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Mains & Fine Dining Recipes

Petal and Microgreen Medley

Created by Chef De Cuisine Jeffrey Tan of IPF Culinary Consultancy Services
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Petite vegetable pasta with aromatic lemon and garlic butter sauce

A quick and colourful pasta with delicious petite veg

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Pickled Nasturtium Buds

A unique condiment ideal for serving with hot or cold savoury meals.

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Pickled Spring Bay mussels with Iberico migas

Recipe created by Jesse Gerner, Head Chef Bomba Bar

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Prawn, Scallop and Citrus Escabeche with Microgreen and Edible Flower Salad

Created by Chef De Cuisine Jeffrey Tan of IPF Culinary Consultancy
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Roast Pork Belly with Pressed Ham Hock Terrine

Created by David Hall, Head Chef Pure South Dining

Note: This recipe requires overnight refridgeration

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Roulade of Salmon, Pickled Fennel and Horseradish Cream

Created by Sean Marshall, Chef de Cuisine at Hell of the North bar and bistro

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Saffron & butter poached chicken, BBQ corn, smoked almonds & pepper

Created by Daniel Giraldo, Head Chef, Maha Restaurant

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Salmon Skewers with Mushy Peas and Pea Tendril Salad

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Sang Choy Bow with Summer Shoot

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