Our Global Recipe Book

Our Global Recipe Book

Travel across the map and taste the diversity of our global team.

Vietnamese Rice Paper Rolls

Instruction:

1. Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won’t come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.
2. Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
3. Peel the prawns, slice in half lengthwise and devein.
4. Remove the crunchy core of the lettuce leaves.
5. Tip – LETTUCE BUNDLE: Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
6. Fill a large bowl with warm water. The bowl doesn’t need to be large enough to fit the whole rice paper in one go.
7. Place two rice papers together (if using 2). Note which side is the smooth side – this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn’t large enough to fit the whole rice paper in one go, that’s fine, just rotate it and count 2 seconds for each section you submerge into the water.
8. Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
9. On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
10. Place the lettuce bundle with the seam side down onto the middle of the rice paper.
11. Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
12. If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
13. Serve immediately with the peanut dipping sauce.

Ingredients:

• 7 – 14 sheets of 22cm/8.5″ round rice paper (Note 1)
• 11 small cooked prawns/shrimp (about 12cm/5″ in length, unpeeled including the head)
• 50g / 1.5 oz dried vermicelli noodles
• 7 lettuce leaves – use a lettuce with soft leaves, like Oak or Butter Lettuce
• 14 mint leaves
• 1 cup bean sprouts

By: Minh Huy

Char Siu (Chinese BBQ Pork)

Instruction:

Marinade pork

1. Cut pork in half to make two long strips. (Note 5)
2. Mix Marinade ingredients in a bowl.
3. Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).

To Roast

1. 1. Preheat oven to 160C/320F.
2. 2. Line a tray with foil and place a rack on top (recommended but not critical).
3. 3. Remove pork from the marinade, save Marinade. Place pork on rack.
4. Roast for 30 minutes.
5. Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
6. Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
7. Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
8. Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
9. Serve with rice and steamed Chinese greens.

By: Ken LAI

Ingredients:

• 1 1/2 tbsp brown sugar (white also ok)
• 1/4 cup honey
• 1/4 cup hoisin sauce
• 2 tbsp light soy sauce , or all purpose soy
• 1 tbsp soy sauce , just all purpose (or more light soy)
• 1 tsp Chinese five spice powder
• 1 tbsp oil
• 2 tsp red food colouring
• 1.2 – 1.5kg / 2.4 – 3lb pork scotch fillet (aka collar neck, pork neck) OR pork shoulder
• 2 tbsp Extra Honey

Shepards Pie

Preparation:

1. Cook the filling: Sauté onion, garlic, and carrots in oil. Add lamb, cook until browned. 2. Add flavor: Stir in tomato paste, broth, and Worcestershire sauce. Simmer 10–15 min until thickened. 3. Make mashed potatoes: Mash boiled potatoes with butter and milk. Season with salt and pepper. 4. Assemble: Spread meat mixture in a baking dish, top with mashed potatoes, and smooth the surface. 5. Bake: 200 °C (400 °F) for 20–25 min until golden and bubbling.

Ingredients:

• 500 g ground lamb (or beef)
• 1 onion, 2 carrots (chopped)
• 2 garlic cloves
• 2 tbsp tomato paste

• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 1 kg potatoes, peeled and boiled
• 3 tbsp butter, ¼ cup milk
• Salt, pepper, and thyme

By: Oliver Ryan

Baba Ganoush

Ingredients:

• 2 medium eggplants
• 2 tbsp tahini (sesame paste)
• 2 tbsp lemon juice (freshly squeezed)
• 1 clove garlic, minced
• 2 tbsp olive oil (plus more for serving)
• Salt, to taste
• Optional: a pinch of cumin or smoked paprika
• Fresh parsley, for garnish

Preparation:

Roast the eggplants over an open flame or in the oven until the skin is charred and the flesh is soft. Let them cool slightly, then peel off the skin and scoop out the soft inside. Mash the eggplant with tahini, lemon juice, garlic, olive oil, and salt until smooth. Taste and adjust seasoning — add more lemon or tahini if needed. Serve in a shallow bowl, drizzle with olive oil, and top with parsley or paprika.

By: Karim Mohsen

Pork Cutlet with Mashed Potatoes & Coleslaw

Preparation:

INTRODUCCIÓN AQUÍ

1. Prepare cutlets: Season pork with salt & pepper. Coat in flour, then egg, then breadcrumbs.
2. Fry cutlets: Heat oil in a pan and fry cutlets until golden and cooked through.
3. Make mashed potatoes: Boil potatoes until soft, mash with butter and milk, season with salt.
4. Prepare coleslaw: Mix shredded cabbage, grated carrot, mayonnaise, vinegar, salt, and pepper.
5. Serve: Place cutlets with mashed potatoes and a side of coleslaw.

By: Michal Luzynski

Bœuf bourguignon

Preparation

By: Marie Berthelot

1. Brown the meat and bacon: In a heavy pot, sear beef cubes until browned; remove. Cook bacon until crisp. 2. Sauté vegetables: In the same pot, cook carrots and onion until slightly softened. Add garlic. 3. Combine & thicken: Return beef, sprinkle flour, stir to coat. Add wine, broth, tomato paste, and bouquet garni. Bring to a simmer. 4. Cook slowly: Cover and cook on low heat for 2–3 hours until meat is tender. 5. Add mushrooms & onions: Sauté mushrooms and pearl onions separately, then stir into the stew 20 minutes before serving. 6. Finish & serve: Adjust seasoning with salt and pepper. Serve hot with mashed potatoes, rice, or crusty bread.

Ingredients:

Total time: ~3 hours

CORN PIE

Ingredients:

2 cups beef “pino”Cooked chicken pieces Black olives, raisins, boiled eggs Powdered sugar (optional)

1 kg corn kernels ¼ cup milk, 5 eggs 2 tbsp butter, salt & pepper

Preparation:

1. Blend the corn mix: Blend corn, milk, and eggs until smooth. Add melted butter, season, and set aside.
2. Preheat oven: 200 °C (400 °F).
3. Assemble the base: Spread half the corn mixture in a greased baking dish and bake for 10 minutes to form a base layer.
4. Add the filling: Layer cooked beef “pino,” chicken pieces, olives, raisins, and hard-boiled eggs. Cover with remaining corn mixture and sprinkle sugar on top (optional).
5. Bake: 15–20 minutes, until golden and bubbling. Serve hot.

By: Constanza Fariña

Ceviche

• 1 lb (450 g) fresh white fish (sea bass, corvina, or sole)
• Juice of 8–10 limes (about ¾ cup)
• 1 small red onion, thinly sliced
• 1–2 fresh chilies (ají limo or red chili), finely chopped
• Salt, to taste
• Freshly ground black pepper
• Fresh cilantro (optional, finely chopped)

Ingredients:

Serve immediately

Add lime juice

Prepare the fish

Pour the freshly squeezed lime juice over the fish until it’s just covered. Let it marinate for 5–10 minutes, until the fish turns opaque and firm — that’s the lime “cooking” it.

Ceviche is best eaten fresh, the moment it’s made. Serve with sweet potato, corn, or cancha for a perfect balance of acid, spice, and sweetness.

Cut the fish into small cubes and place them in a non-metallic bowl. Freshness is key — the fish should smell like the sea.

Finish with freshness

Season gently

By: Valeria Delgadillo

Add the thin onion slices and chopped cilantro. Give everything a soft stir to blend the flavors.

Add salt, pepper, and the chopped chili. Mix carefully to coat the fish without breaking it.

Ceviche in one hand, Pisco Sour in the other — Life’s better this way!

Calçots

Preparation:

Grill the calçots:

• Place calçots directly over vine shoots or a hot flame until blackened.
• Wrap in newspaper or foil to steam 10–15 min, then peel the charred outer layer.

Make calçot sauce (similar to but not romesco):

• Roast 2 tomatoes + 1 head garlic.
• Toast 30 g almonds + 20 g hazelnuts + 1–2 ñora peppers (rehydrated).
• Blend with 1 slice fried bread, olive oil, vinegar, salt, and a bit of chili (optional).
• Adjust texture to thick but pourable.

Grill the meats:

• Cook lamb chops, pork sausage (botifarra), and other cuts over coals.
• Season simply with salt.

Serve:

• Eat calçots by hand, dipping in sauce.
• Follow with grilled meats, bread, and red wine or cava.

By: Judit Gómez

Vanilla Slice with Custard Powder

Instruction:

For the pastry:

1. Preheat oven to 180°C (fan-forced) or 200°C (no fan). Line two baking trays with baking paper.
2. Lay the frozen butter puff pastry on the baking trays, sprinkle with sugar and allow to thaw slightly. Prick holes in both sheets with a fork or use a pastry docker. Cover with another sheet of baking paper and another baking tray.
3. Bake for 30 minutes (fan-forced) or 40 minutes (no fan) until golden and crispy. Cool completely at room temperature.
4. Cut the pastry to fit your baking tin. I used a 30cm x 14 cm (12 x 5.5-inch) tin, using a sharp kitchen knife. Cut down on the pastry rather than drag it across.

For the filling:

1. Weigh your sugar, cornflour, and custard powder into a saucepan. Gradually add half the milk and whisk until smooth to prevent lumps. Add the rest of the milk and cream, whisking over medium heat until the mixture boils and thickens. Remove from heat, add butter and vanilla, whisking until smooth. If needed, return to heat briefly to ensure smoothness. Ensure the mixture isn’t too hot, then whisk in the egg yolks until combined.

Assembly:

1. Line the baking tin with baking paper or plastic wrap, leaving an overhang. Place one pastry sheet in the bottom, pour custard over, smooth with a spatula, and top with the second pastry sheet.
2. Chill in the fridge for 4 hours or overnight to set.
3. To cut, lift the slice out using the overhang. Use a sharp serrated knife to score and cut into slices. Dust with powdered sugar before serving.
4. For the fondant topping: Combine the egg white and icing sugar in a pot or bowl. Mix well and gently heat until around 40° – 50°C. While still warm, pour over the slice and allow to set.

Ingredients:

For the Pastry

• 1 pack Frozen butter puff pastry

For the Filling:

• 250 g caster sugar
• 80 g cornflour
• 70 g custard powder
• 750 g milk
• 300 g cream
• 15 g vanilla
• 60 g butter
• 2 egg yolks

For the White Icing:

• 1 egg white see notes
• 175 g icing sugar

By: Jeff Chuck

Beef in Cream Sauce

By: Martin Lukas

Ingredients:

🥩 Beef sirloin 🥓 Smoked bacon or lard 🥕 Carrots 🌿 Parsley root & celery root 🧅 Onion & garlic 🥣 Beef broth

🥛 Cream or sour cream 🌿 Bay leaf, allspice, black pepper 🧂 Mustard, sugar, salt 🧈 Butter or oil 🍋 Lemon juice 🍞 Czech bread dumplings 🫐 Cranberry sauce

Preparation:

Prepare the beef

Serve

Simmer

Lard the beef with strips of bacon, season with salt and pepper, and sear on all sides. Remove and set aside.

Slice the beef, cover with sauce, and serve with Czech bread dumplings and cranberry garnish.

Return beef, add broth, bay leaf, allspice, and peppercorns. Cover and simmer slowly for 1.5–2 hours until tender.

Cook the vegetables

Make the sauce

Remove meat, blend the vegetables with broth, then stir in cream, a bit of mustard, vinegar, and sugar. Thicken slightly with flour if needed.

n the same pot, sauté onion, garlic, and root vegetables until golden.

Bacalhau à Brás

Ingredients:

By: Joao Fonseca

400g salted cod, shredded and soaked4 medium potatoes (cut into thin matchsticks and fried) 1 large onion, finely chopped 2 garlic cloves 6 eggs Olive oil, parsley, olives, and salt to taste

Preparation:

1. Sauté onion and garlic in olive oil until soft.
2. Add cod and cook for about 5 minutes.
3. Mix in potatoes and toss gently.
4. Pour beaten eggs and stir until creamy — don’t let them dry out.
5. Top with parsley and olives. Serve warm.

Choucroute Garnie

Ingredients

• 1 kg sauerkraut
• 500 g pork sausages (variety, e.g., bratwurst, frankfurters)
• 300 g smoked pork or bacon
• 1 onion, sliced

• 2–3 garlic cloves
• 1 cup white wine
• 1 tsp juniper berries (optional)
• 2 tbsp butter or oil
• Salt & pepper

Preparation:

Cook onions & garlic: Sauté in butter or oil until soft. Add sauerkraut: Stir in sauerkraut and cook a few minutes. Add liquids & spices: Pour in wine, add juniper berries, salt, and pepper. Simmer 30–40 min. Cook meats: Add sausages, smoked pork, or bacon on top, cover, and cook until heated through. Serve: Hot, with boiled potatoes and mustard if desired.

By: Thomas Birckel

Kaya Toast

Instruction:

Prepare the bread:

1. Get two slices of bread. Cut the crust off the bread

Toast the bread:

1. Toast the slices of bread in your toaster and toast until they are golden brown, slightly darker if I may put it that way

Dress the toast:

1. Spread the kaya generously on both sides of the toast. Cut thin slices of cold butter and arrange it on top of the toast, about 4 slices
2. Top with another piece of toast. Repeat with another 2 slices of bread and toast them
3. Cut them into four equal sizes or you can cut it diagonally into half. The cold butter will gradually melt when it comes into contact with the heat from the toast! THE BEST !!!!

Serving suggestion:

1. Serve this for breakfast with Singapore coffee shop half-boiled eggs.

Ingredients:

• 4 slices White bread or bread of your choice
• Cold salted butter see notes
• Easy Authentic 10-minute Kaya Jam

By: Marina Gunawan

TAMALES VERDES

Ingredients:

1 kg masa harina, 300–400 g lard1.5–2 L chicken broth, 2 tsp baking powder 30–40 dried corn husks

500 g cooked, shredded chicken8 tomatillos, 2–3 serrano peppers 1/4 onion, 1 garlic clove, cilantro, salt & oil

1. Soak husks & prep filling – Soak corn husks; cook and shred chicken, blend sauce with tomatillos & peppers.
2. Cook the sauce – Fry the blended sauce briefly, then mix in shredded chicken.
3. Prepare the masa – Beat lard until fluffy, combine with masa harina and chicken broth until smooth.
4. Assemble & steam – Spread masa on husks, add filling, fold, and steam until tender.

Cook tomatillos, peppers, and aromatics, then blend for the green sauce

Soak the corn husks in hot water until soft and pliable

Preparation:

Steam until the masa easily separates from the husk. Enjoy!

Spread masa, add filling, and fold the tamales

By: Karen Pavano

Croque-Monsieur

Ingredients

• 4 slices of bread (brioche or rustic style)
• 2 tbsp butter
• 2 slices of ham (Paris-style or high-quality)
• 2–3 slices of Gruyère or Emmental cheese

• 1 tbsp béchamel sauce (optional, for a gourmet touch)
• Salt and pepper, to taste
• Chives or parsley, for garnish

Preparation:

1. Toast the bread lightly in butter until golden.
2. Add ham and cheese between two slices of bread.
3. Spread béchamel on top (optional, for extra richness).
4. Sprinkle grated cheese over the top slice.
5. Bake or grill until the top is bubbling and golden.
6. Serve hot, with herbs on top — crispy outside, melty inside

By: Pierre Viexloup

Idly, Dosa & Sambar with Chutney

Preparation:

1. Prepare batter: Soak rice and urad dal separately for 4–6 hours. Grind to smooth batter, mix, and ferment overnight.
2. Cook Idly: Pour batter into idly molds and steam 10–12 min until fluffy.
3. Make Dosa: Spread a thin layer of batter on a hot griddle; cook until golden and crisp.
4. Prepare Sambar: Boil toor dal until soft. Add tamarind, vegetables, turmeric, sambar powder, and salt. Simmer until cooked.
5. Prepare Chutney: Blend coconut, green chilies, ginger, and salt to a smooth paste. Optionally temper with mustard seeds and curry leaves.
6. Serve: Idly or dosa with hot sambar and coconut chutney.

Ingredients:

For Idly & Dosa Batter

For Sambar

For Coconut Chutney

By: Singh Bhanupratap