Food Recipes

Each week we will upload 4 recipes for you, these will include a starter, 2 mains and a dessert.

A step by step guidance to create the ultimate restaurant experience in the comfort of your own home. We also have for you the best picks of wine to accompany each dish.

August 13, 2020

Kunafa Shrimp

Kunafa Shrimp

For the coriander pesto put olive oil, fresh coriander and garlic in a food processor. Blind all until a nice creamy texture is achieved. Take the skin out of the jumbo shrimps and keep the tail. Marinate with lemon zest, salt, pepper, chilli powder and the pesto coriander.

August 13, 2020

Conrad’s Kataifi Shrimp Cakes

Coarsely chop shrimp in the processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup Panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup Panko, transfer to the waxed-paper-lined baking sheet.

August 13, 2020

Crab Spring Rolls with Asian Greens & Hoi Sin Sauce

Flake the crabmeat into a bowl and discard any bone and filament. Mix with the coriander, ginger, lemon zest and juice, cream and egg yolk. Season well. Shape into 4 sausage or spring roll shapes. Separate and spread out the kataifi dough and chill for 1 hour.

August 13, 2020

Prawns with Chilli & Garlic

Using a large nonstick pan, heat on high, add the olive oil, chilli, garlic, red onion, cook until slightly golden brown. Add the white wine and butter and cook gently for 1 – 2 minutes. Add the prawns and simmer gently until prawns turn red in colour. Finish with chopped herbs, check seasoning by tasting and serve.

August 13, 2020

Crab Meat Ravioli with Smoked Salmon Cream

Lightly sprinkle a large baking sheet with flour. Bring a medium saucepan of water to boil. Add carrot and ginger and blanch 1 minute. Drain and cool. Remove any skin from salmon. Chop salmon coarsely. Transfer to the processor. Add cream and egg white, puree. Transfer to a bowl.

August 6, 2020

Butter Poached Lobster

When it comes to the holidays it is so much fun to elevate your recipes and really make them special, sometimes that means a lot of extra work! Not the case with these Butter Poached Lobsters. They are so incredibly simple, yet full of decadent flavour – perfect for light supper of lazy lunch.

August 6, 2020

Butternut Ravioli with Sage Nut Brown Butter

Roasting the squash brings out its sweetness in these ethereal made-from-scratch ravioli. A simple butter sauce lets the flavours of the filling shine, with a touch of nuttiness and crunch from toasted hazelnuts.

August 6, 2020

Elegant Steamed Asparagus & Hollandaise Butter Sauce

For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower two to three inches of the asparagus spears. Prepare a large, shallow pan (with a cover) with a half-inch of water and a steamer rack.

August 6, 2020

Warm Chocolate Fondant with Pistachio

Place the chocolate fondant in the centre of the plate allowing the mould to rest for at least a minute before removing. Slide it off gently and pour bitter chocolate sauce on top. Garnish with pistachio, ice cream and a piece of mint.

July 28, 2020

Summer Berries – Champagne Sabayon

Sprinkle 2 tablespoons sugar and 2 tablespoons sherry over berries; let stand, tossing gently once or twice, for about 30 minutes. Combine remaining 3 tablespoons sugar, 1/3 cup champagne, and egg yolks in a small bowl; whisk together.

July 28, 2020

Black Truffled Scrambled Eggs

Put eggs (in the shell) and black truffle into a large bowl, cover with plastic wrap and refrigerate for at least 24 hours to let truffle perfume eggs. Crack eggs into a bowl, lightly beat, and season to taste with salt and pepper, add the cream and butter, Using a truffle slicer, mandoline, or sharp paring knife, shave 4 thin slices from truffle; set aside.

July 28, 2020

Avocado Deviled Egg

Hard boil the eggs: The easiest way to make hard-boiled eggs that are easy to peel for deviled eggs is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don’t have a steamer basket, that’s ok.)

July 28, 2020

Spaghetti Carbonara

Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side. Cut any hard skin off the pancetta and set aside, then chop the meat.

July 28, 2020

Traditional Spanish Omelette – Garlic Aioli

Rinse and peel the potatoes. Cut them into quarters lengthwise then slice thinly. Pour 2 cups of oil into a frying pan/skillet. Turn on the heat to high. When the oil is hot, add sliced potatoes and reduce the heat to medium.

July 21, 2020

Evelyn’s Sweet Potato Ravioli & Brown Butter

Serve the ravioli atop a bed of wilted spinach, if desired, to soak up every bit of the flavourful brown butter sauce.

July 21, 2020

Garlic Roasted Potato Skins

Preheat oven to 350°F. Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour.

July 21, 2020

Sauté Potatoes, Chorizo, Garlic & Coriander

This side dish bursts with flavours – and the method of preparing the potatoes by sautéing, makes it even better. Pairs exceptionally well with Garlic mushrooms, and a well-aged Ribeye making for a meal fit for a king.

July 21, 2020

Sweet Potato Tart, Pecans & Marshmallows

Blend flour, almonds, and sea salt in processor until almonds are finely ground. Using electric mixer, beat butter and powdered sugar in large bowl until fluffy. Add egg and beat until just blended. Add flour mixture in 2 additions, beating until moist clumps form.

July 21, 2020

Roast Chicken, Mashed Potato Stuffing & Root Vegetables

Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling sea salted chicken or vegetable stock boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme.

July 16, 2020

Pan Fried Beef Fillet

Trim the foie gras – you will need about 25g (1 oz) to flavour the butter, then cut the rest into four even-sized slices. Place the foie gras trimmings in a bowl with the butter and half the truffle shavings. Mix until well combined, then make into a cylinder shape that is about 5cm long before rolling in the remaining truffle shavings.

July 16, 2020

Chocolate Ganache Tart

Pour into the cooled tart shell and allow to bake at a 60 °F oven for 60 minutes. Sprinkle with Maldon sea salt and drizzle with shaved chocolate or cocoa, serve at room temperature without even placing in the fridge, whipped cream or Vanilla ice cream is a great compliment.

July 16, 2020

Beef Fillet, Porcini Powder, Sage & Butter

Angus cattle have the natural ability to produce high quality marbled beef which gives the beef its great taste because of tiny white flecks of intra-muscular marbling found inside the meat. Most other breeds produce external fat around and outside the muscle.

July 16, 2020

Burrata Cheese Salad

Bring to boil, reduce the heat to low and simmer until the vinegar mixture has reduced to half. Set aside to cool. In a mixing bowl, add plum tomato wedges, red cherry tomato, yellow cherry tomato, salt & pepper and balsamic reduction sauce. In a clean bowl drizzle the rocket salad with olive oil salt and pepper.

July 9, 2020

The Ultimate Brioche Burger Bun

Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy – this is how you know the yeast is working. Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.

July 9, 2020

Garlic Parmesan Hand-Cut French Fries

Try out the delicious homemade hand-cut French Fries, sprinkled with garlic and parmesan. Perfect pair with our hamburger recipes.

July 9, 2020

The Classic Steakhouse Burger

Who doesn’t love a big, tender, juicy steakhouse burger? Problem is, they’re difficult to replicate at home because most steakhouses blend different cuts of beef — like sirloin, chuck, and short ribs — to customize the flavour and fat content of their burgers. It’s certainly possible to grind your own meat or ask your butcher for a special blend, but it’s not always practical.

July 9, 2020

American Apple Pie

A Classic Apple Pie made completely from scratch that’s buttery, flaky, sweet, delicious, pretty easy to make and perfect for any occasion.

July 9, 2020

Brioche Burger Buns

These brioche buns are a real treat. You can use them to make burgers or you can just eat them on their own with a smidgen of butter. I just love the freshness, quality and taste of homemade brioche buns.

July 9, 2020

Brioche Slider Buns

If you are a fan of soft, fluffy, airy, subtle buttery, and only slightly sweet brioche burger buns, this is the bun for you.

July 9, 2020

The Classic Cheeseburger

One bite into The Classic Cheeseburger will have you saying “ooh la la!” Sliced cheese, lettuce and tomato top the beef burger that is sandwiched between a soft sesame buns.

July 9, 2020

Spicy Chicken Wings – Blue Cheese Dipping Sauce

This spicy chicken wings recipe will not disappoint, especially if you make and serve the blue cheese dipping sauce on the side.

July 2, 2020

Monkfish with Pancetta – Potato, Baby Leeks, Parmesan Cream

The Monkfish dish is wonderful, with a sweet flavour and firm structure. Wrapped monkfish with layered pancetta placed with sage evenly on top of the fish. Paired with a wine that will compliment the dish with its spicy wood and orange flavours.

July 2, 2020

Parmesan Grissini Sticks with Black Olive Tapenade

The best Parmesan Grissini Sticks with Black Olive Tapenade recipe you will ever find. Paired with a light straw in colour wine with a bright green hue. Granny Smith apples, citrus, stone fruits with subtle nuances of oak on the nose follow through on the subtle, but well-structured palate.

July 2, 2020

Fettuccine with Parmesan & Cepe Mushroom

Fettuccine paired with chopped shallots, garlic, thyme and porcini mushroom deglaze with the demi-glace sauce, heavy cooking cream and salt and pepper. Mix all together in a serving plate and add the shaved parmesan.

July 2, 2020

French Style Chocolate Tart & Salted Caramel Ice Cream

A delicious French Style Chocolate Tart & Salted Caramel Ice Cream that is perfect for any occasion.

July 1, 2020

Butternut Risotto – Black Trumpet Mushroom, Pancetta, Mascarpone

The cream and parmesan fets mixed into the risotto with the butternut puree. Serve in bowls and arrange the pancetta and mushrooms on top. Add a spoonful of mascarpone to each serving and garnish with diced pepper.

June 24, 2020

Buckwheat Blinis with Salmon & Caviar

You would be quite justified in making a batch of these delicious Buckwheat Blinis with Salmon & Caviar.

June 24, 2020

Oysters – Radish, Pear, Beluga Caviar

Nothing better than making a fresh oyster topped with Radish, Pear, Beluga Caviar. Perfect for any occasion.

June 24, 2020

Beluga & Labneh

Although caviar is spectacular on its own, sprinkling this beauty on labneh brings a brand new experience to the pallet.

June 24, 2020

Halibut with Beluga Caviar & Beurr Blanc

Halibut is a very delicious fish, Beluga caviar accompanying it takes it to new levels.

June 24, 2020

Mango Chilli Cilantro Cheesecake, Mango Sorbet & Mango Salsa

The Mango Chilli Cilantro Cheesecake, Mango Sorbet & Mango Salsa is refreshing with light fruit and spices. A perfect dessert for a warm summers day or after a delicious meal!

June 17, 2020

Duck Creme Brulee

The Duck Creme Brule consisting of a rich delicious base topped with a texturally contrasting layer with hardened caramelized sugar. Paired with the perfect wine that will compliment this perfect dessert.

June 17, 2020

Duck Confit

A simple mallard duck confit recipe. Duck confit is a classic French preparation that produces silky, tender meat that can be preserved (what “confit” means in French) for a long period of time, thanks to the protective, air-blocking seal formed by the fat that the duck is submerged and cooked in.

June 17, 2020

Simple Roasted Mallard Duckling with Green Peppercorns

Roast duck is so easy to make when you know how. And this easy roast duck recipe is one of the easiest! This roast duck recipe will give crisp skin and you’ll find lots of excess fat in the bottom of the pan once you’re finished roasting off your bird. Paired with a wine that compliments the duck flavours.

June 17, 2020

Duck Breast with Fig Marmalade

The Duck Breast with Fig Marmalade is a must-try dish. The duck breast is juicy and soft with the fig marmalade perfectly working together to make a dish you will not forget. Paired with a dark, spicy and fruity wine.

June 17, 2020

Duck Foie Gras

Foie gras is a duck liver fattened through a labour-intensive force-feeding process known as gavage. The process dates back to ancient times when Egyptians force-fed domesticated geese upon discovering that waterfowl developed large, fatty livers after eating large amounts in preparation for migration.

June 17, 2020

Simple Duck Liver Parfait

Duck liver mousse or parfait is a classic of the French kitchen that has been adopted across the world. Why? Because it is quick to make and utterly delicious to eat. For a pre-dinner snack or as canapés at the grandest party, this simple pâté can excel in any situation.

June 17, 2020

French Country Bread

French Country Bread has a perfectly crisp yet chewy crust, and a wonderfully soft, moist, and airy interior. With minimal kneading, this bread is an ideal loaf for even a beginner baker!

June 17, 2020

Duck Parfait – Duck Rillette

Why not try our delicious Duck Parfait – Duck Rillette – Watercress – Truffle Aioli, Grape, Apricot. This is a very delicate and rich dish is paired with the perfect wine that will compliment this unique dish.

Food Recipes

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