2001 culinary masterclasses menu | 2000 masterclasses recipes
  2001 Culinary Masterclasses Menu

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1. Quenelles of John Dory with Caviar Butter
2. Escalope of Foie Gras with Roasted Yabbies and Caramelised Celeriac
1. Taylor Bay Scallops with Uni and Mustard Oil
2. Salmon with Onions and Rhubarb
1. Wild Salmon Sandwich
2. Fillet of Sole on Two Sauces
3. Salzburger Nockerl
1. Baby Tomato Gazpacho with Spiny Lobster and Caviar
2. Springbok Loin with Sweet Potato Tatin, Red Onion Jam and Spiced Asian Jus
3. Strawberry, Basil and Balsamic Papillotte with Caramel and Balsamic Ice Cream
1. Portabello Mushroom Wellington
2. Oyster Bisque with Leek Flan
1. Cosplette D' Agnello Farcite Di Foie Gras E Tartufo in Crosta Di Mandorle (Pan-Fried Lamb Chops in Almond Crust filled with Goose Liver and Black Truffle)
Ravioli Di Melanzane E mozzarella Al Filetto Di Pomodoro (Home made ravioli with eggplant & mozzarella cheese flavoured with basil, served with fresh tomato sauce)
3. Fogliette Di Polipo Con Scaglie Di parmigiano E Insalata Alla Ceto Balsamico (Carpaccio of braised giant octopus served on garden greens and parmesan shaves, sprinkled with balsamico dressing)
1. Seasoned Prawn Relish
2. Crispy Fish Cake
3. Sweet Pork
1. Timbale of Scallop
2. Pre-Salted Lamb on Artichoke Bottoms with Spit Roasted Shallots (Degustation Set Menu)
1. Lobster Chawanmushi with Essence of Truffle & Caviar
1. Baked Sea Whelk with Diced Seafood, Abalone, Chicken and Onions
2. Sauteed Fillet of Sole with Fresh Lily Bulbs in Black Beans Sauce
1. Ventre De Thon Frais Poêlé, Olives De Nyons, Anchois, Citron (Pan-Fried Fresh Tuna Belly, Nyon Olives & Lemon)
Artichauts Poivrade Cuisiné En Barigoule, Gambad Sautées À Crus (Braised Artichokes with Plain-Sautéed King Prawns)
1. Hamo Sushi
2. Kamo Nasu Kaminabe Yaki
1. Hudson Valley Foie Gras Flan with Balsamic Glaze
2. Seared Filet Mignon and Foie Gras Medallion with Truffled Celeriac Mousseline, Foie Gras Sauce, and Fig Glaze



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