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CULINARY MASTERCLASS 2005     |      ARCHIVES

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Michelin-Star rating      

ALAN WONG Alan Wong's Restaurant, USA

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Roast Beef Tenderloin with U.S. Fingerling Potatoes,
Chilli Lemongrass Dressing and Lomi Tomato Relish
   
Pineapple Crme Brle
Vine Ripened Tomato Salad

BENT STIANSEN Statholdergaarden, Norway

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Crispy Norwegian Salmon Medallion with Glazed Fava Beans
Hazelnut-Coated Salsify and Baked Carrots, Mustard Beurre Blanc
   

Trilogy of Norweigan Kamchatka Crab

Crab and Apple Salad with Melba Toast
Chilli-Orange Crab 'Fillet' with Sweet Soy Sauce
Crab Cakes with Mayonnaise and Salmon Caviar 

Turbot stuffed with Norwegian Langoustine and Fennel Tartar Bell Pepper and Parmesan Timbale, Mushroom Risotto Crispy Salsify, Langoustine-Anise Sauce  

JOSEPH VARGETTO Crown Limited, Australia

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Magret Duck Breast, Tortino di Cipolle e Proscuitto Salsa Dolce Forte,
California Raisins Compote
Black Lip Mussel Risotto with Zucchini Flower, Lemoncello Milkshake
Tuna Medallions, Nicoise-Style Salad Orange and Bottarga Essence

KEVIN THORNTON Thornton's Restaurant, Ireland

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Norwegian Cod Fillet with U.S. Potato Rings, Prawn Bisque and Sabayon
Roasted Quail with Savoy Cabbage, U.S. Potato Confit, Tarte Tatin of Shallot, Thyme Sauce

NORBERT NIEDERKOFLER St. Hubertus, Italy

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California Golden Raisin Crme Brle, Oven-Roasted Foie Gras and
Baby Spinach
Liwanzen with Ricotta Cheese Ice Cream, Sour Cream Foam and
Californian Raisins
Wasabi Risotto with Marinated Smoked Eel

RAMN FREIXA El Rac d'en Freixa, Spain

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Cereal Stew in Milanese-style Risotto Grilled Scampi and Parmesan Bunuelo
Truffled Onion Soup with Egg Yolk, Baby Onions with Manchego Cheese and
Bread Pipe
Warm White Chocolate Cake, Cocoa Sorbet Coffee Sauce with Vanilla Extract

RYUICHI YOSHII Yoshii Restaurant, Australia

Printable Biography
Sakekasu Panna Cotta
Steamed Snapper and Mango with Sakura Flavoured Sauce
Yuzu-Miso Lamb Dengaku

YANN BARRAUD Le Cordon Bleu London, UK

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Poached Pears with Chocolate Sauce
Warm Leek and Mustard Salad, with Poached Egg and Red Wine Dressing
Stuffed Chicken Breast with Garlic and Spinach, Tarragon and Mustard Jus

CHAN KWOK Hua Ting Chinese Restaurant, Orchard Hotel Singapore

Printable Biography
Double-Boiled Cream of Apricot Seed with Egg Whites
Double-Boiled Dangshen and Bei Qi Soup with Chicken
Stewed Duck Drumstick with Black Dates

 
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