking liquid for correct consistency. Add bit of salt to give it the right contrast between sweet and savoury. VIETNAMESE COFFEE Not a sauce, but rather a reduction, will be the ideal accompaniment of our dish, the juices of the venison must be reduced on the stove along with coffee made from classically filtered Vietnamese coffee, giving the aromatic notes of the reduction. The real sauce will be the juices contained inside the venison meat mixed with this intense and balanced reduction, giving a strong distinct flavour. YOUNG CHARD WITH BUTTER AND GARLIC Slowly melt salted butter in a saucepan, and flavour it with two cloves of unpeeled garlic. The subtle scent will serve to give character to the chards. Sauté the chard briefly to preserve the colour and the flavour of the leaves. FINAL NOTES The success of the dish will be in the management of the cooking of the meat, in the balance between reduced sauce and Vietnamese coffee, the sweetness of carrot purée and the aftertaste of milk will recall the aromas of hay, used for baking in paper. A game of connections and natural bonds, simple at first impact but deep on the palate, a cuisine that recalls the true essence of my trip to Vietnam, a magical land with a thousand faces, all to be grasped, savoured and discovered.

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VERONICA CANHA-HIBBERT THE SILO CAPE TOWN Ostrich is a healthy alternative to beef and works well with strong bold flavours such as coffee. The creamy celeriac and sweet caramelised pears bind a flavourful dish without the traditional heaviness of a smoked main course meal. INGREDIENTS COFFEE SOUS VIDE OSTRICH FILLET 400g Trimmed ostrich fillet / Maldon salt and freshly ground black pepper to taste / Canola oil as needed / 15g butter / 2 Garlic cloves peeled / 8g Roasted coffee beans / 1 Sprig of thyme / 50ml Pinot Noir or similar demi-glace CELERIAC PURÉE 2 Heads of celeriac, approximately 500g / 15ml Olive oil 4 Garlic cloves peeled and sliced / Maldon salt and freshly ground black pepper to taste / nutmeg to taste / 1l Vegetable stock / 15g Butter / 100ml Cream CONFIT LEEKS 6 Baby leeks (washed and trimmed)/ 50g Butter / 25ml Olive oil blend / 100ml Water / 1 Garlic clove (crushed) SALT BAKED BEETROOT 200g Coarse sea salt / 200g Fine salt / 2 Egg whites, lightly beaten / 250g Plain flour / 2 Rosemary sprigs, de-stalked / 125 ml Water / 6 Medium beetroots / Extra virgin olive oil to serve CARAMELISED PEARS 20g Butter / 400g Packham pears (peeled and cut into equal-sized wedges) / 50g Light brown sugar COFFEE SAUCE 125ml Pinot Noir or similar demi-glace / 5g Roasted coffee beans / 25ml Gin / 1 Sprig of thyme / ½ White onion, sliced / 1 Clove of garlic crushed / Canola oil as needed COFFEE SOUS VIDE OSTRICH FILLET Generously season the meat on all sides with the salt and pepper. Place in a large vacuum-pack bag with the coffee beans, thyme and 50 ml demi-glace and vacuum-pack on medium. Cook in a water bath at 60˚C for 35 minutes. Remove the bags from the water and let the meat rest for 10 minutes. Heat a sauté pan and brown the meat on all sides, add the thyme and rosemary to the pan and a knob of cold butter. Baste the meat with the butter. Remove the meat and let it rest before slicing.

CELERIAC PURÉE Brush excess dirt off of the celeriac. Cut off the bottoms and tops, cut into quarters and peel. Cut into rough cubes. Heat the olive oil in a heavy based saucepan over low heat. Add the celeriac, garlic, salt and pepper and cook, stirring frequently, just until it begins to soften, approximately five minutes. Increase the heat to medium-high and add the vegetable stock. Bring to a boil and cook until the celeriac is tender and easily pierced with a fork, approximately 20 minutes. Drain the celeriac through a colander and return to the pot and steam till all the moisture evaporates. Add the cream and the butter, and bring to the boil. Transfer to a blender and blend till smooth. Transfer into a plastic piping bag and keep warm. CONFIT LEEKS Melt the butter in a large pot over a medium-low flame. Once the butter is melted, add the leeks and olive oil and stir to coat the leeks. Add the water and salt and stir to combine. Place a lid on the pot and reduce flame to low. Cook, stirring often, for approximately 25 minutes or until leeks are tender. Remove the lid and cook for two to three minutes or until the remaining liquid has evaporated. Serve warm. SALT BAKED BEETROOT To make the salt crust, place the two salts, egg whites, flour, rosemary leaves and most of the water in a food processor and whiz until combined. Add the remaining water until the mixture forms a firm dough that isn’t too sticky. Tip out the dough and squeeze into a ball, cover with plastic wrap and set aside for two hours. Heat the oven to 170˚C. Scrub the beetroot and closely trim, but do not peel. Roll out the dough on a bench and cut into six pieces. Place a beetroot on top of each one, and press the dough up and over each beetroot until completely sealed. Bake for one and a half hours, then crack open the crust, brush the beetroot with olive oil and cut into quarters. CARAMELISED PEARS Heat a large sauté pan over medium heat. Melt the butter, and then add the pears, cut-side down, cooking until they are slightly golden brown, approximately five minutes. Add the brown sugar and continue cooking until caramelised, approximately five minutes. COFFEE SAUCE Sauté the onion and garlic in a heavy-based saucepan. Once the onions are a golden brown colour, deglaze the pan with the gin. Add the demi-glace.

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An exciting journey begins in a small village in central Java, Indonesia where coffee beans are foraged by James Oakley’s mother-in-law. James creates a five-course menu especially for Coffee Absolute Gastronomy. He roasts the beans himself and each recipe highlights the characteristics of the coffee throughout five stages of the roasting process. First Stage: The beans are freshly removed from the berry like fruit, which they are encased in, retaining all of the natural characteristics of the origin. They are best stored at around 22°C and can retain their freshness for up to one year. The coffee is brightly acidic and clean with fruity notes, my palate immediately put cherries and nuts into my mind. The clean acidity enables the coffee to handle and harmonise rich and fatty ingredients.

Second Stage: The first crack. At this stage of roasting the beans are taken to around 196°C at which point the beans will make a popping sound, referred to as first crack. The beans have a very light brown roasted colour, the sweetness is still not developed as the sugars have barely started to caramelise. The coffee has a scent and taste of toasted grain with a grassy flavour and is sharply acidic. Tasting the initial flavour is reminiscent of brown bread with a slight bitterness and finally the sharp acidity.

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Third Stage: The coffee beans are roasted to 219Â°C, this is a medium brown roast and the characteristics of the origin remain, yet the roast is becoming noticeable. The coffee is still brightly acidic but the natural sugars have started to slightly caramelise. These flavours evoke a nice tart berry and some smokiness.

Fourth Stage: Taking the beans up to 230Â°C, which is around the middle of the second crack. At this stage of the roast, the beans are dark brown, a light surface oil is noticeable and the acidity is almost completely muted. The coffee has a bittersweet, almost caramel-like flavour which makes you feel that this is an ideal stage of the roast for the first dessert. Unfortunately, a lot of the original characteristics are overcome by the roast at this point.

Fifth Stage: At 245Â°C the beans are quite black and have a shiny, oily glaze. The acidity is almost completely eliminated, and the coffee has distinct burnt tone with some of the remaining bittersweet taste.

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JAMES OAKLEY ALIBI, CORDIS HOTEL HONG KONG INGREDIENTS COFFEE AND MACADAMIA BUTTER 50g Raw green coffee beans 520ml Water 500ml Chicken stock 400g Roasted macadamia nuts 350ml Tsing Tao hops 20g Sugar 10g Dijon mustard 25ml Maple syrup Soak the coffee beans in the water for 12 hours. Strain and reserve the water for later use (will be used in foam recipe later). Blend together the coffee beans and macadamia nuts until relatively fine. Mix together chicken stock, Tsing Tao hops, sugar, Dijon, maple and add to coffee and macadamia nuts. Place into a Pacojet container and freeze until solid. Once frozen, blend the mixture. Re-freeze and blend again, repeat this process three times to ensure the fat from the nuts has fully and emulsified, and the butter is very smooth. COFFEE FOAM 393ml Reserved coffee water (from coffee and macadamia Tsing Tao hops butter) 185ml Tsing tao hops (Hong Kong local hops) 40ml Maple syrup 5g Sugar ester In a pan add coffee water, 105ml of Tsing tao hops and maple syrup. Bring to boil and reduce by 50%. Allow to cool. Once cool, add the remaining 80ml Tsing tao hops and sugar ester. Using a hand blender, blend until foam is formed. Allow to settle for 30 seconds before serving.

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FIRST STAGE GREEN COFFEE BEANS Foie gras works well with sour cherry and macadamia nuts, while the Tsing Tao hops acts as a bridge, a flavour between the very rich and the acidic making the dish and ingredients work in harmony. FOIE GRAS CHERRY 450g Foie gras (de veined) 25ml Sherry 15ml Martell or similar 4g Salt 1l Fresh sour cherry juice 10g Agar Bring the foie gras to room temperature and pass through a drum sieve. Add sherry, Martell or similar, salt and vacuum pack. Bring foie gras up to 54°C and hold at this temperature for 20 minutes. Whilst still warm blend the foie gras until fine. Place foie gras into a bowl over an ice bath and whisk to emulsify the fat until smooth like a soft butter consistency. Place into a full ball 1oz silicon mould (work quickly if the foie gras is too firm it will be hard to work with) and blast freeze. Boil the cherry juice and whisk in agar. Continue to boil until the agar is fully dissolved. Pass the cherry mix through a fine sieve into a tall narrow container and hold at 64°C (the agar will set at 60°C). Remove the foie gras from the silicon mould and gently push a toothpick into the centre of the foie gras until mid-way through. Dip the frozen foie gras into the cherry gel, the gel will set instantly to the frozen foie gras repeat a further two more times, for a total of three layers of gel. The gel seals the foie gras preventing oxidisation. Remove the toothpick immediately prior to serving. Serve at room temperature.

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JAMES OAKLEY ALIBI, CORDIS HOTEL HONG KONG INGREDIENTS FROZEN COFFEE AND BEETROOT 2 Gelatine sheets 420ml Fresh beetroot juice 10ml Sherry vinegar 18g Sugar 5g Salt 40g Coffee (ground) Soak the gelatine in cold water. In a pan add beetroot juice, coffee, and sugar, salt and bring to the boil. Remove from heat and whisk in gelatine and sherry vinegar until fully dissolved and pass through a sieve into a tall narrow container. Place a metal container into the freezer so it reaches a temperature of -18°C. Over an ice bath blend the mixture using a hand blender to form a foam. Remove the foam and place into the frozen container, the gelatine will set instantly and stabilise the foam. Keep frozen for serving. BEETROOT CURED SALMON 600g Salmon fillet 180g Fresh beetroot (grated) 100g Salt 200g Sugar 10g Ground coffee Remove salmon skin and all the fat. Mix together beetroot, salt, sugar, ground coffee. Pack the cure mix around salmon completely covering the flesh and allow to cure for eight hours. Remove from cure and rinse in cold water to fully remove any curing mix. Pat dry with towels and reserve.

SECOND STAGE The sharp acidic characteristics make this an ideal stage of roasting for fresh seafood dishes either sashimi or lightly cured. The toasted grain blends superbly with the earthy beetroot, which also has the sweetness to mellow the slight bitterness. Along with the sour, sharp, refreshingly pallet cleansing yuzu. YUZU FLUID GEL 130ml Yuzu juice 260ml Water 100g Sugar 8g Agar 3g Salt Place in a pan the yuzu juice, 210ml of water, sugar and salt and bring to boil. Add the agar whilst vigorously whisking and continue to boil until fully dissolved. Pass through a fine sieve into a container and allow to completely set. Blend with remaining 50ml water until smooth and then pass through a fine sieve. Vacuum pack the mixture to remove any air bubbles and reserve for later use. SQUID INK TAPIOCA 500g Tapioca pearls 1l Water 14ml Squid ink In a pan add the tapioca pearls and water and boil until the pearls are transparent. At this point the water will have a glue-like consistency. Add the squid ink and ensure it is evenly incorporated. Evenly spread onto silicon mats and dehydrate at 54°C for 24 hours. Allow to sit uncovered at room temperature for a further 24 hours. Fry at 180°C, season and serve immediately.

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JAMES OAKLEY ALIBI, CORDIS HOTEL HONG KONG INGREDIENTS SMOKED DUCKLING 4 Whole duck crowns / 4.5l Water / 150g Salt / 1 Lemon rind / 1 Orange rind / 2 Bay leaf / 50g Honey / 15g Thyme / 10g Juniper / 40g Hay / 20g Apple wood chips In a pan heat the water, salt, lemon rind, orange rind, bay leaf, honey, thyme and juniper. Ensure salt is fully dissolved and cool. Once cool add duck crowns ensuring they are completely covered in the brine and leave for 12 hours. After 12 hours remove from brine and quickly blanch in boiling water (must be a rolling boil) for seven seconds and immediately plunge in an ice bath, this will shock the skins. Place on a tray and leave uncovered skin side up in the refrigerator for a further 12 hours (this will help achieve a nice crisp skin when cooking). Remove breasts from the bone (retain carcass for later use). Cold smoke the duck breasts for two hours, using hay and wood chips. Heat the pan and fry the duck breast skin side down until fat is rendered and the skin is crisp and golden in colour. Place in an oven at 60°C for approximately 40 minutes until the core temperature is 54°C and allow sufficient time to rest prior to serving. BLACKBERRY GEL 600g Blackberry juice / 20ml Sherry vinegar / 5g Sea salt / 8g Agar In a pan boil 500g blackberry juice, sherry vinegar and sea salt. Whisk in agar and continue to boil until fully dissolved. Pass through a fine sieve, allow to cool and set. Once set, blend with remaining 100ml of blackberry juice until smooth. Pass through a fine sieve and vacuum pack to remove any air bubbles.

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Duck in my opinion works harmoniously with slightly sweet and acidic flavours and is very delicious with a light smoke also. The brightly acidic, slightly sweet coffee balances the fat and the light game flavour of the duck. The blackberry enhances this and makes this an almost sweet and sour duck dish. DUCK AND COFFEE EMULSION Duck carcasses (retained from Duck recipe) / 4l Brown chicken stock / 150g Diced carrot / 150g Diced onions / 30g Garlic / 20g Fresh thyme / 1l Pinot Noir or similar / 2 Star anise / 8g Juniper / 30g Ground coffee / 40g Butter / 2 Bay leaves / 8 Beef tomatoes (seeds completely removed) Roast duck carcasses at 180°C for 40 minutes and remove from fat and reserve. In a pan sweat onion, garlic, star anise, juniper until golden brown. Add carrot and continue to colour until deep brown colour. Add tomatoes and cook until dry. In a separate pan reduce the Pinot Noir by 50% and then add to the vegetables. Add thyme, bay leaf, duck carcasses, and chicken stock. Bring to a simmer and cook for four hours, removing all surface fat regularly throughout the process. After four hours, reduce to sauce consistency (approx. 300ml depending on the quality of the chicken stock). Pass through a fine mesh or muslin cloth. Gently warm sauce with coffee to infuse the flavour. Pass through a fine sieve. Heat the sauce and whisk in butter to emulsify. Serve immediately. DUCK FAT POTATOES 4 Large Agria potatoes / 1l Duck fat Cut the potatoes in to large batons 6cm in length, 2 cm wide, and 2cm high. Completely cover in duck fat and cook for 40 minutes at 140°C. Remove from the fat and allow to cool. Prior to serving, heat duck fat to 180°C and fry the potato until golden brown and crisp. Serve immediately. GIROLLES MUSHROOMS, BABY PAK CHOI 100g Girolles / 200g Baby pak choi / Reserved duck fat / 60g Butter Sweat the mushrooms and baby pak choi in duck fat. Add the butter and cook until nut brown. Continue to cook until the mushrooms and pak choi stems are tender.

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JAMES OAKLEY ALIBI, CORDIS HOTEL HONG KONG INGREDIENTS COFFEE, COCOA AND SEA SALT SORBET 33g Ground coffee 113g Sugar 56g Glucose 453g Water 20g Cocoa 6g Maldon sea salt Add all ingredients to a pan and bring to boil. Pass through a fine sieve into a Pacojet container. Freeze solid. Blend prior to serving. COCONUT AND OLIVE OIL CAKE 200g Dry coconut flakes 50g Polenta 5g Baking powder 122ml Olive oil 100g Butter 200g Palm sugar 13g Cake flour 3 Eggs 40ml Coconut oil Cream together the butter, palm sugar, coconut oil until smooth and light. Whilst mixing, gradually add the beaten egg then slowly add the olive oil. Mix together the polenta, baking powder, dry coconut flakes and the cake flour. Fold dry ingredients into the wet mix. Line a tray with baking paper and bake at 150°C for 1 hour 45 minutes.

FOURTH STAGE I really feel that this dish should represent the origin of the coffee. In the village from where this coffee was foraged, the most abundant vegetation is banana and coconut palm. Perhaps this is why these three flavours work so well with one another. The coconut oil, palm sugar and banana are all grown and produced in the same village as the coffee. COFFEE TUILLE 5g Ground coffee 200ml Water 30g Isomalt 3g Xanthan gum Place the coffee and water in a pan, bring to a boil and simmer for two minutes. Pass through a sieve and allow to cool. Blend the coffee water, isomalt and xanthan gum together to form a smooth paste. Spread evenly and thinly onto a silicon mat and dehydrate at 54°C for 24 hours. BANANA AND SEA SALT PURÉE 200g Fresh banana (diced) 30g Butter 100ml Double cream 5g Sea salt Add the diced banana to a dry hot pan. Toss the bananas continuously, scrape the pan if the banana starts to stick (do not allow the banana to burn) and allow sugars to caramelise. When the bananas are golden and start to break down, add the butter and caramelise until the butter is nut brown. Add cream, deglaze the pan and bring to a boil. Remove from the heat, add salt and blend until smooth. Pass through a fine sieve, cool and reserve for later use.

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FIFTH STAGE For me this is a powerful, intense coffee loverâ&#x20AC;&#x2122;s coffee, a great way to help digest and finish a meal. I do not smoke, but I know many of those who do like to finish a meal with a strong coffee and a cigarette or a cigar. I therefore challenged myself to create this within the dish. Tasting the coffee made me think of vanilla and butterscotch; two equally powerful flavours both with the necessary sweetness to balance the bitterness from the burnt tones in the coffee. INGREDIENTS TOBACCO CREAM CHEESE 20g Chewing tobacco 20ml Martell or similar 100g Sugar 200ml Water 200g Cream cheese Bring sugar, water and the Martell or similar to a boil. Remove from the heat, add tobacco while still warm and allow it to infuse for two hours. Pass through a fine sieve and reduce the tobacco syrup to 100ml. Allow to cool then beat the syrup into the cream cheese and place in the fridge to firm a little. COFFEE GEL 50g Ground coffee 100g Sugar 460ml Water 8g Agar

JAMES OAKLEY ALIBI, CORDIS HOTEL HONG KONG

In a pan add the coffee, sugar and water and boil until the sugar is dissolved. Pass through a fine sieve. Return to the heat and boil again. When boiling, whisk in the agar and continue to boil until dissolved. Pass through a fine sieve and set in a square container. Once set, carefully slice a thin layer to place over the cheesecake. CRISP VANILLA CAKE 1 Whole egg 2 Egg whites 40g Sugar 2 Vanilla pods (seeds only) 20g Flour In a bowl beat together all ingredients. Pass through a fine sieve. Place into an espuma and charge with 3 c02 chargers. Place mix into paper cups and microwave on full power for 30 to 40 seconds or until the egg proteins set the cake. Allow to cool and remove the cake from the paper cups. Break the cake into smaller pieces and bake in oven at 150Â°C for 10 minutes until golden colour and crisp (the cake should resemble honeycomb in appearance and texture).

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Inspired by his mother who used to work in a restaurant, Constant decided at an early age that he was going to be a chef. He remembers his childhood, coming back from school where a delicious dinner was always waiting for him. The kitchen was just like a magic room where his favourite foods came out and he often imagined that one day that he could become the magician inside. Although his parents initially did not support his decision to work at a restaurant, he insisted and entered the industry. A few years later, his interest grew towards cooking because it gave him a solid feeling that he could finish a product by himself and make customers smile and appreciate his dishes. Wanting to be on a greater stage, he joined L’Atelier de Joël Robuchon in Hong Kong which kick started his fine dining career and gradually, he understood that cooking could be a form of art, a presentation of personal style and a way to touch and motivate people. He moved to Otte e Mezzo in Hong Kong where Bombana emphasised the use of the best ingredients. At Otte e Mezzo, they used the best truffle, the best caviar, the best meats and fish, even the best butter and olive oil. Constant was assigned to the meat station at Otte e Mezzo where he used to cook for his former employer at L’ Atelier de Joël Robuchon. During this period, he established more extensive concepts and skills of dealing with main course of fine dining standards, and understood how good quality ingredients can influence the outcome of a dish. The next destination was at Kokkeriet in Copenhagen with Morten Krogholm. Here he showed Constant some of the most emphasised concepts of Nordic cuisine culture such as zero waste, reducing food miles and recycling. He learned how Morten Krogholm implied those concepts to a single dish or the arrangement of the whole menu, such as using the different parts of a single ingredient in different dishes, saving the trimmed part of ingredients for pickling or fermentation, and keeping the by-product of cooking process. During Constant’s time with Konstantin Filippou, he hailed Filippou as one of the most creative and versatile chefs, as Filippou enjoys developing dishes with exotic elements and combining ingredients beyond common expectation. Constant’s cuisine highlights the purity of flavours in perfect harmony on each plate. When developing a dish, he always tries to compose the flavour spectrum by pairing ingredients with different tones, avoiding too much seasoning to highlight the essence of ingredients, and that’s the purity he emphasises the most. Constant’s culinary philosophy consists of several concepts with using fresh, seasonal and local ingredients as possible. Linking to spirits of environment friendly, such as reducing food miles, zero waste, recycling, being creative and showing personal identity.

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Born in Hungary, Balazs Enzsol has a passion for the sweeter things in life. Realising his passion late in life, before putting on the chef’s jacket, he studied economics at university and after completing his sergeant’s training at the military academy, he felt that there was something missing. He decided to take a break and moved to the UK to work and brush up on his English. He landed his first job as a dishwasher in a fine dining restaurant and was determined to work his way up from the bottom. In 2009, he got his first job as the head chef at The Meadows in Stamford before moving to Austria where he found himself in the kitchen’s pastry section. Here, he found his true calling. Two years later Armin Leitged offered him a job as head pastry chef. He started attending various international patisserie courses, trying to learn all that he could. Working with desserts has allowed him to travel the world, learning new tastes and techniques. Two chefs have been crucial to Balazs’ career, Armin Leitged and Ryan Clift from the Tippling Club. Since 2012, Balazs as chef de patisserie in France and Austria. Since the summer of 2016, he has been based in Barcelona, working at one Michelin-starred restaurant Hoja Santa with Albert Adrià. Recently, the pastry chef extraordinaire has found the time to do master classes on a regular basis in Vienna, Budapest, London and Paris. For the chef, music is key to kick-starting his imagination and he credits a lot of his signature dishes to Depeche Mode. Another source of inspiration for Balazs is going back to basics, sourcing ingredients and making his own chocolates from scratch by harvesting, fermenting and grinding cocoa beans.

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Francesco Nunziata comes from a small village close to Naples. He started working with Heinz Beck about 10 years ago, first at La Pergola then as sous chef at Pescara, his restaurant in London. Currently, he is the executive Chef at Attimi by Heinz Beck in Fiumicino Airport (Rome). Francesco grew up surrounded by food. His aunt taught him to cook and he used to help his father with a small vegetable garden. They would also go foraging for mushrooms together. Working with Heinz Beck has been a continuous learning experience for Francesco. The young chef has been exposed to different ways of thinking as a result of his mentor’s polyhydric and modern vision. Heinz chose Francesco to coordinate the opening of ATTIMI by Heinz Beck with him in Rome. This was a proud moment for the chef who was grateful for the opportunity and in just a few years he was able to create a cohesive team. In comparison to Heinz’s other restaurants, at ATTIMI by Heinz Beck the food offering is based on and tailored to travellers’ needs. The dishes need to be prepared in a short period of time and they do their best to offer their guests the same experience and the same satisfaction they would enjoy at a conventional restaurant. For Francesco, this is a very exciting challenge that motivates the whole team to create exceptional, balanced dishes that are easy to digest.

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Sarah Belanger is a food and beverage lecturer at the Emirates Academy of Hospitality Management who works with students to help develop the skills needed for the hospitality industry. Sarah is no stranger to the hospitality industry, having spent 15 years as a restaurant manager and sommelier, which taught her the importance of lifelong learning. She believes this can enhance our understanding of the world around us, provide us with better opportunities and improve our quality of life. Sarah’s hospitality career began in Dorset, England, where she managed two-rosette restaurants and the award winning, Michelin guide recommended bistro and bar, The Cow Restaurant. Such experience led Sarah to the UAE in 2009; where she has since worked with major hotel brands and restaurants such as Rostang at Atlantis, The Palm. Sarah’s award-winning career as a sommelier began in 2011 at Asado, The Palace Hotel, Dubai, where her extensive knowledge coupled with her genuine passion to elevate the dining experience for her clientele saw her awarded “Sommelier of the Year” by Caterer Middle East in 2013. Sarah brings her unrivalled skill set to the Waldorf Astoria Dubai Palm Jumeirah, where she is responsible for the upkeep of the hotel’s cellars, overseeing tasting experiences and new product development.

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An extrovert and incredibly curious with a touch of craziness, Francesco Acquaviva grew up in his native Rome with a passion for food in his blood. Francesco has wanted to be a chef since he was a child, thanks to his mother who inspired him to become a chef. He was also inspired by famous chefs and used to dream of working in a three Michelin-starred restaurant. He looked up to Heinz Beck in particular at sent his CV to La Pergola several times before finally getting the opportunity to work with him. The German chef answered him seven years later and took him in the three-starred Roman restaurant where Francesco showed his passion for the sweet side of the meal. For Francesco, being mentored by Heinz was a great motivation and he’s always had the opportunity to freely share his ideas. The team follows Heinz’s philosophy to offer guests well-balanced, Italian-inspired dishes without sacrificing taste. Francesco has passed through the kitchens at La Taverna Angelica, Giuda Ballerino, Splendid Royal, Jolanda Ristorante, Hotel De Russie, Casa del Jazz, Il Convivio Troiani and l’Hosteria dell’Orso with Gualtiero Marchesi to name a few. Francesco’s remarkable drive took to Dubai, where since December 2013 he’s been the pastry chef at Social By Heinz Beck at the Waldorf Astoria, Palm Jumeirah. This was an impressive career move for someone who wasn’t born into the business, coming from a family of nurses.

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Born to parents who were Portuguese immigrants from Madeira, Veronica grew up in the small farm town of Wellington in Boland, Western Cape. As a child she would go to Madeira with her mother every year to visit family. She caught the travel bug and believed that if she had a career in hospitality, it would enable her to travel. Cooking was a hobby that she enjoyed and this changed the day she walked into The Victoria and Alfred Hotel as a waitress in 1997. She landed a summer job in Cape Town and was completely inspired by how a proper restaurant kitchen operated. She was intrigued by how a brigade of chefs came together and ensured that food became a work of art. To say, she fell in love would be an understatement and hotel management was no longer an option but becoming a chef was now her goal. After studying business at Stellenbosch University, she took another holiday job in 1999 at The Mount Nelson Hotel and thatâ&#x20AC;&#x2122;s where she began her culinary career. She was fortunate enough to be chosen as a culinary apprentice and there was no looking back. She honed her culinary skills with Garth Stroebel and then went on to work in some of the best kitchens in the UK, France and in South Africa. Garth was the first person she ever called chef. He saw her passion and potential and helped start her career. Working for him changed the course of her life. He set her on her path and working with him opened several doors for her. Even during her training, she was sent to Portugal to work in Quinta do Lago in the Algarve and this was a wonderful learning curve for her. Her internship at the Mount Nelson Hotel had incredible opportunities and many of the chefs she worked with and met there are doing amazing work in South Africa. In the late 90s early 2000s, Garth was the pioneer of modern South African cooking. When she started working with him, her culinary background was not in any way refined or defined. Garth taught her to think as a professional, to look at a dish and to work out how to prepare it in a beautiful, consistent manner. After five years being the executive chef at Ellerman House, a trip was organised by Relais & ChĂ˘teaux to France at Jacques Chiboisâ&#x20AC;&#x2122; La Bastide Saint-Antoine. Jacques showed Veronica French flair at its best. When it came to sourcing produce, he used to go to the markets around Grasse himself and choose the best ingredients. He taught her to use the finest and freshest ingredients to render a refined product. Veronica is inspired by her team. She is also very inspired by Cape Town and South Africa which is evident in her menus.

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Carmine Amarante was born near Naples, Italy. It was a natural step into the culinary world for Carmine as he grew up watching his family preparing meals together. It wasnâ&#x20AC;&#x2122;t long before he realised that was what he wanted to do with the rest of his life. He credits his family for enabling him to find his calling so early. The starting point of his journey into a professional kitchen was culinary school. Being in the kitchen and cooking has always been his forte. He went to work with Heinz Beck at La Pergola in Rome then went to work for the chef further afield. His first international posting was in Monte-Carlo for a season at Odyssey by Heinz Beck and he is currently the executive chef at Heinz Beck Restaurant in Tokyo. Carmine began working with Heinz many years ago. Among many things, the culinary great taught him to put together aesthetics and taste, and to continuously discover new techniques. Heinz pushed him and the team to study new ingredients, combinations, tastes and to put passion into everything they did in the kitchen. In every country where Carmine has worked with Heinz, their priority is to source quality ingredients and to combine them with Italian traditions before transforming them in order to create new flavours. Seasonality is important to Carmine and this is reflected in his menus which change several times a year in order to feature ingredients when they are at their peak.

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His kitchen is based on tradition, a love of his home, quality, freshness and caring for good health and the future. Uroš Štefelin’s source of inspiration stems from his childhood when the family kitchen was full of the aromas of traditional Slovenian dishes, when they prepared homemade sausages and enjoyed sweet treats such as dried must-pears. His kitchen characteristically blends a medley of flavours on one plate; different colour combinations, using fresh, local and seasonal ingredients and vegetables from the hotel’s own garden. A strong emphasis is also dedicated to the presentation of the food, since we taste with our eyes as well as with our palate. Uroš likes to discover local food, to get to know it thoroughly and to create new dishes in his own unique way. Uroš finds challenges in discovering forgotten local ingredients, by getting to know them and creating new dishes in his own unique way. With his modern techniques and creativity, Uroš transforms traditional dishes into culinary delights of Slovene Nouvelle Cuisine. This brings these wonderful flavours and beauty to every dish, paired with Slovene beverages to make it complete. Through his cookery school for both adults and children, Uroš raises an awareness and reputation of the hospitality industry as a career, demonstrating the beauty of cooking and service, imparting a feeling for enjoying food and drink, a respect for local food and raising the level of eating and drinking in Slovenia. His team comprises excellent colleagues with whom he has created a story of tradition, a love of home and care for good health.

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HAZELNUT MILK 200ml Low fat milk 100g Toasted hazelnut In the oven, toast the hazelnuts at 160°C for seven minutes. Heat the milk at 70°C and add the freshly toasted halved hazelnuts. While it gets cold, vacuum pack the blend and leave it to rest for 12 hours in the fridge. Strain it with a Superbag. HAZELNUT INULIN 50g Pure hazelnut paste. 150ml Mineral water. 45g White sugar 80g Inulin 6g Salt flakes Add all of the ingredients except the inulin to a Thermomix and mix it at speed 3. Dust the inulin while it is ground and heat it up to 37°C at speed 3. Strain it in a Superbag and chill it in a fridge for 12 hours. Then pour it in a pastry bag and set aside.

HAZELNUT AND FEULLETINE MERINGUE 200g Hazelnut milk 100ml (50/50) Sugar syrup 12g Albumin 3g Xanthan gum 0.2g Cream of tartar 1.5g Oblate for each 300g the resulting mixture. A measure of feulletine A measure of toasted hazelnut Mix the hazelnut milk with the sugar syrup. Heat the mixture up to 70°C, when the temperature is reached, add the oblate, slowly grind with a mixer. While it is tempered, add the albumin and the cream of tartar, and finally the xanthan gum. Keep it in the fridge, and leave it to rest for 12 hours. After that, whip the meringue with a stand mixer and stretch it out in a tray with a silpat previously oiled with sunflower oil, leaving a 0.4mm height. Sprinkle the feulletine and the toasted hazelnuts cut into sheets, set it with the meringue. Dry it in the oven at 55°C, without ventilation for 12 hours. Set aside.

COFFEE INULIN 50g Lavazza Arabica grain coffee 150ml Lavazza espresso 20g White sugar 80g Inulin Add all of the ingredients except the inulin to a Thermomix and mix it at speed 3. Dust the inulin while is grinded and heat up to 37°C at speed 3. Strain it in a Superbag and chill it in a fridge for 12 hours. Then pour it in pastry bag and set aside. CHOCOLATE AND COFFEE CREAMY PASTE 40g Egg yolks 40g White sugar 140g Santo Domingo 70% dark chocolate 100ml Whole milk 125ml 35% Fat fresh cream 50g Lavazza Arabica grain coffee Blend the coffee and milk and vacuum pack it. Refrigerate it for 24 hours and strain it. Put the egg yolks (room temperature) and the sugar in a bowl. Whip the mixture until it becomes white. Mix the fresh cream and the milk previously infused with the coffee. Bring it to a boil, pour it on the egg yolk preparation and mix well. Heat this up to 84°C, constantly stirring. Then, put it on the chocolate. Emulsify it with a mixer. Remove the air in a vacuum machine, put in a pastry bag and keep it in fridge for 12 hours.

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GIANLUCA RENZI ATTIMI BY HEINZ BECK MILAN INGREDIENTS HONEY BISCUIT 200g Eggs 90g Sugar 30g Honey 100g Flour CRISPY FEUILLETINE (CRUSHED THIN CREPES) 100g Milk chocolate 50g White chocolate 50g Feuilletine COFFEE MOUSSE 2 Yolks 2 Eggs 28g Sugar 2g instant coffee 5ml Rum 5ml Tia Maria 3g Gelatine 180ml Milk chocolate 100g Dark chocolate 540ml Cream 30g Cocoa butter ICE CREAM OF MILK REDUCTION 100ml Full cream milk Sugar to taste RUM SAUCE 125ml Milk 125ml Cream 1 Berry vanilla 2 Yolks 65g Sugar 10ml Rum CHOCOLATE 300g Dark chocolate GARNISH Candyfloss Raspberries Mint

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HONEY BISCUIT Beat the eggs with sugar and honey. Add slowly sifted flour. Lay on a silpat mat and bake at 200°C for about five minutes. Use a 7.5cm pastry cutter to cut into circles. CRISPY FEUILLETINE Melt two types of chocolate in a bain-marie. Mix in the feuilletine and lay over the biscuit. COFFEE MOUSSE In a bain-marie, beat yolks, eggs, sugar and instant coffee. Add the rum and Tia Maria little by little. Mix in gelatine and the milk chocolate. Lastly, add the half-whipped cream. Place the biscuit in the mould and pour the mousse on it. Leave it to rest in the fridge. In a food compressor, blend the dark chocolate and the cocoa butter then sprinkle. MILK REDUCTION ICE CREAM Pour milk and sugar in a small saucepan. Cook over a medium flame and simmer until it has reduced by half. Sieve and freeze. RUM SAUCE Parboil the milk, cream and vanilla at 40°C. Add the yolks and sugar mix. Parboil it at 80°C. Sieve and place in a blast chiller. Once cooled, add rum. Pour 100ml of the sauce and 200ml of cream into a siphon. CHOCOLATE Melt the chocolate. Lay a thin layer on an 8x8 piece of wax paper. On a 5x10 piece of wax paper, lay the remaining melted chocolate shaping into a cannelloni shape. PLATING At the centre of the plate, place a disk of mousse, laying on it a layer of chocolate. Remove the wax paper from the cannelloni, fill with rum sauce and gently place over the top. Beside the mousse, place a small ball of ice cream. Garnish the dish with candy floss, pistachio, and raspberry.

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SAM AISBETT WHITEGRASS SINGAPORE INGREDIENTS 2l Liquid nitrogen 100g Large fresh macadamia nuts PX PRUNES 125g Prunes 35g Pedro Ximénez sherry 20g Caster sugar 2g Pedro Ximénez vinegar 30ml Espresso coffee Soak prunes overnight in enough water to cover. Next day, remove the seeds and add all the ingredients to a pot big enough so the prunes are in one layer. Cook until sticky and shiny. Set aside in fridge until needed. CHOCOLATE SHAVING GANACHE 100g Illanka chocolate chopped 75ml Cream 10g Butter Bring the cream to a boil and pour over chocolate. Whisk together then cool to 30-40°C. Once cooled, whisk in the butter. Line a shallow container with baking paper. Place the chocolate in a container and allow it to cool in refrigerator. Freeze overnight before use. ESPRESSO ICE CREAM 115ml Milk 15g Ground coffee 12g Egg yolk 35g Caster sugar 50g Cream 10ml Pedro Ximénez sherry Boil the milk and coffee. Whisk egg yolks and sugar in a bowl. Pour the coffee milk mixture on top of the yolks and whisk over a water bath until the temperature reaches 80°C. Cool down over ice. Once cooled, add the cream and Pedro Ximénez sherry. Pass again but don’t press the coffee, just let it fall through the strainer. Churn the ice cream in an ice cream machine.

SUGAR COATED MACADAMIA NUTS 50g Caster sugar 25ml Water 135g Macadamia nuts Boil sugar and water. Add macadamia nuts and cook until they caramelise. Separate the macadamia nuts when hot. Once separated and cooled, keep in the freezer until needed. MACADAMIA AND CHOCOLATE CAKE 90g Butter 95g Caster sugar 2 Whole eggs 90g Illanka chocolate, melted 25g Flour 40g Roasted macadamia nuts Blend roasted macadamia nuts and flour until the mix resembles a fine powder. Cream the butter and sugar. Add in the eggs one by one, then the melted chocolate followed by the nut mixture. Pour into a lined baking tray. Bake the cake at 160°C for 15 minutes. The cake should be soft and fudgy. Once cooled, cut into 1cm squares. COFFEE CARAMEL CREAM 125g Caster sugar 85ml Cream (cold) 30ml Espresso 25g Butter (soft) 3g Sea salt 100g Crème fraiche Caramelise the sugar until a dark caramel forms. Add in cream and coffee. Cool the mixture to 40°C. Add in the butter and salt and emulsify with electric hand blender. Add crème fraîche with coffee caramel mix and whip to soft peaks. PLATING Place a spoonful of the coffee caramel cream in the bottom of your serving bowl. Place 4 prunes on top of the coffee cream. Add 6 pieces of chocolate macadamia cake on top of the cream and prunes. Place caramelized macadamia nuts in between the cake for texture. Scoop the coffee ice cream and place in the centre of the bowl. Using a sharp mandolin, thinly slice fresh macadamia nuts. Place the shaved macadamia nuts on top of one side of the ice cream. On the other side, grate the frozen chocolate ganache directly into a bowl of liquid nitrogen. Freeze for 15 seconds then cover the other side of the ice cream with the liquid nitrogen frozen chocolate. Serve immediately.

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VINEET BHATIA ZIYA MUMBAI INGREDIENTS PESHAWARI SAMOSA 100g Desiccated coconut 30g Ground almonds 30g Flaked almonds 30g Pistachio nuts (chopped) 30g Raisins (chopped) 80ml Unsweetened condensed milk 4tbsp Granulated sugar 1tsp Ground cardamom 8 Double-layered spring roll sheets (cut into squares) Plain flour glue to seal Vegetable oil to deep fry COFFEE SHRIKHAND 30g Instant coffee powder 1tsp Green cardamom powder 100g Caster sugar 250g Thick Greek yogurt ESPRESSO SAUCE 30g Coffee powder 80g Moscavado sugar

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Chocolate samosa or ‘Chocomosa’ is my most copied signature dish and provided a new ‘avatar’ to the iconic samosa, catapulting it from a savoury to a sweet genre. Ever since, I have come across countless sweet variations of the samosa and have even been served the ‘Chocomosa’ in a couple of restaurants with the server oblivious to who it is being served. Peshawari samosa is another of my variation of a sweet samosa and is inspired from the Peshawari Naan – a bread that is more English than Indian. I encountered this sweet naan once I arrived in London and now have exported my own version to my restaurants. PESHAWARI SAMOSA In a bowl add all the ingredients and mix together to form the sweet filling. For the samosa, divide the cut out spring roll squares into two to form a triangle. Fold to form a cone, sealing the pasted straight edge with the flour glue. Then lift the cone with the tapered end at the bottom and fill with the sweet mix. Seal the open end with the flour glue, pressing the edges firmly together. The prepared samosa should be kept refrigerated for about 30 minutes or until you are ready to use. Deep fry in hot oil until golden, remove and place on absorbent paper to soak excess oil. Samosas can be optionally garnished with melted white and dark chocolate lines, piped through a fine tipped piping bag. COFFEE SHRIKHAND In a bowl add the instant coffee powder, green cardamom powder and caster sugar. Pour in 40ml of warm water, whisk well until the coffee and sugar dissolve in the water. Add the thick Greek yogurt to the coffee mixture and whisk until the coffee is well incorporated. Keep in refrigerator.

GARNISH Baby meringues and chocolate chips

ESPRESSO SAUCE Whisk all the ingredients in 20ml of warm water until a smooth glaze forms.

PLAIN FLOUR GLUE Take two or three tablespoons of plain white flour and add a few tablespoons of warm water to the flour. Keep stirring the mixture and adding more water if necessary. The consistency of this mixture should resemble glue, slightly runny but sticky.

PLATING Spoon the coffee shrikhand on a plate and top it with the coffee glaze. With the back of the spoon, smear the shrikhand and coffee glaze on the plate. Arrange the samosas, meringue and chocolate chips alternatively on the plate.

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INGREDIENTS CAKE 300g (10 1/2 oz / 3 cups) Almond meal 60g (2 oz / 1/2 cup) Cocoa powder 2 1/2tsp Gluten-free baking powder 4 Organic eggs 2tsp Vanilla extract 125ml (4 fl oz / 1/2 cup) Cold-pressed olive oil 125ml (4 fl oz / 1/2 cup) Organic maple syrup or honey 125ml (4 fl oz / 1/2 cup) Freshly brewed coffee

Extra virgin olive oil is my favourite ingredient in this delicious cake and marries perfectly with chocolate and the rich aroma of coffee. My great aunt used to use butter in a lot of her baking recipes, however, as she got older, mixing the butter with a wooden spoon became too difficult so she replaced the butter with olive oil. Olive oil has now become a key ingredient in a lot of my baking recipes and it’s so good for your health and wellbeing. I also love to use cocoa, as it’s rich in magnesium and antioxidants.

TERESA CUTTER HEALTHY CHEF SYDNEY

CHOCOLATE FROSTING 2 Avocados, stones and skin removed 60ml (2 fl oz / 1/4 cup) Freshly brewed espresso 125ml (4 fl oz / 1/2 cup) Pure maple syrup 60g (2 oz / 1/2 cup) Cocoa powder METHOD CHOCOLATE FROSTING COMBINE ingredients into a high-speed blender. BLEND until thick and creamy. TASTE and adjust level of coffee flavour if desired, adding a little more espresso according to your taste. CAKE PREHEAT your oven to 160°C fan-forced (320°F). ADD eggs, vanilla, olive oil, coffee and maple syrup. MIX well to form a smooth batter. SPOON the batter into a lined 20 cm (8 inches) baking tin. BAKE for 35 - 45 minutes or until just cooked through, or enough for it to be a little moist inside. REMOVE from the oven and cool completely. GARNISH with chocolate frosting. NOTES Make two separate cakes and sandwich together with extra frosting.

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INGREDIENTS COFFEE SPONGE CAKE 250g Egg whites 200g Egg yolks 120g Caster sugar 50g Wheat flour 120g Almond flour 50g Soluble coffee Whip eggs, coffee and sugar. Mix almond and wheat flour. Sift the flour and gradually add to the eggs and sugar. Put in to a tray that has been floured and buttered. Bake the cake at 165°C for almost 30 minutes. Once baked, cut out discs, height 0.5cm diameter 4cm. SYRUP 300g Caster sugar 30ml Water Mix all the ingredients. Boil for six minutes. Chill at 2°C. LAVAZZA COFFEE ICE CREAM 25ml Syrup 100g Soluble coffee 200ml Double cream 80ml Water Mix all the ingredients together. Put in to a Pacojet container. Freeze and blend in the Pacojet. COCOA SAUCE 150g Cocoa powder 45ml Water 150ml Double cream 200g Caster sugar Mix the water double cream and sugar. Bring them to the boil. Add the cocoa powder. Reheat at 100°C then chill at 2°C. CHANTILLY FOAM 90ml Double cream 100ml Whole milk 50g Powder sugar 2 Charges of gas Mix all the ingredients together. Put in to a siphon. Add 2 charges of gas. CRAQUELINE 50g Butter 60g Brown sugar 60g wheat flour Mix all the ingredients together. Stretch to the height of 3mm and make discs of diameter 6cm. Freeze. PÂTE À CHOUX 1l Water 400g Butter 500g Wheat flour 750g Eggs Craqueline discs N.66

Sift the flour. Boil the water with the butter. Add the flour to the mix. Cook the dough for almost two minutes. Remove from the fire and chill at 45°C. Add the eggs, one by one. Dress on a tray as a big bigné (35 g each). Put on top of each bigné n.1 frozen disc of craqueline. Bake at 180°C for 18 minutes and then 160°C for 18 minutes.

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ALFREDO RUSSO DOLCE STIL NOVO TURIN

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INGREDIENTS 500ml Cream 100ml Milk 5 egg Yolks 125g Peanut paste 30g Sugar 40g Coffee powder

MANOELLA BUFFARA MANU

CURITIBA

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PEANUT PASTE 1 Cup of roasted peanuts METHOD OF PREPARATION Heat the peanuts, put them in the blender and blend until they become a very smooth paste. Set aside. Beat the egg yolks with the sugar until fluffy. Heat the cream with the milk. Mix into the beaten cream and reduce it to 500ml in a bain-marie along with the peanut paste and the coffee powder. Cool and freeze.

DANIEL NEGREIRA HIDDEN BY DN TAIPEI INGREDIENTS CHOCOLATE COFFEE TRUFFLE 150g 70% Chocolate 3 Large eggs 25g Salted butter 100ml 33% Cream 30g Hualien aboriginal espresso coffee MINT JELLY 50g Mint syrup 3g Vegetable gelatine MATCHA TEA SAUCE 10g Matcha tea powder 30g White chocolate 10ml Green tea 10ml Milk CRISPY COOKIE 1 Sheet of puff pastry Brown sugar

COATING Cocoa powder as needed Coffee beans as needed Warm up the chocolate to 50°C with the cream mixing until it’s complete smooth, then add the espresso and the butter, keep mixing at 50°C until completely incorporated, then add the egg yolks previously sieved and rise the temperature to 62°C, keep mixing for two minutes. Once we are done place the mixture into half sphere shaped moulds in the fridge. Once hardened, unmould the half spheres and stick two together to create a ball. Use a warm spatula to smooth the surface. Heat the mint syrup up to 90°C and add the vegetables gelatine, pour on a tray and let it set in the fridge. Once set, cut into a very fine brunoise. For the matcha tea sauce, combine all the ingredients together at 45°C and reserve in the fridge. Cook the puff pastry digging holes in it with a fork and pressing it between two oven trays to avoid rising. Once it’s crispy add the brown sugar and cook it until its caramelised. Cut into the desired shape. For the coating, blend 10g of coffee beans into a very fine powder, sieve it and mix it with the cocoa powder, sieve again and keep it a dry place. PLATING Coat the spheres with the cocoa and coffee mixture. Place a drop of matcha sauce and some of the mint jelly, one piece of cookie and decorate with a piece of chocolate. Serve on a tray with coffee beans.

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SILVIA BARACCHI IL FALCONIERE CORTONA This is a typical Tuscan dessert served on Sundays. It is made with sponge cake that has been lightly soaked in liqueur and accompanied by cream, coffee, and chocolate. Its unique red tonalities come from the Alchermes. The use of this liqueur dates back to the Renaissance: its bright red color comes from a pigment that was extracted from the cochineal. The liqueur used to be prepared by the monks of Santa Maria Novella church in Florence, and thus became a delicacy of Tuscany. INGREDIENTS PASTRY CREAM 2 Egg yolks 2tbsp Sugar Â˝tbsp Flour Lemon peel 250ml Milk 1 Vanilla pod 100ml Whipping cream DIPPING 1 cup of espresso coffee 1 small glass of Alchermes 50g of melted dark chocolate 1 sheet gelatine (divided into two pieces)

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METHOD Place the milk, the vanilla and the lemon peel in a small pot and bring to a boil. In the meantime, beat the eggs with the sugar in a small mixing bowl. When smooth, add the flour and mix well. Add the boiling milk to the egg, sugar and flour, and mix again, then transfer everything to a new pot and bring it to a boil over medium heat, stirring continually. Let it boil for about five minutes until thick. Interrupt the cooking of the cream by immersing the pot into a basin of cold water. Let it cool down, stirring now and then. Once cool, add the whipping cream. Dissolve half the gelatine sheet in the half of the hot coffee, pour the mixture onto a small flat dish so it is half a centimetre thick and allow it to solidify in the fridge. Warm up the Alchermes, dissolve the other half of the gelatine sheet in it and then pour it onto a small plate to solidify in the fridge. Cut two squares out of the sponge cake and dip it into the remaining coffee. Place each one on a plate. Cut out discs of the Alchermes and the coffee gelatines with a round cookie cutter and place one of each on each of the squares of sponge cake. With a pastry pocket fill in the other areas of the sponge cake with the cream. Decorate the cake by adding drizzles of melted chocolate. Add a wafer, a cookie, mint or flowers to the design.

INGREDIENTS CARAMELISED APPLES 60ml Olive oil 400g Apples (peeled and diced) 5ml Rose water 25g Brown sugar 3g Cinnamon 1g Nutmeg powder Sprinkle of coffee powder In a non-stick pan, sautĂŠ the apples with olive oil. Add the rose water and the brown sugar. Sprinkle the cinnamon and nutmeg powder. Add a dusting of coffee. MOUHALABIEH 1l Liquid milk 150g Sugar 70g Corn flour 100ml Fresh cream 1g Mastika Arabic gum 4ml Orange blossom water 4ml Rose water 100ml Raspberry coulis 100ml Apricot coulis

JOE BARZA

ZAâ&#x20AC;&#x2122;ATAR LISBON

Put the milk, fresh cream and sugar in a large pot and whisk until sugar is dissolved. Bring to a boil on medium heat, stirring constantly. Dissolve corn flour in water, add to the boiling milk and whisk. Add the rose water, orange blossom water and mastika. Remove from heat and set aside to cool. PLATING Pour the raspberry coulis evenly in the bowls. Place in the fridge to cool. Then add the apricot coulis and cool. Top with a layer of mouhalabieh and chill. Spread a layer of raspberry coulis. Garnish with caramelised apples and a dust of coffee powder.

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BALAZS ENZSOL BALAZS ENZSOL PATISSIER HUNGARY INGREDIENTS COFFEE-BANANA SKULL SPONGE CAKE 72g Egg whites 40g Egg yolks 45g Caster sugar 50g All purpose flour Whip the egg whites with the caster sugar until soft peaks form. Add the egg yolks, then the flour. Spread the mixture on a tray and sprinkle icing sugar on the top for crispiness. Bake the sponge at 180°C for eight minutes. When it cools down, use an 80mm round cutter to cut out disks. COCO POPS CRUNCHY BASE 30g Coco pops 50ml Milk chocolate 40% Mix the ingredients together, shape it and spread it on a tray. Place it in the fridge for 15 minutes. COFFEE CREMEUX 125ml Whipping cream 35% 25g Egg yolks 10g Caster sugar 85ml Milk chocolate 40% 15ml Espresso 1.5g Gold gelatine Make the crème anglaise from the whipping cream, egg yolks and caster sugar. Mix the ingredients in a sauce pan and cook until 80°C. Pour in the chocolate, dehydrate the gelatine sheets and mix them well. Add the coffee at 30°C.

BANANA CREMEUX 50g Egg yolks 30g Whole eggs 50g Caster sugar 75g Fresh banana 1g Gold gelatine sheets 65g Unsalted butter Make the purée from the fresh bananas. Over a bain-marie, cook the eggs, egg yolks, sugar and the banana purée at 80°C. Add the dehydrated gelatine. At 60°C, add the butter bit by bit and mix it well. Use it at 30°C. CHOCOLATE MOUSSE 200g Mexican chocolate 66% 100g Egg yolks 40g Whole eggs 80g Caster sugar 4g gold gelatine 60ml Whipping cream 35% 280g Whipped cream 35% In a mixer, whip the eggs, egg yolks and sugar until pale and firm. In a saucepan, heat up the 60ml whipping cream, add the dehydrated gelatine and cook it until 62°C. Pour it over the melted chocolate and mix it well. Fold the eggs and sugar mix into the chocolate mix. Add the whipped cream at 31°C. COFFEE-HAZELNUT BONBONS HAZELNUT PRALINE 70g Hazelnut paste 50% 40g Milk chocolate 40% 20ml Whipping cream 35% 50g Cocoa butter Mix together and heat up the ingredients to 40°C. Use it at 22°C. COFFEE GANACHE 25g Espresso 12ml Whipping cream 35% 25ml Bourbon 30g Glucose 100g Dark chocolate 54% Mix the chocolate, glucose and whipping cream and heat it until 40°C. Add the bourbon and espresso. Use it at 22°C.

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GAËL CLAVIERE

L’HÔTEL DE MATIGNON ET DU PREMIER MINISTRE PARIS INGREDIENTS CRISPY ROASTED COFFEE BEANS 75g Caster sugar 60g Wafer 50g Araku coffee beans (roasted) THIN PURE ARABICA JELLY 100ml Araku ristretto coffee 1g Agar agar 5g Coconut sugar WHIPPED MILK CHOCOLATE GANACHE 75ml Single cream 16g Glucose 100g Milk chocolate 190ml Single cream 33% CRÈME BRÛLÉE ARAKU ICE CREAM 500ml Single cream 3% fat 100g Egg yolks 75g Caster sugar 50g Microclimate Araku coffee beans PRALINE COFFEE SPONGE CAKE 70g Hazelnut praline 140g Egg whites 30g Chocolate 66% CHOCOLATE STREUSEL 50g Unsalted butter 50g Coconut sugar 50g Ground almonds 35g Wheat flour 8g Cocoa powder 1 Pinch of salt

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On the way to Araku is a dessert especially designed for Flavel and WG. I chose to use the Araku coffee, which comes from the eponymous valley in India. It is grown in micro-plots, entirely harvested by hand and directly sold by farmers. Araku is a very high quality coffee, with a very rich flavour profile. Its fragrance, so particular in the mouth, will surprise you. CRISPY ROASTED COFFEE BEANS Dry cook the caramel, pour it on the crushed beans and the wafer. Let cool then mix everything together. Use a stencil to form a ring then sprinkle some crunch. Bake the mixture at 160°C for six minutes. THIN PURE ARABICA JELLY Prepare the ristretto coffee, add the sugar and agar-agar. Heat to boiling and pour on a baking pan. Allow to cool. WHIPPED MILK CHOCOLATE GANACHE Boil the cream and the glucose then pour on the chocolate. Mix while adding the cold single cream. Keep refrigerated then whisk. CRÈME BRÛLÉE ICE CREAM ARAKU Cook the single cream and infuse with the coffee beans for 10 minutes. Strain the cream to remove the coffee. Add the yolk and the sugar, as with the crème anglaise. Let cool in a bowl then use an ice cream maker. PRALINE COFFEE SPONGE CAKE Mix the egg whites and the praline then add the melted chocolate and mix again. Put everything in a siphon and bake for 30 seconds in the microwave. CHOCOLATE STREUSEL Put all the ingredients together and mix. Spread in small chunks on a pan and bake at 160°C for 12 minutes. PLATING Place a thin jelly on the bottom of the plate. Add some chunks of streusel and sponge cake. With a pastry bag, make some tips of whipped milk chocolate ganache and place your crunch. Finally, form a nice quenelle of crème brûlée ice cream. For the decoration, sprinkle some cocoa powder and coffee beans.

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ELIZABETH STEVENSON-HOCKS RÜYA LONDON INGREDIENTS 40g Salted toffee sauce / 320g Dark chocolate torte / 40g Turkish coffee meringue / 32g Marsala cream / 24g Turkish coffee jelly / 200g Turkish coffee ice cream SALTED TOFFEE SAUCE 200g Caster sugar / 180ml Whipping cream / 36g Glucose 40g Unsalted butter / 1.5g Salt / 1 Vanilla pod Make a dry caramel with the sugar. Meanwhile, bring the cream to a boil with the glucose, salt and vanilla and set aside. Once the caramel is an amber colour, slowly add the hot cream and mix to combine. Add the butter and mix until combined. Once the butter is fully melted, remove from heat and allow to cool. DARK CHOCOLATE TORTE 225g Valrhona guanaja 70% (or similar) / 100g Unsalted butter / 267g Large eggs / 395g Dark brown sugar / 40g Almond powder / 33ml Marsala (optional) Gently melt the butter and chocolate together over low heat in a bain-marie. Once melted, remove from heat. The mixture should be blood temperature; if it is hotter, allow it to cool slightly. Whisk the sugar and eggs together to a sabayon with soft peaks. Fold into the melted butter and chocolate making sure to bring up any mixture from the bottom of the bowl. Fold the almond powder into the mixture, mixing well. Next, fold through the Marsala if using. Pour the mixture into a prepared round or rectangle frame that has been lined with aluminium foil and baking paper. Bake the cake for 30 minutes at 160°C (until a knife inserted into the centre comes out clean), on low fan if using a convection oven. Remove from the oven and cool. Once cool, break into lumps and store in an airtight container in the chiller until ready for use. TURKISH COFFEE MERINGUE 120g Caster sugar / 80g Egg whites fresh / 1/4tsp Turkish coffee powder / 1/4tsp Cream of tartar Mix the sugar and egg whites in a bowl and place over a bain-marie on low heat. Whisk together until the mixture reaches 37°C (the sugar should be dissolved). Place the egg mixture into a clean mixing bowl and whip to soft peaks. Add the cream of tartar, and continue to whisk over medium speed until you achieve firm peaks. Add the coffee extract. Spread into thin sheets and cook in an oven on 100°C for one hour or until crispy. Remove from oven and allow to cool. Once cooled, break into pieces and place in an airtight container at room temperature until ready for use.

MARSALA CREAM 112g Pasteurised egg yolk / 100g Demerara sugar / 68ml Marsala / 200ml Whipping cream / 180g Mascarpone Place the egg yolk and sugar in a medium sized heat-proof bowl over a bain-marie over low heat. Whisk until creamy, and continue to cook until doubled in volume (sugar should be completely dissolved). Remove the bowl from the heat and stir in the Marsala until completely blended, followed by the mascarpone. Set aside to cool. Fold the cold cream into the Marsala mixture. Place the entire mixture into a siphon with two gas capsules. Shake vigorously and keep in the chiller until ready for use. COFFEE JELLY 100ml Strong espresso (cooled) / 100ml Simple syrup (one part sugar, one part water) / 2 Sheets halal gelatine Soak the gelatine in ice water. Next, heat the simple syrup until it is very hot. Add the bloomed gelatine and stir to dissolve. Cool the syrup, then stir in the espresso. Pour into a clean container and place in the chiller to set. TURKISH COFFEE ICE CREAM 416ml Whole milk / 200ml Turkish coffee / 200g Pasteurised egg yolk / 1 tsp Instant coffee granules / 250g Demerara sugar / 833ml Whipping cream / 8g Ice cream stabiliser (optional) Mix the stabiliser into 100g of the sugar. Place in a saucepan with the milk, cream and instant coffee. Slowly bring to the boil over medium-high heat. Meanwhile, prepare the Turkish coffee and set aside to settle. In a medium-sized bowl, make a sabayon with the egg yolk and remaining sugar. Once the milk and cream have started to simmer, pour on top of the sabayon, mixing will. Return the heat over a bain-marie and continue to cook until the sugar has completely dissolved and the mixture has reached 72°C. Remove from the heat and add the Turkish coffee. Mix, strain and place in the blast chiller to cool. Once cool, pour into Pacojet beakers and freeze until ready for use. Alternately, pour into a batch freezer and churn. PLATING Spread the salted toffee sauce in a horizontal line across the centre of the plate. Place the broken pieces of the chocolate torte over the toffee sauce. Pipe some of the Marsala cream in between the pieces of torte. Break the meringue into shards and place between pieces of torte, using the Marsala cream as glue to fix them into place. Place a quenelle of Turkish coffee ice cream in the centre. Garnish with slices of coffee jelly and crumbled coffee meringue.

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INGREDIENTS CUSTARD 500ml of Whole milk Zest of half a lemon 10g Corn flour 4 Egg yolks 60g Sugar 1 Vanilla pod One cinnamon stick Black coffee as needed Heat the milk with the lemon zest and the vanilla pod. In a separate bowl mix the sugar, corn flour and yolks. When the milk is at its boiling point, remove the vanilla and lemon rind and pour it over the mixture of yolks and sugar. If required, strain the mixture. On a low heat, mix and continuously whisk the mixture until it comes to boil. Remove from the heat, add the black coffee, and put it in individual bowls or one big one. Sprinkle with cinnamon and powdered sugar. Decorate with cat tongue or tulips cookies. CAKE 120ml Vegetable oil (not olive) 245g Sifted flour 400g Caster sugar or white sugar 80g Powder cocoa, without sugar 2tsp Baking soda 1tsp Yeast 1tsp Salt 1tsp Vanilla extract 240ml Buttermilk 240ml Black coffee 3 Large eggs at room temperature Preheat the oven to 180°C and grease the mould. In a bowl, sift and combine the flour, sugar, cocoa, salt, yeast and baking soda. Add the coffee, buttermilk, oil, eggs and vanilla. Beat at medium speed for a couple of minutes. Pour the mixture into the greased mould and bake at 180°C degrees for 55-60 minutes. Once the cooking time has elapsed, and after verifying that the cake is made, remove from the oven, and after 10-15 minutes unmould it and let it cool on a rack.

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JOSÉ LUIS VICENTE GÓMEZ RESTAURANTE CACHETERO LA RIOJA ICE CREAM 353ml Whole milk 100g Coffee 183ml Cream 31g Skimmed milk powder 20g Casein 100 Glucose atomized 21 DE 140 Sucrose 8 Neutral for creams 65ml of 40° bourbon In a large container, pour the milk and cream. Pass the crusher and at the same time pour the casein and the atomized glucose slowly. Make sure there are no lumps. Pour this mixture into a saucepan and heat it (lukewarm). Add the neutral well mixed with sucrose. Stir continuously until it reaches 85°C. Remove from heat and pass through the grinder again. Cool as quickly as possible to 4°C and let the mix set at this temperature for 12 hours before going to the blender. The bourbon, previously cooled in the fridge, pour it into the blender at the beginning of the process. PLATING Put some coffee custard on the base of the plate, sprinkle with sugar and burn with a torch to caramelise the surface. In the centre of the plate put a rectangle of cocoa and coffee cake, an ice cream ball on top of the cake, decorate with a tulip and with a few grains of chocolate and coffee.

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INGREDIENTS COCOA BISCUIT 250g Egg whites 250g Sugar 165g Egg yolks 65g Cocoa 27.5g Potato starch COFFEE CREAM 250ml Milk 250ml Cream 160g Egg yolks 60g Sugar 325g Milk chocolate 2 Gelatine sheets 6.25g Soluble coffee MASCARPONE FLAVOURED BAVARIAN CREAM 100ml Milk 100ml Cream 40g Egg yolks 50g Sugar 100g Mascarpone 4g Gelatine sheets 150g Semi-whipped cream COFFEE FLAVOURED CRÈME ANGLAISE 50g Egg yolks 25g Sugar 2 Spoons soluble coffee 125ml Milk 125ml Cream COCOA CRUMBLE 115g Butter 100g Sugar 180g Flour 50g Cocoa 1g Salt COFFEE MERINGUES 32.5g Pasteurised egg white 32.5ml Water 15g Sugar 2.5g Albumen 1g Soluble coffee GARNISH Cocoa powder

FRANCESCO ACQUAVIVA SOCIAL BY HEINZ BECK DUBAI COCOA BISCUIT Whip the egg white with the sugar, in the middle of the process add the egg yolks and finish. Add cocoa and starch, taking care to sift them, and mix from bottom to top. Spread the mixture on a silpat and cook at 200°C for five minutes. COFFEE CREAM Make a crème anglaise brought to 82°C with milk, cream, sugar and egg yolks. Add the gelatine previously softened in cold water. Pour over the melted chocolate. Filter and store in the refrigerator. MASCARPONE FLAVOURED BAVARIAN CREAM Bring milk, cream, 20g of sugar and soluble coffee to a boil. Separately mix the egg yolks with the remaining 30g of sugar, add to the liquids and bring it to 82°C. COFFEE FLAVOURED CRÈME ANGLAISE Hydrate the gelatine sheets. Combine and process milk, cream, egg yolks, sugar and soluble coffee to obtain an English cream at 82°C. COCOA CRUMBLE Combine the butter, sugar, flour, cocoa and salt. Pour into a planetary mixer, the pour into a pastry plate and bake at 160°C for 10 to 13 minutes. COFFEE MERINGUES Combine all the ingredients, mix well and refrigerate for one hour. Whip in a planetary, dress on silpat with the help of a pastry bag with a #10 nozzle and bake at 50°C for 10 hours. PLATING Place a “lingotto” of mascarpone-flavoured Bavarian cream, cocoa biscuit and coffee cream, previously obtained with the help of acetate paper and dusted with cocoa powder, in the centre of the plate. Create, with the pastry bag, three points of coffee cream alternating with three points of mascarpone-flavoured Bavarian cream. Finish the dish with the cocoa crumble and three coffee meringues.

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INGREDIENTS HAZELNUT ICE CREAM 3 Sheets of gelatine 300ml Cream 600ml Whole milk 200g Butter 160g Sugar 40g Glucose 1 Vanilla pod without the seeds 160g Egg yolks COFFEE CARAMEL 500ml American coffee 50g Glucose 100ml Cream 15g Caviar

CONSTANT CHEUNG JE KITCHEN TAIPEI

PREPARATION Soak the gelatine in cold water. Warm up the cream, milk, butter, sugar, glucose, vanilla seeds and the vanilla pod to 90°C. Wring the excess water from the gelatine and add it to the hot cream/milk mixture. Whisk the egg yolks until airy and temper the cream/milk mixture with the egg yolks. Reheat the mixture while stirring to 82°C, or until it thickens slightly. Cool off and run into ice cream in an ice cream maker. Place the coffee, glucose and cream in a saucepan, and reduce total weight to 250g. Cool to room temperature and store. PLATING Place the coffee caramel on the plate. Shape the hazelnut ice cream like a quenelle. Finally, put the caviar on the ice cream.

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My inspirations for this mocktail are the exotic flavours and aromas of the Middle East. I enjoy coffee in its many forms but it is always more special when it is offered to you as a gesture of hospitality. Arabic coffee is ingrained within Middle Eastern and Arab culture and tradition, and is the most popular form of coffee brewed in the Middle East. I wished to intertwine the wonderful flavours from the Arabic coffee with one of my favourite Middle Eastern ingredients â&#x20AC;&#x201C; the date. This naturally sweet stone fruit offers intense notes of dried figs and caramel. I enjoy dates because they are very healthy â&#x20AC;&#x201C; these nutritious little parcels of goodness are filled with antioxidants and fibre. Generally, Arabic coffee is often served with dates, dried fruit or nuts. I wished to incorporate this tradition into this delicious beverage. Combining the flavours of the Arabic coffee, dates and a hint of chocolate. This mocktail would make a delightful way to end any meal.

SARAH BELANGER THE EMIRATES ACADEMY OF HOSPITALITY MANAGEMENT DUBAI

INGREDIENTS 120ml Chilled Lavazza coffee 10ml Chocolate sauce 10ml Vanilla syrup 2 Medium-sized dates 20g Pistachio powder for glass rim 20ml Vanilla syrup for glass rim REQUIRED EQUIPMENT 160ml Martini glass, blender and fine strainer PISTACHIO RIM Chill your martini glass at least 10 minutes in advance. Take the chilled martini glass out of the fridge and in a saucer, place a small amount of vanilla syrup. Delicately, dip the rim of the martini glass in the syrup. In a different saucer, place the pistachio powder so that it covers the whole surface. Dip the syrup induced rim in the pistachio powder till it is evenly covered. CHOCO DATE MARTINI MOCKTAIL Take the dates and roughly chop them. In a blender, place the chilled Lavazza coffee, chocolate sauce, vanilla syrup and the dates. Blend for 20 seconds till you have a smooth consistency. Slowly pour the liquid through the fine strainer into the chilled martini glass which is covered in the pistachio rim. Be careful when pouring not to touch the pistachio rim and serve with dates, a Lavazza shortbread biscuit or Lavazza wrapped chocolate squares.

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After finishing a lunch meeting with Karim Merhi, the former Lavazza marketing manager, I took a few steps to leave when I turned around and said ‘why don’t we do a Lavazza book? A book about coffee and gastronomy’. At the time it was only a thought and Karim had to go back to Lavazza and its Top Gastronomy to sell the concept of a coffee book, creating an awareness of the versatility of Lavazza’s product offering. A book which would be a collective of the world’s best chefs highlighting coffee as an ingredient in their recipes. A few weeks later, Karim got back to me with a very positive reply: “Go ahead with it”. The challenge was to come up with a name for the book and to select the chefs. The first name which came to mind was Coffee & Cuisine and decided to stick with it until we hit upon the correct name for the book. The next step was the chefs and the best way to start was with the first words, I had one person in mind – Guy Savoy, the very best from France and La Liste’s Culinary Best. I sent an email and a few days later got a confirmation that Guy Savoy would write the first words and a few days received the foreword.

The next part of the process was choosing the chefs. My aim was to produce a book that would travel around the world and started with a dear friend Heinz Beck, who graciously said yes, the next was Konstantin Filippou, Grant MacPherson and Vineet Bhatia, three days later I received their materials. From then on we were on a roll, 39 of the world’s cutting-edge chefs and one sommelier, a collective of 35 Michelin stars from 6 continents, 23 countries right from Curitiba in Brazil with Manoella (Manu) Buffara to Sydney, Australia with Teresa Cutter, The Healthy Chef. To see how these chefs have conceived their recipes is an amazing thing. The way they incorporated and infused the ingredient was inspiring. I realised that we needed to have a Lavazza Experience. I spoke with a good friend Reif Othman and during one of our many collaborations, Reif had created a Lavazza dessert called ‘Playful’ but I thought why not have a whole playful menu. So from scratch, Reif created a five-course Lavazza Experience – a caviar course, cep mushrooms, wagyu, tartar and a playfull show with Lavazza beans. Still needed more and reached out to Michelin-starred Chef Paco Pérez who came up with two outstanding plates – Gnocchis de Boletus Edulis y Café Lavazza (Penny Bun and Lavazza Coffee Gnocchi) and a dessert - Ferrero & Lavazza. While chatting with James Oakley of Alibi, Cordis Hotel, Hong Kong, this young brilliant chef told me about his mother-in-law who forages for coffee in Java, Indonesia. It was an opportunity to do a menu starting with the green beans through four stages of roasting. It was a challenge and James got the beans flown in from Java and set out to do a roasting menu. He tried, he did it and he found great joy in his achievement. Well done James!

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However, I still wasn’t happy. I wanted something more. I wanted to have Ferran and Albert Adrià in the book, and they did the introduction - Coffee Sapiens, a project that they had previously done with Lavazza. Still there was a touch missing to the book, so I reached out to a dear friend Baron Wolman, the first photographer of the Rolling Stone Magazine, he sent me a beautiful poem which read “I did it for you my friend”. Baron Wolman saw the music. His iconic music photography included shots on-stage with Jimi Hendrix, backstage with the Rolling Stones, and in front of the stage with Jim Morrison and Janis Joplin. Grace Slick and the Grateful Dead performed for the camera in his studio. Weeks later, over a lunch meeting, Karim asked me if I had a name for the book, and from the top of my head I said how does ‘Coffee Absolute Gastronomy’ sound? He liked it and now the book had an official name. We worked on several types of fonts and in the end Karim got the right font. This book is all about quality. The way it was created with the warmth of the human touch. It’s not a commercial book, it’s a very personal labour of love and friendship. I am grateful to Lavazza for having faith in me and thankful to everyone who has contributed to this book especially the Top Gastronomy Team of Lavazza and Riccardo Codognola, Lavazza, Head of WEMEA Marketing and his team. I like to thank these brilliant culinary professionals – Guy Savoy, Ferran Adrià, Albert Adrià, Heinz Beck, Annie Féolde, Paco Pérez, Vineet Bhatia, Yoshihiro Narisawa, Onno Kokmeijer, Arjan Speelman, Konstantin Filippou, David Toutain, Silvia Baracchi, Sam Aisbett, Mikael Svensson, Filip Langhoff, Alfredo Russo, Manoella Buffara, Grant MacPherson, Reif Othman, Teresa Cutter, Joe Barza, Paco Morales, Uroš Štefelin, Konstantin Ivlev, Balazs Enzsol, Constant Cheung, Colin Clague, Daniel Negreira, Veronica Canha-Hibbert, James Knight-Pacheco, Ilias Kokoroskos, Francesco Guarracino, Gianluca Renzi, Elizabeth Stevenson-Hocks, Gaël Claviere, Francesco Acquaviva, James Oakley, Francesco Nunziata, Simone Cantafio, José Luis Vicente Gómez, Carmine Amarante and Sarah Belanger. The photographers who allowed me to visualise the recipes, my editors for their eagle eyes and my creative team for making this book a thing of beauty. Tim Calladine, Publishing Director and his team at ITP who despite having to deal with all of my changes, have once again proven why they are the authority in publishing in the Middle East region. I’d like to also thank Maria Aquino, IZZY, Carine Polito, Sílvia Fdez, Lluis Garcia of elBulli Foundation, Noura Barza, Manuela Filippou, Rebeca López, Annette Glover, Rashima Bhatia, Firas Fawaz, Rosie Van Der Meer and Marcela Klofutar. To everyone who went above and beyond, without expecting anything in return, to make this endeavour everything I hoped it would be, thank you. If it hadn’t been for that fateful lunch, this book wouldn’t exist. Merci Karim.

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photo credits ALL PHOTOGRAPHS ARE COPYRIGHT FRONT INSIDE COVER AND END PAPER: © CHEFS PORTRAIT IMAGES – PHOTOGRAPHERS OF CHEFS IMAGES END PAPER: COOKIE CUP © FABRIZIO ESPOSITO INTRODUCTION PAGE: LAVAZZA COFFEE © FEDERICO BOTTA PAGE 3: COFFEE CHOCOLATE © FABRIZIO ESPOSITO PAGE 4: CREMESPRESSO © FABRIZIO ESPOSITO PAGE 6: CAPPUCCINO LYO (POI NOMINATO CAPPUCCINO BITE) © FABRIZIO ESPOSITO PAGE 9: LAVAZZA MILK TEXTURE © FABRIZIO ESPOSITO PAGES 12-13: INNOVATION CENTER LAVAZZA © ANDREA GUERMANI PAGE 14: NUVOLA © ANDREA GUERMANI PAGE 17 (TOP TO BOTTOM): GELATO DI COLOMBA © FEDERICO BOTTA, CAVIALE DI CAFFÈ (COFFEE CAVIAR) © FABRIZIO ESPOSITO AND UOVO CALDO DI CAFFÈ © FABRIZIO ESPOSITO PAGE 18: COLOMBIA COFFEE BEANS © LAVAZZA CORPORATE ARCHIVE PAGE 21: ESPRESSO GALAXY © IVANO PIVA PAGE 22: HEINZ BECK © INTERMEDIA JAPAN PAGE 23: ANNIE FEOLDE © DAVID ABDALLAH PAGE 24: VINEET BHATIA © JALAJ TYAGI PAGE 25: MANOELLA BUFFARA © RUBENS KATO PAGE 26: TERESA CUTTER © STEPHEN MURRAY PAGE 27: KONSTANTIN FILIPPOU © PER-ANDERS JÖRGENSEN PAGE 28: IL PROFUMO DI CAFFEE © EKATERINS IVANKINA PAGE 29: CAVIAR-ARTICHOKE-COFFEE INSPIRATION © THAI TOUTAIN PAGE 31: WARM SALAD OF YURINE BULB (LILY BULB) © THE WINDSOR HOTEL TOYA RESORT AND SPA PAGE 32: FOIE GRAS SANDWICH © LUCAS GURDJIAN PAGE 33: ASPARAGUS SALAD © CARLOTTA RUSSO PAGE 34: ESPRESSO INFUSED FIELD MUSHROOM BISQUE © BILL MILNE PAGE 35: ESPRESSO PORRIDGE © PAUL CUTTER PAGE 36: VENISON TERRINE AND COFFEE DEW © LAURA ADANI PAGE 37: JERUSALEM ARTICHOKE AND COFFEE © LARS PETTER PETTERSEN PAGE 38: REIF OTHMAN © REIF OTHMAN PAGE 40: CAVIAR CONES AND LAVAZZA © REIF OTHMAN PAGE 41: JUST CEPS WITH LAVAZZA TRUFFLE CAPPUCCINO © REIF OTHMAN PAGE 42: SMOKED TUNA TARTAR WITH LAVAZZA © REIF OTHMAN PAGE 43: CURED WAGYU, TRUFFLE LAVAZZA COFFEE PONZU © REIF OTHMAN PAGE 45: PLAYFUL SHOW WITH LAVAZZA © REIF OTHMAN PAGE 46-47: STEAMED PIKEPERCH AND FINNISH WILD MUSHROOMS @ MATIAS JURVANEN PAGE 48: MACKEREL, COFFEE, TRUFFLE © JIMMY HUANG PAGE 49: CRUNCHY ANCHOVY SALAD © ALEJANDRO CUADRA SANTANA PAGE 50: SCALLOPS, COFFEE AND SAMBUCA © JANEZ PUKŠIČ PAGE 51: SPINY LOBSTER ONION © NARISAWA PAGE 52: SMOKED RAINBOW TROUT © CVETO SONC PAGE 53: SHRIMPS IN KADAIFI © MAJED AL ALAWI PAGE 54: SNAILS AND COFFEE AROMA © CARLOTTA RUSSO PAGE 55: SMOKED SALMON WITH PARSLEY JUICE AND COFFEE OIL © IRINA ZAVYALOVA PAGE 56: PACO PÉREZ © MIRAMAR PAGE 57: YOSHIHIRO NARISAWA © NARISAWA PAGE 58: COLIN CLAGUE © RITA TESSANDORI PAGE 59: SILVIA BARACCHI © SILVIA BAGLIONI PAGE 60: GRANT MACPHERSON © BILL MILNE PAGE 61: MIKAEL SVENSSON © LARS PETTER PETTERSEN PAGE 62: SAM AISBETT © EDMOND HO PAGE 63: JOSÉ LUIS VICENTE GÓMEZ © ABEL ALONSO PAGE 64-65 & 66-67: PENNY BUN AND LAVAZZA COFFEE GNOCCHI BY PACO PÉREZ © MIRAMAR PAGE 68: LOBSTER MEDALLIONS AND CAPPUCCINO SAUCE © JANEZ PUKŠIČ PAGE 69: SPAGHETTONI © PH BRAMBILLA-SERRANI, COURTESY OF ITALIAN GOURMET PAGE 70: VEGETABLES STEW WITH COFFEE © NOOR PAGE 72: BLUEFIN TUNA TATAKI @ ALEJANDRO CUADRA SANTANA PAGE 73: SEA BASS – COFFEE © THAI TOUTAIN PAGE 74: RED MULLET © IVO GESKUS @SPECIAL PIXELS PAGE 76: BENVENUTO A CASA © EKATERINS IVANKINA PAGE 77: CAULIFLOWER WITH SHRIMPS © CVETO SONC

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PAGE 79: ZANDER, HAZELNUT, TRUFFLE, DASHI AND COFFEE OIL @ ALAN KAVCIC PAGE 80: DAVID TOUTAIN © THAI TOUTAIN PAGE 81: ELIZABETH STEVENSON-HOCKS © RITA TESSANDORI PAGE 82: ONNO KOKMEIJER AND ARJAN SPEELMAN © IVO GESKUS @SPECIAL PIXELS PAGE 83: DANIEL NEGREIRA © SEMEN KUZMIN PAGE 84: JOE BARZA © LOUKMAN NASREDDINE PAGE 85: ALFREDO RUSSO © PAOLO CHIODINI PAGE 86: SIMONE CANTAFIO © THE WINDSOR HOTEL TOYA RESORT AND SPA PAGE 87: FILIP LANGHOFF © MATIAS JURVANEN PAGE 88: VEAL SWEETBREADS WITH COFFEE SAUCE © JANEZ PUKŠIČ PAGE 89: VEAL CHEEKS STEWED WITH COFFEE © IRINA ZAVYALOVA PAGE 91: VEAL LOVES MILKY COFFEE @ JULIET DUNNE PAGE 92: COFFEE BEAN-CRUSTED KOREAN BBQ RIBS © BILL MILNE PAGE 93: KAPI (COFFEE) LAMB CHOP © MARTIN EDWARDS PAGE 94: KOBE BEEF © NARISAWA PAGE 95: SLOW COOKED SHORT RIBS © MAJED AL ALAWI PAGE 96: TURKISH COFFEE CHILLI RUBBED RIB EYE STEAK © RITA TESANDORI PAGE 98 FRANCESCO GUARRACINO © EKATERINS IVANKINA PAGE 99: PACO MORALES © NOOR PAGE 100: GIANLUCA RENZI © ADRIANO TRUSCELLO PAGE 101: GAËL CLAVIERE © FLORIAN DAVID PAGE 102: ILIAS KOKOROSKOS © MAJED AL ALAWI PAGE 103: JAMES KNIGHT-PACHECO @ JULIET DUNNE PAGE 104: KONSTANTIB IVLEV © IRINA ZAVYALOVA PAGE 105: JAMES OAKLEY © BEN WONG PAGE 106: CHICKEN BREAST STUFFED WITH COFFEE SCENTED VINE LEAVES © LOUKMAN NASREDDINE PAGE 109: TAIWAN CHERRY DUCK, COFFEE, SQUID © JIMMY HUANG PAGE 110: DUCK IN THE DESERT @ JULIET DUNNE PAGE 112: SADDLE OF VENISON AND BARLEY COFFEE SAUCE © CVETO SONC PAGE 113: COFFEE CURED TENDERLOIN © LARS PETTER PETTERSEN PAGE 114: COFFEE BRAISED SPRINGBOK SHANKS © THE ROYAL PORTFOLIO PAGE 117: SADDLE OF VENISON COOKED IN HAY ©THE WINDSOR HOTEL TOYA RESORT AND SPA PAGE 118: COFFEE SOUS VIDE OSTRICH FILLET © THE ROYAL PORTFOLIO PAGE 120-121: ROASTING WITH JAMES OAKLEY © BEN WONG PAGE 123: FOIE GRAS CHERRY, COFFEE AND MACADAMIA BUTTER © BEN WONG PAGE 124: BEETROOT CURE SALMON, FROZEN COFFEE AND BEETROOT FOAM, YUZU © BEN WONG PAGE 127: HAY SMOKED DUCKLING © BEN WONG PAGE 128: COCONUT AND OLIVE OIL CAKE © BEN WONG PAGE 131: COFFEE AND TOBACCO CHEESE CAKE © BEN WONG PAGE 132: CONSTANT CHEUNG © JIMMY HUANG PAGE 133: BALAZS ENZSOL © WHITEKITCHEN PAGE 134: FRANCESCO NUNZIATA © COURTESY OF ATTIMI BY HEINZ BECK PAGE 135: SARAH BELANGER © ZIHENG ZHANG – EAHM PAGE 136: FRANCESCO ACQUAVIVA © IZZY PUBLISHING - WG MAGAZINE PAGE 137: VERONICA CANHA-HIBBERT © THE ROYAL PORTFOLIO PAGE 138: CARMINE AMARANTE © HEINZ BECK TOKYO RESTAURANT PAGE 139: UROŠ ŠTEFELIN © CVETO SONC PAGE 140-141: FERRERO & LAVAZZA BY PACO PÉREZ © FRANCESC GUILLAMET PAGE 143: COFFEE MOUSSE © JANEZ PUKŠIČ PAGE 144: CHOCOLATE, COFFEE, PRUNES © EDMOND HO PAGE 147: PESHAWARI SAMOSA, COFFEE SHRIKHAND @ VINEET BHATIA PAGE 148: CHOCOLATE COFFEE CAKE @ PAUL CUTTER PAGE 150-151: RICETTA ZUCCOTTO © CARLOTTA RUSSO PAGE 152: PEANUT ICE CREAM © RUBENS KATO PAGE 153: AFTER EIGHT © BRUCE WANG PAGE 154: ZUPPA INGLESE © LAURA ADANI PAGE 155: COFFEE SCENTED MOUHALABIEH © LOUKMAN NASREDDINE PAGE 156: COFFEE-BANANA SKULL AND COFFEE-HAZELNUT BONBONS © BALAZS ENZSOL PAGE 159: ON THE PATH OF ARAKU SUR LE CHEMIN D’ARAKU © FLORIAN DAVID PAGE 160: TURKISH COFFEE “PICK ME UP” © RITA TESSANDORI PAGE 163: SWEET COFFEE IN THREE TEXTURES © ALEJANDRO CUADRA SANTANA PAGE 164: TIRAMISÙ BY HB © COURTESY OF ATTIMI BY HEINZ BECK PAGE 166-167: HAZELNUT ICE CREAM, COFFEE CARAMEL CAVIAR © JIMMY HUANG PAGE 168: CHOCO DATE MARTINI MOCKTAIL WITH LAVAZZA © JADE MOXLEY - EAHM PAGE 174: ESPRESSO © FEDERICO BOTTA END PAPER: CAPPUCCINO NITRO - SOFTARTUFO DI CAPPUCCINO © LAVAZZA CORPORATE ARCHIVE

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A passion for the finer things in life a desire to live within the greatest expression of pleasure Lavazza coffee and gastronomy! Flavel Monteiro

Flavel Monteiro has been in the hospitality and F & B industry since 1991. His foray into publishing came when he purchased a franchise to publish Millionaire Magazine in Scandinavia, as well as a Filipino magazine in the Middle East. It was in 2014 when Flavel launched WG Magazine, designed to promote the top culinary experiences around the world. Then in 2018, he partnered with Chef Alfredo Russo from Turin, Italy to launch EX.IT—Extraordinary Italian. Most recently, Flavel co-authored and published the first ever e-cookbook Home Comforts: simple lockdown recipes from the world’s best chefs and bartenders with The World’s 50 Best Restaurants. He was the recipient of the Independent Publishers Award for his book Coffee - Absolute Gastronomy and was awarded the 2019 best book in the world by Gourmand World Cookbook Awards for the category coffee. His book Legacy also received the 2019 Gourmand World Cookbook Awards. During these unsettling days Flavel released an eBook Come Together - The World’s Finest Chefs which came with the intention of putting smiles on people’s faces and supporting chefs around the world, the eBook went on to receive the 2020 Spring Harvest Award by Gourmand World Cookbook. Closest to his heart, four years ago, he started a foundation that helps underprivileged children each year in the Philippines to attend culinary school through a scholarship program.

ISBN 978-9948-38-628-5

9 789948 386285