Soft Shell Crab with Salsa Verde

Serves 4


8 soft shell crabs divided in half

150g type ‘00’ flour

20g corn flour

200ml sparkling water

5 cubes of ice

Sea salt

1l vegetable oil

1 fresh red chilli [Read more…]

Mussels with buttered polenta


You’ll need

2 tbsp  olive oil

1  onion, finely chopped

2  garlic cloves, thinly sliced

80 gm  hot salami, finely chopped

2 tsp   fennel seeds

600 gm canned chopped tomatoes

200 ml chicken stock

1.5 kg black mussels, scrubbed, beards removed

150 ml dry white wine [Read more…]

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Put your palate on burn notice, the charevolution is here.

In the kitchen, you fear the burn. It’s the pitch-black mark of care- lessness, branding the cook’s pride with an “F” for fail. But today a new crop of chefs no longer avoid the burn, they invite it—skillfully scorching up meats, fruits, vegetables, cheeses and breads. [Read more…]

Rémy Martin Louis XIII Rare Cask 42.6

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Seduce your senses with ZwyerCaviar

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