Tomato Terrine with Baby Veg and Tomato Oil

JA Resorts & Hotels cluster executive chef Nicolas Smalberger shares his recipe for a gorgeous tomato terrine

Tomato Terrine with Baby Vegetables and Tomato Oil recipe for four guests Ingredients Tomato confit: 650g tomato confit 25ml extra virgin olive oil 1 tbsp. finely chopped flat-leaf parsley 1 tbsp. finely chopped chopped basil 10ml aged balsamic vinegar 10ml basil oil Gazpacho: 250g vine-ripened tomatoes – cored halved and seeded ¼ cucumber – peeled and seeded ½ red capsicum – ... Read More »

Unshucked Oysters by Nicolas Smalberger

JA Resorts' group executive chef Nicholas Smalberger serves up a decadent oyster with cucumber jelly, sour cream and caviar

Unshucked Oysters With Cucumber Jelly, Sour Cream and Caviar recipe for 2 guests Ingredients 12 unshucked oysters 1 cucumber – peeled and roughly chopped 200ml lemon-and-lime infused gin ¼ lime – juiced 35 verjuice 1 leaf gelatin 120g brunoise of cucumber Maldon sea salt 60g sour cream 50g caviar 12 sprigs fresh chervil Salt Freshly ground pepper Method Shuck the ... Read More »

Seared Scallops and Crisp Chicken Wings with Sweetcorn

A light and bright scallop dish from Nicolas Smalberger, group executive chef at JA Resorts & Hotels

Seared Scallops and Crisp Chicken Wings with Sweetcorn recipe for four guests Ingredients Chicken wing confit: 8 chicken wings – tips removed 45 g sea salt 1 star anise 10 crushed coriander seeds 10 crushed white peppercorns ¼ stick cinnamon 1 bay leaf 2 sprigs fresh thyme 2 cloves garlic 1 litre rendered duck fat Scallops: 8 fresh scallops with ... Read More »

Tagliolini Recipe

An appealing recipe from Chef Dario Radisson Blu Media City

Tagliolini Recipe Ingredients 200 gr of Flour semola durum wheat 20 ml of Squid ink 2 Eggs local extra-large size 2 pcs of langostine 20 gr of artichoke with leg 2 pcs of bread sliced jumbo white 20 ml of olive oil 2 gr salt nezo 20 gr Cherry tomato 1 kg sakura mix 3 gr Garlic peeled sanitized 5 ... Read More »

Chase Bailey’s Apricot Amazeballs Recipe

The Chase 'N Yur Face host shares a recipe that works as an app or dessert

Apricot Amazeballs from Chef Chase Bailey of Chase ‘N Yur Face serves five Ingredients 15 whole fresh apricots 15 small mozzarella bocconcini 1 jalapeño, diced (optional) 1 c flour 1 Tbsp cornstarch 1-1/2 c soda water 1-2 Tbsp sugar* 1-1/2 qts canola oil *Sugar is only necessary if you’re making the Amazeballs as a dessert. Method Cut apricots in half ... Read More »