Recipes
Beni Wild Harvest & Hazelnut mole
Always serve quail with finger-bowls of tepid water – you need to really get stuck into them to enjoy them. By Peter Gordon, Owner Providores and Kopapa
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Blood orange & Piura Jelly with chocolate soil
Take out 1 hour before serving to bring to room temperature. By Charlie Lakin, Headchef at The Marquis of Alkham
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Maple macadamia ganache with Esmeraldas Milk
Allow to cook thoroughly, then stir the maple syrup through lightly to give a ripple effect. By Franz Conde, Headchef at Roberto’s, Hilton Amsterdam
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Cru Virunga Chocolate Pudding Soufflé with Banana Ice Cream
Serve warm, dusted with icing sugar and accompanied by a ball of banana ice cream and a fried plantain crisp. By Phil Usher, Head Pastry Chef at Caprice Group Restaurants
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