Truffle Oil Chef's Take

Italian cooking has for many apparent reasons always been very mainstream because of its simplicity, meaning that the ingredient are very common ones and known by most of us. It has been argued and still is by many, that when traditionally prepared in a restaurant...

Truffle Carpaccio: Chef's Take

This week on my hunt for “A Chefs take” on the featured product: Truffle Carpaccio, I got two contributions of the same recipe! Truffled Pizza! Sounds delicious doesn’t it, well it is absolutely marvelous. Pizzeria Arlequino and Restaurant Bottega, both very dear...

A Chef's Take on Buffalo Mozzarella

Hi there, Hope you all had a great weekend, I had a really good but hectic one so please bear with me! Having managed to somehow delete today’s post we will have to start with what was initially supposed to be Thursdays post, today. Let me introduce to all of...

A Chefs Take on: Bottarga

Derek Dammann from Restaurant DNA created this mouth watering plate with Bottarga. I can just imagine the different flavors mixing altogether in my mouth. The delicate presentation, makes it look like a painting. A very summery dish, to try at DNA, or at home! Here...