LEGACY - SAN MARZANO by WG Magazines

LEGACY SAN MARZANO - THE FINEST CHEFS CRUSHING IT!

FLAVEL MONTEIRO AWARD-WINNING AUTHOR WITH

DOUG SINGER

GIUSEPPE CUTRARO BIG MAMMA GROUP PARIS

DANIEL NEGREIRA HIDDEN BY DN TAIPEI

DANIEL CHAVEZ OLA COCINA DEL MAR SINGAPORE

JAMES OAKLEY ALIBI, CORDIS HOTEL HONG KONG

MIRKO FASSARI THE FRANKLIN BY ALFREDO RUSSO, LONDON

MARINA ZBINDEN AVANTCHA DUBAI

SARADHI DAKARA THE MAINE DUBAI

LIM YEW AUN BAR CICHETI SINGAPORE

FEDERICO TERESI LEONARDO DUBAI

JORGE RIVERO MÖVENPICK HOTEL JUMEIRAH LAKES TOWERS DUBAI

TAMARA CHAVEZ TONO CEVICHERIA SINGAPORE

NIYATI RAO MUMBAI

CARLO QUATTROCCHI LEONARDO DUBAI

TERESA CUTTER THE HEALTHY CHEF SYDNEY

TANO SIMONATO TANO PASSAMI L’OLIO MILAN

CARLA PELLEGRINO ARAMARK THE MAJESTIC YOSEMITE HOTEL YOSEMITE NATIONAL PARK - CALIFORNIA

VINEET BHATIA KAMA BY VINEET HARRODS, LONDON

SILVIA BARACCHI IL FALCONIERE CORTONA

MANEET CHAUHAN CHAUHAN ALE & MASALA HOUSE, NASHVILLE

JEAN WINTER JEAN’S PRIVATE KITCHEN DUBAI

LUCA ROSATI SAN GIMIGNANO TUSCANY

JOHN BUENAVENTURA ZABEEL HOUSE AL SEEF DUBAI

JAMES KNIGHT PACHECO SIX SENSES ZIGHY BAY MUSANDAM, DIBBA

REIF OTHMAN KUSHIYAKI DUBAI

COLIN CLAGUE RÜYA DUBAI – LONDON

ANTONIO SUPPA SILVIO’S SAUCES CONNECTICUT

LEGACY SAN MARZANO - THE FINEST CHEFS CRUSHING IT! by AWARD WINNING AUTHOR FLAVEL MONTEIRO & DOUG SINGER

A culinary exploration featuring four San Marzano tomato sauces. These extraordinary chefs are crushing it! Live the Legacy. ~ FLAVEL MONTEIRO & DOUG SIGNER

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. Centimeter - cm Cup - c Deciliter - dl Fluid Ounce – fl oz Gram - g Kilogram - kg Liter - ltr Milligram - mg Milliliter - ml Ounce – oz Pound - lb Quarts - qt Tablespoon - tbsp Teaspoon - tsp CONVERSIONS 1 teaspoon (tsp) = 5 ml / 5 g 3 teaspoons (tsp) = 1 tbsp / 15 ml / 15 g 1 tablespoon (tbsp) = 15 ml / 15 g 15 tablespoons (tbsp) = 1 cup / 225 ml 1 cup = 8 fluid oz / 237 ml 1 pint = 2 cups = 473 ml 1 quart = 4 cups = 0.95 liters 1 ounce = 28 grams 1 pound = 454 grams 1 stick butter = ¼ cup 1 deciliter (dl) = 100ml

ISBN Text © 2019 Flavel Monteiro and Doug Singer Photo Credits - All photographs are Copyright Cover design: © Luca Rosati and Flavel Monteiro Forewords: Alfredo Russo, Konstantin Filippou and Grant MacPherson Introduction: Courtney Brandt Commissioning Editor: Fabian deCastro Editorial Assistant: Charmaine Singer

WEIGHT 1 gram = 0.035 ounces 100 grams = 3.5 ounces 500 grams – 1.1 pounds 1 kilogram = 35 ounces

Editorial Assistant - Translator: Kurt Berger Design: IZZY and WG Picture Editor: FJMdesign and Maria Aquino

VOLUME 5 milliliter = 1 teaspoon 15 milliliter = 1 tablespoon 240 milliliter – 1 cup or 8 fluid ounces 1 liter = 34 fluid ounces Liquid measures 8 fluid ounces = 1 cup = ½ pint = ¼ quart 16 fluid ounces = 2 cup = 1pint = ½ quart

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

TEMPERATURE Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8 Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32 20°C = 68°F 120°C = 250°F 160°C = 320°F 180°C = 350°F 205°C = 400°F 220°C = 425°F

Digital Content: WG LEGACY by the Award Winning Author Flavel Monteiro and Doug Singer. The authors hereby asserts their rights to be identified as the authors 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 authors.

acknowledgement

As I was scrolling through the pages of this book as we were preparing to publish it, I found it awe-inspiring how many people came together to make this possible. When I was first asked to co-author this ambitious project, I was a bit overwhelmed. Twenty-five of the finest chefs from all walks of life were coming together to celebrate one common theme—the San Marzano tomato. My thought was that this was going to be a legacy within itself. A somewhat intimidating project—but forward we marched. The impact of the San Marzano tomato on the culinary world is one that goes back centuries. We have managed to bring that legacy to life with the assistance of these incredibly talented individuals, who have very generously shared their vision, and creatively riffed on this timeless ingredient. Be it a quick recipe idea for a casual dinner with a friend, or dipping your toe into the world of molecular gastronomy, our chefs have delivered the best of the best. I cannot thank them enough. While researching this book, we discovered the Suppa family and the extraordinary history that they represent. Their roots in this area go back to the Roman Empire. Their culinary heritage alone can be traced back to the 1500s and can be found right in the public library in Benevento. It assisted us in articulating the history of the San Marzano tomato from ground zero—the heart of Campania. Using their centuries-old family sauce recipes as a cornerstone for this book, further highlighted this iconic, time-honored jewel of the culinary world. Tony Suppa was extraordinarily helpful during our meetings at Woodwinds, as he and Joyce Logan made this process as easy as possible. Watching the care he took in the production of the pasta sauce is something that I will never forget. I would also like to thank my wife, Charmaine, for putting up with me hiding out in my office for 16 hours a day as we took a deep dive into this ambitious undertaking. She always kept a smile on her face even during crunch time! Finally, I would like to thank Flavel Monteiro. Writing this book with him in Dubai and me on the Connecticut Shore has been a partnership in the most real sense of the word. The distance between us never created a challenge. From day one, this was a passion project and one that I will savor forever. Thank you for joining us on this journey and continue to live the legacy!

Doug Singer 6

“Legacy is a feast for the palate—a special culinary experience that showcases the perfect blend of culture in its marriage with the San Marzano tomato.”

Imagine a book simultaneously written by two people—one in Dubai, U.A.E and the other in Connecticut, U.S.A. One might say that these two are either crazy or at best, committing to an extremely long process. This was certainly not the case. It was perfect working between Doug Singer and myself—albeit at really odd hours due to the eight-hour time difference. We are both still sane, although incredibly fried after the ten-week marathon of putting Legacy together. It has been a legacy in itself! Thank you, Doug. I want to thank Tony Suppa, his extended family, and also acknowledge his brilliant sauce line which was at the cornerstone of this book. Beyond these first pages, the most exceptional culinary professionals from around the world made this feasible—Alfredo Russo, Konstantin Filippou and Grant MacPherson with the forewords, and Courtney Brand with her introduction. The finest chefs crushing it - Vineet Bhatia, Silvia Baracchi, Tano Simonato Maneet Chauhan, Carla Pellegrino, Teresa Cutter, Colin Clague, Luca Rosati, James Knight-Pacheco, Reif Othman, Daniel Negreira, James Oakley, Daniel Chavez, John Buenaventura, Mirko Fassari, Lim Yew Aun, Federico Teresi, Jean Winter, Tamara Chavez, Niyati Rao, Jorge Rivero, Saradhi Dakara, Giuseppe Cutraro, Carlo Quattrocchi, and four cocktails from Marina Zbinden, the only tea sommelier along with mixologist Souvik Dasgoupta. Testimonials from Samantha Wood, Sam Aisbett, Zoe Bowker and José Luis Vicente Gómez complete LEGACY, thank you! I want to thank the editorial and creative team, as well as the vast array of photographers who made it possible for us to visualize these recipes. I’d also like to thank Maria Aquino, IZZY, Manuela Filippou, Rashima Bhatia, Rosie Van Der Meer, Lina Bartelli and Kurt Berger. A special thank you to Luca Rosati for the cover design—you nailed it! Grazie Luca!

Flavel Monteiro 7

My marinated bonito soaking in a great juice of San Marzano with a crispy sepia ink makes one go crazy. This versatile, juicy, and succulent deep red plum tomato basks in the volcanic soil of the Sarno River Valley. The combination of its intense sweet rich flavors and a subtle acidity stimulate the tongue, creates the perfect balance, and makes it crucial for a lot of my dishes; it is the lifeblood to my sauces. Konstantin Filippou Vienna, Austria

A memory by Alfredo Russo

For me, as for many Italian families, the one true salsa (sauce), can only and purely be, tomato sauce. Making homemade sauce is a familiar ritual in Italian households, which involves the participation of the entire family. From the children to the grandparents, aunts, and uncles, it is almost like Christmas, but in the summer.

the salsa & the tomato

Towards the middle of August, the search for tomatoes begins. We rigorously seek the best, but not yet fully-ripened tomatoes. Each family is buying hundreds of these red jewels. Large wooden crates of tomatoes are laid out on sheets of newspaper in even the most unthinkable of outdoor spaces for this most important of projects. Gardens, courtyards, and balconies are all utilized and waiting for the moment when the work will commence.

The old continent only discovered the tomato after the discovery of America in 1492. Its development and subsequent use have radically changed previously known eating habits. It is an annual plant which dislikes frost; therefore, it naturally thrives in the Italian summer climate. Its ripe fruits constitute a unique and indispensable ingredient in many cuisines around the world.

Usually a “sauce day” would start at daybreak and to handle the unusual volume, one would set up a large gas burner connected to propane cylinders. The work of the youngest is to remove the stalks of the tomatoes. Then, one by one, they would separate the good from the bad. The ones that “made the cut” would immediately be washed carefully to then end up in a massive cauldron of boiling water. Once scalded, the tomatoes are transferred into what is called “la macchinetta,” a powerful crusher and strainer which can handle large quantities of tomato pulp, now seeded due to cooking. From here, the juice of the piping hot sauce starts to flow towards the smaller pot under it.

Initially, the tomato was considered a poisonous plant. It was used along with the potato as a decorative plant, adorning the windows and courtyards of the rich. The cultivation of ornamental tomato plants passed from Spain, perhaps through Morocco, crossed the entire Mediterranean basin, and ultimately found the right climate in Italy. To the delight of gourmets, the aroma of Sundays and holy day feasts, are punctuated by the red sauce that covers the white of the pasta. From the gastronomic point of view, San Marzanos have been highly lauded since the beginning of the 1900s, when the first industries of conservation arose.

Seemingly an endless job, just as you think that you are finally finishing, a new series of boxes of tomatoes would magically materialize. These, like all of the others, would need to be cleaned, washed, passed through the strainer, bottled, closed, and sterilized. Empty beer bottles were never just thrown away. They had to be washed carefully and rinsed, to then be filled with hot sauce and soaked in the saucepan to create the vacuum seal.

From simple salads to fancy dishes, to the preparation of sauces and cooked meals, San Marzano tomatoes are the protagonist of Mediterranean cuisine. Alfredo Russo Turin, Italy

The stature of San Marzano tomatoes among its class is nothing short of regal. From the succulent flavors to its connection to royalty, they are the upper echelon of tomato produce Mother Nature has to offer. San Marzano tomatoes are generous in pulp with fewer seeds, yielding a sweeter and less acidic character as compared to other varieties of tomatoes. Quite evidently, this is why it had been one of the favorites of royalty. So much so that it was gifted to the Kingdom of Naples by the Peruvian Viceroyalty. Throughout my culinary career, which now spans over four decades, I have resided in various regions around the world. These experiences significantly increased my appetite for the use of the finest and freshest produce the land had to offer. Flavor comes from finesse, and the cooking technique or style adds gusto to the produce. This core combo is what ultimately appeals to the discerning palate. It came as no surprise when Flavel appropriately chose San Marzano tomatoes in creating Legacy. He not only has a knack for the finest ingredients, but an ability to seamlessly pair what he picks with the chefs who can not only elevate, but take the creation to the next level. Starting with San Marzano tomato sauces as an element in the recipes that were created by these ‘World Class Chefs,’ assures nothing less than an epicurean feast for the connoisseur. Grant MacPherson Las Vegas, Nevada

Growing up in the southern United States, the first experience I had with marinara sauce was the kind from a jar. Quelle horreur, I realize, but at the time, it tasted as I expected it to. As a seven-year-old might. As I sat down to collect my thoughts of tomatoes and sauces, in consideration of our childhood, when exactly does our palate begin? At what age should our culinary history commence? And when do we realize certain countries are known for particular products?

“The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread, and crusty, aromatic sourdough.”

Yotam Ottolenghi

So, I started with Ragu. From a jar. Purchased with double coupons. Heated on the stove top and poured over boiled boxed pasta. And yet, I don’t remember being served anything less than the best. After all, my mother—like so many other loving home chefs before her—provided a home cooked meal on a routine basis. She made dishes with love and comfort, served on familiar white ceramic plates. Topped with Parmesan from a familiar green plastic tub, these dinners were the location which had nothing to do with my culinary self and everything to do with my maturing self. To me, politics, culture, and family history taste like spag bol on a Tuesday night. As I grew older, my taste buds grew—evolving, expanding, growing. I learned that there was more than one red sauce available in the world, and fresh produce invariably makes food taste better. And now, in the contemporary culinary scene, much can be done with taking traditional dishes and subverting them, reinventing combinations and mixtures. However, in reviewing what lasts throughout history, those classic combinations of herbs and tomatoes provide and continue to offer the foundations for countless memorable dishes. Whether served at home or the best restaurants in the world, there is a recognition of traditional qualities.

Perhaps pasta and sauce was a cheap staple for you, perhaps not. Perhaps you had access to fantastic produce like the tomatoes explored in this book, or maybe you purchased produce in a chain supermarket. Perhaps you’ve traveled to southern Italy, to the region of Campania to try tomatoes at harvest. To a place with a long tradition of tomato cultivation and evolution of a wide diversity of traditional varieties. To tap into landraces which have been cultivated for centuries and are still prevalent in local markets. Or maybe you’re still planning to visit.

“Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put it in a fruit salad.“

Brian O’Driscoll

Can you actually taste history? I offer the answer that it is possible. In southern Italy, where tomatoes have been adapted to peculiar climatic conditions in geographical isolation with specific agro-techniques, local gardeners’ choices have been passed down through the centuries, then yes, perhaps it is possible to sample the past. The Campania region has been, and still is, an essential area for tomato production. With a long tradition in the selection, cultivation, and processing of the crop, the result is an abundant reservoir of valuable tomato landraces. And so, as you turn through these pages to enjoy fresh takes on the rich array of classics—Marinara, Fra Diavolo, Capriccioso, and perhaps the most sacred of all, the Sunday Sauce—I encourage you to believe we might all have some part of us who approached sauces like an Italian Nonna. A little voice who encourages doing the most with the fresh ingredients available. Perhaps your favorite of the four is the light, full-flavored sauce of the Marinara, or maybe you crave the briny, saltiness of the Capriccioso. Maybe it’s the slight heat of the Fra Diavolo, or the patience required to create the Sunday Sauce. Whichever your choice, let this book be a guideline to enjoy sauces full of depth of flavor for years to come. Finally, a reminder. For any chef—trained, starred, or novice, there is room for play; there is time to grow, to simmer, to learn patience over the stove. What pasta is served, or Chianti is uncorked, matters little in these instances—at the end of the meal, it’s always about those seated around the table. ~ Courtney Brandt

In the Southeast region of Italy, the hilltop city of Benevento majestically hovers above the convergence of the Sabato and Calore Irpino rivers. Situated approximately 50 kilometers northeast of Naples in the region of Campania with a stunning, panoramic view of the valley below, Benevento emerges as the culinary ground zero for the celebrated Suppa family.

SUPPA FAMILY It was the convergence of six main roads which brought many to this region. Enhanced by the aweinspiring architecture dotted with an extraordinary array of medieval fortresses, Benevento in many ways is a snapshot of Italian history—indeed the birthplace of a rich family legacy. The lineage of the sauces created by this iconic family and featured in this book can be traced back over 400 years. It was in Benevento that the Suppa family developed Silvio’s line of sauces— named after the late Silvio Suppa. This little known company, regarded by critics and diners from all corners of the globe as the “world’s best pasta sauce,” delivers a collection that everyone can enjoy. More than a taste experience—this is a deep cultural dive.

‘Zi Giuannina (left)

“The roots of our family’s culinary history can be traced back to the year 1571. As a child, one thing was consistent—stories of the old country and dialogue of how important it is to keep our traditions alive. It was the same for my parents and their parents alike, and we have been continually doing this through our family’s passion for great food. One thing that has always remained consistent is that Sunday dinners at the family compound in Benevento could be counted on as the time when everybody would come together. All of the cousins, aunts, uncles, grandparents, and children would gather for what was sure to be a memorable meal. The family farm provided all of the components for this weekly feast. From the vegetables to the livestock, to the Sangiovese, to the olive oil—this was simply a way of life—farm to table was just a reality. As a child, I remember my grandmother, Maria and all of her sisters (Angela, Giuannina, Irma, Giuseppina, and Carmelina) would be cooking, talking, and laughing all day long—as only family can do. The aroma of stewing tomatoes, garlic, and rendered pancetta would swirl through the air and permeate your soul—intoxicating in the best of ways. Today, we meticulously prepare our sauces in precisely the same way as when I was a child, and just as my ancestors did in the sixteenth century. All of our sauces have always been 100% natural, vegan, and gluten-free. Each recipe in this book uses one of them as a component of its creation, continuing the legacy. Now that is history preserved!” ~ Antonio Suppa

Unfortunately, what many of us grew up with, and still primarily eat, are the industrialized tomatoes that are available at our local supermarkets. Although sufficiently edible, anyone who has ever joyfully indulged in a taste of a Cherokee Purple, a Lucky Cross or any of a wide variety of heirloom tomatoes— has most certainly been forever changed. In Italy, the most famous variety (or cultivar) is the San Marzano. Ask just about anyone of Italian origin, and they’ll quite passionately tell you that this tomato is nothing less than God’s culinary gift to the world. San Marzano is the name associated with a breed of Italian plum tomatoes of legendary quality. These characteristically thin, pointy, sweet plum tomatoes are the namesake of one of the towns in which they are grown—San Marzano sul Sarno. Primarily produced in the Sarno River valley, this area south of Naples is widely known for its rich volcanic soil courtesy of nearby Mount Vesuvius. The results are a sweeter, stronger tasting flesh with low acidity. The signature thick skin makes it easy to remove, and its meatier center is more robust than other Roma and plum tomatoes. Additionally, San Marzano’s require proper irrigation. The high water table of this area delivers just that from the presence of numerous springs, as well as its Mediterranean microclimate which is temperate with high humidity. It is this unique combination of natural elements that come together to create San Marzano’s unique and legendary characteristics.

Most commonly grown on small plots of land, they are the tomato of choice by many top chefs around the world. With a harvest that begins in August and continues until the end of September, these red jewels are notably picked by hand. The removal from the vine usually happens in the evenings when the sun is setting, by‘contadini’—a well-seasoned, older generation of Italian farmers. Similar to true Champagne having to be from grapes grown in France’s Champagne region, San Marzano is a D.O.P. (Denominazione d’Origine Protetta). What this means is that only tomatoes grown here can genuinely be called San Marzano. In the European Union, tomatoes can only be labeled as San Marzano if they meet the stringent criteria of the government to prove consortium or consorzio. Everything from the distance between the plants to the breeding of the seeds is regulated. The Italian police regularly confiscate mislabeled tomatoes. In 2010 alone, they seized more than 1000 tons of falsely labeled San Marzano tomatoes destined for the United States.

SAN MARZANO How to identify San Marzano tomatoes:

Commercially introduced in 1926, San Marzano tomatoes’ strict set of rules and guidelines must be followed from harvesting to packing, ensuring consistency and superior quality. Some of these rules and guidelines include: • • • • • •

The species of tomato seeds that can be used The area in Italy where the tomatoes are grown The size, shape and color once harvested The harvesting process The peeling process The packing process

Official D.O.P. San Marzano tomatoes are only sold in cans, peeled whole or cut in half. If your tomatoes come in a jar, are chopped, diced or pureed they are not the real thing. To assure that you’re getting authentic San Marzano tomatoes, carefully inspect the can and make sure that it says ‘Pomodoro San Marzano dell’Agro Sarnese Nocerino D.O.P.’ and has a consorzio number and a consorzio symbol. These extra steps to assure authenticity will show up in the final product in a truly meaningful way.

TANO SIMONATO TANO PASSAMI L’OLIO MILAN 20

aetano Simonato began his career as a chef after working for many years as the bartender and owner of “Tanus Bar,” which he opened in Milan in 1982. During that time he cultivated a great passion for cooking which started while growing up with parents who were restaurateurs.

It was in 1995 when he opened his restaurant, Tano Passami L’Olio in Milan (Lombardia Region). “Tano” is a diminutive of his given name Gaetano and “passami l’olio” means “pass me the olive oil.” A meal here begins with a taste of different types of bread and extra virgin olive oil to determine which is best suited to your palate and the food that will be presented. Since 1995, top-quality Italian extra virgin olive oil has been at the core of his tasteful, light signature dishes. He firmly believes that olive oil is the best possible condiment and is indeed the essence of cooking. His cuisine is loved by customers and critics alike, and in 2008 he obtained a Michelin star, for his creative, Mediterranean cuisine—an honor that has been bestowed upon him multiple times. His restaurant harmoniously combines the identity, simplicity, and creativity of the local gastronomic tradition. He innovates according to the seasonality of products. Not surprisingly, the main condiment in Tano’s cuisine is extra virgin olive oil. He is committed to health and nutrition, and essentially banishes the use of butter and cream in the preparations of his menu items. Extra virgin olive oil is built into the foundation of his cuisine, and he sources more than 40 different oils to complement these dishes. “I use the olive oils to keep the flavor of the food so that the dishes are nutritious and not greasy.” Tano Passami L’Olio was named “best Italian restaurant” in 2015 by Il Glossario. To call him a true master of Italian Gastronomy would be an understatement. Tano’s desire to make cooking an ongoing journey in search of improvement is his life’s mission. The way in which he combines innovation with timeless techniques is genuinely admirable and he is fiercely committed to preparing his cuisine in the most healthy way. “My philosophy is born from very simple elements—lightness, equilibrium, and taste. For this reason I abandoned fried foods and realized that extra virgin olive oil could give me all that I need. The explanation is very simple. It is the only fat that is born from a fruit. It is a much healthier choice as animal fats contain high levels of cholesterol and distort the taste. In each of my dishes, there must be six things—consistency, softness and crunchiness, flavor, sweetness, and acidity. Simple, no?” In 2015 he received the prestigious Best Table in Italy award granted by Paolo Massobrio and Marco Gatti’s Guida Critica Golosa. “I am flattered that I am held in high esteem, but I don’t feel like a superstar. It all started when my father died. I was only 15 years old, and I had to feed my brothers. After a lot of salads and steaks, I really started to love cooking. I am self-taught, and it is my curiosity and passion that has led me to be the chef I am today. The nice thing is that I believe that I will never stop learning or researching. It is a true passion.”

rowing up in the small country town of 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, and Teresa would help out in the kitchen. Her great aunt would have her sift the flour, prepare all of the ingredients, and shape piroshki (big ravioli) with her tiny fingers. Everything was made from scratch and was both nourishing and straightforward. Her aunt and uncle were her biggest inspirations when she was young. They were highly aware of the value of fresh, whole-foods, and creating dishes that were straight from their garden. The day-old rye bread from the pantry was used to make a rye porridge for breakfast. This was as simple as breaking up chunks of bread into a bowl and pouring steaming hot milk and coffee over it—and she loved it! To this day, she continues to be inspired by their simplicity and how just a few ingredients can become something spectacular. At only fourteen, Teresa got a part-time weekend job at the local bakery. Here she was inspired by the bakers and all the beautiful creations that came out of the oven. After leaving school, she trained for quite a few years while working under many great chefs in Perth. She then gained an apprenticeship with executive chef Neal Jackson in his five-star kitchen. Here she spent the next few years slaving over the proverbial stove—creating hot and cold entrees, main courses, desserts and cooking rich, Frenchstyle sauces and pastries. She was soon promoted to an assistant pastry chef in the hotel kitchen and would go on to win a gold medal at Salon Cullinaire for her creation of a magnificent Indonesian layer cake designed to resemble an ancient bible. In 2006, she opened her first café in Sydney, Australia named The Healthy Chef. She wanted the restaurant to emulate the feeling she experienced in her great aunt’s home. It was one of the first cafés in Sydney to offer healthy, plant-based, delicious food that appealed to the masses. After selling it in 2012 amidst health challenges, Teresa decided to use her knowledge, experience, and passion to create a range of nutritional products made from clean, organic ingredients. Additionally, she developed a collection of cookbooks, whose research was designed to not only help with her own health but for others who are on a wellness journey. A regular columnist with the prestigious TIME magazine (USA), 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 whole food products. The Healthy Chef is also a boutique media and publishing company producing quality, healthy cookbooks for the Australian and worldwide market. “I look back at my great aunt and uncle. They had it right. There are fresh fruit and vegetables, there’s protein, and there are healthy fats. Don’t overcomplicate things. I believe getting the perfect harmony of flavors can just come from the use of straightforward, fresh whole-food ingredients. If you stick to using fresh food and focus on plant-based ingredients, you will often create dishes that are naturally gluten-free, vegan, sugar-free, and most importantly, delicious!”

TERESA CUTTER THE HEALTHY CHEF SYDNEY 23

COLIN CLAGUE RÜYA DUBAI - LONDON 24

olin Clague’s upbringing on the Isle of Man was the ideal breeding ground for the beginning of his culinary journey. A self-governing British Crown dependency in the Irish Sea between England and Ireland, the Isle of Man is known for its rugged coastline, medieval castles, and rural landscape, rising to a mountainous center. It was here that he was strongly influenced by his mother (a passionate food lover and cook in her own right)—and the sheer freshness of all of the local ingredients used in food preparation was largely responsible for developing his love of the craft. As a boy, this provided a significant distraction to his studies, as his dreams were of traveling the world in search of culinary wisdom. At sixteen he applied to join the Royal Navy as a chef but was turned down due to his slight stature. It was at this time that he decided to move to London as a jumping-off point for his career in the world of food. Colin was fortunate to work and gain valuable experience with some well-known chefs such as Anton Mosimann, Peter Langan, Gary Hollihead, Jean-Georges Vongerichten and Sir Terence Conran. “Anton was an impeccable chef, very military-like where everything is ticked off. On the other hand, Jean-Georges is the other way. You get more of the French passion with Jean-Georges and obviously, he is packed with a catalogue of amazing recipes which just fly out over the shelf. Working with Jean-Georges—he is very humble. He comes in and says “let’s do lunch, or let’s do dinner.” You can see even now that Jean-Georges is as passionate today as he was probably 30 or 40 years ago.” In 1999 Colin was part of the pre-opening team of the “sevenstar hotel” Burj Al Arab in Dubai, and then went on to become the executive chef of the award-winning Zuma (the Izakaya restaurant in London and Dubai with Rainer Becker and Arjun Waney). Colin then moved on to Caprice Holdings where he took charge of all of the restaurants and handled the opening of The Ivy at the Emirates Towers in Dubai. Later he was the Head Chef with Jean-Georges Dubai and the Middle Eastern restaurant, Q’bara. After a well deserved one-year break in Singapore, Colin took the position as executive chef at the Pollen with a dear friend and Michelin star chef Jason Atherton. A nominee for the World’s Best Chef Awards, Colin Clague joins the likes of Grant Achatz, Sat Baines, Bjorn Frantzen, Pierre Gagniere, Peter Gilmore, Philip Howard, and Jean George Vongerichten. His cuisine is firmly planted within his passion for the use of quality ingredients and it is with these perfect vehicles that he creates a composition of flavors which is executed with masterful simplicity and finesse. Colin modestly notes “I always say, 70% is the farmer and everything else we just titillate the bit of what we like.” Whether it be Japanese cuisine at Zuma, Middle Eastern at Q’bara, or riffs on 3000 years of Anatolian culinary tradition at Rüya, Colin Clague’s award-winning philosophy is based on his dedicated love of historical cuisine. “A lot of travel and research is needed to maintain the integrity, and the tradition of a dish. The objective is for locals of that country to recognize what the dish is, and to understand where you have taken it.”

aneet Chauhan’s passion for all things culinary started at an extremely young age. Seemingly born with a ladle in her hand, she started her culinary journey in the small town of Ranchi, in her homeland of India.

“Some of the most cherished childhood memories were when I would join my father for our traditional Sunday outing to the farmers market. We would scour the vast selection of colors, textures, aromas, and flavors. I simply loved searching for the most beautiful and fresh produce, delicious meats, vibrant lentils, fragrant spices, and what seemed like an endless array of edible treats to bring home for the family dinner.” Maneet graduated at the top of her class at the Welcomgroup Graduate School of Hotel Administration, India’s top culinary and hotel management school. She then proceeded to gain valuable experience in some of the finest hotels in India before jetting off to pursue her professional career in the States. After landing in America, she was determined to elevate her education with a degree from the Culinary Institute of America. Upon sweeping all of the awards in her class and graduating with honors, it was time to gain some valuable fine dining field experience on the East Coast. After two years at a restaurant in New Jersey, Maneet was ready for more of a challenge and decided it was time to conquer Chicago. This task started by being the only woman to go up against 40 male chefs for an Executive Chef position. Once again successful, she was ultimately the opening chef of Vermilion restaurant. With Maneet at the helm, the restaurant earned many accolades, including Chicago Magazine’s Best New Restaurant, Esquire’s Restaurant of the Month, and Best New Restaurant in the U.S. Then setting its sights on New York City, they launched an equally impressive outpost in the heart of Manhattan. Soon after opening its doors, Maneet was nominated as the ‘Best Import to New York’ by Time Out Magazine. Maneet then took her talents to the air and became a beloved household name for her role as a permanent judge on Food Network’s hit show “Chopped,” for which she is the recipient of a James Beard Foundation Broadcast Media Award. She next set her sites on Nashville, Tennessee. Here she is the founding partner and president of Morph Hospitality Group. Launching her namesake Chauhan Ale & Masala house to great acclaim was just the beginning. She went on to open Tànsuo (a cutting-edge Chinese concept), The Mockingbird (a chic diner for classic American comfort food with a global spin), and Chaatable (featuring the street food of India). She is also the co-owner of Mantra Artisan Ales Brewery. As someone who does everything with a lot of heart and kindness, Maneet was the 2016 Chair for March of Dimes Signature Chef Auction. A force to be reckoned with, she was also selected to be featured as one of The Nashville Business Journal’s 40 under 40 list. Heavily lauded by print and broadcast media in the United States and abroad, Maneet Chauhan has been featured in publications such as Bon Appétit, USA Today, Wall Street Journal, New York Times, New York Post, Times of India, The Telegraph, and more. Her food captures her passion for global cuisine and inspires those lucky enough to taste it, to explore beyond their experience. She is a true culinary powerhouse and has used her platform to inspire and give back to many.

MANEET CHAUHAN CHAUHAN ALE & MASALA HOUSE NASHVILLE 27

ANTONIO SUPPA SILVIO’S SAUCES CONNECTICUT 28

ntonio “Tony” Suppa, spent all of his summers growing up on his family’s compound in Benevento, Italy. His parents’ home here provided an environment that imbued a legacy of culture and tradition in him, as a very young child. All of the family members have built stone homes on a shared piece of land, around a common area, to create a “village square” type of environment. This property also includes a large family farm. Together, they grow a wide variety of produce, raise cows, pigs and chickens, grow Sangiovese grapes, and even have olive trees for fresh-pressed olive oil. All of these family homes and their working farm remains today, precisely as it was when he was a child. Along with his father Silvio, Tony founded Woodwinds catering and banquet facility in Branford, CT. This magnificent European country manor setting, is rife with beautiful gardens and abundant, delicious food, setting the standard by which he operates all of his endeavors. The idyllic location, top-rated cuisine and high level of service consistently earn them the #1 honors for “Best Wedding Facility” in numerous publications and nationally known bridal websites each year. Today, Tony is the sole proprietor of Woodwinds, as well as the Silvio’s line of sauces, named after his late father. He is highly respected throughout New England and can boast a wide array of operational expertise on a grand scale. With the accumulated experience of running Woodwinds and cutting his teeth in other family restaurants, Tony knows what it takes to keep their guests coming back. With a wide array of awards and platitudes, his brand of hospitality lures customers from all around the country. It is this seamless experience he continually offers that is now the benchmark of all of his projects. Married and the father of two, Tony is also a professional race-car driver of 10 years, currently with Indian Summer Racing. Most recently (summer 2019), Tony qualified to enter the SCCA Majors National Runoffs Championship, after placing first at both races at an event at Connecticut’s Thompson Raceway. A true philanthropist, Tony is a staunch supporter of the Winners Circle Project—a program meticulously designed to inspire fresh, young, innovative minds through STEAM programs embedded in the exciting world of car racing. Through their work, the fields of science, technology, engineering, arts, and math come alive for many high school students through, on, and beyond the racetrack.

uca Rosati was born in Siena, Italy. Residing in the medieval town of San Gimignano in the heart of beautiful Tuscany, he is the father of two beautiful girls, a professional photographer and yes, a chef. After finishing high school, Luca did his selective service in the army as a sharpshooter. This is an experience that he recalls rather fondly, as it was at this time that thanks to his army mates, he was coerced into the kitchen for the very first time. Luca is an extremely creative, dynamic, and curious individual who loves traveling and exploring new cultures—especially the traditions in their cuisine. Passionate about music and a drummer since the age of 16, he is a true renaissance man. He discovered his passion for photography throughout his travels, especially during his time in Japan. His interest in food photography was sparked by his appreciation for the beauty and perfection of the cuisine that he came across, as well as the artisans who created it. It was 15 years ago that Luca decided that it was time to follow his dream and he entered a professional kitchen in Florence for the very first time. Driven by curiosity, passion, and the sheer determination to succeed, it was here that he met Francesco—his first real mentor. After this initial experience, Luca was fortunate to move on to a Michelin star restaurant in Certaldo Alto. This is where he met Sara (the chef and owner) who pushed him beyond his perceived limits encouraging his creativity and passion in haute dining. It was here that he developed his vision of modern cuisine, his interest in rare ingredients and the composition and art of plating. His experience in a 20-seat tavern in the Chianti area was his first as the only chef in a kitchen. Featuring a small menu, attention to detail, locally sourced ingredients, and everything made from scratch was the key to his success. It was during his three years here that his skills and style evolved—developing his unique combination of tradition and innovation. Luca Rosati’s passion for cooking and photography are immutably connected. “I believe that every chef loves to immortalize his works with photography. The love of beauty and perfection in the kitchen brought me from the pots and pans, to the lens of the camera. I found my way over the years by studying, working, and repeatedly experimenting. I learned from my mistakes, and every day, I became better at what I was doing. Progress and positive results have constantly motivated me to continue working. I started my career as a chef using complex ingredients and several combinations of flavors. Today, looking back 10 to 15 years, as a chef, I’m very different. I now use no more than three to four ingredients for a perfect combination of taste, flavor, and presentation. Similarly, as a photographer, I seek a minimal and clean look for a pristine and refined composition.” The constant desire to evolve and to continually grow is at the core of Luca Rosati’s drive. Curiosity and creativity are consistently present in all of his endeavors. In both his cooking and his photography, he strives to create things that are uniquely recognizable as his own. “In addition to the profession, I am motivated by my family, my wife, and my daughters. They are the ones who believe in me every day.”

LUCA ROSATI SAN GIMIGNANO TUSCANY 31

DANIEL NEGREIRA HIDDEN BY DN TAIPEI 32

aniel Negreira’s unlikely foray into the culinary world stemmed from a desire to imitate Conan the Barbarian— he sincerely wanted to play with knives. As a child, the only way for him to even get close to a knife, was to assist his grandmother in the kitchen. It was this unusual premise that was the genesis of what became a lifelong career. A Galician, Iberia native, Daniel was fortunate to learn alongside some of the best chefs in the business in the culinary mecca of San Sebastián. He experienced success early on, earning accolades such as the Best Young Chef of the Basque Country in 2006, as well as taking the silver medal in the Bocuse d’Or competition in 2007. He then journeyed to Taipei and opened El Toro, a small restaurant that ultimately landed amongst the Top 500 of Asia on the 2009 Miele guide. Looking to expand his footprint significantly, DN Innovación was launched to rave reviews and earned quite a few accolades in a short time. This included being named the best foreign restaurant in the nation in 2013 by the Miele Guide. As CEO and Founder of DN Group, Daniel has been successfully managing Shanghái’s Marina by DN, which was awarded the Best Spanish Restaurant in China by El País. Additionally, Alma by DN was included in the Michelin Guide, Shanghai in 2017 as a Bib Gourmand selection. 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, and is the only Spanish restaurant to have this recognition in Taiwan. Daniel has worked in some of the top kitchens with icons such as Ferran Adria, Juan Mari, and Elena Arzak. His style is rooted in a solid foundation of Basque cuisine and is influenced by his significant experiences in Asia. Always keeping a delicate balance between tradition and modernity has been just as important to him, as the balance between complexity and simplicity. Respecting the ingredients and transforming them only when the outcome will enhance the guests’ experience is genuinely his end game—a noble goal for sure. “When we create a new dish, usually the inspiration will come from the source itself. I think that we chefs have a lot to learn from fishermen and farmers about the products we serve on our menus. I visit the fresh markets daily and the harbor two to three times a week. Every time I see the boats approaching the dock and preparing to unload their daily catch, I feel like a child waiting to open his Christmas presents. It is there that we learn from the artisans who make those jewels available. It is there that we can determine the best approach to preparation. Nobody knows better than them about the hidden wonders within their treasures.” Daniel Negreira has become a culinary icon in his own right. A multifaceted chef, author, and businessman. His culinary prowess and vision have carved a unique path to the pleasure of many. His artful approach makes the unusual fusion of Basque and Asian cooking traditions seem incredibly natural, delivering a unique cuisine that is truly memorable. For many, this would be enough, but Daniel is a man with great passion. He is determined to continue to build a legacy that will endure—one that is certain to inspire chefs from around the world for many generations to come.

STEAK BARACIOLE IN A SUNDAY SAUCE

A SUPPA FAMILY RECIPE INGREDIENTS 2 lb Steak butterflied pounded ¼ inch thick cut into 4 rectangular pieces 4x8 inches 4 slices Prosciutto di Parma 4 Garlic cloves minced 2 tbsp Italian parsley chopped ½ cup Grated parmesan ½ cup All-purpose flour ½ cup Extra virgin olive oil ¾ cup Chianti 32 oz Sunday Sauce 16 oz Water Salt Black pepper Butchers Twine

METHOD Lay the four pieces of flank steak out on a cutting board and sprinkle with salt and pepper. Place one slice of prosciutto on each piece of meat. Now evenly sprinkle each with the garlic, parsley, and grated parmesan. Roll up each slice and tie with butcher’s twine to form the baraciole. Heat olive oil in a large heavy pot over high heat. Lightly flour the baraciole and then place in the hot oil. Turn the baraciole until nicely browned all around. When nicely browned, drain excess oil from pot. Lower the heat to medium-high and add the pinot noir. Stir and let the Chianti reduce by half. Add the Sunday sauce and water. Stir frequently until sauce comes up to a boil. Place baraciole back in the pot. Adjust your heat so the sauce simmers slowly. Cover and cook for 2 hours stirring periodically. If your sauce seems too thick you can always add some water. Remove the strings from the Baraciole. Cook your favorite pasta and toss with some of the Sunday sauce. Serve the pasta and baraciole family-style.

TRANSPARENT MONKFISH RAVIOLI TANO SIMONATO TANO PASSAMI L OLIO MILAN INGREDIENTS MONKFISH 500 g monkfish Honey Extra virgin olive oil medium from Sicily or Sardinia Salt GLAZED CARROTS AND CELERY 4 mini carrot 4 stalks of celery Sugar Salt SUNDAY SAUCE 600 g Sunday Sauce DISK OF TOMATO WATER Tomatoes and water. METHOD Wash and clean the tomatoes. Blend the tomatoes along with the skin with an immersion blender. Let it rest for half hour. Pass through a sieve and then through a chinoise lined with a clean napkin until the tomato water drains completely. Put the tomato water in a pan and boil it at 90°C for 10 minutes. Stir with a whisk and pour onto a tray. It should be a maximum of 2 millimeters thick. Refrigerate for 1 hour,. When it is perfectly solid, use a 9 mm pastry cutter to make discs. Keep refrigerated. MONKFISH Clean the monkfish and freeze it for 2 hours. Remove the monkfish an hour before preparation and place it in cold water. Put some oil in the pan with 3 leaves of basil. Lightly coat the monkfish with honey and cook for a few minutes on each side until golden brown. Add salt to taste. Place the monkfish in an oven that has been preheated to 250°C for 5 minutes.

SUNDAY BURRATA JAMES KNIGHT-PACHECO SIX SENSES ZIGHY BAY MUSANDAM, DIBBA INGREDIENTS 120 g Burrata 100 ml Olive oil 10 g Salt 10 g Sugar 10 g Dijon mustard 10 g Honey 40 g Basil 30 g Pine nuts toasted and crushed 30 g Hazelnuts toasted and crushed 40 g Parmesan grated 10 g Black olives 10 g Cherry tomatoes 5 g Garlic 1 ltr Sunday Sauce reduced to 100 g paste METHOD PESTO Place the basil, parmesan, 20 grams of pine nuts, and mustard into a mortar and pestle and beat until you have a thick paste. Then add the olive oil and salt. BLACK OLIVE POWDER Place the pitted olives in the oven which has been pre-heated to 100°C. Leave them in the oven until the olives are fully dried, then chop well until a black powder is formed. Keep in a dry place. CHERRY TOMATOES Slice the tomatoes in half and season with salt and sugar. Place them in the oven at 80°C. Leave in the oven until the tomatoes are semi-dried, then remove them and allow them to cool down. Store in a dry cool place.

RISOTTO PIZZA MARGHERITA INGREDIENTS 320 g Carnaroli rice. 150 g Sunday sauce 150 g Fresh mozzarella 80 g Basil pesto 100 g Powder mix - tomatoes (red) basil (green) and burnt onion (black) 4 Leaves fresh basil 20 ml Dry chardonnay 1 ltr Vegetable broth 40 g Parmesan cheese 80 g Butter 60 ml Extra virgin olive oil METHOD Toast the rice in a saucepan with just a small splash of oil for a few minutes. Deglaze the pan with the dry chardonnay and let it evaporate a bit. Add 1 ladle of broth, stir, and leave it alone until broth is nearly absorbed, 2 to 3 minutes. (Run a wooden spoon through it; rice should slowly fill in the channel.) Stir, add another ladle of broth, and stir again. Cook undisturbed until the broth is absorbed, 3 minutes. Repeat until about 1 ladle of broth remains, 15 to 18 minutes of total cook time for the rice. Stir in the end of the broth, the majority of the chopped basil, the butter, the olive oil and the majority of the Parmesan cheese. Spread the rice on a plate and sprinkle the remaining basil and parmesan.

MIRKO FASSARI THE FRANKLIN BY ALFREDO RUSSO LONDON

INGREDIENTS 1 kg Zucchini 1 kg Eggplant (3 – 4) 1 kg Sweet potato 4 Red capsicum ¼ cup Pesto 3 cups Sunday sauce 100 g Baby spinach leaves 500 g Good quality ricotta cheese, firm deli style 30 g Parmesan cheese, finely grated METHOD Preheat oven to 180°C. Slice zucchini into ribbons on a mandoline then place on a single layer onto a baking tray lined with baking paper. Roast for 10 minutes or until the zucchini has slightly softened then remove and set aside. Slice eggplant lengthways, about 5 mm thick. Place onto a baking tray in a single layer and lightly brush with olive oil. Season with a little sea salt and roast in the oven for 30 minutes or until golden and soft. Remove and set aside. Thinly slice the sweet potato with the skin lengthways on a mandolin as thin as possible to form delicate orange wafers. Lay onto a baking tray and lightly brush with olive oil. Sprinkle very lightly with a little cinnamon and sea salt and roast for 30 minutes or until softened and delicious. Remove and set aside. Half the capsicum and remove the inner core. Lay skin side up on a baking tray and roast a the oven for 20 – 30 minutes or until softened and golden. Remove capsicum from the tray and place into a bowl then cover with a tea towel - this process will allow the skin to be removed easily after 30 minutes.

ROASTED VEGETABLE LASAGNE TERESA CUTTER THE HEALTHY CHEF SYDNEY Tomatoes are one of my favourite foods to cook with as they create the most delicious rich flavor and are overflowing with amazing health benefits. Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to lower rates of heart disease and stroke. They’re also a wonderful source of vitamin B6, C, K, beta-carotene, potassium and manganese.

TO ASSEMBLE THE LASAGNE Spoon 1 cup of the Sunday sauce over the base of the baking dish. Lay over 1/3 of the roasted sweet potato over the base. Top with ½ the zucchini and spread over 2 tablespoons of pesto followed by a few handfuls of baby spinach. Lay over eggplant and spread over one cup of Sunday sauce. Lay over all the roasted peeled, capsicum. Repeat with another layer of sweet potato, zucchini, pesto, spinach, eggplant and tomato. Finish off with the last layer of sweet potato. Blend the ricotta until smooth – Add ¼ cup of water if needed to form a smooth creamy white sauce. Spread over the top of the lasagne and lightly sprinkle with Parmesan. Bake For 40 - 45 minutes in a preheated oven (180°C) or until golden and hot. Serve with a leafy green salad and more Sunday sauce enjoy.

WHAT’S GREAT ABOUT IT This lasagne is easy to make and meat-free, with alternating layers of complementary and contrasting flavors: Sunday sauce, lemon and herb scented zucchini, cinnamon roasted sweet potato and creamy ricotta and parmesan-laced béchamel.

NOTES + INSPIRATION Add other vegetables like roasted celeriac or sautéed kale which is lovely in-between the layers.

INGREDIENTS 80 g Sunday Sauce 100 g Fior di latte 20 g Rucola (arugula) 18 Grape tomatoes 40 g flakes of pecorino cheese Grated orange peel Icing sugar Olive oil Salt Pepper CONFIT TOMATOES Cut the grape tomatoes lengthwise. Coat them with salt, pepper, icing sugar, grated orange peel and olive oil. Place on a pan in the oven and bake at 135°C until tomatoes are wilted but not all have burst, 1½ to 2 hours.

SUNDAY PIZZA WITH FIOR DI LATTE, RUCOLA, CONFIT TOMATOES AND FLAKES OF PECORINO CHEESE GIUSEPPE CUTRARO BIG MAMMA GROUP PARIS

PIZZA DOUGH 1 kg Type 00 flour 700 g Water at 18°C 30 g Salt 1 g Fresh yeast Put the flour and 550 grams of water in a mixer. Run at low speed for 4 minutes, then turn it off and let it rest in the machine for 30 minutes. Add the yeast and mix it with the flour for 7 minutes total. After 3 minutes add the salt and the rest of the water. Once the dough is finished, leave it to rest for 3 hours at 20°C, cut the dough into 300g portions and let it rest for 7 hours at 20°C, the dough will rise.

TOMATO GNOCCHI SUNDAY SAUCE SUNFLOWER SEED PESTO, PECORINO INGREDIENTS

SARADHI DAKARA THE MAINE DUBAI

TOMATO GNOCCHI 250 g Potato 100 ml Sunday sauce 50 g 00 flour 50 g Semolina 5 g Nutmeg 10 g Parmesan cheese 10 g Tomato powder 10 g Salt 2 Egg yolks 10 g Finely chopped herbs

METHOD GNOCCHI Coat the potatoes (skin on) with olive oil and sprinkle with salt. Wrap the potatoes in foil and roast them in the oven at 190°C. Once they are soft, spoon the potato out of the skin. Mix the potato with all of the dry ingredients first, and then the remaining ingredients to form a dough. Roll the dough into desired shape and blanch them in gently boiling water.

SUN FLOWER SEED PESTO 75 g Fresh Basil 25 g Fresh parsley 15 g Parmesan 2 Garlic cloves 20 g Sunflower seeds 120 ml Olive oil

PESTO Blend all ingredients together into a uniform paste. Heat the pesto in a pan. Add the freshly blanched gnocchi and toss to coat and finish cooking. Place the gnocchi on a plate and garnish with grated Parmesan and toasted sunflower seeds.

TORTELLI PAPPA AL POMODORO CON GAMBERI ROSSI E SAPORI DI MARE INGREDIENTS 100 g Fresh pasta dough 100 g Fra Diavolo sauce 50 g firm bread 5 g Lemon zest 5 g Orange zest 2 pcs Red mazzara shrimps 30 ml Lobster bisque 30 ml Salicornia puree 30 ml Black squid ink purée Salt, pepper, extra virgin olive oil and basil

FEDERICO TERESI LEONARDO, STELLA DI MARE DUBAI SALICORNIA PURÉE Parboil the fresh salicornia in salty water for 7 minutes, then cool it down it in ice water. Put the salicornia in a pacojet pot with extra virgin olive oil and freeze it overnight, and then blend it. For the squid ink purée, put extra virgin olive oil, garlic, white onion and fresh tomato in a pot. Cook for 15-20 minutes and then add a tablespoon of squid ink and mix it until smooth.

TORTELLI For the stuffing, put 3 tablespoons of extra virgin olive oil, garlic and fresh basil in a pot. When the extra virgin olive oil is infused add the firm bread and stir for 2-3 minutes and then add the Fra Diavolo sauce. Cook until the mixture sticks to the pot, cool it down and add lemon zest, orange zest, fresh basil, salt and pepper. Once done, put the mixture inside a pastry bag. With the help of a pasta machine, prepare 2 fine sheet of pasta, 2 mm size for the tortelli. Fill the fresh pasta with the stuffing and prepare a classic tortelli.

PLATING Put the 3 sauces inside 3 different squeezers and bring them to temperature. Drop the fresh tortellini in salt water for 3 minutes and then sauté it with fish stock and butter. Plate the 3 sauces in a white plate along with the tortelli and the marinated red shrimps. Garnish with baby basil leaves and extra virgin olive oil.

DANIEL CHAVEZ OLA COCINA DEL MAR SINGAPORE GRILLED FISH WITH VIZCAINA SAUCE VIZCAINA SAUCE 50 g Garlic cloves 300 g Red onions 250 g Red capsicum 5 g Smoked sweet paprika 350 g San Marzano tomatoes 350 g Sunday Sauce 80 g Piquillo peppers 2 sprigs of Fresh thyme ½ tsp Fine salt 2 pcs Fresh bay leaf 500 ml Chicken stock

INGREDIENTS FISH 600 g Fish fillet – 4pcs 150g 4 tbsp Salt 1 tbsp Pepper MINT SALSA 50 g Minced white onions 50 g Tomato brunoise 1 tbsp Champagne vinegar 2 g Sliced mint leaves 2 tbsp Extra virgin olive oil

Thinly slice the garlic, onion and capsicum and then cook in a medium size pot for 15 minutes on a medium heat. Once the vegetables have become soft, add the thyme and bay leaf. Add the salt and smoked paprika and sweat for 1 more minute. Add the San Marzano tomatoes (chopped in medium dice). Cook for further 5 minutes and add in the Sunday Sauce. Cook for another 20 minutes until most of the liquid has evaporated, then add chicken stock. Boil for another 10 minutes and let it rest for half an hour. Cut the fish fillet into 30-40 gram pieces and cook until golden brown in a sauté pan with a little oil. Spoon the warm Vizcaina sauce onto a plate and then place the fish on top of the sauce. Garnish the plate with the crispy chick peas and the mint salsa.

CRISPY CHICK PEAS 100 g Dried chick peas 500 ml Water 1 tsp Salt 200 ml Frying oil 50 g Corn starch METHOD Soak the chick peas in water overnight. Remove the water and add 500 ml of new water and 1 teaspoon of salt. Simmer the chick peas at low heat until soft (about 1 hour). Drain the chick peas and heat up the frying oil. Coat the chick peas in cornstarch and fry in the oil until crispy.

PESCADO A LA TALLA TAMARA CHAVEZ TONO CEVICHERIA SINGAPORE

INGREDIENTS TOMATO ADOBO 150 g Vegetable oil 200 g Red onions 50 g Garlic 150 g Guajillo chilli 50 g Vinegar

METHOD Cut the vegetables into small pieces. Halve the chilies and remove the seeds. Cook the vegetables and chilies in boiling water on medium heat for 5 minutes. Strain and blend the ingredients with Sunday Sauce and vinegar. Season with salt and let cool to room temperature. Blend all the ingredients to make a parsley marinade. Add mayonnaise to adobo sauce and cover half of the fish with adobo and the other half with parsley. Keep the fish fillets in a container in the refrigerator for 30 minutes. Sear the fish on both sides in a hot oiled pan, and then bake at 180°C for 7 minutes. Garnish the fish with olive oil and chopped spring coriander (cilantro).

FISH 200 g Sunday sauce 100 g Mayonnaise 4 pcs Fish fillet with no skin (80g/pc) 100 g Spring coriander (cilantro) PARSLEY ADOBO 200 g Italian parsley 50 g Garlic minced 100 g Onions 50 g Water

TURKISH LAMB MANTI INGREDIENTS PASTA 450 g 00 Pasta Flour 6 Fresh egg yolks 2 eggs Extra virgin olive oil FILLING 480 g Lamb, minced 42 g Onion powder Freshly ground black pepper, to taste Ground cumin, to taste Maldon sea salt, to taste 20 g Flat leaf parsley PAPRIKA BUTTER 1/3 cup Clarified butter 2 tsp Sweet paprika 1/2 tsp Dried mint Maldon sea salt, to taste TOMATO SAUCE 1.5 ltr Sunday Sauce GARLIC YOGURT 500 g Turkish labneh (yogurt) 40 g Roasted garlic puree ½ Lemon, juice only Freshly ground white pepper, to taste Maldon sea salt, to taste Spice Blend 5 g Turkish red pepper 5 g Ground cumin 5 g Dried thyme SERVE WITH Lamb stock Assorted cresses Picked herbs Crispy garlic

COLIN CLAGUE RÜYA DUBAI - LONDON METHOD For the pasta; Combine all in a food processor with a dough hook and process until the dough comes together. Knead for nine minutes, then wrap tightly in cling wrap and let it rest at room temperature for 30 minutes. For the lamb filling; Mix all the ingredients together until well blended, set aside. Roll the pasta as thin as possible without tearing and make 1 inch square mantis with as much filling as possible. Before sealing place one piece of thyme on top of the lamb, then seal in the traditional way. For the paprika sauce, combine melted butter and paprika until well blended. Keep warm until ready to use. For spice blend; Mix the spices together in a small bowl. For the garlic yogurt; Whisk the roasted garlic puree into the Turkish labneh. Season to taste with freshly ground salt and pepper, and add the lemon juice. To serve, bring the lamb stock to a rolling simmer and add the manti. Bring the tomato sauce to a boil and reheat the paprika butter with a little dried mint. When the manti is cooked, place in the paprika butter and toss correcting the seasoning as needed. Spoon the tomato sauce into the bowl and place the manti on top. Drizzle with the garlic labneh and sprinkle with the spice mixture. Garnish with the herbs and cresses.

SUNDAYS WITH MEATBALLS JEAN WINTER JEAN’S PRIVATE KITCHEN DUBAI INGREDIENTS Sunday Sauce Zoodles (Zucchini noodles) Meatballs Salt Black pepper MEATBALLS 500 g ground beef 1/2 cup bread crumbs (or substitute with a gluten-free option) 1 tsp garlic powder I minced onion 1 egg 1 tbsp oyster sauce 2 tbsp soy sauce Salt and black pepper to taste

METHOD Mix all the ingredients of the meatballs in a big bowl, shape them into balls and shallow fry them with some olive oil on all sides until golden brown. Add the Sunday Sauce into the pan with the meat balls and leave to simmer. Prepare the zoodles using a spiralizer. Boil a pot of hot water and add a generous pinch of salt (roughly 1 tablespoon). Add the zoodles to the pot and cook just until their green color deepens, no more than 2 minutes to keep the vegetables crunchy. Drain the zoodles. Plate your zoodles with meatballs and a generous serving of the delicious sauce. Top with some chopped parsley and a nice amount of freshly shaved Parmesan if desired.

JOHN BUENAVENTURA ZABEEL HOUSE AL SEEF SUNDAY ACHUETE GOAT STEW DUBAI METHOD Season and marinate the goat meat with salt and pepper. Sear it on lightly on a charcoal grill to get the smoky flavor. Transfer the goat meat into a pot and add in the lamb stock. Simmer the meat over a low heat until it becomes soft and tender. In a pot, over medium heat, add the oil. Add the annatto seeds stirring occasionally, to release its color. Use a slotted spoon to remove and discard seeds. Add the onion and cook until softened. Add the garlic and the banana flower bud and cook until lightly brown in color. Add the Sunday Sauce and simmer until it becomes thick. Deglaze it with a little bit of lamb stock and add in the ground peanuts and peanut butter. Stir well, simmer and season to taste. Transfer the sauce from the goat pot, mix it all together and simmer it for 20 minutes. Add in the fine ground roasted rice to thicken the mixture. Transfer the dish to a bowl and garnish with ground peanuts, mint leaves and sautéed, lightly blackened San Marzano tomatoes. Serve immediately and Enjoy!

INGREDIENTS 300 g Goat meat cut into cubes 100 g San Marzano baby tomatoes PEANUT – TOMATO SAUCE 400 ml Sunday Sauce 10 g Banana flower bud sliced 150 g Ground peanuts 50 g Peanut butter 1 ltr Lamb stock 30 ml Annatto seed oil 100 g Roasted ground rice 15 g Minced garlic 30 g Red onion chopped Salt and pepper to taste GARNISH 30g Chopped chives 20ml Corn oil

EGGS ON SUNDAY SAUCE PAILLE POTATOES, BACON AND JORGE RIVERO GARLIC CROSTINIS MÖVENPICK HOTEL JUMEIRAH LAKES TOWERS, DUBAI INGREDIENTS

1 Egg 50 g Onions 10 g Garlic 30 g Red bell peppers 30 g Green peas 100 g Sunday sauce 80 g Olive oil 50 g Potatoes 400 ml Corn oil Baguette Butter Garlic Oregano Bacon (crispy as garnish) Salt and black pepper to taste

METHOD Peel the potatoes and cut them in paille (straw shape). Fry them in a medium heat oil until they’re golden brown and reserve. Slice the baguette and brush with the mix of butter, garlic and oregano, and toast in the oven. Finely chop the peppers, onion and garlic and sauté in olive oil until they are soft but not overcooked. Add the Sunday Sauce and cook for 5 minutes. Add the green peas and cook for 5 more minutes. Fry the egg sunny side up, cut the borders and reserve. Place the sauce on the bottom of the plate. Put the egg on one side and the potatoes on the other side. Garnish with the green peas, crispy bacon and the crostini. In Argentina, we commonly cook the egg inside the sauce. This the way it is done at a traditional brunch in the countryside.

INGREDIENTS 1 lb Ground lean beef ½ lb Ground veal 2 Large eggs 1 cup Freshly grated Pecorino Romano cheese 1 ½ tbsp Chopped Italian parsley ½ small Garlic clove (peeled and minced) 2 cups Bread Crumbs 2 cups Lukewarm water ¾ cup High-quality olive oil 3 cups Sunday Sauce Salt and pepper to taste

CLASSIC MEATBALLS CARLA PELLEGRINO ARAMARK THE MAJESTIC YOSEMITE HOTEL YOSEMITE NATIONAL PARK

METHOD Combine the beef and veal in a large bowl. Add the eggs, cheese, parsley, garlic, and salt and pepper to taste. Mix the ingredients using your hands or the mixer with a paddle attachment on low speed. Add the breadcrumbs into the meat mixture and slowly add water (1 cup at a time) until the mixture is quite moist. Shape meat mixture Heat oil in a large sauté pan. Once the oil is very hot but not smoking, fry meatballs in batches. When the bottom half of the meatballs are very brown and slightly crisp, turn and cook the top half. Remove from the heat and drain on paper towels. Place cooked meatballs into simmering Sunday Sauce for 30 minutes. Serve hot in the sauce. Note: In place of bread crumbs, you can use stale Italian bread (white part only) that has been lightly soaked in lukewarm water.

Sugo della domenica (Sunday’s Sauce) is the dish that has characterized the childhood of many Italians. In most Italian homes, the smell of the Sunday Sauce would permeate the air even before the aroma of morning coffee. In fact, on Sunday mornings, Italian women commonly would immediately begin the preparation of the sauce—getting them ahead of the long cooking time needed to perfect the taste. Today many families have lost this custom, but sometimes I still repeat this ritual on Sundays, which takes me back in time to my childhood.

INGREDIENTS 180 g Fettucine 1 tbsp Olive oil 1 tbsp Minced garlic 2 tbsp Chopped onion 160 g Sunday sauce 1 tbsp Chopped parsley BRAISED SHORT RIBS 1.5 kg Angus beef ribs (trim the fat) 1 White onion, sliced 8 Cloves minced garlic 80 g Ginger (peeled and sliced) ½ cup Soy sauce ¼ cup Brown sugar 2 tbsp Rice vinegar 2 tbsp Korean gochujang paste 1 tbsp Sesame oil 100 g Whole spring onion (scallion) 2 cups Beef broth METHOD Pre-heat the oven to 160°C. Place all of the ingredients on a tray and mix them well. Cover with aluminum foil and cook in the oven for 6 hours. When done, remove the bones, set the meat aside and keep it warm. HERB BUTTER 200 g Salted butter 20 g Garlic powder 10 g Onion powder 5 g Paprika powder 20 g Chopped parsley 10 g Chopped chives 5 g Chopped thyme 10 g Black pepper powder

FETTUCINE BRAISED BEEF REIF OTHMAN KUSHIYAKI DUBAI

METHOD Blend all of the ingredients together and place inside a pastry bag for piping. Heat the oil in a pan. Add the onion and garlic and cook until lightly browned. Add in the Sunday Sauce and bring to a simmer. Add chopped parsley and salt and pepper to taste. Add the fettuccine, toss well and place on a plate. Place the sliced ribs on the fettuccine and pipe the herb butter on top.

INGREDIENTS BEEF BOLOGNESE 300 g Ground beef 100 g Finely diced shallots 30 g Finely dice the garlic 30 g Fresh thyme 300 g Sunday sauce 30 g Sliced fresh parsley In a pan with olive oil lightly shallow fry shallot, garlic and thyme with no color. Add ground beef, shallow fry until evenly browned. Add Sunday sauce and gentle simmer until sauce has reduced by 20%. Season with salt and pepper, add parsley and serve. PORCINI PASTA 400 g OO pasta flour 350 g Organic free range egg yolks 100 g Dried porcini powder

DECONSTRUCTED BEEF LASAGNA

In a Robo coupe (food processor) blend all of the ingredients. Place into a sous vide bag and vacuum, removing all air to compress the dough. Allow it to rest in the refrigerator for 4 hours before rolling. Using a pasta machine, roll it to 1 mm in thickness and cut into lasagna-size sheets. When ready to serve, prepare a pan of well-seasoned water with extra virgin olive oil. Take the water to a rolling boil and cook pasta for 30-45 seconds.

JAMES OAKLEY ALIBI, CORDIS HOTEL HONG KONG

PORCINI AND COMTE CHEESE SAUCE 500 g Milk 500 g Cream 150 g Butter 50 g Sherry 5 g Tarragon 75 g Comte cheese 250 g Mushroom stock 15 g Dried porcini 10 g Thyme Reduce cream and milk by half, set aside. In a pan place mushroom stock and dried porcini, reduce by half and set aside. In a pan reduce sherry by half. In a pan mix together the cream and milk reduction, mushroom stock, porcini reduction and sherry reduction. Return to heat and bring to a gentle simmer. Whisk in butter and Comte cheese a little at a time until all butter is fully incorporated and all cheese is fully melted. Remove from heat, add thyme, tarragon and set aside to infuse for 30 minute. Strain through a fine sieve and place into an espuma CO2 charger and charge with 2 CO2 canisters. CRISP BEEF TENDONS 100 g Beef tendon Place Beef tendon into a pan and cover with water. Simmer gently for 6 hours, until the tendon is transparent and a firm jelly-like consistency. Remove tendon from water and allow to cool. Once cool thinly slice tendon and place onto a silicon mat. Dehydrate at 56°C for 12 hours. Once dehydrated allow it to sit uncovered at room temperature for a further 12 hours. Fry and season. CONFIT PORCINI 200 g Fresh porcini mushroom 10 g Garlic 15 g Fresh thyme 150 g Beef dripping Clean porcini keeping whole and intact. Melt the beef fat. Place all ingredients into a sous vide bag and vacuum pack being careful not to crush the mushroom. Cook at 90°C for 4 hours.

INGREDIENTS 100 g Sautéed seasonal vegetables 20 g Truffle oil Cut the vegetables into a small dice and sauté with the truffle oil in a wok to add smoky flavors VEAL MARINADE 30 g Sweet Spanish pimenton (paprika) 5 g Italian herbs 10 g Sugar 10 g Salt 5 g Taiwanese pepper (maqaw) 10 g Olive oil 5 g Apple vinegar 5 g Honey Mix all the ingredients in a blender and reserve SAUCE 50 g Flat leaves parsley 50 g Chopped garlic 5 g Apple cider vinegar 5 g Sugar 2 g Black pepper 2 g Tabasco 200 g Sunday sauce Smoked oil Salt to taste Mix all the ingredients, place in a vacuum bag, seal and cook in the sous vide at 70°C for one hour. Cool down and refrigerate for one day to infuse the flavors. VEAL SPARE RIBS 1kg Veal spare ribs

VEAL SPARE RIBS

Fry the veal until it’s slightly seared on the outside. Then spread the marinade evenly all over the surface of the meat and pack into a vacuum bag as tight as possible along with the sautéed vegetables from the previous step. Cook sous vide for 70 hours at 61°C. Once the process is done refresh with an ice water bath and refrigerate for 12 hours to infuse the flavors. When ready to eat, warm it up in a water bath at 56°C and once it is warm, bake it at 220°C until the outside is toasted.

DANIEL NEGREIRA HIDDEN BY DN TAIPEI

PLATING Parsley Red Chard Take one of the ribs, then top it with the warm sauce, and garnish with some parsley sprouts and red chard.

VINEET BHATIA KAMA by VINEET, HARRODS LONDON 62

orn in Mumbai in 1967, industry veteran Vineet Bhatia grew up near an airport, and the sound of planes overhead delivered dreams of flying jets for a living. “I grew up in Bombay near Juhu, and every morning, I would wake at 6:30 to the engines of the Gulf Air flight to Bahrain. My brother and I loved it, and we would cycle down to school through the Juhu airport, just to see the helicopters and airplanes.” Fortunately for many, his dreams were dashed when he failed to pass a physical examination to join the Indian Air Force at the age of 17. It was at this time that he decided to go in an entirely different direction. After completing catering college, Vineet was selected to attend the Oberoi School. “They hand-picked individuals from all over India and educate you for an additional two years. I went through the training, five days a week: three days in college and two days on the job. I used to finish school and would then go into the kitchen on my own. My batch mates used to say, ‘this guy is crazy, he is trying to save money on food,’ but it was not about saving money, it was about learning.” After a stint at the Oberoi, Mumbai, in 1993 Vineet moved to London where he found Indian cuisine to be in a “disappointing state.” Intent on introducing authentic Indian food to London’s city dwellers, he worked at Star of India for five years and did his best to influence the menu. Eventually, he and a partner opened Zaika, in London’s Chelsea neighborhood and the rest, as they say, is history. Zaika went on to win a Michelin star in 2001, making Vineet the first Indian chef to receive this honor. Not one to cool his heels, in 2004, Vineet went out on his own and opened Rasoi, which was the recipient of numerous international accolades and ultimately launched his career as a global restaurateur. Today, he operates restaurants around the world, with locations in Qatar, Switzerland, Bahrain, Mumbai, Mauritius, Dubai, and Saudi Arabia and is the recipient of three Michelin stars. He notably created ‘The Last Supper,’ a fine-dining pop-up at the Mount Everest Base Camp. Vineet has also worked with Qatar Airways and British Airways on their in-flight meals for first and business-class travelers. He has been the only person of Indian origin featured on the Netflix series Chef’s Table and the recent opening of KAMA by Vineet, marked the first Indian restaurant to ever grace the world-famous Harrod’s department store. “It is my passion to cook. Over the years there are many dishes which have come and gone—some get reinvented, some move on and some remain the same. People say, ‘oh your Chocolate Samosas are legendary,’ or ‘your Mushroom Khichdi Makhni Ice Cream is incredible.’ But you know, it has been done. Food needs soul—it needs to be cooked with passion. We tell our chefs “when you cook under our umbrella, it has to come from the heart. When you put down a plate, it must smile at you.” Being named to the list of the 1,000 most influential Londoners was just one of many accolades that Vineet Bhatia has enjoyed over the years. He has built an extraordinary reputation as one of the UK’s most exciting, creative, and accomplished Indian chefs. His culinary masterpieces show-case both the traditional and modern, as he continues to deliver a one-of-a-kind style.

rowing up in a Peranakan family in Singapore meant that being in love with good food is a given trait. Jean Winter started her culinary journey in her early 30s after deciding to give up her successful career as a government scholar to follow her love for cooking and hosting dinners. Given her lack of experience, this decision to restart her career in the food and beverage industry raised many eyebrows. But Jean proved her naysayers wrong by building what was an accidental business from scratch to the success story that it is today. Family gatherings and dinner parties with friends were never without tasty, proper, home-cooked dishes by her mom. Jean always loved helping her mother and grandmother prepare meals. She was always the only child in the kitchen preparing the vegetables, peeling the prawns and pounding the spices using a mortar and pestle while other children were playing in the backyard. Even at this age, food preparation for her was fun and engaging. To be surrounded by the different smells, colors, and textures of all of the spices, vegetables, and meats was intoxicating and fun. It was through her mom that Jean learned how to cook traditional Peranakan food through the art of taste, sight, and smell. Nothing was ever taught in precise measurements; her mother would make her taste the food and gauge the amount of seasoning needed through ‘the feel.’ This is where Jean learned to cook through her senses, and it did not matter if she was preparing for two or 200 people because the taste would always be just right. Jean was seven months pregnant when her husband, Andrew, was transferred to Genoa, Italy. Living in a foreign country with no family, friends, or house help for the first time in her life meant having to fend for herself. It was here that she discovered the amazing flavors of simple, down to earth Italian cuisine. Surrounded by fresh ingredients from the Ligurian region, Jean learned the intricacies of preparing all of this delicious food from her friends in this area. She learned to understand that magic in the kitchen is created with just a few, fresh, local ingredients. It wasn’t until four years later when her husband was transferred to Geneva, Switzerland, that Jean founded Jean’s Private Kitchen. This highly lauded project started as an underground dining concept cooking the same traditional Peranakan recipes she learned from her mother from the privacy of her home. It began with a simple dinner for seven friends and led to a private guest list of more than 700 people within two years. Since that time, she has hosted a countless number of politicians from the UN/WHO/WTO, Geneva’s top businesses owners, and professional footballers from around the world. With this great success under her belt, she took her business model to Hamburg, Germany just a few years later. Since moving to Dubai in 2016, Jean has expanded her business from Jean’s Private Kitchen, to include Jean Winter Events Management and Jean Winter Consultancy. Among her patrons in the UAE are many food businesses and the Singapore, Australian and Philippines Embassies. Jean was also the main organizer for the exclusive Crazy Rich ASEAN (Association of Southeast Asian Nations) event hosted by seven ASEAN countries in UAE for the most powerful and influential women in the Emirates. While continuing to fly around the world, cooking her highly coveted Peranakan cuisine for private clients, Jean Winter continues to expand her ever-growing impact on the culinary world. She is genuinely a food ambassador for Singapore, always sharing a slice of Singaporean culture, heritage and cuisine everywhere she goes.

JEAN WINTER JEAN’S PRIVATE KITCHEN DUBAI 65

DANIEL CHAVEZ OLA COCINA DEL MAR SINGAPORE 66

s a teenager, Daniel’s family moved from their homeland of Peru to Florida. It was here that he discovered his passion and natural talent for cooking, which started him on a journey of learning and exploration—ultimately taking him to kitchens all over the world.

“Once we arrived in Florida, my parents sat me down and suggested I take a look at my options. They recognized that I greatly enjoyed cooking with my friends and family, so I decided to give it a try. After a week in culinary school, I was hooked. I have never felt so much interest and intense passion before in my life—it was amazing.” After Florida, his culinary journey took him to Spain. He landed in the city of Valencia at La Sucursal—his first experience in a Michelin star restaurant. Here he was introduced to fine dining techniques, as he learned about Mediterranean flavors and culture. Next, Daniel was off to Barcelona to start work in the kitchen of the three Michelin star restaurant, Can Fabes. Headed up by the prominent avant-garde Spanish Catalan chef, “Santi” Santamaria, this experience opened his eyes to the importance of seasonal produce. It was here that his creativity truly started to flourish. “It is for sure that my biggest influence has been Santi Santamaria. At the time I joined his restaurant, I was not fully aware of what his cooking style was all about. After some time, I fell deeply in love with the way that he approached seasons. His style of traditional cooking, his use of ingredients, and every single detail he put in into running a restaurant is admirable. He was a “payes,” which in Catalan means “a man of the land”—guided by the belief that it is nature who should guide our cooking and not the other way around. With him, I understood that food should remain, as much as possible, simple yet flavorful.” The time Daniel spent in the kitchens of Les Amis, under Gunter Hubrechesen, introduced French cooking techniques. It was pivotal in helping him genuinely understand the food-loving culture of Singapore. These lessons are also clearly reflected in his cooking style today. Daniel would go on to open Ossiano in Dubai at the Atlantis Hotel, and Santi in the Singapore Marina Bay Sands Hotel for Chef Santi Santamaria. In 2017, Daniel founded Tono Cevicheria, the first authentic Peruvian cevicheria in Singapore. Paying homage to his Peruvian roots, Tono, the Peruvian slang word for “party,” is a celebration of one of the world’s most eclectic cultures and successfully brought the liveliness, spice, and flavor of Peru to Singapore. Tono Cevicheria has received numerous accolades from journalists and caters to a very discerning clientele with constant visits from both local and international chefs. Daniel is also the owner of Ola Cocina del Mar, a low-key Spanish eatery in Singapore’s Marina Bay Financial Centre. Here he is offering his loyal patrons dishes that are focused on fresh, sustainably-sourced ingredients. His latest effort, Tonito is the little brother of Tono Cevicheria. Tonito serves comfort dishes that are much more than just Peruvian cuisine. They also showcase authentic and exciting tastes from the regions of Mexico, Cuba, Argentina, and Venezuela. The highly evolved cuisine of Daniel Chavez is flavorful, light, and refreshing to the palate—featuring ingredients that complement and highlight the natural flavors of the produce. Some are reflective of his training in Spanish cuisine, others an homage to Peru.

arla Pellegrino was born in Rio de Janeiro to a Portuguese father and a second-generation Italian mother. At only ten years old, Carla was cooking daily for her family and assisting her mother in her catering business.

“I grew up in a very low-income household. My mother used to cater local birthday parties and such to help my father with the bills. However, she was alone in this process. So every time that there was a party to cater, I functioned as her “sous-chef,” skipping school on those days in order to assist her with her culinary duties. So I grew up relating food with love and caring, since helping my mom in the kitchen was my labor of love. I still to this day like to cook for friends, family, or anyone I want to show love, respect, or gratitude.” This young start put Carla’s feet on solid culinary ground and laid the foundation for her education in the preparation of traditional Brazilian, Italian, and Portuguese cuisine. At the age of 16, she moved to Liguria, Italy, where she owned a small store where her passion for cooking inspired her to conduct daily cooking demonstrations. “I lived in the countryside of Liguria, where my uncle grew his own olives and grapes. We took advantage of all of these bountiful harvests and made everything from scratch like our fresh-pressed olive oil. The amazing aromas in that home are still vivid in my memories. I fell in love with Italian food on that farm, and Italian aromas will always be my inspiration for food!” In 1997, destiny called, and Carla’s travels brought her to the United States. Here she attended the French Culinary Institute in NYC and in 2000, she graduated with honors. That same year, she and her husband, Frank Pellegrino, Jr., successfully established Baldoria Restaurant in the heart of New York City’s theater district. At the end of 2006, another of her dreams became a reality, and Carla led a culinary team as the executive chef to open Rao’s Las Vegas—an outpost of the world-famous Rao’s in New York. She took ten of the original recipes from the legendary East Harlem Italian restaurant, added her own traditional Northern Italian cuisine, and built a high volume menu while remaining true to the family-style food served by Rao’s at its ten-table restaurant since 1886. Carla has been featured on Top Chef, Today Show, CBS Morning Show, Fox News, Throwdown with Bobby Flay (which she won), Bon Appétit and multiple other national and local news outlets. With a proven track record of success and restaurants from New York City to Las Vegas, Carla Pellegrino is a shining star on the epicurean landscape. She has been serving up her inspired dishes at renowned restaurants for more than a decade, combining award-winning cuisine with a magnetic personality that has made her a favorite with food critics, restaurant patrons, and the media alike. “My cooking style is very traditional. I respect the basic principals, and I carry the old world into it. I still follow and keep in mind tips and recipes from my favorite European food bibles such as “Larousse Gastronomique,” “Il Cucchiao D’Argento,” and “Il Talismano della Felicita.” I believe good food it is about fresh ingredients, great cooking techniques, and simple seasoning. That to me it is a great formula to have a consistent, honest and delicious meal—food that will stay inside people’s emotional memories and create regular customers.”

CARLA PELLEGRINO ARAMARK THE MAJESTIC YOSEMITE HOTEL YOSEMITE NATIONAL PARK 69

JAMES OAKLEY ALIBI, CORDIS HOTEL HONG KONG 70

orn in Ipswich, England, and growing up in London, James’ passion for food and cooking was significantly inspired by his grandmother, who lived in the Suffolk countryside for most of her life. His fondest childhood memories are that of his grandmother’s cooking and more importantly, her relationship with food. It was she who helped him to understand where food truly comes from and the love required to create great tasting dishes. From a very young age, he began to cook with her, and as all of her meals were made from scratch—the tasks of baking bread and roasting meat were front and center. “Whereas many young children would dream of being a fireman or a policeman, I only dreamt of becoming a chef.” James remembers that his grandmother had a Bramley apple tree in the garden. She would grow strawberries in summer and kept chickens, so they always had great tasting, fresh eggs. Together, they would venture out into the woodlands and hedgerows to pick fresh, wild ingredients. This was always a very magical experience for James and created the understanding and importance of fresh, local produce, and ingredients. James started his first part-time job at the tender age of fourteen, and to this day, he has never done a day’s work outside of the kitchen. He would work weekends and after school as much as possible. Starting at the very bottom washing pots and pans, he would make sure that he finished as quickly as possible. This would free him up to watch the chefs and to be available to assist t with any job that they would allow him to do. He started by peeling onions and carrots and worked his way up—by the time he left school; he was assisting with the pastry section. During his time at the De Vere, James worked under executive chef, Jeremy Medley, who was an extremely welcoming force. “Jeremy was almost like a father figure to me. Young, away from home and family, living in a new town for the first time, he took me under his wing.” Ultimately, James trained in some of the finest kitchens, including Gordon Ramsay at Claridge’s. “I worked for Gordon Ramsay at his Claridge’s restaurant under head chef Mark Seargent. This was my first full-time position upon leaving school at the age of sixteen. I feel very honored to have had this opportunity. He was cooking the best food in London, and Mark Seargent was a fantastic chef with whom to work. He was passionate, dedicated, extremely talented, and an extremely nice person whom I felt cared about me and my wellbeing. Working there helped me to understand from the beginning, the competitiveness at the top level—the hard work and dedication required to make it.” James also worked closely with Richard Allen at Tassili restaurant at Grand Jersey and was part of his team when he gained his Michelin star. “I believe that no man has deserved success more than Richie. When he gained his Michelin star, there were only four us in the kitchen of Tassili. We worked like a well-oiled machine, and he continues to serve as an inspiration to me to this day.” Both of these chefs and both of these kitchens have influenced James’ style of cooking significantly and in a very similar way—to treat ingredients with love, show the food with genuine heartfelt respect, and always take the time to do things correctly.

eif Othman’s earliest experiences in the kitchen were those in his mom’s food stall. It was here, at the age of 14, that he would assist in preparing their traditional Javanese food (a mix of Indonesian and Malaysian cuisine). Here he would cut and wash the vegetables, as well as assist in making the pastry and being responsible for the baking. He eventually went on to learn under the tutelage of Violet Oon, a Singaporean chef specializing in Peranakan cuisine. Reif recalls that while mentoring him, it was Violet that recognized his potential. It was this recognition that he credits for giving him the drive that landed him where he is today. In 2007 Reif began gaining international recognition for his culinary talents while working with One Rochester Group in Singapore at some of the city’s top restaurants and hotels. In 2009, Reif joined the team of Zuma Dubai, and as someone who seems to find inspiration in all types of cuisine, his culinary excellence continued. Reif went on to establish Zuma as one of the most renowned restaurants in the City of Gold. He was instrumental in keeping them on San Pellegrino’s ‘World’s Best Restaurants’ list for four consecutive years. He recalls, “At this time, this was my most significant achievement—the hard work and my dedication to Zuma paid off. Consistency was the key to this success.” Reif’s culinary creations seem to be without limits. He takes his guests on a sensory and gastronomic journey, through perfectly balanced, one-of-a-kind cuisine—a masterful blend of exquisite flavors that seamlessly fuse East and West. His simplicity, passion, and innovative exploration away from conventional norms, bring inspiration from around the world. After much success at his restaurant PLAY, in 2016, Reif was the recipient of the 2016 Restaurant of The Year award. “PLAY had only been operational for 12 months, and we bagged the most coveted award of the night. It is a great achievement and it goes to show, that when you are focused on what you do, and you have the best team (both front and back of house), you are already a winner. We have guests that come back again and again, and every time they come back they expect the same level of consistency, taste, presentation, and service.” Reif next launched his most intimate creation—‘The Experience.’ It was here that he unleashed a captivating and mind-blowing culinary experience to Dubai’s elite. This revolutionary concept takes a fresh look at the traditional chef’s table. The exclusive setting seats 12, and stepping into this space, one feels like they are transported to someone’s magnificent living room. The bespoke menu is tailor-made, giving guests a one-of-a-kind interactive experience with the chef. In the fall of 2019, Reif will be opening his new restaurant, Kushiyaki. If the past is any indicator of the future, it will be a smashing success. No stranger to awards and accolades, Reif Othman’s accomplishments are many. His acknowledgments include The Pro Chef - Most Innovative Chef, What’s On - Chef of the Year, Time Out - Best Asian Restaurant and Time Out - Restaurant of the Year. Additionally, Reif was not only an ambassador, but had the honor of being the first Asian to be inducted into the Bord Bia Chef’s Irish Beef Club. “When I set out to do something, I pursue it diligently, and at the end of the day, when my hard work pays off, it is extremely rewarding.”

REIF OTHMAN KUSHIYAKI DUBAI 73

MUSSELS FRA DIAVOLO A SUPPA FAMILY RECIPE INGREDIENTS 3 lb PEI mussels 4 oz Chardonnay 32 oz Fra Diavolo sauce 2 oz clam juice or chicken stock 4 basil leaves chiffonade 1 tsp chopped parsley METHOD Clean and scrub the shells and de-beard the mussels. Heat a large sauces pot over medium heat. Add the mussels to the pot and then add the chardonnay. Cover and begin to steam mussels for 1-2 minutes. Remove the cover and add 32 ounces of Fra Diavolo sauce and clam juice. Stir well and bring to a simmer. At this point some of the mussels have begun to open. Cover the pot and continue to simmer for a further 2-3 minutes or until all the shells have opened. Serve family style or plate individually with Crostini or fresselle. Sprinkle with the basil and parsley.

INGREDIENTS BANANA SEA BASS 4 Sea bass fillets (120 g each), scaled and pin boned MARINADE ½ tsp Turmeric powder 1 tsp Red chilli powder 1 tbsp Ginger-garlic paste 1 tbsp Vegetable oil Sea salt to taste TOMATO SAUCE 1 tbsp Vegetable oil 1 tsp chopped Garlic 1 tsp chopped Ginger 180 g Fra Diavolo sauce ½ teaspoon Red chili powder Salt to taste THE PLATE AND GARNISH 4 pcs banana leaf sheets, 7 inch x 3 inch Fried curry leaves to garnish In a bowl add the turmeric powder, red chili powder, ginger-garlic paste, vegetable oil and salt. Mix together to form a marinade. Place the fish in the marinade and leave for at least 15 minutes for the flavors to infuse into the fish. In a pan, heat the vegetable oil and add the chopped garlic and ginger. Sauté for 30 seconds and add the Fra Diavolo sauce and red chili powder. Bring the sauce to a boil, reduce the heat and simmer the sauce to a coating consistency. Stir in the sea salt and transfer the tomato sauce to a bowl to cool. Marinate the Sea Bass fillets in the cooled tomato sauce, ideally for 20 minutes. Wrap the marinated fish fillet in the banana leaf and bake in a pre-heated oven at 170 C for 6-8 minutes or until the fish is cooked. Garnish with a quenelle (spoonful) of coconut chutney and fried curry leaves.

BANANA LEAF WRAPPED BAKED TOMATO SEA BASS COCONUT CHUTNEY VINEET BHATIA KAMA BY VINEET, HARRODS LONDON

COCONUT CHUTNEY Flesh of ½ fresh coconut, grated 25 g Roasted channa daal (split chick peas) Salt to taste

Banana leaf is a common ingredient used in the Southern states of India for cooking. The Parsis and the Zoroastrians that settled in India also have a bananaleaf wrapped fish—Patra Ni Machhi or flaky white fish coated with spicy coconut chutney. My recipe is a delicate nod to both of these the cuisines. The flavors of tomato, curry leaves, and coconut are ones that I very much relish and ones in which I find comfort. Wrapping the fish protects the delicate fillets from harsh dry heat. And the banana leaf imparts a sweet, floral flavor to the fish. Traditionally this would be seared over hot charcoals, but it also works wonderfully in a hot oven.

FOR TEMPERING 1 tbsp Vegetable oil 1 tsp Urad dal (lentil-like beans) ½ tsp Mustard seeds ½ tsp Finely chopped fresh ginger ½ tsp Finely chopped green chili 3 Curry leaves, chopped Salt to taste Put the grated coconut and roasted channa dal into a blender with 50 ml of water and blend to a smooth, thick paste. Heat the oil in a pan, add the urad dal and cook until golden brown. Add the mustard seeds. As they crackle, add the ginger and chili and sauté over a medium heat for a minute. Add the curry leaves and cook for 30 seconds more. Add this mixture to the coconut paste, season with salt and mix well.

DIAVOLO DI UN TAGLIOLINO! INSPIRED BY FRA’ DIAVOLO SAUCE LUCA ROSATI SAN GIMIGNANO TUSCANY

TAGLIOLINO DOUGH 200 g of Wheat flour 200 g of Durum wheat semolina 4 Eggs Zest of 1 lemon Grated black pepper (pepe lungo - piper longum) Beat the eggs in a large steel bowl. Gradually pour in the flour, lemon zest and grated pepper and mix slowly with your hands. After mixing the dough well, roll it out to a very thin consistency with a rolling pin, giving it the texture needed to make the tagliolino. To obtain a complete drying of the pasta, it is necessary not to leave it in a too humid an environment because the operation will not succeed. At the same time you do not want it to be too dry as it could form a crust on the outside, leaving the inside damp and therefore fertile soil for bacteria. Once the process is complete, it should be cut into the signature long strips and stored in paper bags in a dry place. Pour enough sunflower oil into a large pot to cover the dough and put it on the fire. When the oil is hot, dip the pasta in the oil for a few seconds until it is crispy and drain. Serve the hot fried tagliolino with the cold gazpacho. FRA DIAVOLO GAZPACHO 500 g Fra Diavolo sauce 1 Slice of cantaloupe melon 1/2 Cucumber 1 or 2 Slices of toasted bread Parsley Salt, pepper, extra virgin olive oil, raspberry vinegar, ice cubes Start by washing and peeling the cucumber. Cut it in half lengthwise and scrape out the seeds with a spoon (discard seeds). Chop it coarsely and reduce it to a puree in the mixer with a couple of ice cubes, the melon and the parsley. Pass through a sieve. Finely chop the toasted bread into bread crumbs (or use the blender) and season with salt and pepper. Add the strained vegetable and melon juice along with the breadcrumbs to the Fra Diavolo sauce stirring in the vinegar and olive oil. Let it rest covered in the refrigerator for 2 hours.

PARRILLADA DE VERDURAS DANIEL CHAVEZ OLA COCINA DEL MAR SINGAPORE

SPICY TOMATO AND EGGPLANT SAUCE 50 g Sliced garlic 150 g White onions (finely chopped) 150 g Eggplant (peeled and diced) 300 g Fra Diavolo sauce 1 cup Chardonnay 2 tbsp Unsalted butter

INGREDIENTS GRILLED VEGETABLES ½ Head of cauliflower 12 Red radishes 12 Yellow cherry tomatoes 12 Red cherry tomatoes 12 pcs Baby corn 8 Green asparagus 1 Green zucchini (thickly sliced) 1 Yellow zucchini (thickly sliced)

Sweat the onions and garlic in a lightly oiled pan until translucent, around 5 minutes. Add the peeled and diced eggplant and cook for 10 minutes at low heat until it starts to become golden brown. Once the eggplant is soft, add Spicy Fra Diavolo sauce and cook it for an additional for 5 minutes. Add the chardonnay and cook for 10 more minutes. Finish the sauce with 2 tablespoons of unsalted butter and set aside. GARNISH 1 tbsp Green peas blanched 1 tbsp Fava beans blanched Microgreens

Place 2 tablespoons of vegetable oil in a cast iron skillet and let it warm up at medium high heat. Season the vegetables with salt and pepper. After 15 minutes, start adding the vegetables to the pan without overcrowding the surface. Brown the vegetables slowly. Some vegetables will take longer than others. Once you have all of vegetables browned, place the entire cast iron skillet in the oven for 5 minutes at 180°C in order to finalize cooking.

PLATING Once the vegetables are ready, arrange on a plate. Top with the fava beans, green peas and micro greens. Serve the sauce on the side.

INGREDIENTS 1 White onion 2 Cloves of garlic (finely chopped) 2 Jalapeños 200 g Fra Diavolo sauce

SALSA MEXICANA

METHOD Cut the onion in quarters. Halve the jalapeños and remove the seeds. Heat up the pan and add vegetable oil. Add in the cut garlic, onion and jalapeños. Blend the ingredients with the Fra Diavolo sauce to your desired consistency and add salt to taste. This sauce is best enjoyed with tortilla chips, bread or some meat.

TAMARA CHAVEZ TONO CEVICHERIA SINGAPORE

FRA DIAVOLO FLUID GEL 500 g Fra Diavolo sauce 8 g Agar 100 g Lobster stock Bring Fra Diavolo sauce to a simmer in a pan. Once simmering add in agar and whisk until agar is fully dissolved. Remove from heat place into a container and allow to cool and set. Once set and cold, dice the Fra Diavolo gel and blend with the lobster stock until smooth, then pass through a fine sieve. CRISP SEAWEED 100 g Boiled white rice 100 g Good quality sushi nori 10 g Light soy sauce 10 g Mirin 300 g Water Add rice and water in a pan. Bring to a boil and continue to cook until rice is very soft and starts to break down and is very thick in consistency. While it is still hot add the sushi nori, soy sauce and mirin and blend until smooth. Spread a thin layer evenly onto a silicon mat and dehydrate for 12 hours at 56°C. Allow sitting uncovered at room temperature for a further 12 hours. Deep fry at 180°C until crisp. HEIRLOOM CHERRY TOMATOES 200 g Tomatoes 5 g Sugar 5 g Sea salt 10 g Extra virgin olive oil 8 g Xeres vinegar (sherry vinegar) 10 g White balsamic vinegar In a pan of boiling water poach tomatoes for 10 seconds and immediately refresh in ice water. Keeping the tomatoes whole, remove the skins and pat dry with a towel. In a bowl add all remaining ingredients and mix together. Add tomatoes and lightly dress.

POACHED CANADIAN LOBSTER FRA DAIAVOLO GEL, CRISP SEAWEED AND BABY HEIRLOOM TOMATOES

LOBSTER 1 Whole Canadian lobster

JAMES OAKLEY ALIBI, CORDIS HOTEL HONG KONG

Remove tail and claw from the body (retain head and body for the stock). Tie a long metal stick to the tail to ensure it remains straight during cooking. Cook the claws in boiling water for 4 minutes and then immediately plunge into ice water. Cook tail in boiling water for 40 seconds and immediately plunge into ice water. Remove shell from lobster tail and tightly wrap into a cylinder using cling film. Cook tail at 56°C for 12 minutes, plunge into ice water and retain for later use.

LEGACY DIAVOLO CHARCOAL PRAWNS JOHN BUENAVENTURA ZABEEL HOUSE AL SEEF DUBAI INGREDIENTS 300 g U-15 Tiger prawns 15 g Garlic 10 g Smoked paprika 2 g Sea salt 2 g Black pepper 15 ml Corn oil CRAB FAT RAGOUT 50 g Crab fat 10 g Roasted garlic 150 g Fra Diavolo sauce TOMATO SALSA 20 g Shallots 5 g Coriander leaves (cilantro) 5 g Mint leaves 10 ml Lime juice 5 ml Corn oil 100 g San Marzano tomatoes METHOD Peel the prawns leaving the head and tail intact. Marinate the prawns in chopped garlic, smoked paprika, black pepper, sea salt and some corn oil. Set aside in the refrigerator for 30 minutes. In a small pot heat some oil and sauté some garlic until golden brown in color. Reduce the heat to low and add the crab fat. Melt the crab fat and add the Fra Diavolo sauce. Season the mixture to taste with salt and pepper. Set aside and keep warm. Prepare the tomato salsa by chopping the San Marzano tomatoes into small thin strips. Add in the chopped shallots, coriander leaves (cilantro) and mint. Season the salsa with salt, pepper, a dash of lime juice and corn oil. Assemble the dish by grilling the prawns over charcoal. Scoop the crab fat ragout on the plate and carefully place the grilled prawns on top of it. Finish the dish off with some tomato salsa and fresh herbs for garnish.

SPAGHETTINI GRILLED MARINATED PRAWNS REIF OTHMAN KUSHIYAKI DUBAI INGREDIENTS 160 g Spaghettini 2 tbsp Olive oil 1 tbsp Minced garlic 2 tbsp Chopped celery 150 g Fra Diavolo sauce 2 g Chopped chives MARINATED PRAWNS 200 g Tiger prawns 2 g Lemon thyme 70 g Lemon oil 4 g Lemon zest 1 tbsp Salt GARNISH Basil leaves Sun-dried tomatoes METHOD Heat the oil in a pan. Add in the garlic and celery and cook for 1-2 minutes, then follow with the tomato sauce and let it simmer. While the sauce is simmering, grill the marinated prawns. Blanch your pasta, drain it and add it into the tomato sauce with the chopped chives and toss it well. After plating the pasta, place the grilled prawns on top of the pasta and garnish it with basil leaves and sun-dried tomatoes.

INGREDIENTS 1 lb Spaghetti alla chitarra 2 Lobster tails par cooked & peeled (8-10 oz ea.) 1 cup Dry chardonnay 3 cups Fra Diavolo sauce 1 ½ tbsp Italian parsley (chopped) ½ cup Brandy 4 tbsp Regular olive oil 1 tbsp Raw pine nuts Salt and ground black pepper to taste METHOD Cut the lobster tails into ¾ inch slices (medallions). Place a large sauté pan over medium-high flame and let it heat for about 2 minutes. Add in 2 tablespoons of olive oil and let it heat for another minute. Add the lobster medallions and sauté for 2 minutes and then add the brandy and let it evaporate (about 2 minutes). Add the chardonnay and the pine nuts and cook for another 2 minutes. Stir in the Fra Diavolo sauce and let the sauce simmer for 5 minutes. Stir in the cooked pasta and let cook for 1 additional minute. Serve immediately.

LOBSTER FRA DIAVOLO OVER SPAGHETTI ALLA CHITARRA CARLA PELLEGRINO ARAMARK THE MAJESTIC YOSEMITE HOTEL YOSEMITE NATIONAL PARK

COOKING THE PASTA Fill a medium stock pot with hot water (about 3 quarts). Add sea salt, or kosher salt and a tablespoon of vegetable oil. Place it over medium-high flame and bring it to a boil. Add the Chitarra Spaghetti, lower the flame and let it cook for about 7 to 8 minutes; strain it and set it aside. Note: The Spaghetti alla Chitarra can be replaced with tagliatelle, taglierini or dry linguine.

BAKED SARDINES WITH SPICED TOMATO, PEPPERS AND ONIONS, LEMON OIL COLIN CLAGUE RÜYA DUBAI - LONDON INGREDIENTS 6 Sardines (freshest quality, depending on size) Maldon sea salt Freshly ground black pepper SAUCE 800 ml Fra Diavolo sauce 2 Medium red onions, diced 3 Tomatoes, diced 4 Red peppers, grilled and diced 4 Green peppers, grilled and diced 2 tbls Spicy red pepper paste 1 tsp Roasted garlic paste Extra virgin olive oil Maldon sea salt Freshly ground black pepper GARNISH Flat leaf parsley Assorted cresses Fried garlic Lemon oil Grilled bread METHOD Scale the sardines, remove the intestines and wash well. To make the sauce - blacken the peppers over charcoal, remove the skin, seeds and dice. Dice the tomatoes and red onions, then sauté off the onions with a little roasted garlic paste, then add the peppers and tomatoes and mix together. Add the pepper paste and cook briefly. Finally, add the tomato sauce and simmer, correct the seasoning with freshly ground black pepper and salt. To cook, place some of the sauce on the bottom of a clay pot, place the sardines on top with the extra sauce. Bake in the oven until cooked, about 10-12 minutes. Drizzle lemon oil and sprinkle some lemon zest. Garnish with assorted cresses and herbs, fried garlic and crispy grilled bread.

GRILLED OCTOPUS FRA DIAVOLO SAUCE AND YELLOW POTATO FOAM JORGE RIVERO INGREDIENTS MÖVENPICK HOTEL 120 g Octopus JUMEIRAH LAKES TOWERS, DUBAI 100 g Onions 10 g Garlic 70 g Carrots 30 g Leeks 5 g Celery Bay leaves Parsley Thyme 100 ml Fra Diavolo sauce 200 g Potatoes 50 g Butter 5 g Turmeric 2 g Saffron 20 ml Cream iSi Whipper siphon Salt Black pepper

METHOD In a deep pot put the, carrots, celery and onions in water with a bouquet garni (bay leaves, parsley and thyme wrapped in a cheese cloth bundle), Once the water starts to boil, add the octopus, reduce the heat and simmer for around 25 minutes or until it is tender. Heat the Fra Diavolo sauce and blend until is smooth, reserve. Boil the potatoes in salty water, rinse and make a puree. Pass thru a sieve to obtain a homogeneous consistency. Add the butter, cream, saffron and turmeric, then put inside the whipper siphon and keep it warm. Once the octopus is done, remove from the water, cut the tentacles, season with salt, pepper and olive oil, and grill until it is crispy, but conserve the color. To serve put the Fra Diavolo in the middle, the tentacle on top and the potato foam on the side. Garnish and serve.

INGREDIENTS Fra Diavolo sauce Fresh pineapple slices Fresh Prawns Zucchini Salt and pepper to taste

SPICY PRAWN AND PINEAPPLE

METHOD Cook the Jasmine rice. Skin the pineapple and cut into slices. Shell, devein and prepare the fresh prawns. Slice the zucchini. Heat up the Fra Diavolo sauce in a pan and add the pineapple slices, prawns and zucchini until prawns are cooked. Add salt and pepper to taste. This spicy prawn and pineapple dish can also be served with pasta.

JEAN WINTER JEAN’S PRIVATE KITCHEN DUBAI

NIYATI RAO MUMBAI MUD CRAB WITH COCONUT TOMATO SOUP

METHOD CRAB SOUP Wash and process the crabs thoroughly. Sever the legs and claws and put aside. Steam the crabs lightly for 7 minutes. Take out the sweet crabmeat very tenderly and store for later garnish. Steam the shells further and collect the liquid that is extracted during the process—this is the essence of the crab. Heat butter in a pan and sauté finely chopped leeks and marjoram. Add the Fra Diavolo sauce and the crab liquid and adjust the seasoning. Give the soup a quick blend for a smoother texture.

INGREDIENTS CRAB SOUP 500 g Black mud crabs 100 g Fra Diavolo sauce 50 g Leeks 1 g Marjoram 2 g Black pepper Salt to taste

TRANSPARENT CRISP Take the obulato sheet and brush it lightly with egg white and attach the other sheet onto it. Then add some mentaiko roe powder, cut nori and sesame seeds. Stick another sheet onto this layer and repeat process. Heat the oil and fry the sheet for 5 seconds in a quick flash. Put the sheet on blotting paper and sprinkle with garlic salt.

SEA CRISP 6 Obulato sheets 10 ml Egg whites 10 g Nori 5 g Dried mentaiko roe (pollack) 2 g Seasame seeds Garlic salt to taste

GARNISH Take the coconut oil and pour gradually into the malto powder and mix, making coconut snow. Add the coconut snow and the reserved sweet crabmeat as a garnish. Serve with the transparent crisp on the side.

GARNISH 100 g Malto powder 40 ml Coconut oil

FEDERICO TERESI MERLUZZO NERO E LEONARDO, STELLA DI MARE PISTACHIO CON SALSA DUBAI BLOODY MARY INGREDIENTS 150 g Black cod 35 g Pistachio powder 90 ml Sunday Sauce 10 ml Lemon juice 5 ml Tabasco sauce 5 ml Worcestershire sauce Extra virgin olive oil Salt and pepper

METHOD In a lightly oiled cast iron pan, cook the black cod (seasoned with salt and pepper) on both sides. Then roll it in the pistachio powder and finish it in the oven for 5 minutes at 180°C. For the Bloody Mary, heat the Sunday Sauce, tabasco, lemon juice, Worcestershire sauce, salt and pepper (to taste) until it reaches 80°C. Transfer it into a vessel for pouring. PLATING Arrange the black cod on a plate and serve it with the warm Bloody Mary directly on the side. Garnish with edible flowers.

DIAVOLO CHICKEN “BAO”

DANIEL NEGREIRA HIDDEN BY DN TAIPEI

INGREDIENTS ORZA MARINADE 300 g Olive oil 20 g Spanish pimentón sweet - paprika 20 g Spanish pimentón spicy - paprika 2 Pods of garlic 1 Bay leaf 4 g Dry chili 10 g Chardonnay vinegar 10 g Cumin seeds 10 g Oregano 20 g Sea salt

In a large pot add the olive oil, onion, garlic and dried chili. Heat the oil slowly until it reaches 180’C, then place the chicken breast into the pot. Be careful as it might spatter. Cover the pot with a tight fitting lid and turn off the fire. Keep the chicken breast in the oil until the temperature makes its way back to room temperature. Remove the chicken breast from the oil and cut it into very thin slices, placing the slices back into the cold oil (this is the best way to continue infusing the flavors and to preserve the meat tenderness). TO FINISH THE RECIPE Mini Bao Fra Diavolo sauce

Blend all the ingredients together until you obtain a smooth paste. Evenly cover the chicken breast with the marinade and refrigerate for 12 hours.

GARNISH Cilantro Red Chard

COOKING THE CHICKEN 600 g Wild range chicken breast 2 ltr Olive oil 1 Large white onion (quartered) 4 Cloves of garlic 3 g Dry chili

Slice the Bao three quarters of way through. Place some of the orza style chicken breast inside of it and drizzle with the Fra Diavolo sauce. Top with some cilantro and red chard.

Wash the chicken and pat it dry. Mix together, ginger, garlic paste, Fra Diavolo sauce, pepper, cumin, garam masala, honey, vinegar, butter and salt into a smooth paste. Apply the paste all over the chicken, into the crevices and under the skin wherever there are gaps. If you have extra marinade remaining, you can use it to brush the chicken while it cooks. Cover and marinate the chicken for at least 2 hours, or overnight. Use an oven-proof baking dish and add potatoes, onions, garlic and lemon slices to the bottom. Tie the chicken legs together with a kitchen string and transfer it on top of the veggies. Bake in a pre-heated oven at 425°F for 90 minutes. Keep brushing the chicken with the fats and gravy from the pan every 30 minutes or so. In the last 5 minutes pour the tikka masala sauce over the chicken. Once cooked, cover with aluminum foil and let it rest for 10-15 minutes. Serve with all the veggies at the bottom of the pan.

ROASTED CHICKEN MAKHANI MANEET CHAUHAN CHAUHAN ALE & MASALA HOUSE NASHVILLE INGREDIENTS 1 Whole chicken (skin-on) 1 1/2 tbsp Fresh ginger paste 1 tbsp Fresh garlic paste ¼ cup Fra Diavolo sauce 1/2 tbsp Pepper powder 1 tsp Cumin powder 2 tbsp Tandoori masala (shan masala) 2 tbsp Honey 1 tbsp White distilled vinegar 50 g Butter (melted) 200 g 3 – 4 Quartered potatoes 3 Quartered onions 3 Pods of garlic (halved) 1 Lemon (sliced) Salt to taste

TIKKA MASALA SAUCE 1 bottle Marinara sauce 3 tbsp Tandoori Masala (shan brand) / 4 oz Butter / 4 oz Plain yogurt / 1 cup Heavy cream / 1 oz Honey / 1 oz Dried fenugreek leaves (kastoori methi) / Salt to taste METHOD Heat the butter until melted then add the tandoori masala and fenugreek leaves. Sauté until it is aromatic. Add the Marinara sauce. Mix. Bring to simmer. Add the rest of the ingredients and let simmer for additional 5 minutes.

INGREDIENTS 4 Lamb chops 500 g Lamb mince 1 Egg 100 g Cashew nuts toasted and chopped 100 g Red onions finely diced 2 g Cumin powder 2 g Garlic powder 2 g Turmeric powder 5 g Garlic finely chopped 5 g Parsley finely chopped 50 g Long grain rice 150 ml Chicken stock 10 g Salt 20 ml Olive oil 20 ml Grape seed oil 1 ltr Fra Diavolo sauce reduced to a fine purée METHOD LAMB KOFTE Place the lamb mince, garlic, onions, cumin powder, garlic powder, parsley, pinch of salt, whole egg and olive oil in a bowl and mix well. Form the long kofta shape and leave in the refrigerator for 2 hours to set. To cook, place onto a charcoal grill and cook both sides for 4 minutes each. Alternatively you can cook them in the oven at 170°C for 8 minutes. LAMB CHOPS Marinate the lamb with a pinch of salt, a pinch of cumin powder and grape seed oil for 10 minutes. Then place on a charcoal grill and cook for 3 minutes on each side. Alternatively you can also cook them in the oven at 170°C for 5-6 minutes.

LAMB DIAVOLO

YELLOW RICE Cover the rice with water and soak for 30 minutes, then rinse well. Place the rice in a pan, along with the chicken stock and the turmeric powder. Bring to the boil, stir the rice so it doesn’t stick, then bring the temperature down to a simmer. Once all of the stock has evaporated, turn the heat off, cover the rice with a lid and allow it to steam. Serve after 20 minutes.

JAMES KNIGHT-PACHECO SIX SENSES ZIGHY BAY MUSANDAM, DIBBA

PURÉE Place the sauce into a pan, bring to a boil and keep stirring until a thick paste is formed. Blend well and place through a fine sieve, then place inside a piping bag. Use when ready.

INGREDIENTS 80 g Fra Diavolo sauce 100 g Fior di latte 45 g Red confit onion 60 g Fresh ricotta 3 g Chilli pepper 5 g Olive oil Basil The confit onion is made by cutting the red onions into 6 pieces, seasoning them with salt, pepper, icing sugar, honey and olive oil; and cooking them at 66°C for 8 hours.

DIAVOLO WITH FRESH RICOTTA, RED CONFIT ONIONS, CHILLI PEPPER AND BASIL GIUSEPPE CUTRARO BIG MAMMA GROUP PARIS

PIZZA DOUGH 1 kg Type 0 flour, 700 g Water at 18°C 30 g Salt 1 g Fresh yeast Put the flour and 550 g of water in a mixer and run at low speed for 4 minutes, then turn it off and let it rest in the machine for 30 minutes. Add the yeast and mix it with the flour for 7 minutes total. After 3 minutes, add the salt and the rest of the water. Once the dough is finished, leave to rest for 3 hours at 20°C. Cut the dough into 300 g portions and let it rest for 7 hours at 20°C—the dough will rise. You are ready to make your pizza.

INGREDIENTS MEATBALLS 500 g Fra Diavolo sauce 2.5 kg Minced beef 70/30 150 g Chopped onion 30 g Chopped garlic 100 g Parmesan cheese 30 g Mustard 2 Eggs 25 g Salt 150 g Breadcrumbs 80 g Milk

POLPETTE DI MANZO BRISKET MEATBALLS, FRA DIAVOLO SAUCE, GREMOLATA, PARMIGIANA LIM YEW AUN BAR CICHETI SINGAPORE

GREMOLATA 2 Cloves garlic chopped / 2 tbsp Chopped parsley / 1 Lemon zest ½ Lemon juiced / 80-100 g Olive oil / Salt to taste

My meatballs are world-famous, at least in this part of the world. I make them with my special blend of beef brisket mince which I can’t divulge, but go for minced beef with a 70/30 lean meat to fat ratio and that should do the trick. I’ll let you in on another secret—I bind them with a little bit of milk-soaked bread to give it that melt-in-your-mouth texture. I normally serve them with a piquant tomato paprika sauce, but the Fra Diavolo has an added touch of heat that will melt just as easily in a local’s mouth. At Bar Cicheti, I serve it with a 2016 Château de Trinquevedel, a fourthgeneration gem from the Tavel appellation of Southern Rhone. It is blended with mostly Grenache and other native varietals such as Clairette, Mourvedre and Cinsault. It lends a good balance of acidity to the dish, while the red fruit complements the San Marzano origin of the sauce effortlessly.

METHOD Preheat an oven to 200°C. Soak the milk and breadcrumbs for 15 minutes. Mix all of the ingredients in a mixing bowl. Use wet hands to form the meat mixture into balls about 1.5 inches in diameter. Arrange onto prepared baking sheet. Bake in a preheated oven until browned and cooked through for around 12 to 15 minutes. Finish cooking the meatballs in the Fra Diavolo sauce. Arrange them in the sauce, turning them over one by one in the sauce to coat. Cover the pot and simmer gently for 1520 minutes. Meanwhile, combine all of the ingredients for the gremolata. Serve the meatballs and the sauce together with a side of crusty bread with a spread of gremolata. Garnish with a sprinkle of chopped parsley.

MARINA ZBINDEN AVANTCHA DUBAI 100

arina Zbinden was born in the tiny village of Cojusna in the Republic of Moldova, to a Russian mother and Moldovan father. She recalls, “Although I had a very normal and happy childhood, I couldn’t wait to grow up and leave Moldova in search of more significant opportunities. Both of my parents are quite entrepreneurial, and the thought of running my own business was always a goal.” Having lived in Dubai for 14 years, Marina saw a significant shift in the availability and demand for premium food products. Inspired by the “third wave” coffee movement, she and her partner decided that the UAE needed a “third-wave” tea brand, which was non-existent. They wanted to provide the region with an authentic specialty collection of fine teas sourced from all around the globe. To understand the business, Marina enrolled in a Tea Sommelier course with the Tea Association of Canada. “I grew up drinking tea. My family serves tea at the end of each meal and to every guest that walks into our home. It’s a symbol of hospitality. It was always sweetened black tea, accompanied by biscuits and cakes. I only knew about black and green tea, which I didn’t particularly like. One day, a friend told me that all teas, black, green, white, etc. came from the same plant. That was interesting news to me. Curiosity took over, and I decided to enroll in a one year, online tea course, and it rocked my world. Becoming a certified tea sommelier was a journey through history, agriculture, and of course, taste and smell. It sharpened my taste buds and made my palate sensitive to the very finest of taste notes. Through practice, I built a mental Rolodex of aromas. You learn to train yourself to memorize smells and flavors every time you eat or drink. I think everyone can do it, but it’s continuous training of the mind.” The art of pairing food and tea is not a new one. Like other pairings, it’s all subjective; it’s really about what works for you. She articulates, “There are some general rules. Light body teas, like white teas, are the best to pair with scallops, or smoky Lapsang Souchong is the most complimentary with steak. The vegetative flavors in green teas pair very well with whiskey, white chocolate, and fish, while the flowery oolongs work very well with poultry.” With tea being an evolving, natural product, with new flavor blends developed every season, these are exciting times. We see more and more tea-paired menus and food cooked with tea, which allows a harlequin of opportunities to tickle the taste buds—the latest craze, tea-infused cocktails. “As for the cocktail recipes, it’s always best to infuse spirits with tea, eliminating water to avoid diluting flavors. We use 4-6 grams of tea for a shot of spirit to get a concentrated mix. Infusions should take place at room temperature for 3040 minutes.”

101

MARINARA MARGARITA TEQUILA, COINTREAU AND MARINARA SAUCE, LACED WITH A FLAVORFUL MAJESTIC EARL GREY MAJESTIC EARL GREY A play on citrusy flavors of the orange in Cointreau and fruity nuances of Tequila, the bergamot in the Majestic Earl Grey delivers a playful balance. This black tea harmonizes with the Marinara sauce and elevates sweetness.

BLOODY MARY VODKA AND FRA DIAVOLO WITH A FRAGRANCE OF ORGANIC LAPSANG SOUCHONG LAPSANG SOUCHONG This high elevation black tea from the Wu Yi Mountains in Fujian China is light in body, yet very complex with a lasting aftertaste. Smoke-dried over a pinewood fire, this aggressively aromatic tea makes the base of the cocktail. The vodka is infused with dry tea leaves at room temperature for 30-40 minutes.

102

DIRTY MARY MARTINI PUERH MASALA INFUSED GIN, DRY VERMOUTH AND SUNDAY SAUCE

GAZPACHO SHOT CRANBERRY TEA AND A CHILLED CAPRICCIOSA SAUCE

PUERH MASALA Fermented and aged PuErh, has deep earthy notes and is blended with fennel, aniseed, and cardamom. The licorice root gives this a lasting sweet finish. Infused in gin and mixed with dry vermouth and Sunday Sauce—makes this a winner of a pairing!

RUSH HOUR BERRY A blend of sour hibiscus, sweet roasted apples, and lush berries; the cranberries, strawberries, and blueberries dominate this blend, contrasting the sweetness of the gazpacho shot.

MARINA ZBINDEN AVANTCHA - DUBAI AND MIXOLOGIST SOUVIK DASGOUPTA DUBAI

103

orn 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, sensitivity to tradition, and a passion for the art of hospitality.

“I started to cook when I was a child with my mother and grandma— both of whom had a great passion for Tuscan cuisine. When you breathe the air, hear the sounds, and live the lifestyle of this world, it remains deep in your soul.” In 1989 Silvia opened Il Falconiere by transforming a 17th-century villa on the grounds of her husband’s Baracchi Winery in the quiet Tuscan countryside, into the most glamorous restaurant in the area. In 2002, her hard work paid off, and Il Falconiere received a Michelin star. However, these days Il Falconiere is much more than merely a highly acclaimed restaurant. Il Falconiere is a stunning luxury resort and spa, set on 150 acres of vineyards and olive groves. This idyllic property sweeps across the Tuscan hillside in the shadow of the stunning mountaintop village of Cortona. It is this pristine environment that continues to guide Silvia’s passion. Her cuisine is highly influenced by the Chiana Valley, providing a seemingly endless supply of inspiration. “I like to use exceptional ingredients to create small masterpieces of taste. In the end, I am committed to remaining faithful to Tuscany. What we want from our dishes is consistency—food that gives pleasure and continuity. Each season provides wonderfully perfect products for our kitchen. The changing of seasons push you into a sort of delirium— new ingredients all around—new scents. You wish for fresh and light recipes in the spring. In the summer, we commonly highlight the most savory ingredients. Autumn brings a perfect environment for the most authentic Tuscan cuisine—one that is rich with wild game, truffle, and mushrooms. Finally, in winter—recipes to warm your stomach and soul. However, what is most important—cook what it is that you most love! Don’t follow trends—follow your inspiration.” She continues, “We are lucky to operate in a valley where the prized Chianina breed of cattle was born. Thanks to our proximity to Lake Trasimeno, we can afford to support sustainable fishing. This not only allows us to have very fresh lake fish every day but safeguards marine species that, in some cases, are at risk of extinction. We are rather blessed. We can find all of the best products right in our community and let’s not forget the extra virgin olive oil and the wines produced by my husband Riccardo’s company that is right on the property! The right balance is our goal, and the best way to achieve it is to follow the seasons and be able to capture the most exceptional fragrant flavors and scents. Tuscan cuisine is itself very rich with definitive aromas, but it is essential to balance tradition with contemporary trends.” Seasonal, local, and fresh—Silvia Baracchi emphasizes the quality of ingredients she uses, with the firm belief that Cortona provides the best available in Tuscany. She communicates this passion through her cuisine, which she elevates with the use of spices and aromatic herbs from her garden. Her ongoing commitment to ever-evolving cuisine is the cornerstone of her success and one to be admired. For female chefs working in a male-dominated industry, the honor of having a Michelin star is even more elusive—and one that is genuinely deserved.

104

SILVIA BARACCHI IL FALCONIERE CORTONA 105

LIM YEW AUN BAR CICHETI SINGAPORE 106

hef and co-owner of the Cicheti Group, Lim Yew Aun launched his career in the culinary world after earning his degree at Singapore’s International Hotel and Tourism School, Shatec. His first position was an immersion into the sinfully-rich world of butter and flour at the Top Mix Bakery. There, he mastered the art of baking, creating luscious pastries, desserts, and a variety of bread. He quickly transitioned to the Shangri-La Singapore. Here he expanded his knowledge base and kitchen skills, cooking a global range of classic and modern dishes for a broad audience of local and international guests. Yew was then invited to serve as the sous chef for the venerable Raffles Hotel. Here, his culinary skills flourished while effectively managing teams in a world-renowned kitchen. He discovered his affinity for Italian cooking while serving as the chef de cuisine for Singapore’s L`Operetta Group. While preparing regional Italian specialties, he also absorbed the cultural underpinnings of the country’s exuberant gastronomical traditions. Working as L’Operatta’s pizzaiolo (pizza-maker) under Seita Nakahara, gave him a deep respect and appreciation for the authentic tradition of handcrafted, Neapolitan pizza. Seita instilled in him deep respect and gratitude for the beautiful gastronomic traditions of Italian cooking. He was inspired by how he was able to adapt classic Italian techniques with the Japanese style of cooking. The result was a cuisine that offered diners a chance to taste the best of both culinary worlds. With Yew’s first Cicheti restaurant, he showcased his love of authentic Neapolitan pizzas and small plates. “Fittingly enough, the name Cicheti refers to small plates typically served in Venetian wine bars. Due to its location as a trading port, Venetian cuisine has strong Mediterranean, Middle Eastern and other influences. This knowledge made me feel free to incorporate other cooking styles (Chinese, for example). The results are a new-school style of Italian cooking—my interpretation of Italian cuisine, which is authentic and from the heart.” Now, at the helm of Bar Cicheti (which opened its doors in the ethnic enclave of Singapore known as Kampong Glam, in December 2013), Yew explores the simple goodness of handmade pasta. A fluent speaker of six languages, he declares, “I want to enhance the heartiness of the everyday Italian meal of pasta and wine, but deliver my own interpretations to bring about a yet-to-be explored menu.” “Diners these days look for authenticity. Food should evoke emotions. At times, when a dish is too complicated, the diner spends more time focusing on the cooking technique and plating as opposed to the taste. At all of our restaurants, we intentionally keep the dishes as simple as possible and plated minimally. Even if the filling of the pasta takes two days to prepare, it’s not something that we are going to shout about on the plate. The focus is on taste. We want a dish to create a sense of awe in our diners at first bite—no other distractions.”

107

ames Knight-Pacheco grew up in a predominantly female household with four sisters, and life was all about cooking, sharing, and laughing. Every weekend was a family gathering, so from a very young age, James was in an environment where he learned from his grandmother, his mother, and even his uncles. At that time, it never occurred to him that one day, this would shape his career. It was at the age of nine that he moved to the southwest of England. Here he was only about half an hour from the beach and half an hour from the mountains. Being geographically situated like this was an excellent environment for great produce, fresh seafood, and incredible dairy products. James started in the restaurant industry by doing small, odd jobs at first—like many, doing dishes. But after receiving a three-year hotel management food degree, James went on to work with some culinary icons including Raymond Blanc, Gordon Ramsay, Michael Caines, Jason Atherton, Peter Gorton, and Andre Garrett. “It was an experience working with Raymond; he just made you think about every single aspect of your job—it wasn’t just about the food. “Do you have respect for the produce? Do you know the farmer? Do you know for how long this has been grown? How will the guest see this?” And in terms of the kitchen team—I mean, it was all about Respect, Respect, and Respect. I would say that it was the toughest kitchen in which I have ever worked—not physically, but mentally. In the kitchen, it was extremely quiet—only two voices—Gary Jones, his executive head chef and the pastry chef. It was all about being focused. The other Michelin kitchens were very loud and stressful, which one would expect in a typical restaurant. I believe that this is why Raymond has so many Michelin stars and over forty prodigies now working around the world.” Combining his South American roots with an upbringing in South West England, James has developed a unique cuisine. Featuring locally sourced produce and refined flavors, James has designed a unique balance of flavors and now uses his ‘flavor pyramid’ to create new dishes. “This flavor pyramid is quite straightforward,” he says. “At the very top of the pyramid, you have your superstar flavor, and then below that, you have two supporting flavors. Then you have the texture and finally, the presentation. Once I have all of these components, then it’s about finding that perfect balance through exhaustive trial and error.” Quality ingredients are of paramount importance to James, and the creativity follows. “Without good produce, it’s an immediate challenge. As a chef, you have to be creative—not only on the plate but in your mind. The best thing about being a chef is that you have an opportunity to keep learning. You learn from other people, you learn from an idea—you can learn from virtually anything. So creativity is a huge thing for me,” adds James. “Finally, the technique. Technique comes with time and learning from mistakes. These are skills that you pick up along the way.” James is fiercely committed to his craft. He is someone who always wants to keep pushing himself as hard and as much as possible. As a man who truly loves a challenge, he continually finds ways to improve. Whether it’s a new dish or expanding his style of cooking, he is continually evolving.

108

JAMES KNIGHT PACHECO SIX SENSES ZIGHY BAY MUSANDAM, DIBBA 109

TAMARA CHAVEZ TONO CEVICHERIA SINGAPORE 110

orn in Mexico City and growing up in a family of musicians and cooks, Tamara Chavez Lopez’s culinary journey started at her family’s restaurant. This is where she learned the basics, and it was here that her love of service was born.

Determined to enter the food industry, at 16, she left school, and her first job was with a fast-food chain. From day one, there was an adrenaline rush, and even in this limited environment, she knew that this was her world, and she had indeed found her calling. She quickly decided that it was time to engage her entrepreneurial spirit, so she ventured off on her own with the mission of selling tacos— and selling she did. She recalls it as “one of the best experiences” as she traveled through Mexico City in a car full of ingredients to make and sell tacos. It was her mom who encouraged her to study culinary arts and wanting more, Tamara went on to get a degree in gastronomy. She had a genuine love for reading about different chefs from around the world and the amazing things that they would do with food. She found that many of these chefs, at some point, had practiced abroad. So, armed with this knowledge, a plan was hatched. Tamara first learned about Singapore through an uncle who was working as a chef in the ‘Lion City.’ She was presented with an opportunity at El Mero Mero as a Chef de Partie, by Executive Chef Remy Lefebvre. She would be preparing contemporary Mexican cuisine using French techniques. Significantly sparking her interest, Tamara hit the ground running and was off to Singapore. She recalls, “My career started in Asia—this was not easy work. I came to a very competitive country, and the only thing that was on my mind was that I was going to persist and not return to Mexico. Eventually, I ended up in Singapore’s Latin Quarter. I had never tasted Latin food, but I discovered that I liked it quite a bit—the Venezuelan arepas, the Peruvian ceviche…” Tamara eventually met Daniel Chavez, a Peruvian chef who at that time had a restaurant called Ola Cocina del Mar. After the initial interview and spending some time speaking with him, he told her about his new project Tono Cevicheria. This restaurant had been planned to open in a month but was significantly delayed. Daniel suggested that she travel to Peru to gain some experience and understanding of Peruvian cuisine. Tamara loved the idea and without hesitation moved to Lima, where she worked with Rafael Osterling at El Mercado. Here, she had a fast-track education in Peruvian cuisine before heading back to Singapore, where she became Daniel’s sous chef and ultimately, the head chef at Tono Cevicheria. “I like working with fresh ingredients. I have a particular interest in sustainable and seasonal products. I think that adds value to our menus. However, I love working with the ingredients of Mexico. I think that many times, they are not given the credit that they deserve and are not utilized to their fullest extent. I also greatly enjoy working with the grill, as I think fire adds a lot of flavor to the food and you can work at many different temperatures. Being a chef is something that I truly love—it requires dedication and constant personal growth. You have to enjoy every moment and be open to learning new things every day.”

111

orn in the Philippines, John Buenaventura grew up surrounded by a family and culture in love with food. His grandmother would cook rice cakes to pay for his father’s education. His mother, who was the second child out of eight siblings, would help her mom with the cooking. Preparing food was always front and center in their life. The whole family, including all of his aunts and uncles, loved to create extravagant family feasts during their gatherings. Eventually, John fell in love with cooking as well, and since he had a passion for how food brings people together, making it a career was a natural choice. “Flavor, texture, scent and visual appeal must be balanced to make a complete dish,” he says. It is the ingredients that inspire him. “Black Cardamom is so complex and interesting—it offers a lot of potential.” Dry-aged beef, smoked paprika, garlic, and cumin seeds are some of John’s favorite ingredients. His selection needs to be fresh and as much as possible, locally sourced. He then works around these flavors to enhance them. “There are a lot of ingredients that I have not mastered, and I think cooking is something that will always require constant growth and learning. You will always find new ways to use specific types of food. I am always seeking to innovate and experiment. Every new ingredient is a challenge.” Being drawn to Dubai’s burgeoning culinary scene, John decided to elevate the perception of Filipino cuisine in the UAE. With this in mind, he opened Cuisinero Uno—an “Urban Tapas Bar.” He was motivated by his experience of being deprived of expressing his creativity when he was not in control of the menu. “Having the freedom to express yourself fully is extremely meaningful. Give me the tools to do what I do best and then sit back, relax, and watch me rock it!” John was next appointed Executive Sous Chef, as part of the preopening team of the luxury hotel, Waldorf Astoria DIFC. He and his team were tasked to handle the entire F&B production and operations for all of the brand’s restaurants and dining concepts. From the Philippines to the Maldives, to Abu Dhabi, to the Atlantis; “Being exposed to different types of properties and operations has helped me significantly in my career. From working in a Michelinstar restaurant to being the chef of a catamaran cruise ship in the Maldives, to running a steakhouse at the Atlantis—these experiences were priceless and ones that no culinary school could ever teach. I have worked with great chefs for the past 15 years of my career, and eventually, I streamlined my own style.” He follows one golden rule. “Simple and straightforward—good produce, proper and modern cooking methods to coax the ingredients fully, and of course, lots of love and passion.” Whenever John creates a dish, his focus is first on what’s available in the market. What is fresh is of paramount importance. From there, he looks at different components that would complement the main ingredient. Still a rather young man, John has obtained a level of wisdom. “Learn the craft. Take the time to properly learn and master the basic skills and foundation of being a chef and never be arrogant and over your head! Humility is the key to success. Let your food speak for itself.”

112

JOHN BUENAVENTURA ZABEEL HOUSE AL SEEF DUBAI 113

FEDERICO TERESI LEONARDO, STELLA DI MARE DUBAI 114

rowing up in a big family in Rome, it was all about food. Federico Teresi was lucky—on his father’s side, he learned the flavors of Rome from his grandmother. On his mother’s side, his grandmother taught him about the cuisine of Milan and Northern Italy.

At the time Federico started his first job in the culinary world, this was all of the kitchen experience that he had. He was just 18 at the time and was studying engineering at a university. To make some extra money, he took a job at a restaurant where they needed help in the front of the house. After six months of being in this environment, he had made up his mind and informed his parents of his decision to halt his studies and pursue a career as a chef. With a fire in his belly, Federico started sending his resume to various restaurants. Although filled with ambition, his experience was rather lean. He recalls, “I sent my CV all around Europe, with the final one being sent off to Alain Ducasse’s company in Monte Carlo. I remember it was 11:30 at night when I arrived home and I found mail from them. The letter stated that they would test me with a group of 20 people for six months and the best of us would be kept on to join one of Alain Ducasse’s restaurants. I was excited—I packed a bag and took a flight to Monte Carlo.” He continues, “This was the start to my culinary journey. The chef at the Italian Bistro of Alain Ducasse was very demanding. He used to work with Marco Pierre White and Gordon Ramsay so you can imagine the strong character of the person—the shouting—but he was amazing. He taught me in great detail, and after two months, I was a Commis Chef. A short two months later, I became Chef de Partie.” Federico completed his testing period as Chef de Partie, and in September of that year, he returned to Rome awaiting a call from Alain Ducasse’s office. It was a month later when he learned that he was one of only two people that had been selected and was being assigned to work at Le Jules Verne at the Eiffel Tower in Paris. He packed his bags, and armed with little English and not a word of French, Federico arrived in Paris to take on his new role. It was difficult for Federico at the beginning. Not knowing much about French cuisine and working at a Michelin star restaurant proved to be a challenge. But after only 18 months, Federico had worked in all the stations of the kitchen. He received a promotion and headed off to another Michelin star French bistro owned by Alain Ducasse. Here he would continue his education and get a better understand of the basics of French cooking. Missing his homeland of Italy, Federico wanted a change and was referred by his current chef to Heinz Beck. After receiving another highly anticipated phone call, Federico was off to Rome where he met with Heinz Beck at La Pergola. However, Rome was not in the cards, and life took an unexpected turn as Heinz placed him at Dubai’s Taste of Italy. He summarizes, “Once I complete something, I ask myself, what’s next? I love what I do, and my dream is to have my own restaurant. Until I reach my goal, I will not stop.”

115

116

EGGS IN PURGATORY A SUPPA FAMILY RECIPE INGREDIENTS 32 oz Capriccioso Sauce 8 Eggs ½ cup Grated parmesan 1 tbsp Chopped parsley Salt and fresh ground pepper to taste Extra virgin olive oil for drizzling (optional)

117

METHOD Simmer 4 cups of Capriccioso Sauce in a large skillet oven on medium heat for 1-2 minutes. Using the back of a spoon make 8 divots into the sauce. Now crack an egg into each divot. Sprinkle eggs with salt and fresh ground pepper. Cover and let it cook until the egg whites are set about 2 minutes for runny yolks.

RED MULLET WITH CAPRICCIOSO SAUCE GOURMET MARINARA ALFREDO RUSSO DOLCE STIL NOVO TURIN

118

INGREDIENTS 200 g Red mullet 250 g Capriccioso sauce 3 Cherry tomatoes 100 g Dry white bread 3 g Fresh basil 1 tbsp Pesto 2 tbsp Extra virgin olive oil

119

METHOD Clean and fillet the red mullet, making sure that you remove all of the bones. Heat the Capriccioso sauce. Mix part of it with the dry bread and make 3 small balls of “pappa al pomodoro.” Boil the cherry tomatoes for 4 seconds in salt water. Remove the skins. Cook the skins for 10 minutes at 180°C with salt, oil and part of the fresh basil. Remove the skins and reserve. Deep fry half of the tomato skins to use later as a garnish. At 100°C bake the rest of the stalk of basil and the rest of the tomato skins for 1 hour. Mix them separately in the blender so you can have a green and a red powder. Cook the red mullet in olive oil. Spread the skin side with the Capriccioso sauce and the pesto.

SEBZE GUVEC CLAY POT BABY VEGETABLES INGREDIENTS 800 g Capriccioso sauce 45 g Turkish red pepper (spicy) 3 Bay leaves 10 g Roasted garlic 10 g Chopped parsley VEGETABLES 540 g Baby potatoes, blanched 600 g Yellow zucchini 600 g Green zucchini 450 g Japanese eggplant - pan fried 300 g Pumpkin / butternut squash, peeled, trimmed and pan fried 300 g Artichokes hearts - blanched and then roasted 240 g Assorted baby carrots (various colors) blanched and then roasted 300 g Fava beans 200 g Celeriac - sautéed 180 g Baby onions - sautéed 180 g Tomato - concasse Maldon sea salt Freshly ground black pepper GARNISH Za’atar, Fried garlic, Assorted cresses METHOD Peel or prepare the vegetables as needed. Either blanch or sauté separately. All vegetables should be nicely colored but al dente. Sauté the roasted garlic paste and red pepper paste. Add the tomato sauce and bring to low simmer. Add all of the vegetables apart from the blanched fava beans and bring to a simmer, then place in the oven until nearly cooked. Add the fava beans, chopped parsley and adjust the seasoning. Place in the refrigerator to cool quickly, then vacuum pack into portions. To serve, drop the bag into water to heat through, then place in a Guvec (clay pot). If it is too dry, add more tomato sauce, then place in the oven to get piping hot. Garnish with fried garlic, za’atar and assorted herbs and cresses, then drizzle with a good extra virgin olive oil.

120

COLIN CLAGUE RÜYA DUBAI - LONDON

121

A HEALTHY CAPRICCIOSO SNACK JEAN WINTER JEAN’S PRIVATE KITCHEN DUBAI INGREDIENTS SALSA Capriccioso sauce Onion - minced Jalapeño - minced Cherry tomatoes - cut into small cubes Cucumber - cut into small cubes with the seeds removed Salt Pepper GUACAMOLE 1 Ripe avocado 1/2 Onion - minced Cherry tomatoes cut into cubes Juice of 1 lime Salt Pepper Coriander (cilantro) - optional HOMEMADE TORTILLA CHIPS Tortillas Himalayan pink salt Olive oil METHOD Preheat the oven at 180 degrees (Fan). Brush the tortillas slightly with olive oil on both sides. Cut the tortillas into wedges. Spread the tortilla wedges out on a baking sheet in a single layer. Sprinkle rock salt over the tortilla wedges. Bake the tortilla wedges for about 5 minutes. Remove and leave to cool. Mix all ingredients together for the salsa. Add salt and pepper to taste. Mix all the ingredients together for the guacamole. Add salt and pepper to taste.

122

NIYATI RAO MUMBAI WABI-SABI SPICED COLOCASIA FRITTERS & PICKLES INGREDIENTS COLOCASIA FRITTER 200 g Colocasia root 30 g Kashmiri red chilli powder 20 g Garlic powder 20 g Onion powder 15 g Togarashi powder 3 g White pepper powder 20 g Amchur (dried mango powder) Sea salt to taste SAUCE 100 g Capriccioso sauce PICKLES 100 g Carrots 50 g Fresh Kerala peppercorns 1 Raw green mango 1 Lemon 5 g Turmeric 20 g Salt

GARNISH – SMOKE 10 g Coal 1 tsp Ghee (clarified butter) 1 Dried bay leaf METHOD Wash the colocasia root thoroughly, peel it and marinate it in lemon juice for 10 minutes. Make a coating with the spice mix of Kashmiri chilli powder, onion powder, garlic powder, salt, amchur powder, togarashi powder and white pepper powder. Slice the roots lengthwise and fry them in a deep fryer. Remove the roots when done and coat them with the spice mix. Heat the Capriccioso sauce until it thickens to a paste like consistency. PICKLE A week prior to the preparation, peel the carrot and continue peeling into ribbon like strips. Rinse the green peppercorns. Salt the peeled green mango and leave it aside for 3 hours. Collect the water released from the mango and keep the whole mango for later usage. Combine the mango extract with turmeric and lime juice along with the carrot ribbons and peppercorns. PLATING Just before serving, add a piece of burning coal in a small bowl, a few drops of ghee and dry bay leaf for a woody smoke effect.

123

124

INGREDIENTS 2 Large aubergine (eggplant) 50 g Pomegranate seeds 200 g Pomegranate juice 1 Baby aubergine (eggplant) 20 ml Pomegranate molasses 40 ml Olive oil 20 g Garlic 5 g Salt 2 g Agar agar 5 g Thyme 2 g Sugar 400 g Capriccioso sauce

AUBERGINE JAMES KNIGHT-PACHECO SIX SENSES ZIGHY BAY MUSANDAM, DIBBA

METHOD BAKED AUBERGINES Pre-heat the oven to 170°C. Slice the large aubergine in half lengthways, then score the flesh in a crisscross motion and season with salt. Peel and slice the garlic and remove the thyme leaves. Place these on top of the aubergine flesh. Finally place the Capriccioso sauce on top of each of the aubergine. Bake for 20-25 minutes, until fully soft. Once cooked, very gently scoop out the flesh, making sure the body of the aubergine stays intact. Chop the flesh well, then add olive oil, salt and the molasses, taste and adjust the seasoning if required. Place the mixture back into the aubergine, keep it at room temperature for later use. POMEGRANATE GEL Place the pomegranate juice in a pan and bring to the boil. Mix the agar agar and the sugar well, then whisk into the hot juice and keep whisking for 3-4 minutes until the juice begins to thicken. Immediately place the mixture into the fridge, allow to cool and set for 3 hours. Once the mixture has set, then place it in a blender, and blend to a fine puree. Then strain through a fine sieve. Keep in a piping bag for later use. AUBERGINE CHIPS Slice the baby aubergine on a mandolin, ensuring that they are as thin as possible. Salt the aubergine, allow the water to come out, and then dry well. Deep fry the aubergine until they are golden, then place in the oven at 80°C. The aubergine chips will be ready, when they are crisp. Store in a cool dry place.

125

PACCHERI SLOW-BRAISED SPANISH OCTOPUS, ANCHOVIES, CAPERS, CAPRICCIOSO SAUCE, TOASTED BREADCRUMBS LIM YEW AUN BAR CICHETI SINGAPORE A permanent addition to our menu since Spring of 2019, this feisty number pairs thick, stubby tubes of Paccheri (a pasta type originating from Campania) with slowbraised polpo and then given the Puttanesca treatment – simmered long and slow in a Capriccioso sauce. It’s one of the few pasta dishes that has just the right hint of spice that’s approved by Italian nonnas and spice-loving Singaporeans worldwide. At Bar Cicheti, our sommelierpartner Ronald Kamiyama recommends washing down this umami number with a nice glass of 2016 Frank Cornelissen Contadino, an organic Nerello Mascalese blend from Sicily with plenty of red fruit, smoke, and liveliness from the volcanic soils that helps with the heat from the dish.

INGREDIENTS Capriccioso sauce Olive oil 150 g Diced, cooked octopus 3 cloves of garlic, sliced 2 Anchovies 1 tsp Capers 1 tbsp Olives, pitted Chopped parsley Toasted bread crumbs Dry paccheri pasta METHOD Combine the olive oil and sliced garlic in a medium pot. Cook over a medium heat until the garlic is golden brown (adjust heat as necessary to keep it gently sizzling). Add capers, anchovies and olives, and stir to combine. Meanwhile, cook paccheri in a large pot of boiling salted water until tender, but still firm to bite. Drain pasta once satisfied and transfer to another pot. Stir in Capriccioso sauce, diced cooked octopus and chopped parsley. Toss over low heat until the sauce coats the pasta (about 3 minutes). Sprinkle with toasted bread crumbs and serve.

126

INGREDIENTS

SPAGHETTI PUTTANESCA REIF OTHMAN KUSHIYAKI DUBAI

160 g Spaghetti 1 tbsp Olive oil 1 tsp Minced garlic 2 Anchovy fillets (chopped) 1 tsp Crushed black pepper 1 tbsp Capers 2 tbsp Sliced black olives 120 g Capriccioso sauce Fresh Basil Sun-dried tomatoes METHOD Heat a skillet over medium heat and add oil, garlic, anchovies and crushed black pepper. Sauté mixture until anchovies melt into oil and completely dissolve. Add olives, capers and Capriccioso sauce. Cook for 3-5 minutes, seasoning with salt and pepper if needed. Add in the cooked spaghetti and tossed it well. Plate it and garnish with anchovies, olives, sun-dried tomatoes and basil leaf, finished off with drizzle extra virgin olive oil.

127

128

RED SHRIMP “BLAU II” This recipe is inspired by the famous Spanish artist Miró, recreating through food elements his acclaimed oleo “Blau II.” INGREDIENTS 1 Red Shrimp - Carbinero 250 g Red shrimp heads 60 g Cappriccioso sauce 50 g Butter 50 g Curacao 2 g Gellan 15 g Shrimp essence 5 g Vegetables gelatine 5 g Squid ink 250 g Shrimp consomme 5 g Extra virgin olive oil 10 g Shrimp head essence Peel the shrimp, remove the intestines and reserve. With the heads, prepare the shrimp essence by cooking them with 20% of their total weight of butter, really slowly until the heads release almost all of the juices. Blend it and pass though a fine sieve in order to obtain a paste that will be used as the essence. Reserve the part that won’t go through after sieving. Place the remaining pieces of shrimp head shells into a pan, and cover with one liter of mineral water, and two-thirds of the Capriccioso sauce. Cook it slowly as if it was a chicken consommé for about one hour. Seep the soup again and filter through a stamen to remove all of the sediment. Cool it down and remove the fat that will become solid on the top. Reserve.

DANIEL NEGREIRA HIDDEN BY DN TAIPEI Place half of the shrimp essence on a silicon mold with a half sphere shape and freeze it. Meanwhile prepare a vegetable gelatin bath that will be used to create the membrane to cover the shrimp coolant. Mix the squid ink with 100 grams of shrimp consommé, boil it and add the gelatin mixing well all the time. Once the half sphere is frozen, stick it with a needle and dip it into the gelatin bath twice, being careful to do not let it fall. Reserve the coolant in the refrigerator. With the remaining gelatin prepare on top of a non-stick surface a few drops or pearls that will used to create the illusion of Miro’s dish. Now to prepare the blue carpet that will be the base for the dish, mix 125 grams of lobster consommé with 2 grams of gellan and the curacao. Boil everything and extend on an oven tray or a flat surface keeping an inclination of 10 degrees to let it flow down all along the surface to create a thin layer. Once this is cooled down, cut to a size of 18 x 12.5 cm. On a glass tube place put half of the remaining shrimp essence and cover with the olive oil. Reserve it in a warm place such as a Bain Marie. To finish the dish place the blue gelatin on the bottom. On top of that, following Miro’s design, the coolant and the small black pearls. The remaining shrimp essence mixed with the remaining Capriccioso sauce goes under the shrimp and before serving, place the grilled shrimp on top of the essence and place the glass tube on the side. The best way to enjoy this recipe is to roll the gelatin around the shrimp and then eat this as a cannelloni, using the sauce in the tube as a dressing.

129

COD WITH CAPRICCIOSO SAUCE JORGE RIVERO BLACK OLIVE POWDER, BUTTERNUT MÖVENPICK HOTEL SQUASH AND HERB OIL JUMEIRAH LAKES TOWERS, DUBAI INGREDIENTS 180 g Cod 100 ml Capriccioso sauce 50 g Butternut squash 40 ml Olive oil 50 g Black olives 10 g Flour 80 g Water 20 g Corn oil 5 g Natural red color Parsley Basil Olive oil Salt Black pepper

METHOD On a low heat oven (50°C) place the pitted black olives on a tray and let them dry overnight. Process in a blender to make a powder. Pan sear the cod on both sides and reserve. Heat the Capriccioso sauce, season, and finish by cooking the cod in it for a few minutes. Slice the butternut squash, cut in a round shape, season and bake it for 15-20 minutes at 200°C until it is light brown. Blend the parsley, basil and olive oil until you have a smooth consistency. For the tuile, mix the flour, water, corn oil and red color and cook in a non-stick pan with oil at a mediumlow temperature. SERVE Put the butternut squash down, the cod on top and the sauce on the sides. Garnish with the olive powder, tuile and herb oil.

130

ARROZ CON MARISCOS TAMARA CHAVEZ PERUVIAN SEAFOOD RICE TONO CEVICHERIA SINGAPORE INGREDIENTS

SEAFOOD BASE 5 g Vegetable oil 100 g Red onions 50 g Garlic 400 g Capriccioso sauce 10 g Oregano 100 g Aji Amarillo 100 g Aji Panca 1 ltr Fish stock 6 cups Cooked rice 150 g Parmesan cheese 400 g Fresh prawns 300 g Clams 300 g Calamari 100 g Olive oil 3 Piquillo peppers 100 g Peas 100 g Spring coriander (cilantro) Salt to taste

Heat up the vegetable oil in a pan. Add the onion, garlic and chili paste. Add the Capriccioso sauce, half of the fish stock and oregano. Cook over a low heat for 10 minutes. Let it cool and blend all of the ingredients together. Heat the olive oil in a large pan. Add the seafood base and the fish stock, then gradually add the prawns, calamari, clams, piquillos and peas. Cook over a high heat for 3 minutes. Add cooked white rice and parmesan cheese until the flavors melt together. Garnish the finished dish with coriander (cilantro) and a wedge of lime. RICE 5 g Vegetable oil 50 g Garlic 200 g White long rice Salt to taste Wash the rice under running water. Sauté the garlic with a pinch of salt in a hot pan until the garlic softens. Cook the rice with the appropriate proportion of water along with the sautéed garlic for 15 minutes. The cooked rice should not be sticky or too soft.

131

SARADHI DAKARA ROASTED HALIBUT THE MAINE WITH TOMATO COUS COUS BROTH DUBAI METHOD INGREDIENTS 160 g Halibut 100 ml Capriccioso sauce 1 g Saffron 10 g Cous cous 10 g Kalamata olives 5 g Chives 5 g Chopped parsley 5 g Basil 30 ml Fish stock 2 g Black olive powder

SAUCE Pour Capriccioso sauce into a cooking pan, add the fish stock and bring to simmer. Add saffron, couscous, kalamata olives and cook for some time. Check seasoning. HALIBUT Season halibut with salt and pepper. Sear the halibut in a very hot sauté pan on only one side. Add butter, garlic and fresh thyme and finish it in the oven. PLATING Place the sauce on the plate. Put the fish on top of the sauce and garnish it with pea shoots and olive powder.

132

INASAL CHICKEN INGREDIENTS 300 g Boneless chicken thighs MARINADE 30 g Crushed garlic 30 g Lemongrass 30 g Grated ginger 10 g Turmeric powder 30 ml Fish sauce 1 Chopped kaffir leaf PAPAYA ATCHARA 150 g Raw green papaya 100 ml White coconut vinegar 50 g Unrefined cane sugar 20 g Fresh turmeric 30 g Red bell pepper thinly sliced TOMATO CHUTNEY 10 g Garlic 20 g Red onions 200 g Capriccioso sauce 50 g Fresh San Marzano tomatoes 5 g Coriander leaves (cilantro) 5 g Mint leaves ½ Lime 10 ml Dark sweet soy sauce

JOHN BUENAVENTURA ZABEEL HOUSE AL SEEF DUBAI METHOD Combine all of the ingredients for the marinade in a food processor to blend. Soak the chicken thighs in this mixture and let it sit overnight inside the refrigerator. For the papaya atchara, peel the green papayas and using a mandolin slice the meat into small thin strips and set aside. In a small pot, heat some oil and sauté the fresh turmeric lightly. Add in the red bell pepper and the green papaya and sauté it for a few seconds without browning it. Add in the white coconut vinegar and sugar. Bring the mixture to a quick simmer and remove it from the heat. Transfer it into a container and leave it in the refrigerator to cool. This will be your pickled papaya. For the tomato chutney, in a small pot sauté some onion, garlic and fresh San Marzano tomatoes until soft. Add in the Capriccioso sauce and simmer until thick. Remove it from the fire and mix in the fresh chopped coriander and mint leaves. Add a splash of lime juice and set aside in the refrigerator. Place the marinated chicken thighs on skewers, grill them over charcoal until fully cooked and drizzle with some dark sweet soy sauce. To plate, place the thighs, and a spoonful of the tomato chutney on the side and a spoonful of papaya atchara on the other side. Serve immediately with some grilled lime.

133

134

JAMES OAKLEY ALIBI, CORDIS HOTEL SALT MARSH LAMB HONG KONG INGREDIENTS LAMB BELLY 1 kg Lamb belly 15 g Sea salt 10 g Cumin seeds 8 g Ground coriander 2 Cloves od garlic 15 g Fresh thyme 15 g Garlic 5 g Fennel seeds 40 g Extra virgin olive oil Remove skin and bones from the lamb belly and cut into two even pieces. Blend all of the remaining ingredients together, rub into the lamb belly and marinate for 12 hours. Rinse the lamb belly and pat dry with a towel. Sandwich the two pieces of lamb belly together with the fat side facing out. Place into sous vide bag and vacuum pack completely removing all air. Cook in a water bath at 65°C for 12 hours. While still warm press lamb belly flat with heavy weight until completely cool. Cut into the desired shape, size and pan fry all sides rendering the fat. Coat the lamb belly generously in lamb jus and glaze under the salamander (broiler). CUMIN AND CAPRICCIOSO RATATOUILLE 50 g Red bell pepper 50 g Green zucchini 50 g Yellow zucchini 50 g Eggplant 30 g Shallot 15 g Garlic 10 g Cumin seeds 300 g Capriccioso sauce Mince garlic and shallots, and dice bell pepper, zucchini and eggplant all in an equal size removing seeds. In a pan, sweat the shallot, garlic and cumin seeds with extra virgin olive oil. When shallot starts to become tender, add the zucchini and lightly cook. Then add the eggplant and continue to cook until vegetables are 50% cooked. Add the Capriccioso sauce and simmer on a low heat. Continue to cook until the sauce is reduced to a thick consistency with a deep red color. Season with salt and pepper.

CRISP POTATO CANNELLONI 2 Large Agria potatoes 10 g Fresh thyme 5 g Garlic 50 g Double cream 15 g Butter Using a Japanese rotating slicer, slice one of the Agria potatoes into one complete long strip 2 mm in thickness. Take a long metal tube and wrap completely in non-stick baking paper. Wrap potato strip around the tube with a 2 cm overlap to allow for shrinkage. Use egg wash to stick the overlap. Place into fryer basket, overlap on the bottom and fry at 180°C until golden brown and crisp. Remove potato from the tube and retain for later use. Dice remaining potato and place into a pan with thyme, garlic and salted water. Bring to a boil and cook until potato is soft. Drain water. While still hot, pass the potato, thyme and garlic through a drum sieve. In a pan, bring the cream to a boil. Add the potato and cook to a thick consistency and beat in butter. Season with salt and place into a piping bag. Pipe into crisp potato tube and serve immediately. LAMB JUS 6 kg Lamb bones 4 ltr Chicken stock 200 g Diced carrot 200 g Diced onion 2 Bay leaves 50 g Garlic 180 g Diced celery 300 g Capriccioso sauce 20 g Fresh thyme 1 ltr Burgundy rouge Roast lamb bone at 180°C for 40 minutes. In a pan, sweat the carrot, onion, celery, garlic, bay leaves and thyme until golden brown. Add the Capriccioso sauce and reduce by 50%. Add the Burgundy rouge and also reduce by 50%. Add lamb bones and cover with chicken stock. Bring up to a simmer and simmer for four hours continuously skimming away the fat and sediment. Pass it through a fine sieve and continue to reduce to intensify lamb flavor until desired sauce consistency. Pass through a fine cloth for a clear jus.

135

MEATBALLS AND CALAMARI DANIEL CHAVEZ OLA COCINA DEL MAR SINGAPORE INGREDIENTS 300 g Ground meat 100 g Japanese breadcrumbs 50 ml Heavy cream 1 Sprig fresh thyme 50 g Parmesan cheese 2 Eggs 1 tbsp Dried oregano Salt and Pepper to taste FOR FRYING 200 ml Canola oil MEATBALLS Mix all of the ingredients and let it rest in the refrigerator for half an hour. Make balls of 20 gr each and keep in the refrigerator for half an hour more. Heat the canola oil and fry the meatballs until golden brown. SAUCE 150 g White onions 20 Yellow cherry tomatoes 1 g Spanish saffron 50 ml Dry sherry 1 Bay leaf 250 ml Capriccioso sauce 1 tbsp Olive oil Mince the onions and slice the cherry tomatoes in quarters. Heat up the olive oil and sweat the white onions until soft. Add the saffron, bay leaf and reduce to low heat. Let it infuse for 10 minutes and then add the dry sherry and Capriccioso sauce. Add in the fried meatballs. Cook for 10 minutes at low heat with a cover and remove from the heat. Let it rest for half an hour. GARNISH 200 g Baby calamari Parsley chips Pea shoots PLATING In a hot sauté pan, sear the baby calamari in 1 teaspoon of olive oil, until golden crisp. Do not move constantly as this will make it cook unevenly. Place 2 meatballs per plate, topped with the seared baby calamari and garnish with pea shoots and parsley chips.

136

137

INGREDIENTS 80 g Capriccioso sauce 120 g Bufala Mozarella 10 g Truffles 5 g Olive powder 1 Poached egg The poached egg is cooked vacuumpacked at 65°C for 22 minutes. The olive powder is made by drying the olives in a static oven at 60°C for 2 hours. PIZZA DOUGH 1 kg Type 0 flour, 700 g Water at 18°C 30 g Salt 1 g Fresh yeast

CAPRICCIOSO POACHED EGG WITH TRUFFLES GIUSEPPE CUTRARO BIG MAMMA GROUP PARIS

138

Put the flour and 550 grams of water in a mixer and run at a low speed for 4 minutes, then turn it off and let it rest in the machine for 30 minutes. Add the yeast and mix it with the flour for 7 minutes total—after 3 minutes adding the salt and the rest of the water. Once the dough is finished, leave it to rest for 3 hours at 20°C. Cut the dough into 300 grams portions and let it rest for 7 hours at 20°C, the dough will rise. You are ready to make your pizza.

CAPRICCIOSO CARLO QUATTROCCHI LEONARDO, STELLA DI MARE DUBAI INGREDIENTS 220 g Pizza dough 60 g Capriccioso sauce 35 g Cured aged beef tenderloin 80 g Preserved artichoke 1 Poached egg 60 g Lebanese muhammara 100 g Buffalo ricotta in the crust Extra virgin olive oil Salt, pepper and parsley PIZZA DOUGH 275 g 00 flour 275 g Soy flour 150 g Salt 120 ml Extra virgin olive oil 350 ml water

139

MIRKO FASSARI THE FRANKLIN BY ALFREDO RUSSO LONDON 140

irko Fassari’s passion for cooking started at home at a young age, helping to prepare fresh pasta and desserts under the guidance of his mother and grandmother. His first kitchen experience was on the Adriatic coast in Rimini after graduating in 2006 from C. Uberti Institute of Chivasso, in the province of Turin. Two years later, he was afforded the opportunity to travel and grow professionally, so he headed off to Washington, DC to work with Roberto Donna at Galileo III restaurant. Here he was able to expand his culinary skills and knowledge, and express his passion and love for the job. Returning to Italy armed with this experience allowed Mirko to make strategic moves. First with Enrico Zanirato at Tajut and then at the Michelin-starred Dolce Stil Novo Ristorante Alla Reggia at the Palace of Venaria with Alfredo Russo. Mirko’s passion and hard work paid off. With the opening of The Franklin by Alfredo Russo, in Knightsbridge, London, Mirko was given the opportunity to participate as one of the opening chefs. Gourmets from London and abroad now consider the Franklin Restaurant to be an essential destination. “My philosophy is working around simple elements—rediscovering the pureness of the flavors of ingredients where they have been lost. I’m an advocate of teamwork when it comes to creating a new dish.” The cuisine at the Franklin by Alfredo Russo is a combination of fresh and quality ingredients. They feature highly creative dishes with the finest produce and a composition of flavors which is complex, yet modest. It is the food of a master gourmand embracing life. An energetic cuisine—spontaneous, effervescent, and full of vitality. Food that is prepared with pure taste, minimal, careful elaboration, and a sensorial experience that connects to tradition. “Every experience contributes to progress, but I reckon the most relevant for me has been working with Roberto Donna. I truly discovered my passion for food while working with him. However, this work with Alfredo Russo is the most important. I have discovered the relevance of balancing tradition and innovation, and I am reaching a new level of maturity as a chef. I love the fusion between Mediterranean cuisine and some of the elements and ingredients of Asian tradition. I like to experiment with tomatoes—a simple component that hides infinite interpretations. I believe that in the kitchen, even the most complicated elements can be mastered. They challenge the imagination of a good chef. ”

141

orn in the north of Argentina, in a small city called Clorinda, most of Jorge Rivero’s’s childhood memories are related to food. From regional festivals to religious celebrations, to family gatherings—he was inspired by how every one of these events had particular types of cuisine for the occasion. Like many families, dining was a focal point, so it was very close to his heart. During a brief stint studying computer engineering at the university in Cordoba, Jorge was amidst an “amateur experimental period” in his home kitchen. “I realized that I was able to cook a decent meal. So I started to collect recipes and buy cookbooks. I was doing as much as my student budget allowed me. It was a fun period and marked the beginning of me cooking for others.” On the way to the university, Jorge used to pass by a culinary school, which eventually captured his attention. One day when his mom was visiting him, he told her about the culinary school, and together, they went to take a look. Both finding it very intriguing, she told him that she would pay for his culinary education with one condition—Jorge had to convince his father. Speaking with his father, Jorge promised him that after finishing two years of culinary school, he would then go back to engineering—his father agreed. “That was when my professional career started to take shape. I was still cooking for my family and friends to practice—showing them what I learned at school and absorbing the feedback.” He continues “During that period, you think that you’re already a chef… That is until you start the real work. Being in restaurants, you realize how the professional culinary world actually works, and how far you truly have to go to become a true chef.” After a few years of long hours, restless days and hot kitchens, in both good and bad restaurants in Argentina, Jorge made a move to the US. Here he started training at 5-star hotels. “Working for many years in different countries like Argentina, the US, and Dubai, in both restaurants and hotels, made me the chef that I am today. Having all of these points of view is truly helpful. I love to work with a charcoal grill—it is so basic yet so tricky at the same time. You can deploy many different techniques if you know how to use it well. I use the good habits, techniques, and knowledge that I’ve learned through my experiences under other chefs, while simultaneously seeking my own identity. Spending time in other cultures gives you a true appreciation of your own. I think I am from the old school of chefs. Of course, I am interested in the new trends and techniques, but using them with balance. So my cuisine is traditional—not that I create traditional recipes, but in my use of flavors. To create a new dish, I start by researching and truly understanding the main component. I test it in different ways and with different techniques, ultimately choosing the one that most predominantly compliments the dish.” Today, Jorge is exercising his culinary prowess at Mövenpick Hotel Jumeirah Lakes Towers in Dubai. “My culinary philosophy is to cook with passion and use the best products—but modify them as little as possible to minimally alter their original taste. Learn every day, from everyone, and never stop cooking.”

142

JORGE RIVERO MÖVENPICK HOTEL JUMEIRAH LAKES TOWERS DUBAI 143

GIUSEPPE CUTRARO BIG MAMMA PARIS 144

iuseppe Cutraro never wanted to become a chef— it was the job that chose him. In his neighborhood of the Quartieri Spagnoli, many would stay up late into the evening with groups of friends around Piazza Plebiscito, making it difficult for him to wake up in the morning. Although an intelligent boy, the choices of adolescence sometimes shape your whole life, and his mother was firm about questioning these choices. As she would leave for work before seeing him off to school, he would sneakily go back to bed and later go out, just to come home and play the part. After this behavior came to his mother’s attention, he was enrolled in a course offered by the city council for adolescents at risk. It was here that Giuseppe discovered the culinary world. The course-related job that was available was that of a confectioner. However, when he asked if after his study he would be kept on to work, they said no, and he refused. He wanted money and was not interested in anything that would not directly lead to a real job. The second option was that of a baker’s assistant. This was also was unappealing, as it would require working until the wee hours of the morning. However, this same man had a pizzeria and offered him a small wage to come to work there. Satisfying his desire for income, he found the offer enticing, and this is where it started. Like many, Giuseppe began at the bottom—cleaning the pans, the kitchen tiles—and little by little, they would give him more and more responsibility. Eventually, he ended up in the kitchen. It was at the age of 19 that he left Naples in search of the American dream. Not speaking a word of English, he arrived in New Jersey where he landed a job working in a pizzeria. He received a lot of resistance when trying to introduce a new form of pizza to his American co-workers. However, during his two years there, they started to appreciate his pizza significantly and would eventually call him “il maestro.” “I love to play with flour—new dough, new methods of working it, all to yield different outcomes. No piece of dough is the same—sometimes it’s the room temperature, sometimes it’s the water, sometimes it’s due to humidity. You always need to take your time with food and let it take its course without hurry. To begin with, I always select my ingredients depending on the season. I think nowadays a lot of chefs are opting for this. Everybody wants good food. When you select seasonal ingredients, you already have more flavors, as their sugars are naturally matured and thus more flavorful. You always try to pair ingredients—like spicy with fresh, something soft with something crunchy, or something fatty with something slightly acidic— so it cleans the palate.” After honing his craft further in Malta, he was off to Switzerland where he stayed for five years before heading to Paris to work for the famed Big Mamma Group. Before Giuseppe looks into new cooking trends, he tries to first look at the old cooking methods. He is a traditionalist; therefore, he tries to not stray too far from the basics. When cooking a pizza, he likes to keep things light—not too heavy on the stomach. He always provides a 38-hour matured dough as a base and merely a few quality ingredients on top. “Simplicity leads to perfection.”

145

orn and raised in the dream city of Mumbai, India, Niyati Rao was privileged to have the opportunity to travel and be exposed to many different cultures of the world. She was a very curious child who had a natural inclination toward art, literature, and history. Throughout her youth, she simply loved painting and cooking elaborate family meals with her mother, who is a “brilliant cook.” It is safe to say that this is where she found her calling. However, it was simply her hard work that drove her to secure acceptance at IHM Mumbai, a top hotel management institute in India. In her last year of study, she was chosen by the Taj Group of hotels for a prestigious two-year culinary management training program. At the Taj Mahal Palace in Mumbai, she had the fortune to work at the prestigious French fine dining restaurant, The Zodiac Grill, but ultimately moved on to fulfill her goal of becoming one of the chefs at Wasabi by Morimoto. After experiencing her next opportunity, to work alongside Hemant Oberoi as a sous chef, she was off to what many believe to be the current culinary capital of the world, Spain. Here, she was trained at Azurmendi by Aneko Axta—the three Michelin star restaurant. Coming from a family of gastronomes where everything revolved around food. Niyati recalls, “I remember an incident when I was a little girl. It was a cold December morning at the Tsukiji market in Tokyo, and I was walking around the bustling market with my father. We stopped into a quaint sushi restaurant that was flooded with people. My father insisted on making me try the fatty tuna (o-toro) nigiri along with everything else that was best in season. Seeing the skillful work of the chef, serving each of his customers with the utmost love, respect, and pride with which he was handling the food, really resonated with me. I was fixated to the idea of learning and practicing how to cook for others to express myself the same way so many people who I knew, or who I observed did. I realized that it was an art form— an ability that had the power to make people happy. It was during this time period that I knew that this is what I wanted to do for the rest of my life. I was in love. I found my passion, and nothing else mattered more.” She continues, “After that, I was engulfed in the world of food, ingredients, and cooking. I saw the same things in a very different light. I would borrow cookbooks from the library and steal some from my mother’s collection. I would read culinary encyclopedias written by the masters of the gourmet world and research ingredients and cooking techniques. I realized how strong the language of food is. From the humble warmth of a meal made by a mother to an incredible gourmet experience presented by an expert chef—all touching lives in some way. Something in me changed for the better. I think it was the fact that I understood the deeply ingrained truth that food is sacred. It is more than just nourishment—and finally, I entered the kitchen and never looked back.” Niyati Rao’s cuisine is inspired by her life, memories, and people with whom she has interacted. It is designed to trigger memories of a time, place, or person. Hers is a cuisine genuinely delivered with a personal touch.

146

NIYATI RAO MUMBAI 147

SARADHI DAKARA THE MAINE DUBAI 148

t all started when Saradhi Dakara was a child growing up in India. Born and raised in a small town on the south coast, Saradhi faired from a large family and invariably there were many family get-togethers. These occasions always revolved around food and not surprisingly, it was his mother that managed the whole operation. More often than not, she cooked a traditional seven-course menu called a Thali. Saradhi was always eager for her to finish the preparation and join the family, so he would assist her in the kitchen; peeling, chopping, cleaning, plating dishes— whatever was required. “She is a marvelous cook, even now when we get a chance to cook together, I am amazed at her rhythm and touch in the kitchen. Like many chefs, I think this is where my love for cooking stems from. This is certainly what drove me to pursue a career in cooking” says Saradhi. Growing up in India, there were only a few professions that people considered worthy of getting into; medicine, engineering or banking. Unlike most of his peers, these did not interest him. However, the creative aspect of cooking excited him. Unfortunately, in his culture and his family, this career path was not viewed in a respectable light. However, he did not let this deter him and instead used it to motivate himself to further his ambition and prove them wrong. So with that in mind, he went off to study culinary arts. As the group executive chef of The Maine Oyster Bar & Grill and Maine Street Eatery, for Saradhi, preparation is the key. “If you to organize yourself and have everything ready to rock before your guests arrive, you will make your life a lot easier. Use all the information you have—likes, dislikes, allergies... The more information you can gather, the more you can prepare. Because my mother knew the likes and dislikes of family guests, she made sure they were never disappointed. I apply the same principles to my present role. Learn who your customer is, learn what they want and deliver that.” Saradhi doesn’t like to use the word mentor, but rather teacher. His philosophy is that there is always more to learn and he always tries to soak up information from everyone around him. “Marco Pierre White and Gordon Ramsey had a profound effect on me as a young chef. Also Thomas Keller, Grant Achatz, and Charlie Trotter. But there always seems to be a new chef coming through who is re-defining how we cook. Every day I draw my influence from the people around me—from my servers to my sous chefs—the passion and energy they bring to work is a huge influence.” When Saradhi creates a dish it all starts with one main ingredient with which he wants to work in that particular season. He likes to keep it simple by highlighting the main ingredient and then building around it. Recently he started working with oyster leaf, an ingredient that has fascinated him. “It’s a vegetable but it tastes like an oyster—it’s crazy sometimes what Mother Nature creates.” When he selects his ingredients, the most important thing is the quality, the origin and of course, availability. Some of his favorite ingredients with which to work are bacon, Grana Padano and chocolate. Saradhi Dakara feels that his career is just beginning. Each and every day he wakes thinking about food and most importantly, creating something new and exciting.

149

orn in the city of Rome, Carlo Quattrocchi grew up with a father who was a well-known pastry chef, putting him in an environment where being surrounded by food was a daily experience. As a young boy, he would regularly help his father after school. He would eagerly participate with a keen curiosity as they would proceed through the tasks of the day. His entire family shared this passion for food as well. They had a great tradition of preparing a wide array of fresh pasta, meat, fresh vegetables, and most importantly—they owned a wood-fired pizza oven. It was here that Carlo first discovered his true passion. His family also had a small vineyard. So at the end of their grape production process, they would use the mosto (the remains of the grape production), as a starter to make a mother yeast (the base for the preparation of pizza dough). This was taking place at the age of 13. What is truly remarkable, is that after all of these years, Carlo is still using the same mother dough for his pizza. Carlo has always been fascinated by the yeast—the unique aroma that it has, and how these living organisms can transform the flour into a fluffy dough, and ultimately, a crusty bread. A pre-ferment (also called “mother dough”) is used in the final dough process to initiate fermentation. Mother doughs consist of some of the flour, water, and yeast from a previous, final dough production. Once Carlo understood that pizza was more than just a simple passion, he decided to transform his interest into a full-blown career. So at the age of 16, determined to learn from the best, he proceeded to offer his services at no cost to the most renowned pizzeria in the heart of Rome. Here he had the opportunity as an apprentice, to understand the proper way to produce an excellent, high-quality pizza and learned the basics that laid the foundation for a future as a true pizza master. After only a year, Carlo had a firm grasp on how to manage all kinds of doughs. With this experience, along with the training that he had from the personal pizza oven in his home, he began perfecting his mother yeast. Understanding the importance of temperature, using the sense of smell to identify proper proofing times, and experimenting with thousands of pizza preparations led him to precisely what he was seeking. Carlo recalls, “My mother used to yell at me for using so much wood. Every day, even for a single pizza, I would fire up the big pizza oven. I feel that making pizzas when I was a child was probably one of the best experiences for me. I could experiment at will with all of my crazy ideas. I would learn something new every day, as I had no preconceived limitations. I truly had a young and free mind.” When he was 20, Carlo already had quite a bit of experience. It was at this time that he landed his first position as a full-fledged Pizza Chef—a role which he still keeps today. Keeping in touch with the traditions that are at the foundation of his career, Carlo‘s philosophy continues to blossom through his never-ending search for innovation. Carlos has always stayed true to his life’s passion. He is always seeking the perfection of raw materials and a harmonious balance of flavors.

150

CARLO QUATTROCCHI LEONARDO, STELLA DI MARE DUBAI 151

152

EGGPLANT NEAPOLITAN A SUPPA FAMILY RECIPE INGREDIENTS ¼ cup Pine nuts 2 medium sized eggplant, ¾ inch dice 1/2 cup extra virgin olive oil 6 Garlic cloves, minced 2 cups Marinara sauce 8 Basil leaves, sliced 3 tbsp Chopped parsley, reserve one ¼ cup Grated ricotta salata Kosher salt Pepper

METHOD Pre-heat oven to 375°F. Toast the pine nuts in a dry sauté pan over medium heat. Toss often until golden brown and reserve (approximately 4 minutes). Place chopped eggplant coated with 3 tsp of kosher salt in colander and after 10 minutes squeeze out the excess liquid. Heat oil in a large heavy pot over medium high heat. Add the minced garlic and cook until slightly brown. Add the eggplant and cook stirring occasionally until eggplant is slightly golden (approximately 10 minutes). Add the Marinara sauce along with the basil and parsley. Bring to a simmer stirring often, and cook for approximately 15-20 minutes while cooking off the majority of the liquid. Season the thickened mixture with salt and pepper. Transfer to an appropriate size casserole dish and top with grated ricotta salata. Bake in a 375°F oven for 5-10 minutes, or until cheese starts to brown. Remove and garnish with toasted pine nuts and the reserved parsley. Drizzle with a little more extra virgin olive oil. Serve family style with warm crusty bread. Use as a vegetable accompaniment or appetizer.

153

INGREDIENTS FILLING 400 g Mackerel 50 g White bread 50 g Boiled potatoes 1 Egg white Fresh fennel Lemon zest 1 Pod garlic 1 Small bunch parsley Extra virgin olive oil Salt and pepper to taste PASTA 300 g All-purpose 00 flour 3 eggs 1 tbsp Extra virgin olive oil Pinch of salt

STUFFED CAPPELLACI WITH MACKEREL ON A MARINARA SAUCE AND LEMON SCENT SILVIA BARACCHI IL FALCONIERE CORTONA

METHOD PASTA Mound about 300 grams of flour on a board and make a well in the center. Break the eggs into the well and with a fork slowly mix the flour into the eggs. Adding extra virgin olive oil and salt, work until the dough comes together into a ball. You are aiming for a soft but not sticky mix. Cover loosely with a plastic wrap and set aside for 30 minutes. When ready to proceed, unwrap the dough and cut out 2 or 3 pieces. Roll out the dough on a lightly floured board, or put it through a pastry machine, gradually decreasing the setting until you reach the thinnest. FILLING Clean the fish and chop finely. Add the mashed potato, egg white and bread previously soaked in water. Season with salt and black pepper, lemon zest, parsley and fresh fennel. Fill a pastry bag and form your favorite shape of raviolis for filling. In a blender mix the Marinara sauce with a generous spoonful of extra virgin olive oil, and blend into a very smooth and creamy sauce. Drop the ravioli in salted boiling water and cook for about 7 minutes. Strain the raviolis and put in a pan with extra virgin olive oil and aromatic herbs (thyme, oregano and fennel). Sauté for a while adding lemon zest. PLATING Put 2 tablespoons of Marinara sauce in the centre of a plate, place the raviolis and garnish with aromatic herbs and flowers.

154

155

156

A SIMPLE TOMATO DANIEL NEGREIRA HIDDEN BY DN TAIPEI INGREDIENTS SPICED TOMATO 300 g Peeled tomatoes (chopped not too small) 15 g Garlic 5 g Sesame oil 3 g Smoke sauce 8 g Salt 10 g Sugar 5 g Honey 5 g Moroccan spices Basil leaves 10 g Chardonnay vinegar 5 g White pepper 15 g Olive oil 5 g Italian seasoning 5 g Sweet paprika 50 g Marinara sauce Mix all of the ingredients above and marinate for one hour. Using a very hot pan, add the ingredients and sauté keeping the fire strong until the water is almost gone, then put on the grill and let it dry. Once dry, cool down and shape it as a small tomato by using plastic wrap. Freeze until it hardens. COATING THE SKIN 200 g Tomato juice 100 g Marinara sauce 12 g Vegetables gelatine 1 g Agar agar Boil all of the ingredients together, pass through a sieve and keep warm. Stick the frozen tomatoes with a toothpick and coat each one twice with the tomato “skin.” To finish the tomato decorate with peas sprouts, and to complete the “magic trick,” serve it with a soil made of blended dehydrated black olives and butter chocolate cookies.

157

INGREDIENTS BISCUIT 100 g Extra virgin olive oil 450 g Flour 110 g Sugar 20 g Cocoa Start with the crust of the cheesecake. Place the flour, sugar and cocoa in a bowl. Make a hole in the center and pour in the oil. Then start kneading until you get a compact mixture. Cover with the plastic and let stand 30 minutes in the refrigerator. Once the rest time has elapsed, line a 24 cm hinged mold (or portion mold like in the picture) with parchment paper and spread the dough inside. Bake at 180°C for about 20-25 minutes. Once removed from the oven, leave to cool. FILLING 250 g Philadelphia cream cheese or a spreadable cheese 250 g Mascarpone 200 ml Heavy cream 100 g White chocolate Start by melting the chocolate in a bain-marie (or double-boiler). Whip the cream in a bowl and once whipped, add the Philadelphia cream cheese and mascarpone. Continue stirring until a smooth mixture is obtained. Add the chocolate and refrigerate for 30 minutes.

CHEESE CAKE, SYRUP VEGETABLES SWEET TOMATO SAUCE INSPIRED BY THE MARINARA SAUCE LUCA ROSATI SAN GIMIGNANO TUSCANY

SYRUP FOR THE VEGETABLES 5 g Star anise 1 Cinnamon stick 1 Orange 100 g Sugar 100 g Green celery 2 Shallots Basil leaves Wild strawberries for decorations 4 Cherry tomatoes Prepare a syrup with 500 g of water, 100 g of sugar, anise, cinnamon, the orange zest and its juice. Clean the vegetables and cut the green celery into 5 cm long pieces. Cut the tomatoes in 4. Cook the celery in the syrup for 4 minutes, the whole tomatoes for 7, the whole shallots for 10-15 minutes and at the end the basil leaves for 2 minutes. SWEET TOMATO SAUCE 125 g Tomato purée (from fresh San Marzano tomatoes) 100 g Icing sugar Cut San Marzano tomatoes and cook them in boiling water for 10 seconds. Drain and put them on ice. Peel them and then blend. Cook the tomato puree with icing sugar in the pan for about twenty minutes (the time needed to thicken and remove the sour taste).

158

159

ROASTED LEEKS WITH ROMESCO SAUCE DANIEL CHAVEZ INGREDIENTS OLA COCINA DEL MAR ROMESCO SAUCE SINGAPORE 4 San Marzano tomatoes 140 g Garlic cloves 300 g Hazelnuts 300 g Almonds 200 g Marinara sauce 200 g Piquillo peppers 60 g Sherry vinegar 160 g Extra virgin olive oil 40 g Salt 40 g Sugar 8 g Espelette peppers 200 g Bread 150 g Water

ROMESCO Roast tomatoes, garlic cloves, bread, hazelnuts and almonds in the oven at 200°C until golden brown. (Should take about 15 20 minutes). Once browned, remove from the oven and allow to cool. In a blender add this mixture and process at high speed for 5 minutes. Add the piquillo peppers, Marinara sauce, sherry vinegar, extra virgin olive oil and blend for 5 minutes more. Season with salt, sugar and Espelette pepper and start adding the water slowly until a creamy consistency.

VEGETABLE 20 pcs Japanese leeks

ROASTED LEEKS Roast the Japanese Leeks on a tray in an oven at 160°C until golden brown (should take about 15-20 minutes). Let cool and peel the first two outer skins. In a hot sauté pan sear the leeks and season with salt and pepper.

GARNISH 100 g Toasted hazelnuts Microsorrel

PLATING Drizzle the Romesco sauce on a plate, add the seared roasted leeks, and garnish with toasted hazelnuts and micro greens.

160

PADRON PEPPERS JOHN BUENAVENTURA ZABEEL HOUSE AL SEEF DUBAI INGREDIENTS 200 g Padron peppers 200 ml Vegan Marinara sauce 20 g Red onions 15 g Garlic 5 g Oregano 5 g Basil 50 ml Vegan corn oil 30 g Flat leaf parsley 10 g Smoked sea salt

METHOD In a small sauce pot, heat up some corn oil and sauté the onions and garlic until soft. Add in the vegan Marinara sauce and simmer until it thickens. Season with salt, pepper and smoked paprika to taste. Keep warm and set aside. Cut the Padron peppers in half and open them up. Season the peppers with smoked sea salt and pink peppercorns. Grill the peppers over charcoal until they become a little soft or al dente. Let the peppers smoke over the charcoal to absorb more flavor. In a blender, add your garlic and vegan corn oil. Blend it together adding the oil slowly to form a paste like structure which will be your garlic aioli. Season the aioli with salt and pepper. Assemble the dish by spooning out the vegan sauce onto the plate, then carefully arrange the grilled padron peppers on top of each other and dollop the garlic aioli around it. Garnish the plate with fried flat leaf parsley.

161

INGREDIENTS SUDADO BASE 100 g Vegetable oil 1 kg White onions 200 g Garlic 4 Bay leaf 10 g Cumin 200 g Aji Amarillo 500 g Aji Panca 500 g Marinara sauce 100 g Chicha de Jora 50 g Sugar Salt to taste 2 ltr Fish stock 4 pcs Fish fillet with no skin (80 g each) 200 g Sliced tomato with no seeds 200 g Sliced onions 100 g Spring coriander (cilantro) 50 ml Lime juice

SUDADO DE PESCADO PERUVIAN FISH STEW TAMARA CHAVEZ TONO CEVICHERIA SINGAPORE METHOD Slice the onions and cook together with the garlic and oil. Add the chilies, dry spices, Chicha de Jora and Marinara sauce to the same pot and cook on a medium heat for 20 minutes with the fish stock. Blend all the ingredients together and add in salt and sugar. Put in a pot and bring to a simmer. Add in the fish, clams, sliced onions and the sliced tomatoes and cook for 5 minutes. Finish with a dash of lime juice, a pinch of salt, coriander and some canchitas.

162

A FISHY MARINARA MIX JEAN WINTER JEAN’S PRIVATE KITCHEN DUBAI INGREDIENTS Marinara sauce Fresh prawns Fresh calamari Your choice of white fish Fresh clams Black pepper Salt to taste Olive oil Sunflower oil 1 Pod garlic sliced Parsley

METHOD Shell and devein the prawns and leave aside. Prep the calamari, cut it into rings and leave aside. Soak the clams (change the water at least twice every 15 minutes). Strain just before cooking. Check the fish fillet for any bones and remove if necessary. Cut into squares or bite size slices. Pat dry. Season with salt and pepper and set aside. Heat a pan with some sunflower oil. Gently fry the fish slices on both sides until the meat turns from transparent to white with some signs of golden brown. Set aside. In a deep pan, heat up 1 tablespoon of olive oil. Sauté the garlic and add the clams and sauté until the clams start opening. Add in the Marinara sauce, calamari and prawns and cook until the prawns and calamari are cooked. Add in the fish slices and let the sauce simmer for another 2 minutes. Garnish with minced parsley. You can have serve this sauce with pasta or even with a big side of toasted bread for dipping! A very versatile dish!

163

CRAB & SHRIMP MARINARA JAMES KNIGHT-PACHECO SIX SENSES ZIGHY BAY MUSANDAM, DIBBA INGREDIENTS 4 pcs Tiger shrimp 120 g Baby shrimp 120 g Picked crab 20 g Mayonnaise 150 g Avocado 1 tsp Tabasco Condensed milk 1 Lime 100 g Crushed ice 50 g Cucumber 10 g Dill 1 Lemon 10 g Salt 2 g Smoked paprika 10 g Sugar 10 g Greek yogurt 1 ltr Marinara sauce reduced to a fine purée METHOD CRAB & SHRIMP Place the crab and baby shrimp in a bowl and mix with chopped dill, salt, mayonnaise, Greek yogurt, lemon juice and smoked paprika. Taste, and adjust if needed. Keep refrigerated. AVOCADO PUREE Place the crushed ice, avocado, condensed milk, juice of 1 lime, Tabasco, and a pinch of salt, then blend to fine purée. Pass well through a fine sieve. Place the purée inside a piping bag and keep in the refrigerator until needed. TOMATO PUREE Place the marinara sauce into a stainless steel saucepan. Over a medium heat, reduce the sauce until a really thick paste is formed. Blend well, strain through a fine sieve and place into a piping bag, storing in the refrigerator for later use. CURED CUCUMBER Peel the cucumber. Mix the salt and sugar in a bowl, then place the mixture onto a flat tray. Roll the cucumber in the cure and leave at room temperature for 10 minutes. Wash and pat dry the cucumber. Plate all of the ingredients to your taste and enjoy!

164

SESAME CRUSTED TUNA WITH OCTOPUS BOLOGNESE INGREDIENTS OCTOPUS BOLOGNESE 1/2 kg Octopus (whole) 2 Tuna steaks 65 ml Marinara sauce 15 g White onion 15 g Fennel 15 g Carrot 2 g Thyme 45 g Fish stock 2 g Fine salt 1 g Blak pepper 20 ml Olive oil 1 Garlic clove 1 Bay leaf Chardonnay VEGETABLES 20 g Fennel 20 g Artichoke 2 g Capers 15 g Black olives 1 Clove of garlic 20 ml Olive oil 2 g Fine salt 1 g Black pepper 30 ml Vegetable stock Fresh dill

SARADHI DAKARA THE MAINE DUBAI METHOD BOLOGNESE Place the octopus in boiling water for approximately 10 minutes. Cool it down and cut into brunoise (very finely chopped). Start to heat the Marinara sauce in a small pot. Add the chopped octopus and fish stock. Bring to a simmer and check the seasoning. VEGETABLES Finely chop all vegetables and sauté in a pan with olive oil, garlic and a bay leaf until they are golden brown. Add some chardonnay, vegetable stock and cook for 10 minutes. TUNA Season the tuna steak with salt, pepper and blackened seasoning. Toss it in some black and white sesame seeds until completely crusted. In a very hot oiled pan, sear the tuna on both sides. PLATING Pour the octopus bolognese onto a serving plate and place sautéed vegetables on top of the sauce. Cut the seared tuna into 3 pieces and add on top of the vegetables and garnish with fresh dill.

165

166

FETTUCINE PENNE TUNA AND WILD MUSHROOMS REIF OTHMAN KUSHIYAKI DUBAI INGREDIENTS 160 g Penne 1 tbsp Chopped olives 2 tbsp Chopped shallot 1 tsp Minced garlic 120 g Marinara sauce 1/2 tsp Chili powder 1 tsp Honey 80 g Shimeji mushrooms 50 g Eringi mushrooms 100 g Canned tuna, drained GARNISH Chives Sun-dried tomatoes METHOD Heat the oil in a pan. Add the onion and mushrooms and cook for a 1-2 minutes until lightly browned. Add in minced garlic, tomato sauce, chili powder and honey. Bring to a slight boil and season with salt and pepper to taste. Add in the cooked penne and toss it well along with the canned tuna and olives. Drizzle extra virgin olive and plate it. Garnish with a few sticks of chive and sun-dried tomatoes.

167

MARINARA LANGOUSTINE SMOKED PAPRIKA TORTELLINI LANGOUSTINE CONSOMMÉ JAMES OAKLEY ALIBI, CORDIS HOTEL HONG KONG INGREDIENTS PASTA 400 g Type OO pasta flour 350 g Organic free range egg yolks 1 g Saffron 15 ml Extra virgin olive oil Blend together all ingredients in a Robo coupe (food processor). Place into a sous vide bag and vacuum fully removing all air to compress dough. Allow to rest in the refrigerator for 4 hours prior to rolling. Using pasta machine, roll the pasta to 1 mm in thickness. Using a cutter, make 60 mm pasta circles. MARINARA, LANGOUSTINE AND SMOKED PAPRIKA FILLING FOR PASTA 250 g Marinara sauce 100 g Fresh langoustine tail (shell, body and intestinal trail removed) 4 g Smoked paprika 3 Sheets gelatin 5 g Sliced basil

Soak the gelatin in ice water until soft. In a pan heat the Marinara sauce with smoked paprika. Add the gelatin and heat continuously stirring until the gelatin has dissolved fully. Place the Marinara sauce mix into a bowl over ice and whisk until it thickens (semi set not completely set). Coarsely chop the langoustine into big pieces to retain texture. Fold langoustine and basil into the Marinara sauce. Mix and place into a piping bag. Place 15 g mix into each pasta circle and assemble tortellini, working as quickly as possible to ensure the gelatin does not melt and mix remains firm. LANGOUSTINE CONSOMMÉ 3 kg Langoustine heads and shells 100 g Diced onions 100 g Carrots (peeled and diced) 15 g Garlic 150 g Tomatoes (seeds removed) 2 Bay leaves 15 g Fresh thyme 150 g Mirin 150 g Sake In the oven roast the langoustine heads and shells at 160°C for 30 minutes. In a pan sweat onion, carrot, garlic, thyme and bay leaf until golden brown. Add tomato and cook to fondue consistency. Add mirin and sake, and reduce by half. Add langoustine heads, shells and cover with water. Bring up to simmer for 40 minutes ensuring that the stock does not boil. Pass the liquid through a fine sieve into another pan and reduce by half. Once reduced, pass through a fine cloth to create a clear stock and season with salt if necessary.

168

SAHANDA KARIDES WITH TOMATO AND FENNEL BUTTER INGREDIENTS 3 Blue prawns SAUCE 150 g Fennel (large) , peeled and thinly sliced 5 Cloves of garlic, micro-planed 50 ml Extra virgin olive oil 8 g Fennel seeds, crushed with mortar and pestle 8 g Cumin seeds, crushed with mortar and pestle 15 g Tomato paste 15 g Turkish red pepper paste (spicy) 150 ml Verjus 600 g Marinara sauce 200 g Tomato concasse (small) 8 g Caster sugar 4 Sprigs of thyme 8 g Preserved lemon peel Freshly ground salt and pepper to taste RICE 800 g Medium grain rice 2 ltr Chicken stock GARNISH Toasted Pine Nuts Garlic chips Fresh lemon zest Picked coriander (cilantro)

COLIN CLAGUE RÜYA DUBAI - LONDON METHOD For the tomato sauce, in a large pan sauté the sliced fennel and garlic in the olive oil until soft. Do not color. Add the cumin and fennel seeds and continue to cook until fragrant. Stir in Marinara sauce, chili paste and verjus. Bring to a simmer and add the chopped tomatoes, sugar, preserved lemon peel and the thyme sprigs. Lightly season with freshly ground salt and pepper and simmer until the sauce thickens, about 25 minutes. Correct seasoning and remove the thyme sprigs and lemon peel. Rinse the rice in cold water until the water runs clear. Combine pulverized fennel with a generous knob of butter. Sauté off the rice with some of the fennel butter until glazed. Add to a cast iron pot and cover with chicken stock. Bring to a boil for 4 minutes, then reduce to a simmer for a further 4 minutes. Cover and allow to stand for another 4 minutes or until liquid has evaporated and rice is cooked. Lightly season the prawns and add to the sauce. Simmer in the oven until cooked. To serve, spoon the cooked prawns and sauce attractively over the cooked rice. Garnish with toasted pine nuts, the rest of the fennel butter, zested lemon, fried garlic and coriander leaves.

169

170

INGREDIENTS 3 pcs Scallops 60 ml Olive oil 100 ml Marinara sauce 50 ml Chardonnay 50 g Quinoa 20 ml Vinegar 30 g Sugar 300 ml Water 400 ml Corn Oil 100 ml Whole milk 10 g Thyme sprigs 3 g Soy Lecithin Salt and black pepper to taste METHOD Season the scallops with salt and pepper and sear with olive oil in a non-stick pan until golden brown. Add the wine and reduce. Then add the Marinara sauce until fully heated. Cook the quinoa with water, vinegar and sugar. Once it is done, fry in a medium-heat oil until crispy. Add the lecithin into the milk and mix until it is dissolved. Warm the milk to 70°C and infuse with the thyme sprigs for at least 10 minutes. Remove the thyme and with a hand mixer, blend to obtain the foam. To serve, put the Marinara sauce on the bottom, arrange the scallops and garnish with the crispy quinoa and foam.

SCALLOPS WITH MARINARA SAUCE CRISPY QUINOA & THYME BUBBLES JORGE RIVERO MÖVENPICK HOTEL JUMEIRAH LAKES TOWERS, DUBAI

171

MAGHERITA FIOR DE LATTE, BASIL LIM YEW AUN MARINARA SAUCE BAR CICHETI SINGAPORE They say you never forget your first love. Margherita was one of my first encounters with the classic pizza Neapolitan while working as a young pizzaiolo. Mastering the craft instilled in me a deep respect and appreciation for the authentic tradition of the Neapolitan pizza. It allowed me to come into my own as a chef and to fully explore both the gastronomic traditions of Italy, and my own creativity. INGREDIENTS PIZZA DOUGH 1ltr Water 50 g Salt 3 g Yeast 1.7 to 1.8 kg 00 Flour TOPPINGS Marinara sauce Fior de latte (sliced) Basil Olive oil

METHOD Pour a liter of water into a mixer with a dough hook. Dissolve 50 grams of salt, then add 10% of the total amount of flour and 3 grams of yeast. Start the mixer at a low speed. Gradually add the rest of the flour until the desired dough consistency is achieved. This operation should take about 10 minutes. Continue to mix the dough at low speed for 15 minutes, then let it rest. FERMENTATION Knead the rested dough for 30 minutes. Cut the dough into individual pieces (250 grams) and shape each into a ball. Place the balls on a heavily floured surface, cover with a dampened cloth, and let rest and rise for 3 to 4 hours at room temperature (or for 8 to 24 hours in the refrigerator). If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza. To make the pizza, place a dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Place all the toppings and bake. The pizza will bake for 60-90 second in a wood-fired oven at (430°to 480°C).

172

PIZZA PALINO CARLO QUATTROCCHI LEONARDO, STELLA DI MARE DUBAI INGREDIENTS 220 g Pizza dough 100 g Burrata cheese 80 g Yellow and red pachino tomatoes 60 g Marinara sauce 35 g Curly yellow salad 15 g Lemon citronette Extra virgin olive oil Salt, pepper and basil PIZZA DOUGH 275 g 00 flour 275 g Soy flour 150 g Salt 120 ml Extra virgin olive oil 350 ml water

173

photo credit

ALL PHOTOGRAPHS ARE COPYRIGHT COVER: © LUCA ROSATI FRONT INSIDE COVER AND END PAPER: © CHEFS PORTRAIT IMAGES – PHOTOGRAPHERS OF CHEFS IMAGES END PAPER: JAMES KNIGHT PACHECO - SLOW COOKED SALMON, POACHED SHRIMP ON A SUNDAY SAUCE © JULIET DUNNE PAGE 2: JAMES KNIGHT PACHECO – SUNDAY MEATBALLS © JULIET DUNNE PAGE 5: JAMES KNIGHT PACHECO - NUTTY CAPRICCIOSA SEA BASS © JULIET DUNNE PAGE 8: KONSTANTIN FILIPPOU - MARINATED BONITO © KONSTANTIN FILIPPOU PAGE 11: ALFREDO RUSSO © ALFREDO RUSSO / DOLCE STIL NOVO ALLA REGGIA PAGES 12: GRANT MACPHERSON © DENISE TRUSCELLO PAGE 16-17: SUPPA FAMILY © ANTONIO SUPPA PAGE 18: SAN MARZANO TOMATOES © LUCA ROSATI PAGE 20: TANO SIMONATO © TANO PASSAMI L’OLIO PAGE 21: TANO SIMONATO SIGNATURE DISHES © TANO PASSAMI L’OLIO PAGE 22: TERESA CUTTER SIGNATURE DISHES © PAUL CUTTER PAGE 23: TERESA CUTTER © PAUL CUTTER PAGE 24: COLIN CLAGUE © RITA TESSANDORI PAGE 25: COLIN CLAGUE SIGNATURE DISHES © RITA TESSANDORI PAGE 26 (TOP TO BOTTOM): MANEET CHAUHAN SIGNATURE DISHES © DAN RIVERA, © RON MANVILLE AND © DAN RIVERA PAGE 27: MANEET CHAUHAN © AMELIA J MOORE PAGE 28: ANTIONIO SUPPA © MICHAEL DUGO PAGE 29: SUPPA FAMILY SIGNATURE DISHES © MICHAEL DUGO PAGE 30: LUCA ROSATI SIGNATURE DISHES © LUCA ROSATI PAGE 31: LUCA ROSATI SIGNATURE DISHES © BARBARA BACCIOTTINI PAGE 32: DANIEL NEGREIRA © SEMEN KUZMIN PAGE 33: DANIEL NEGREIRA © HIDDEN BY DN PAGE 34-35: STEAK BARACIOLE IN A SUNDAY SAUCE © MICHAEL DUGO PAGE 36-37: TRANSPARENT MONKFISH RAVIOLI © MASSIMO PICCHIERI PAGE 38-39: SUNDAY BURRATA © JULIET DUNNE PAGE 40-41: RISOTTO PIZZA MARGHERITA © ALFREDO RUSSO / DOLCE STIL NOVO ALLA REGGIA PAGE 43: ROASTED VEGETABLE LASAGNE © PAUL CUTTER PAGE 44: SUNDAY PIZZA © GENNARO DI MARINO PAGE 45: TOMATO GNOCCHI ©NATALIE LINES @SLATE AGENCY PAGE 46: TORTELLI PAPPA AL POMODORO © VIVEK KUMAR PAGE 47: GRILLED FISH WITH VIZCAINA SAUCE © ANIL RIARD PAGE 48-49: PESCADO A LA TALLA © ANIL RIARD PAGE 50-51: TURKISH LAMB MANTI © RITA TESANDORI PAGE 52: SUNDAY WITH MEATBALLS © MANJU JISTO PAGE 53: SUNDAY ACHUETE GOAT STEW © JOHN BUENAVENTURA / SAJAN GOLAY PAGE 54: EGGS ON SUNDAY SAUCE © SANOOB PARAMBATH PAGE 55: CLASSIC MEATBALLS © HECTOR ANDRADE PAGE 57: FETTUCINE BRAISED BEEF © VIVEK KUMAR PAGE 58-59: DECONSTRUCTED BEEF LASAGNA © BEN WONG PAGE 61: VEAL SPARE RIBS © SAÖ LU PAGE 62: VINEET BHATIA © VINEET BHATIA @CAVALIERLONDON PAGE 63: VINEET BHATIA SIGNATURE DISHES © VINEET BHATIA @CAVALIERLONDON PAGE 64: JEAN WINTER SIGNATURE DISHES © MANJU JISTO PAGE 65: JEAN WINTER © PATSON WILSON PAGE 66: DANIEL CHAVEZ © ANIL RIARD PAGE 67: DANIEL CHAVEZ SIGNATURE DISHES © ANIL RIARD PAGE 68: CARLA PELLEGRINO SIGNATURE DISHES © HECTOR ANDRADE PAGE 69: CARLA PELLEGRINO © GARY JAMES PAGE 70: JAMES OAKLEY © BEN WONG PAGE 71: JAMES OAKLEY SIGNATURE DISHES © BEN WONG PAGE 72: REIF OTHMAN SIGNATURE DISHES © KUSHIYAKI / REIF OTHMAN PAGE 73: REIF OTHMAN © VIVEK KUMAR PAGE 74-75: MUSSELS FRA DIAVOLO © MICHAEL DUGO PAGE 77: BANANA LEAF WRAPPED © VINEET BHATIA @CAVALIERLONDON PAGE 78-79: DIAVOLO DI UN TAGLIOLINO © LUCA ROSATI PAGE 80: PARRILLADA DE VERDURAS © ANIL RIARD PAGE 81: SALSA MEXICANA © ANIL RIARD PAGE 82: POACHED CANADIAN LOBSTER © BEN WONG PAGE 84-85: LEGACY DIAVOLO CHARCOAL PRAWNS © JOHN BUENAVENTURA / SAJAN GOLAY PAGE 86: SPAGHETTINI GRILLED MARINATED PRAWNS © VIVEK KUMAR PAGE 87: LOBSTER FRA DIAVOLO © GARY JAMES PAGE 88-89: BAKED SARDINES © RITA TESSANDORI PAGE 90: GRILLED OCTOPUS © SANOOB PARAMBATH PAGE 91: SPICY PRAWNS AND PINEAPPLE © MANJU JISTO

174

PAGE 92: MUD CRAB WITH COCONUT TOMATO SOUP © NIYATI RAO PAGE 93: MERLUZZO NERO E PISTACHIO © VIVEK KUMAR PAGE 94: DIAVOLO CHICKEN “BAO” © HIDDEN BY DN PAGE 95 ROASTED CHICKEN MAKHANI © DAN RIVERA PAGE 96: LAMB DIAVOLO © JULIET DUNNE PAGE 98: DIAVOLO WITH FRESH RICOTTA © FABBRIZIO SAYA PAGE 99: POLPETTE DI MANZO © BAR CICHETI PAGE 100: MARINA ZBINDEN © ANA SEVERANCE PAGE 101: MARINA ZBINDEN SIGNATURE TEAS © SINTIJA ELNIONE PAGE 102-103: MARINA ZBINDEN – 4 SAUCES COKTAILS © GABRIEL A.K. PAGE 104: SILVIA BARACCHI SIGNATURE DISHES © LAURA ADANI PAGE 105: SILVIA BARACCHI © SILVIA BAGLIONI PAGE 106: LIM YEW AUN © BAR CICHETI PAGE 107: LIM YEW AUN SIGNATURE DISHES © BAR CICHETI PAGE 108: JAMES KNIGHT PAHECO SIGNATURE DISHES © JULIET DUNNE PAGE 109: JAMES KNIGHT PACHECO © JULIET DUNNE PAGE 110: TAMARA CHAVEZ © ANIL RIARD PAGE 111: TAMARA CHAVEZ SIGNATURE DISHES © ANIL RIARD PAGE 112: JOHN BUENAVENTURA SIGNATURE DISHES © JOHN BUENAVENTURA / SAJAN GOLAY PAGE 113: JOHN BUENAVENTURA © PHOTO FOR ILLUSTRADO MAGAZINE 100 BY ALEX CALLUENG PAGE 114: FEDERICO TERESI © VIVEK KUMAR PAGE 115: FEDERICO TERESI SIGNATURE DISHES © LEONARDO, STELLA DI MARE DUBAI PAGE 116-117: EGGS IN PURGATORY © MICHAEL DUGO PAGE 118-119: RED MULLET WITH CARPRICCIOSA SAUCE © ALFREDO RUSSO / DOLCE STIL NOVO ALLA REGGIA PAGE 120-121: SEBZE GUVEC © RITA TESSANDORI PAGE 122: A HEALTHY CAPRICCIOSA SNACK © MANJU JISTO PAGE 123: WABI-SABI - SPICED COLOCASIA FRITTERS & PICKLES © NIYATI RAO PAGE 124-125: AUBERGINE © JULIET DUNNE PAGE 126: PACCHERI © BAR CICHETI PAGE 127: SPAGHETTI PUTTANESCA © VIVEK KUMAR PAGE 128: RED SHRIMP “BLAU II” © HIDDEN BY DN PAGE 130: COD WITH CAPRICCIOSA SAUCE © SANOOB PARAMBATH PAGE 131: ARROZ CON MARISCOS © ANIL RIARD PAGE 132: ROASTED HALIBUT WITH TOMATO COUS COUS BROTH © NATALIE LINES @SLATE AGENCY PAGE 133: INASAL CHICKEN © JOHN BUENAVENTURA / SAJAN GOLAY PAGE 134: SALT MARSH LAMB © BEN WONG PAGE 136-137: MEATBALLS AND CALAMARI © ANIL RIARD PAGE 138: CAPRICCIOSA POACHED EGG WITH TRUFFLES © GENNARO DI MARINO PAGE 139: CAPRICCIOSA © VIVEK KUMAR / WG MAGAZINES PAGE 140: MIRKO FASSARI © THE FRANKLIN BY ALFREDO RUSSO PAGE 141: ALFREDO RUSSO SIGNATURE DISHES © THE FRANKLIN BY ALFREDO RUSSO PAGE 142: JORGE RIVERO © SANOOB PARAMBATH PAGE 143: JORGE RIVERO © RANDY GUEVARA PAGE 144: GIUSEPPE CUTRARO © FABBRIZIO SAYA PAGE 145: GIUSEPPE CUTRARO SIGNATURE DISHES © GENNARO DI MARINO PAGE 146: NIYATI RAO SIGNATURE DISHES © NIYATI RAO PAGE 147: NIYATI RAO © NIYATI RAO PAGE 148: SARADHI DAKARA © NATALIE LINES @SLATE AGENCY PAGE 149: SARADHI DAKARA SIGNATURE DISHES © NATALIE LINES @SLATE AGENCY PAGE 150: CARLO QUATTROCCHI SIGNATURE DISHES © LEONARDO, STELLA DI MARE DUBAI PAGE 151: CARLO QUATTROCCHI © VIVEK KUMAR PAGE 152-153: EGGPLANT NEAPOLITAN © MICHAEL DUGO PAGE 155: STUFFED CAPPELLACI WITH MACKEREL © ALLESANDRO SCHINCO PAGE 156-157: A SIMPLE TOMATO © IVAN ZHENG PAGE 159: CHEESE CAKE, SYRUP VEGETABLES, SWEET TOMATO SAUCE © LUCA ROSATI PAGE 160: ROASTED LEEKS WITH ROMESCO SAUCE © ANIL RIARD PAGE 161: PADRON PEPPERS © JOHN BUENAVENTURA / SAJAN GOLAY PAGE 162: SUDADO DE PESCADO © ANIL RIARD PAGE 163: A FISHY MARINARA MIX © MANJU JISTO PAGE 164: CRAB & SHRIMP MARINARA © JULIET DUNNE PAGE 165: SESAME CRUSTED TUNA WITH OCTOPUS BOLOGNESE © NATALIE LINES @SLATE AGENCY PAGE 166-167: FETTUCINE PENNE, TUNA AND WILD MUSHROOMS © VIVEK KUMAR PAGE 168: MARINARA LANGOUSTINE © BEN WONG PAGE 169: SAHANDA KARIDES WITH TOMATO AND FENNEL BUTTER © RITA TESSANDORI PAGE 170-171: SCALLOPS WITH MARINARA SAUCE © SANOOB PARAMBATH PAGE 172: MAGHERITA FIOR DE LATTE © BAR CICHETI PAGE 173: PIZZA PALINO © VIVEK KUMAR PAGE 176: JAMES KNIGHT PACHECO – FRA DIAVOLO LAMB SKEWERS © JULIET DUNNE END PAPER: SILVIO’S SAUCES © MICHAEL DUGO BACK COVER: DOUG SINGER © DOUG SINGER AND FLAVEL MONTEIRO © RÜYA

175

The year is 1571 and the intoxicating aroma dominating the air is that which encompasses a classic, timeless, local ritual, Sunday dinner. Over 400 years later our family recipes are prepared exactly as they were by our ancestors… history preserved. Recipes in this book used Silvio’s for their sauce component.

“It’s wonderful to see a book celebrating this glorious DOP-protected fruit—the San Marzano plum tomato from Italy’s Campania region. It may be the tomato of choice for true Neapolitan pizza thanks to its sweet yet meaty flesh, low acidity, minimal seeds, and easy-to-peel skin—however, expect more than just pizza with this book. With recipes from 25 chefs around the world, each one boasts an individual twist on four classic San Marzano sauces. Inspiring dishes.” ~ SAMANTHA WOOD, founder of award-winning restaurant review website www.foodiva.net “LEGACY, the new installment from the award-winning author Flavel Monteiro showcases some of the world’s most cutting-edge and talented chefs creating recipes using San Marzano tomato sauces. LEGACY will inspire and excite everyone from the humble cook to food fanatics and chefs.” ~ SAM AISBETT, chef and restaurateur “Rich in flavor and mild in acidity, the San Marzano tomato has long been a staple of Italian cuisine. LEGACY takes inspiration from the heritage of four classic sauces, reimagining them in never before seen ways—thanks to the creativity of a talented group of culinary experts. If a Marinara Margarita sounds intriguing, you’ll love LEGACY.” ~ ZOE BOWKER, official World’s 50 Best Restaurants & Bars TasteHunter “This extraordinary product is one of the great protagonists of the Mediterranean diet, and also the sauce is par excellence of our region, the traditional “Fritada(fry-Up).” Its potency of flavor, sweetness, and soft textures makes it ideal when cooking over low heat. Bravo for the farmers and thank you Flavel.” ~ JOSÉ LUIS VICENTE GÓMEZ, chef, restaurateur and cookbook author Doug Singer’s prolific career includes being a co-author of Flavors of My World, a luxury lifestyle writer for Jetset Magazine, a business consultant, and a founding partner of Singer New York Real Estate. His body of work includes co-hosting a food-related radio show, representing segments of the culinary world as an on-camera spokesman for interviews with Sony TV and FOX News, and being an emcee for a wide array of public events. His philanthropic endeavors are of paramount importance to him and include being a founding board member of the Winners Circle Project (an organization designed to ignite the passion of high school students through a STEAM program connected to the world of car racing), as well as a Board of Trustees member for the NYC Peace Museum. 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 was the recipient of the Independent Publishers Award for his book Coffee - Absolute Gastronomy. Closest to his heart, three years ago, he started a foundation that helps 36 underprivileged children each year in the Philippines to attend culinary school through a scholarship program.