chefs of de dietrich

Atoast to our chefs! No matter where they hail from, and regardless of their cuisines and inspirations, the 16 chefs featured here in the latest edition of Chefs of De Dietrich share the same burning passion as us—to offer

the best culinary experience to our valuable customers.

Chefs from around the world would say �� the Chefs of De Dietrich would no doubt agree with the words of our brand ambassador, chef Pierre Gagnaire, who feels that “cuisine is above �� these are the values that transpire in the world of De Dietrich—from our product designer, �� assembly lines in France, right down to your local distributor. If art is the source from which the designers get their inspiration, love and technical ��"�� the other members of the De Dietrich team to ensure that high performance and reliable appliances are available to all, be it professional ��

Today, De Dietrich continues to inspire top chefs from all over the world. And while these �#�� $��$�� %�� appliances cater to them all.

&�� of Chefs of De Dietrich to bon vivants and gastronomes from every region. We hope this collection of recipes will inspire you to create the

�� '��&��

their dedication to De Dietrich and also the �� these delectable recipes. They can now pride themselves for having produced yet another �� (��)�� we hope that you will enjoy the taste of these ��

Yours Faithfully,

Foreword from De Dietrich

Patrice Charbon$��$�� *�� $� ��

2 An outstanding legacy A passion for the craft coupled with a continual desire to offer technologically advanced kitchen solutions have enabled De Dietrich’s illustrious heritage � ��)� ��

6 Pierre Gagnaire The culinary maestro

10 Adrian Quetglas Russian cuisine with a light touch

12 André Chiang Chef visionary

14 Chachaya Raktakanishta Coming full circle

16 Dragan Marjanovic Kitchen whiz

18 George Kyprianou Cyprus pride

20 Henry Alexie Bloem Top prospects

contents22 Jacques Reymond The people’s chef

24 Julien Bompard� ' ��)��

26 Ljubomir Stanisic Creativity in hardship

28 Meryem Cherkaoui Dual identity

30 Mike Robinson Champion of the wild

32 Nathalie Arbefeuille Self-made success

34 Pierrette Menétrey Ties that bind

36 Rasmus Kofoed World’s greatest cook

38 Simon Gault Kiwi talent

De Dietrich In-house Project Management Team Brandt Asia: Serene Kwok, Claudia KoFagorbrandt SAS: Pascale Mirikelam, Sebastien Franquet, Jean-Nicolas GillesAll Rights Reserved ©

Designed and produced by epicure magazine

Group Publisher: Ho Sum KwongPublisher: Cecilia GohEditor: Adeline WongCreative Director: Thng Wee NeeSenior Designer: Jenn ChewFeature Writers: Maria Singh, Tiong Li ChengEditorial Assistant: Eunice Lew

Magazines Integrated Pte Ltd, 16 Tannery Lane, #02-00, Singapore 347778Tel: 6848 6884Fax: 6748 3453

2

A passion for the craft coupled with a continual desire to offer technologically advanced kitchen solutions have ��$��$�� %�� )� ��

An outstanding legacy

3

T

For De Dietrich, the kitchen of the third millennium embodies a contemporary and harmonious

space, where cutting edge technology meets innovation in

design, performance and features.

hrough striking quality, )��technologically advanced innovations, De Dietrich represents the pinnacle of excellence at �� /��internationally renowned for its market-leading

premium kitchen appliances, the brand’s foray into homeware did not take place until the 18th �� 9�� ;�� <�� France, Jean De Dietrich invested in a forge to � �� =>?@��;��successful in this venture that he was nicknamed ��HO��& ��%��=Q>=�

The early yearsAs the company grew from strength to strength, it went beyond rendering iron works to the ' �� /� ��and was further strengthened when Jean De Dietrich was named a baron under King Louis UV��&��=QQ?�� conferred by King Louis XVI as a precautionary measure against the counterfeiting of De $�� $��$�� industrial production to introduce the idea of a brand logo and the hunting horn has continued to remain a symbol of quality and excellence ��

After a century of supplying guns and ornaments to the kingdom of France, the business extended to include mechanical �� leadership of Amelie Dietrich for the company �� #��

of the brand in 1806, Amelie set the trend for household design and continued the brand’s legacy by incorporating aesthetics into industrial � ��9��solutions always the driving factor, the company started to produce equipment for railways as ��

/�� $��$�� manufacturers of cars and collaborated with �� However, the new venture was short-lived; in 1902 De Dietrich decided to concentrate its �� ]��^� �_�� `�� ={=|�� and coal cooker in the world, and the founding product of all De Dietrich appliances, paved the ��

�� Since then, De Dietrich has gone on to create �� }�� ~={�|�� ~={�>�� ~={QQ�� ~={?|�� "�� ~={?�� "� ��"�� ~={?�� "� �� ~={{��

Today, De Dietrich continues to push boundaries in terms of groundbreaking innovations and designs as fully manifested in �� /�� kitchenware in terms of avant-garde aesthetics, technological breakthroughs and ergonomic designs, De Dietrich does not forget its rich heritage and illustrious past, deftly combining ��

For the brand, the kitchen of the third millennium embodies a contemporary >

Forge in Jaegerthal 1684

Hunting horn trademark1778

Amelie Dietrich1806

The Mertzwiller Cooker1910

<�� $��$�� 1902

4

and harmonious space, where cutting edge technology meets innovation in design, �� *��into the 21st century, De Dietrich combines its illustrious heritage with new core values to provide breezy living solutions for the modern ��

Cooking in styleTrendsetting its way into the 21st century, the brand launched the Obsidiane in 1993—a range of built-in appliances that heralded in a new era ��/�� of the one-of-a-kind ‘pedestal’ frames for glass �� $��$�� was also proud to receive the innovative and industrial design Janus prize in 2004 for the Matrics oven—the most innovative colours �� &��&��&��`��

The most recent 2010 Collection continues the tradition of beauty by introducing vertical and structured lines coupled with a fusion of �� Experimenting with a sophisticated colour palette, the pure Black Collection, for example, is an embodiment of elegance enhanced with discreet ��

Due to its aesthetic functionality, De Dietrich kitchenware can be found in prestigious homes �� &�� ^�� Pierre Gagnaire’s, home kitchen, a limited edition De Dietrich induction hob, inscribed with the inspiring words “What is cooking, but love, art, ��&�� luxurious Marina Bay Sands Residences have also furbished its kitchens with the sleek sensibilities of $��$��

Masters of innovation The beauty of De Dietrich lies in its technological ��' �� hobs to the low temperature cooking oven programme, De Dietrich is constantly developing solutions for the future, to enhance the modern �� &�� and development is translated into regular product launches, and constant improvements have been made to the range of cooking,

cooling and washing appliances to offer better performance with new features and increased ��

Since the launch of the Mertzwiller Cooker in 1910, De Dietrich has remained one step �� &��#�� ={>?��`��status as the market leader, De Dietrich brought induction technology to consumers in 1987 and 10 years later, it launched the steam oven �� /��De Dietrich continues to think outside the box, it developed Intelligent Cooking System ~&`��||��

�� !��!�� "��#��

��!��$�!�� %�� &��#'��&�� $�� "�(��"!��$�� #��

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�� Offering unlimited cooking possibilities

and true versatility, De Dietrich blends the ��materials, so as to reach functional perfection �� &��the combination of performance, innovation, �� its commitment to quality, the brand continues to adhere to Baron Jean de Dietrich’s catch phrase of “not for oneself, but for the others!”

Protecting the environment In addition to cutting edge technology

5

DE DIETRICH’S MILESTONES AND MARKET FIRSTS

2000: Eolyse® and Pyroclean®—exclusive De Dietrich

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2001: Induction hob boost zones are the most powerful

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2003: Development of Intelligent Cooking / Cleaning ��~&`��*��

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2005: Introduces Low Temperature Professional

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2007-2008: The launch of the Zoneless Continuum Hob

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The unique Colour Matrics Oven boosts a simple ��

The BREAD oven programme ��

QUATTRO dishwasher wins �� _��&��||Q��

The Innovative & Industrial Janus Prize for Matrics ��&��&��&`��

2009: ICS Colour Matrics Oven with electronically

��

2010: De Dietrich launches new Compact 45cm Multifunction Pyroclean Oven with Steam

Functions adding to the versatility of the 45cm ��

2011: The launch of Le Piano—revolution in

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and its emphasis on quality, De Dietrich is fully committed to the protection of the environment, particularly in the conservation �� &��{||=��&��=@||=�� its factories in France have also achieved ��~�� _� ��$� �� of six hazardous materials in the various types �� <��means that De Dietrich appliances reduce the �� ^��De Dietrich appliances’ components surpass the European standards of recyclability, and its appliances are manufactured in advanced

production facilities in France, which generates the lowest carbon dioxide emissions in the ��

As part of the overall effort to eliminate the factors contributing to global warming, De Dietrich attempts to minimise its � �� $��$�� encourages the wise use of the world’s ��

Offering avant-garde technology and new aesthetical designs to suit any culinary �� $��$�� passions to express your culinary skills and �#��

Photo by Parc Centennial by EL Development

6

HPierre Gagnaire tears apart

conventions of classic

French cooking and leads by

�#��

is food has been referred to as “cunning versions of French classics” and ex-Gourmet editor Ruth Reichl once termed him a “wizard” in The New York Times ��={{Q��' ��portrayed as an alchemist of ingredients and spices to being described as the godfather of molecular gastronomy, Pierre Gagnaire’s iconoclastic style of cooking distinguishes itself through challenging juxtapositions of )�� the creator of contemporary French fusion, his cooking is noted for playful and unpredictable experimentations with taste, colour and ��#� �� maverick culinary style best is a tongue-in-cheek compliment he received from American �� '�� |�� he didn’t know what he ate but that it was ��

It comes as no surprise then that Gagnaire has more than a few Michelin stars �� ={Q>�� his eponymous restaurant at the Rue Balzac in Paris, Gagnaire has since expanded his �#�� &��addition to the bold and imaginative Sketch in London which he helms, and his three restaurants in France, he has also extended his reach towards Asia, gaining a foothold in Japan, Korea and Hong Kong within a few years of �� <�� around the globe and has garnered nine ^��

��) �� *�� one step ahead by throwing out the rulebook �� /�tireless force to be reckoned with, Gagnaire carries leadership into the kitchen with

The culinary maestro

France

7

aggressive determination, an approach that has �� )�� #�� 9��he feels that the title of chef sounds different today, “It means much to me that the people who I have worked with long ago, still have such great respect for me that they continue to call ��

Attributing his career path to his father who was also a chef, his culinary career began when he started learning how to cook at �� @��had already taken over the family restaurant ��&�%�� #�� "��"��/��that time, whether your family worked in a farm, or the kitchen or a grocery shop, you had to �� %�� ^�� <�� French chef, but he says a little talent helped him ��

After cooking for more than three decades, Gagnaire has witnessed a slew of food trends come and go, but the biggest change in terms

��He explains that the gas or electric stoves of yesteryear were more complicated to use and �� Lauding the De Dietrich induction hob as a fully developed technology that allows for extremely �� $��Dietrich is the perfect companion to the modern ��multiple points of heating, which can be used to handle a delicate subject and experiment with ��

Advising novice chefs to master the basics and start from making simple dishes like the omelette, Gagnaire has a philosophy that is �� 9��asked which is his favourite creation to date, he shares that it is not a single dish, but rather a ��&�� aside, Pierre Gagnaire remains true to a simple mission statement: “to face tomorrow but be �� #�� #� �� >

8

Ingredients12 large oysters, shelled1 medium white beetroot, peeled and cut into pieces½ litre milksalt to taste water20g fresh ginger, diced1 tbsp white balsamic vinegar½ green apple, cut into matchsticks4 tbsp olive oil½ bunch radish, cut into thin slices and kept in ice watertoasted rye bread

Chilled Raw Oyster with Green Apple, Crispy Radish and White Beetroot Purée

Method1.�� 2.�`�� $ �� /��little milk if necessary to make sure it is not too � ��O��3. Mix oysters in a bowl with the reserved liquid in step 1, a little water, ginger, white ��

4. Leave oysters to marinate for 5 minutes and �� 5. Spread a thin layer of white beetroot purée �� / ��oysters evenly on top of the beetroot purée �� __�� Garnish with crisp, sliced radish, green apple and � �� 6.��

9

Infusion of Grey Shrimps, Jerusalem Artichoke ��

Ingredients400g peeled Jerusalem artichokes400g grey shrimps2 minced shallots6 tbsp olive oil½ litre spring water�||��~�� olive oil to tastejuice of ½ a lemon sprinkle of Espelette chilli powder or paprikasalt to taste hint of turmeric 2 tbsp olive oil

Method1.�`�� $ �� 2.��||�� O�� 3. In a saucepan, sweat the shallots in olive oil �� /�� 2 and 200g of unshelled shrimps, cook lightly and �� `�� |��'��

4.�� ]�� into very thin slices, then season with olive oil, �� 5.�<�� 6. To make the second part of the dish, warm the Jerusalem artichokes and shelled shrimps in � �� )��7. Flavour the broth with a hint of turmeric, mix with 2 tbsp of olive oil and pour the broth over ��

10

TAdrian Quetglas reinterprets

Soviet culinary heritage to present the cuisine in a

��

��)�� )��Take Russia’s most emblematic delicacies cooked by a Spanish chef who was born in Argentina, transplant them in Cipollino, a Moscow restaurant with an Italian name and the result is an intriguing mix of food )��

For Adrian Quetglas, who helms Cipollino, cooking professionally is not simply ��%�� When he is not in the restaurant, you can �� <�� =?�� Since then, Quetglas has honed his craft in Paris and trained with respected chefs like Marco Pierre White; in the process, he has also cooked for big names like Condoleezza Rice, the King of Spain and Vladimir Putin’s ��

While he professes an affection for Russian cuisine, Quetglas admits that the ��<�� "�� he taps into his childhood memories to recreate traditional dishes with a light ��food and enrich your inner world by giving yourself a different taste experience,” he �#�� ~�� transforms the Olivier salad with nips of vodka ��

Despite having cooked for so many luminaries, Quetglas maintains that nothing could have been accomplished without his

�� disabled without quality cooking equipment and ��$��$�� )�#�� '� ��philosophy of cooking is simple: cater to the tastes of your guests by understanding where �� &��

Russian cuisine with a light touch

Moscow

11

Ingredientsborsch broth4kg lean beef12 litres mineral water1kg carrots700g white onion350g leeks=�Q��2kg tomatoes600g red pepper150g red onion�� 150g sugar300g white wine vinegar 9%100g parsley 100g dillQ|�� ~=��10g black peppercornssalt to taste

Method1. Place lean meat and water in a pan, heat slowly and when it begins to boil, lower the temperature to a low heat and cook gently for =|"=�� 2. Remove the meat and add carrots, onions �� Cook over low heat until the carrot is tender, �� |��3. Add the tomatoes, red pepper and red onions and, simultaneously, place the beetroot in a second pan along with sugar, white wine �� 4. Cook for 30 minutes over very low heat, then combine the two preparations in a pan and �� ]�� =��

ravioli=�� 2g Gellan gum200ml borsch broth1 tbsp potato purée1 tbsp onion purée=�� ~@|��

Creative Borsch Broth

garnish10g mashed onions20g cabbage purée10g boiled carrot, cut into small cubes30g steer tenderloin carpaccio1g dillsprinkle of garden watercress5g potato chips

Method1. Combine the agar and Gellan gum together with the borsch broth, bring to a boil then spread on a pre-heated rectangular tray and

� �� 2.�� 3. To create the ravioli, place a rectangular piece �� Place a small spoonful of potato purée in the �� '�� 4. Assemble 3 pieces of ravioli on each plate of mashed onion, cabbage purée, cubed carrots, steer tenderloin carpaccio, dill, garden ��

12

BAndré Chiang’s

nouvelle cuisine is

marked by � ��)��

inspired by the south of France, and

presented in an inimitable � ��

efore arriving on the local culinary scene in 2008, André Chiang had already honed his skills at an impressive line-up of Michelin-starred restaurants ~]%/�� *�� ]%/�� de Joël Robuchon, La Maison Troigros ��]��;� �� up his eponymous restaurant in 2010, `��#��;//�� /�� ' ��dining establishment to a 39th placement �� %��9� ��%��|�� ]��|=|��

It was a love for French cuisine which propelled the hardworking Taiwan-born chef into the ranks of the best in this culinary genre, despite his initial background of cooking Chinese food at the restaurant that his parents owned ��^��&�� in her kitchen and was cooking Chinese dishes ��&��=�� <��&��' ��

The success formula that underpins ��}�� )�� Octaphilosophy menu at Restaurant André consists of eight themes: Unique, Texture, ^�� <� �� / ��Chiang, who counts pottery among his hobbies, �� 9��I do is I transform the message into the cuisine, ��&%��

His favourite cooking technique involves minimal heat and cooking, with the aim of �� )�� "��

�� $��$�� <�� not overly commercial and retain their artistic ��&��&%��^�� be the continuum induction hob and also the ��"��&�� love the induction hobs as they allow you the )�#�� /��&��

For all his accomplishments, the best accolade he has ever received came from his mentors Jacques and Laurent Pourcel, whom he worked with for seven years in the south of ' �� and at the end of the meal, they said, ‘Andre, I don’t see a single touch of Pourcel’s in the entire �� %�� presentation and taste that totally belong to ��%��<��&��

Chef visionary

Singapore

13

Ingredients2 Granny Smith applessalt and pepper to tasteolive oillemon zestlemon juice1 piece Buffalo Mozzarellacrushed black pepper

garnishpurple shiso��)�� pepper leaves

Warm Buffalo Mozzarella with Granny Smith Tartar and Olive Oil

Squid Risotto

Ingredients1 squid70g fromage blanc, reserve some for platingsalt and pepper to taste 50g arborio rice1 carrot1 onion 1 leek 750ml vegetable stock5g Parmesan shavings

Method1. Bake 1 Granny Smith apple in the oven at =�|�`�� =�� <�� ^�#��2. Cut another Granny Smith into small dice, ��#��_��3. Finish by cooking the Mozzarella in an oven ��=�|�`�� =��purée, sprinkle with Granny Smith tartar and �� *� ��

Method1. Cut squid into the size of rice grains and �� 2. Slice carrots, onions and leeks and place in a �� 3. Cook the arborio rice together with vegetable stock, charcoaled carrot, onion and

�� Blend the mixture and dehydrate into chips in a dehydrator or a 55°C oven overnight to �� 4. Finish the dish by spreading the fromage blanc on the plate and ‘squid risotto’ in the �� <��

14

AIt has been a long road for Chachaya Raktaka-nishta, but after various

culinary stints in London,

Geneva and the United States, the nurturing

teacher at heart has returned home to

impart her knowledge to )��

s far as Chachaya Raktakanishta can remember, she has always been on the move: earning her stripes as a pastry cook at Marco Pierre White’s The Criterion in London; training in kitchen operations at Geneva’s leading hotel management school, Ecole Hôtelière de Genève thereafter and honing her culinary know-how through various guest speaker opportunities at the `�� &��/�� So the opportunity to manage and direct Suan Dusit International Culinary School in Bangkok couldn’t have come at a better time for Raktakanishta, who �� / ��with a hospitality management masters, an equal measure of organisational skills and culinary experience, she has been able to navigate her role like a trusty �� Perhaps directing her young students onto a rewarding career path is ��/�� Raktakanishta herself reached a crossroad when she was a young business administration � ��<��%��/��(�� “Cooking is something I stumbled upon, and I �� &� ��/�one-year coursework in French Cuisine and Pâtisserie ensued at Le Cordon Bleu in London, sparking a passion for the trade and years of ��

Finally home and here to stay, the classically-trained chef with a professed love for cherries, vanilla beans and lamb, threads the line between ' ��<��)�� ^��<��

Coming full circle

familiar spices in western dishes but doing this well comes by understanding and respecting the �� )�� philosophy models that of De Dietrich’s—a continual pushing of boundaries to innovate without compromising on the core value of ��

If there is one thing the formidable chef regards as a challenge, it would be the subject �� <��"��approach has taken its time to gain a foothold in the Southeast Asian city but if Raktakanishta’s admirable doggedness in a male-dominated industry is anything to go by, it will likely show up on the modules of the Suan Dusit Rajabhat (��

Thailand

15

Ingredients@�� ~=||��300g coconut cream50g red curry paste��2 tsp palm sugar��

garnishsweet basil leavesred chillies, slicedcucumber slicescoconut cream

Ingredients120g steamed taro4 egg yolks>|�� 350ml whipping cream40ml full cream milk=||�� ~��

garnishtaro, slicedstrawberries, slicedmint leaves

Method1. Pass steamed taro through a sieve to remove ��2. ^�#�� /�� 3. Pour the mixture into four ceramic moulds, ��"�� =@|�`�� =|��|��4. �� 5. When they have come to room temperature, sprinkle a thin layer of sugar and � �� 6. Chill and garnish as desired with taro, ��

Method1. Slice the prawns lengthwise in half, ��' �� 2. Heat the coconut cream and stir fry �� 3. �� 4. To serve, arrange two halved prawns on a plate, spoon the curry sauce over �� 5. Garnish as desired with basil, red ��

Taro Crème Brulee

Chuu-Chee Gung (River Prawns with Thick Red Curry Sauce)

16

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Ingredientsbasic dough 100g sharp wheat )� �=||��)� ��

Prekmurska Gibanica (Prekmurian Layer Cake)

At 19, Dragan

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Slovenia

17

Ingredients�||�� Q��1g pepper=�|��_��=||�� O� ��=|�� |��=|�� |��

polenta=||�� 250g water=��

garnish�� |��* �� #� �� __��

Method:1. ' �� &�� _�� 2. <�� "�|�� ]��3. * �� <�� <�� * �� __�� #� ��

Piran Sea Bass Fillet on a Bed of Rocket

Method1.��)� �� O�� ]�� |��

Ingredientsstretched dough>||��)� �=��=��||�� )��

Method1.��)� �� ~�� O�� 2.�9�� )�� |��

Ingredients�� ||��

?|�� =��

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2 eggs=||��

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Method 1. �� 2. <�� |�� ~�� 3. `�� ?�� _��|�� 4. �� 5. �� 6. /�� 7. '� �� 8. ��=Q�£`�� Q�� 9. <��

18

TGeorge Kyprianou

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Cyprus pride

��Aroma and Color in the Kitchen with his �� /��||?�� `��

9�� $��$�� &��&�� &�� /�� &��

Cyprus

19

Ingredients@�� ||�� ~�� |��

Method1.�� 2.�'�� 3.�� =|¥=��={|£`��

red wine sauce=||��`�� ~�� |�� ~��

Method1.�&�� `�� '�� 2.�&��

Loin of Pork stuffed with Prunes and Traditional Sweet Red Wine

��Cream, Cyprus Cheese Anthotiro, Pears and Chocolate Sauce

Ingredientscake dough =�|��)� Q�� 1 egg=||�� =�� _��=��

Method1.��)� �� #��(��#�� )� ��/�� #� ��`��

�� |�� `�� ~�� 2 eggs=||��

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garnish=�� @�� =�_�� `�� ~��

Method1.�&�� &�� _�� 2.�� 3.�' ��~��

=||�� "@��

Method1.�/�� #�� #��2.�� =Q|�`�� ]�� /�� #��@�¥�|��3.��

garnish��#��

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20

AChef Henry Alexie

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;�� =||�� &�� &%�� /��/��9�� &��sop buntut�~�#��nasi goreng djengggo�� <��9� ��

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Indonesia

21

Ingredients=|��=�� =|��8g shrimp paste�� @|�� >|��=� �� =��

Method1.�<��#�� 2.��

Medium Rare Tuna & Cold Prawn with Balinese Sambal Matah

�� 3.�/ ��^�� *� ��

Oven Baked Mahi Mahi Fillet with Three Colour Baby Tomatoes and Saffron Butter

Ingredients=�|�� @|�� ?|�� =�� |��

Method1. �� ?��2. �� 3. /�� )�� 4.�/ ��

22

TJacques Reymond, ��

�|"�� "��

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that has ��

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'�� |�� ;�� V�� ^�� The Age Good Food Guide ��#�� V�� <�� `�� /��]��/��/�� |==�� '��$�� V��

<�� @|�� @�"�� "�� &�� &�� &�%�� 9� �� %�� 9��

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The people's chef

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9�� $��$�� }�� )�� )�#��<��#�� &��

Australia

23

Ingredients �� =�U�?�� ~�� ' �� =��

mint oil��|��#� �� =�� =��

asian salad¦�� ¦��=�� §�� ¦��

Method1.�� =?|�`��

2.�^�#�� 3.�< ��#��&�� #��Q��<�� 4.�/�� ¤��¤�� ¥�� 5.�/�� 6.�<�� _��7.�/�� 8.�<��/��#�� 9.�<�� /��Note: Cooking the lamb on rock salt prevents it from drying out and keeps all the moisture and texture in the meat. If you are refrigerating it overnight to eat the next day, this technique will also stop the meat from going grey.

Lamb Rack with Oyster Sauce, Asian Salad and Mint Oil

��!�"

Ingredients��=�� )� ¨� �� =��{|��~Q|��=��=��~� ��@��Q|��

Method1.�� =Q|�`��&�� )� ¨� �� 2.�&�� #� �� |�� 3.�&�� #��/��#� �� 4.�9�� '��#�� 5.�� Q"?��

24

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Julien Bompard

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French flair

Singapore

25

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Pan-seared Foie Gras with Muscat Grape Sauce

Sea and Vegetables

Ingredientsoven baked salmon with garlic and parsley crust>|�� =||�� =��=��>��

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white wine sauce with arbois wine=�� =�� =||��`�� |�� =||�� |�� |��/ ��

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seared hokkaido scallops>�� =��

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herb salad with nyons olive oil¦�� ¦�� ¦��¦��¦��&�� __��

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plancha green asparagus>��

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26

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Creativity in hardship

Portugal

27

Ingredients10g kombu��=|�� 10g wakame�� shiitake�� =��=�� =�� ' ��~�� ¦��

Grouper Steamed with Seaweed Broth

Fake Red Fruits Cheesecake Ice Cream

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28

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Meryem Cherkaoui,

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Dual identity

Morocco

29

#��$�� %��Vegetables, Onions, Coriander and Cream of Red Pepper

Ingredients��_��=�|�� 250g peas@||��

tapenade à l’olive rouge��|�� =��|�� =||��

berkoukech (makes 250g of berkoukech)=��=||��

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cream of red pepper�||�� ~��=||�� |��=||��

onion compote��=�� ~��)��

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Method1.�<��#�� 2.�<��berkoukech��_�� /��3.�<�� ¦�� `��#� ��)�#�� 4.�`��~��_�� #� ��5.�`�� 6.�<�� 7.�&�� 8.�/ �� )�� /��

30

AIn an arena of world-class

chefs, Mike Robinson’s

undisputed standing is

the result of his strong

connection to the

countryside.

��"��"table cooking sparked by a university degree in forestry; this sums up the story of British chef Mike Robinson. His culinary philosophy, not surprisingly, revolves around the journey of food—from farm to plate—and translates to a mélange of deer, rabbit and pheasant dishes at his personal haven, the Pot Kiln. Located in the heart of Berkshire, the rural idyll specialises in sustainable game and wild food cooked in a contemporary style. “Over here, it’s more than just cooking, it’s about letting people understand where their food comes from,” asserts Robinson.

It’s a big learning curve for his guests and he strives to educate as many people as he can about combining sustainability and culinary skills through his eponymous Game and Wild Food Cookery School in Yattendon. While he is all for old-fashioned and rustic cooking, he admits to being an advocate of modern culinary technology. Pledging an allegiance to De Dietrich, Robinson chose to exclusively incorporate its kitchen appliances for his students to work with. He says of the induction ��&�%�� "��environmentally-friendly. I wouldn’t cook on anything else.” He cites the absence of �� reason to why the restaurant’s preparations are

still relegated to “big, heavy gas stoves”.With a partnership in the Michelin-starred

The Harwood Arms Pub tucked under his belt, an outdoor catering company and his own TV series Countrywise Kitchen airing on primetime, what’s next for the chef who constantly challenges the status quo? “All my life has been open-ended. I think that if you set goals, you one day have the danger of reaching them. I want to see how life develops as an adventure and I don’t want it to end.”

Champion of the wild

United Kingdom

31

Pavé of Venison with Pomme Purée and Green Peppercorn Sauce

Ingredients4 pavés venisonolive oil, for coating thyme leavesfreshly ground black pepper 3 Désirée potatoes200ml double cream 150g unsalted buttersalt and pepper to taste

green peppercorn sauce trimmings, from venison1 onion, chopped1 carrot, chopped2 sticks celery, chopped½ bottle red winesplash of port winesplash of brandy1 tsp Marmite1 tbsp tomato ketchup1 tbsp redcurrant jelly1 tsp green peppercorns in brine, drained and rinsed

Method1. Rub the pavés with olive oil. Season with thyme leaves and a good grinding of black

pepper. Don’t season with salt at this stage; this will draw out the juices from the meat. Set aside at room temperature.2. Peel, chop and boil the potatoes until cooked through. Strain and leave to steam for a couple of minutes so any excess water is removed. Push through a sieve, mouli or potato ricer to ensure there are no lumps. Just before serving, heat the cream and butter in a saucepan with salt and pepper. When hot, stir in the dry mash ��3. Heat a frying pan until searing hot and preheat oven to 230°C. Sear the pavés, one at a time, then put into a roasting tray with more thyme and roast for no more than 5 minutes. Remove and rest for at least 5 minutes on a wooden board.4. To make the sauce, fry in a little olive oil with the trimmings, onions, carrots and celery until dark brown but not burnt. Add red wine and cook for an hour on a low temperature at a gentle simmer. Strain out the meat and vegetables and return to a clean pan. Add the port and brandy and reduce by half. Stir through the marmite, ketchup and redcurrant jelly, then add peppercorns just before serving.5. To serve, heat the potato and sauce, then smear mash on the bottom of the plate. Slice the pavé and drizzle with sauce.

Ingredients��||��50g butterfreshly ground black peppersea salt to taste2 lemons1 bunch parsley2 shallots1 clove garlic50ml good quality extra virgin olive oil

Method1. � ��||£`��baking sheet. Dot with butter and sprinkle with pepper, sea salt and a squeeze of lemon juice. 2. �� =��remove and allow to rest for 5 minutes. 3. ^�� and garlic and mix with zest and juice of the lemons and olive oil.4. �� to serve.

Plaice with Parsley and Garlic Sauce

32

NNathalie Arbefeuille

� ��three-course dinner from

scratch when she was just 12 years old. Since

then, her rise from ingénue

to culinary star has been nothing short of remarkable.

athalie Arbefeuille took her � �� clinging to the apron strings of my ‘Cordon Bleu’ grannies”. Though the French native never trained in a professional kitchen, her mother used to throw down the gauntlet of whipping up beautiful cakes while the family entertained their Parisian friends.

After much success in the kitchen at a young age, Arbefeuille parlayed her culinary skills into teaching. What excited her most was the continual innovation it demanded. “The best thing about being a chef is the creativity it calls for, trying to �� and turning ideas into something that can make someone happy, ” she says.

In 1999, the self-taught chef left Paris and followed her husband on a posting to Kuala Lumpur. The serendipitous move led to the birth of Nathalie’s Gourmet Studio, a culinary school and the place Malaysians would later come to know �� / �� reputation of being notoriously persnickety, “I spent many years getting them just right.” What helped was one of her secret weapons—a thermometer. “It helps me be really precise in my cooking.”

On the subject of precision, the only thing that supersedes her trusty thermometer is

Self-made success

the De Dietrich induction hob. “It’s so exact, you can go from low heat to high almost immediately and yet you don’t run the risk of burning your ingredients. That is something you cannot achieve with a gas stove.” Three of these hobs form the centre stage of her cooking studio that is also decked out with microwave ovens, refrigerators and warming drawers by the trusted French brand.

Malaysia

33

Cod Fish with Chilli Tomato Compote and Saffron Butter Sauce

125g chilled unsalted buttersea salt and ground white pepper

Method1. Place white wine vinegar, white wine, shallots, peppercorns and bay leaf into a small saucepan over medium heat. Bring to the boil and reduce by two-thirds. 2. Add whipping cream and saffron threads and whisk until combined. Bring to a boil and cook for 7-10 minutes or until the mixture has reduced by one-third and is thick enough to coat the back of a spoon. 3. Strain the liquid into a clean saucepan. Discard the solids and set sauce aside.

chilli and mustard seed dressing2 small red chillies2 garlic cloves6cm piece ginger1 tbsp oil2 tbsp mustard seeds25g palm sugar, grated��6 limes, juiced

Method1. Clean and peel the chillies, garlic and ginger. Cut them lengthwise and remove the seeds. 9�� "

like strips. 2. Heat oil in a saucepan over low heat. Add mustard seeds and cook for 2 minutes or until the seeds pop. Add the julienned chilli, ginger and garlic and cook for a further 2 minutes. Remove from heat. 3.�/�� Stir until combined, check the seasoning and set aside.

6 medium zucchini, julienned3 tbsp olive oilpinch salt and pepper 2 tbsp coriander leaves>��~=�|�� 50g cold butter, cubedsalt and ground black pepper

Method1. Cook the julienned zucchini for around 5 minutes in olive oil. Season, then drain them in a sieve. Add the coriander and set aside.2. 30 minutes before serving, preheat ��=?|£`��~ �� `�� #��=|��<��reach 50°C to be properly cooked. Check �� thermometer by inserting it in the centre of the ��3. Meanwhile, heat up saffron butter sauce. Take the pan off the stove and whisk cold butter into the sauce, one piece at a time. The sauce should look thick and glossy. Season to taste.4. Warm the zucchinis in the microwave, then the chilli and mustard seed dressing and roasted cherry tomatoes.5. Line the zucchinis in the middle of the �� / ��place a small coriander bouquet on top of �� tomatoes over the coriander. 6. Drizzle the warm saffron butter sauce around one side of the plate and the chilli and mustard seed dressing on the other side and on the roasted tomatoes. Serve immediately.

Ingredientsoven-roasted tomatoes500g cherry tomatoes, cleaned and halved50ml olive oil2 tsp balsamic vinegar2 garlic cloves, crushed1 tbsp thyme leavessalt and ground black pepper to taste

Method1. Preheat the oven to 150°C. Place the cherry tomato halves in a single layer onto a baking tray. 2. Whisk the olive oil, balsamic vinegar, garlic and thyme until combined. Season to taste. Pour the olive oil mixture over the tomatoes and roast them for 2 hours, checking from time to time.

saffron butter sauce125ml white wine vinegar125ml white wine2 shallots, thinly sliced3 white peppercorns1 bay leaf250ml whipping cream1 pinch saffron threads

34

FPierrette Menétrey

invites enthusiasts to create Swiss

specialties and develop the qualities

of teamwork through the

art of cooking and eating

together.

ood is the social glue that holds people together and it’s a belief that Pierrette Menétrey holds resolutely to her heart. Thanks to a formal education in hospitality and catering, and growing up in a family rich in culinary heritage, Menétrey reconciles work and play with her Art et Cuisine programme, a cooking seminar concept aimed at forging closer relations between colleagues. “The idea is to cook together and develop team spirit by producing a unique gourmet menu,” she explains. Aside from providing team-building sessions, her company also organises workshops for adults and children, whether it is for an intimate ‘table d’hôte’, where you concoct a meal for your friends, or a reception that accommodates up to 60 people.

Menétrey comes from a family of four generations of women who were involved in the food industry �� only allows one to transform ingredients into creations, but also to forge solidarity. “The kitchen is a place for dialogue, a place that’s constantly full of love. It’s also where I can dish out recipes for human relationships.”

Drawing inspiration from the spontaneous and tailor-made cuisine of chef Christophe Ziegert from Auberge du Bugnaux in Rolle, Menétrey favours lovingly simmered slow-cook methods or low-temperature cooking, a legacy inherited from her ancestors. The secret, she feels, is to marinate foods one day in advance and then braise or stew it using a low-temperature facility such as a De Dietrich

appliance to achieve optimum results. “Current techniques in cooking appliances allow you to work according to a precise temperature scale, on which the success of a dish very often depends, especially in pastry-making,” explains Menétrey.

She has a penchant for ginger, espelette peppers and lemons as they lend a touch of exoticism to her dishes, and makes an effort to grow her own produce in the pursuit of culinary perfection. Her main motto, however, remains the same: bringing people together. “A chef is someone who is instinctive and creative, like a painter and musician, but I see myself more as a cookery coach, because I’m especially keen on human relations,” she says.

Ties that bind

Switzerland

35

Ingredients juice and zest of 1 orange100ml water2 tbsp black tea or Chinese teaa few drops of lemon juice1 tbsp honey2 duck breasts½ teaspoon allspice2 tbsp balsamic vinegarsalt and pepper to taste

Method1. Cook orange juice slightly with 100ml of water; add tea, orange zest and drops of lemon juice. Stop cooking and let steep for 10-15 minutes.2. Filter the juice, then add honey and cook gently for 2 minutes; reserve. 3. Incise the duck skin, forming a grid, then add pepper and allspice.4. Lay the duck breasts skin side down in a hot �� )��)�� "��Discard the drippings and cook the meat over low heat for 10-12 minutes. Remove the meat from heat but throw back the cooking fat.5. Deglaze pan with balsamic vinegar and orange juice infusion. Stir and bring the mixture to a boil. Simmer to reduce the juice.6. Cut the duck breast into slices of 2cm and assemble on a plate. Add salt and pepper to taste then drizzle orange juice and candied zest made in step 3.

Duck Breast with Orange

Mille-feuille of Pickled Vegetables

Ingredients 3 tomatoes3 tbsp olive oil salt and freshly ground pepper few sprigs thyme 1 eggplant 6 tbsp olive oil1 zucchini 4 slices mozzarella sea salt to tastedash of basil oil

basil oil1 handful basil leaves salt200ml olive oil

Method1. Peel tomatoes, cut into quarters and remove tomato seeds to get seedless tomato petals.2. Oil the bottom of a baking dish with olive oil.

Add salt and pepper, then sprinkle thyme. Place tomatoes on the dish and bake in a preheated ��=||£`�� =�� ~� �� 3. Cut the eggplant into 4 thick slices, 1cm each. Heat 6 tbsp olive oil on a teppanyaki pan and place the eggplant on the pan to roast gently for about 5 minutes on each side. Place on paper towels and set aside. 4. Cut zucchini into ½ inch thick wedges and brown each side on a very hot grill or in a dry non-stick skillet; they should remain crisp. 5. To make basil oil, blend basil with 100ml of olive oil and a few pinches of salt, then stir in 100ml olive oil while emulsifying. 6. Overlay 1 slice of eggplant, 3 tomato petals, a hint of sea salt, pepper, 1 slice of mozzarella cheese, 3 slices of zucchini, season, and repeat this process to create a multi-layered mille-feuille of vegetable. Serve chilled with a cord of basil oil.

36

AThe crème de la crème of the culinary world,

Rasmus Kofoed,

makes a name for Danish

cuisine on the international

stage.

s the winner of the Bocuse d’Or 2011, a bi-annual cooking contest that draws the elite of the culinary world to the French city of Lyon, Rasmus Kofoed may certainly call himself one of the greatest chefs in the world. Making headway for Denmark by putting it on the international gastronomic map, the head chef and co-owner of restaurant Geranium in Copenhagen is known for his light and lucid cuisine that makes use of Danish seasonal ingredients like sheep’s milk yogurt and oysters. His restaurant menu features dishes such as Lightly Smoked Potatoes with Dried Peas and Lovage, and Veal Tail with Raw Jerusalem Artichokes. His emphasis on seasonality also means that the menu changes frequently, and sometimes �� will only be featured for one week.

For Kofoed, a chef is essentially someone who goes into nature, forages from the land and uses it in his cuisine. And it is from nuances of nature that he takes his main inspiration as well. “For example, when I take a walk in the pine forest and see the snow-covered pine trees, it inspires me to make a dessert with sheep’s milk yogurt, white chocolate and the smell of pine,” he shares. Discovering cooking from a young ��$��

big meal he cooked was for his little brother’s birthday. “It was a really amazing dinner and I ��

And Kofoed continues to create memorable meals that restores, challenges and enriches the ��/�� in the Bocuse d’Or three times, Kofoed uses De Dietrich ovens when preparing for competitions. “The only problem may be that I am not able to bring it with me into the competition,” he jokes.

World’s greatest cook

Denmark

37

Ingredients150g picked broad-leaf parsley200ml grape seed oil4 large tomatoessalt to tastewild herbs��)��

Method1. To make the dressing, blanch the parsley, squeeze the moisture out and blend with grape seed oil for about 5 minutes, until the oil is clear and green. Filter the parsley from the oil.2. Remove the skin from the tomatoes and season with a little salt. 3. Using a spoon, remove the tomato seeds. 4. Serve the tomato meat and seeds with �� )�� and a drizzle of parsley )�� dressing.

‘Salat’ of Tomato with Wild Herbs and Flowers

Pork Breast with Lemon Thyme and Beetroot

Ingredientssalt to taste600g pork breast20g butterblack pepper to taste20ml chicken broth4 beetrootslemon thymebeetroot sprouts

Method1. Salt and boil the pork breast meat before cutting it into 4 pieces. Fry the meat until its skin is crispy.2. Glaze meat with butter, black pepper and chicken broth.

3. Boil beetroots, cut into cylinders, then glaze in butter, water and a little salt.4. Assemble the pork and beetroots on a plate and sprinkle with lemon thyme and beetroot sprouts.

38

OInternationally respected

chef Simon Gault shows

his knack for bringing

together tastes and techniques

from around the world.

ne of Auckland’s best known chefs, Simon Gault completed his training in New Zealand before working for two years in prestigious establishments such as Leiths Restaurant in London and the Michelin-starred Thornbury Castle. He then returned to his native �� The Bell House, followed by Gault’s on Quay. In the course of his stellar career, he was also the personal chef of Simon Fuller, the entrepreneur responsible for the success of the Spice Girls and American Idol programmes, and software multi-billionaire Larry Ellison of the Oracle Corporation.

Since childhood, Gault had set his heart on becoming a chef. “From a young age, my parents had friends in the hospitality industry and whenever we dined at a restaurant, I always found myself in the kitchen,” he shares, “I have always aspired to be a chef.”

��/�� )�� cuisine has garnered a string of awards including Restaurant of the Year. Currently the executive chef and part-owner of the Nourish Group, Gault oversees an empire which includes Euro Restaurant, Jervois Steak House and Pasha Restaurant in Auckland, as well as Bistro Lago in Taupo and Shed 5 and Pravda Restaurant in Wellington.

While great produce inspires him, the chef also believes in making that extra effort �� magic” to his cuisine, to surpass his customers’ expectations. To do that, he travels extensively to experience and embrace other cooking

Kiwi talent

cultures. “For example, I might take the classic ' ��)��that is uniquely ours, like the kina, which is our sea urchin, or our mussels, and create something that is singularly our own creation,” says Gault.

To whip up his creative dishes, Gault’s preferred choice of appliance is the De Dietrich Induction Hob. “Often, you will hear about chefs blaming their equipment if a dish turns out badly. But when you’re cooking with this, it works seamlessly every single time,” he asserts. In addition to its superb functions, Gault also appreciates the precision and control of the cooking system, particularly in the temperature controls. “Without a doubt, I can't live without my induction hob. Life would not exist without it,” he declares.

Gault counts himself lucky to have cooked for many great personalities and guests. But what keeps him going at the end of the day is “the look on people’s faces when we surpass their expectations”.

New Zealand

39

Ingredients2 oranges1 tbsp black peppercorns1 tbsp green peppercorns1 tbsp pink peppercorns½ tbsp juniper berries{>|�� cut into 6 pieces=��)��

280g fennel bulbs5 tbsp Pukara extra virgin olive oilsalt and pepper250g courgettes6 cipolline onions, preserved in oil300ml Madeira jus6 tbsp orange and onion salsa

Method1.�� =||�`��9�� zester, remove the zest from oranges in 5cm lengths. Blanch zest twice in boiling water for 1 minute, each time using fresh water.2. Place the blanched zest on baking paper or a <�)�� =��

Venison Crusted with Juniper & Orange on Fennel & Onion with Citrus Jus

Alaskan King Crab & Prawn in Jalapeño Crème Fraîche Sauce topped with Tuna Wafers

Ingredients240g picked Alaskan red king crab meat660g crème fraîche2½ tbsp jalapeño Tabasco sauce100g wasabi tobiko caviarsalt to taste240g prawn meat, chopped�|�� )��

Method1.�� =?|�`��`�� no shell or cartilage in the crab meat.2. Mix crème fraîche with the Tabasco sauce and half the wasabi tobiko caviar, then season with salt. 3. Divide the prawn meat, crab meat and the crème fraîche mixture between 6 small ovenproof dishes. Place in the oven for 7 minutes or until hot and bubbling.4. To serve, divide the remaining wasabi caviar and sprinkle over each dish, then sprinkle the ��)�� 5. Serve hot, straight from the oven.

hard. Once the zest is dried, use a pestle and mortar to crush it along with the peppercorns and juniper berries.3.��#� �� and retaining the coarse orange pepper mixture. Reserve 1½ tsp of the mixture to be used in the sauce.4.��)��then lightly coat each piece in the remaining spice mixture. Wrap each piece tightly in cling �� 5. Cut the fennel into small wedges. Transfer to a bowl with 1 tbsp olive oil, then season with salt and pepper and mix together. Place the

coated fennel on a baking tray and roast for 8 minutes.6. Meanwhile, cut the courgettes into 5cm lengths, then lengthways into quarters, and cut the onions into halves. Place in the bowl used for the fennel and add 2 tbsp of oil and seasonings. Place the prepared courgettes and onion in the oven with the fennel and roast for 8 minutes. Keep warm.7.�� =?|�`��Remove the venison from the refrigerator and unwrap, but keep covered while it reaches room temperature. 8. Heat the remaining 2 tbsp of olive oil in a large frying pan until shimmering, then sear the

meat—2 pieces at a time—in the oil until an even caramel colour is achieved on all sides. 9. Transfer the meat to a roasting pan and place in the oven. Roast until the desired cooking temperature is reached—about 3-4 minutes for rare. Once cooked, leave to rest.10. Pour away any oil left in the pan and add the meat juices to the Madeira jus. Add the orange and onion salsa and 1½ tsp of the reserved orange pepper spice to the sauce. Keep warm.11. To assemble, slice the meat at an angle and fan out on each plate. Place roasted vegetables on the meat. Finish with sauce and serve any additional sauce separately.

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