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Fans of Rene Redzepi’s Noma will be happy to hear the news of a brand new opening in Japan, helmed by Noma protegee, chef Thomas Frebel.   It will open on 29 June (reservations opens). Inua will be the new 60 seater restaurant located in the Iidabashi area of Tokyo […]

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PASTA CARBONARA INGREDIENTS 100gms. bacon dices 100gms. parmesan cheese, shredded 60 ml. fresh cream 3 yolks of large eggs 350gms. Pasta of your choice 2 garlic clove, chopped 50gms. butter Salt and freshly grated black pepper DIRECTIONS 1. Put a large saucepan of water on to boil. Beat the egg […]

PARMA WRAPPED PEPPERONI STUFFED CHICKEN INGREDIENTS 2 nos. chicken breast, 150 gms each 28 slices of peperoni 4 tbsp. pizza sauce 60 gms. Mozzarella cheese, grated 4 very long slices of Parma ham 4 nos. fresh basil leaves DIRECTIONS Beat chicken whole breast into thin medium thin sheets. Now on one […]

FRENCH ONION SOUP INGREDIENT 1/2 cup butter 4 onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs Salt to taste Black pepper to taste 1 cup red wine, about 1/2 bottle 3 heaping tablespoons all-purpose flour 500 ml. chicken broth 1 baguette bread, sliced 200 gms. […]

TENDERLOIN ROULADE INGREDIENTS 1 (1-pound) tenderloin, trimmed 1/4 cup chopped shallots 1/4 cup crumbled goat cheese 3 chopped walnuts, toasted 2 tsp. chopped fresh thyme Salt and pepper to taste Olive oil for cooking DIRECTIONS Prepare grill to medium heat. Slice tenderloin lengthwise, cutting to, but not through, other side. […]

SEARED SALMON Pan Seared salmon served along with candid tomatoes & martini veloute INGREDIENTS 180 gms. Salmon steak, skin on 2 no. blanched tomatoes, deskinned, deseeded and diced 3 big fresh basil leaves, shredded 1 tsp. garlic, minced 1 tsp. chilly flakes 1 cup white wine 2 tsp. corriander seeds […]