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22 Jul

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1595453048269{border-radius: 4px !important;}"] Executive Chef Dwight Liquorish of Taste Vinoteca Restaurant provides us with a taste of the Mediterranean today. Watch as he dresses our shrimp with white wine, cilantro and capers for a refined flavour. This...

15 Jul

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1594816712495{border-radius: 4px !important;}"] Chef Dominque Beens of Krave Restaurant whips up an effortless starter dish for the perfect home lime this week. This yummy recipe will have guests going back for more! Serve with corn chips or...

08 Jul

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1594216127999{border-radius: 4px !important;}"] Executive Chef Andre Rocke of Prime Restaurant whips up these spicy scallops in red pepper olive salsa. We live for his raisin & mint combination that works so flawlessly together. We are using Ocean Delight’s...

01 Jul

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1593636515904{border-radius: 4px !important;}"] Chef Emanuel Jones of Buzo Osteria Italiana crafts your perfect night home with your significant other. This elegant dish is an ideal choice for your romantic dinner for two. Pair with a medium-bodied California...

24 Jun

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1592994408236{border-radius: 4px !important;}"] Executive Chef Khalid Mohammed of Chaud restaurant is back to inspire your home menu with this uncomplicated, yet gratifying recipe. Simply mix all the ingredients and marinade. Life cannot be more straightforward than that. We...

17 Jun

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1592416910270{border-radius: 4px !important;}"] Executive chef Joe Brown of Jaffa at the Oval, uses chia seeds with his Mahi-Mahi. This has many health benefits. Using them as a crust is not only artistic, but they boast of incredible...

10 Jun

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1591811651432{border-radius: 4px !important;}"] Executive Chef Lance Mathurin of Rizzoni serves tender squid rings over a bed of pasta in a devilish red tomato sauce. This recipe is a beautiful twist on a classic Italian dish. We are...

03 Jun

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1591185040453{border-radius: 4px !important;}"] Executive Chef Dwight Liquorish of Taste Vinoteca Restaurant prepares a quick and spicy white fish ceviche matched with sweet potato chips for a juxtaposing taste-bud texture. We are using Ocean Delight’s 20oz Popcorn White Fish.  [/vc_column_text][vc_empty_space...

27 May

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1590594158724{border-radius: 4px !important;}"]Executive Chef Ferdinand Galicia of Kaizen Sushi uses a sliced lobster tail, cooked with traditional creamy Thai Massaman Curry sauce, served with Japanese garlic fried rice and assorted Asian veggies. We are using ocean delight’s...

19 May

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="grid" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" z_index=""][vc_column][vc_column_text css=".vc_custom_1589912374991{border-radius: 4px !important;}"] STIR-FRIED SNAPPER FILLET with Bean Sprouts in a Chili Lemon Herb Sauce The late Executive Chef, Joe Brown of Jaffa at The Oval, presents this exciting and straightforward dish to dazzle those who dare to...