Garganelli

Bludorn Hot Sauce

whipped milk cream, passion fruit, strawberry

Chocolate Cake

fenugreek yogurt, carrot fritter, chili oil

Squash Soup

Black Truffle

Sauvignon Blanc Tiraki

Rose Gold

Xarel-lo 'White'

Champagne Brut M. Haslinger & Fils

Cheddar Scallion Biscuits

Crémant d'Alsace Rosé Pierre Sparr

Prosecco Avissi

Sticky Bun

Tarte Flambee

Buttermilk Pancakes

Smoked Bacon

smoked salmon, horseradish, english muffin

Salmon Benedict

Crab Cake Benedict

Omelette

parmesan cheese croutons, bonito caesar dressing

Tuscan Kale Caesar

Jade Cloud Fair Trade

Shrimp, avocado, horseradish, cocktail sauce

China Breakfast

Blueberry Rooibos

Bring a large pot of salted water to a boil. Add the garganelli pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, reserve 1 cup of pasta water, then drain the pasta and set aside.

Cook the Garganelli

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Add the artichoke hearts (drained and chopped) and cook for an additional 3-4 minutes, stirring occasionally.

Prepare the Artichoke Mixture

Add the cooked garganelli pasta to the skillet with the artichoke mixture. Pour in the lemon juice, and stir to combine. If the mixture seems dry, add some reserved pasta water, a little at a time, until you reach the desired consistency.

Combine Ingredients

Fold in the shelled pistachios and the lebna. Season with salt and freshly ground black pepper. Gently mix until everything is well combined and heated through.

Add Pistachios and Lebna

Transfer the garganelli to serving plates. Garnish with fresh chopped parsley and additional pistachios if desired. Serve warm.

Serve and Garnish

Garganelli pasta

Artichoke hearts, canned or jarred

Pistachios, shelled

Lebna (strained yogurt)

Garlic, minced

Olive oil

Lemon juice

Salt

Black pepper, freshly ground

Fresh parsley, chopped, for garnish

Wash the fresh red chili peppers thoroughly under cold water. Remove the stems and cut them in half lengthwise. If you prefer a milder sauce, you can remove some of the seeds.

Prepare the Peppers

Peel the garlic cloves and roughly chop them for easier blending.

Prepare the Garlic

In a blender or food processor, combine the halved chili peppers, chopped garlic, white vinegar, salt, sugar, lime juice, and olive oil.

Blend the ingredients on high speed until you achieve a smooth consistency. If the mixture is too thick, you can add a little more vinegar to reach your desired texture.

Blend the Mixture

Taste the sauce and adjust the seasoning if needed. You can add more salt, sugar, or lime juice according to your preference.

Taste and Adjust

Pour the hot sauce into a clean bottle or jar. Seal it tightly and store in the refrigerator. Let it sit for at least 24 hours before using to allow the flavors to meld.

Transfer and Store

Fresh Red Chili Peppers

Garlic Cloves

White Vinegar

Sugar

Lime Juice

Olive Oil

In a mixing bowl, use an electric mixer to whip 2 cups of cold milk cream until soft peaks form. This should take about 3-5 minutes. Once whipped, keep it in the refrigerator until you are ready to assemble the cake.

Prepare the Whipped Cream

Cut the passion fruit in half and scoop out the pulp into a small bowl. Ensure that there are no seeds left in the pulp if you prefer a smoother texture.

Prepare the Passion Fruit

Wash the fresh strawberries thoroughly, remove the stems, and slice them into halves or quarters based on your preference for garnish.

Prepare the Strawberries

Once the chocolate cake layers are cooled and ready, spread a generous layer of whipped milk cream on the top of the first layer. Add a layer of passion fruit pulp followed by some sliced strawberries.

Assemble the Cake

After adding the toppings, place the second layer of the chocolate cake on top. Spread more whipped cream on top and around the sides of the cake. Finally, sprinkle chocolate shavings all over the top and sides for decoration.

Finish with Chocolate Shavings

Cut the cake into slices and serve immediately. Enjoy the delightful combination of chocolate, whipped cream, passion fruit, and strawberries!

Serve

whipped milk cream

passion fruit pulp

fresh strawberries

chocolate shavings

Begin by peeling, seeding, and cubing the butternut squash. Set aside.

Prepare the Squash Soup

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Sauté Aromatics

Add the cubed butternut squash, vegetable broth, ground fenugreek, salt, and black pepper to the pot. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the squash is tender.

Cook the Squash

Once the squash is tender, use an immersion blender to puree the soup until smooth. If using a regular blender, allow to cool slightly, then blend in batches.

Blend the Soup

While the soup is cooking, grate the carrots and combine them with all-purpose flour, a pinch of salt, and pepper in a bowl. Form into small patties.

Prepare Carrot Fritters

Heat a skillet over medium heat with a bit of oil. Fry the carrot patties until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Fry the Fritters

In a small bowl, mix the yogurt with a pinch of ground fenugreek and salt to taste.

Prepare Fenugreek Yogurt

Ladle the squash soup into bowls, top with a dollop of fenugreek yogurt, and drizzle with chili oil. Serve with carrot fritters on the side.

Butternut Squash

Vegetable Broth

Onion

Garlic

Ground Fenugreek

Black Pepper

Carrots

All-Purpose Flour

Chili Oil

Yogurt

In a saucepan, heat your chicken or vegetable stock over low heat. Keep it warm throughout the risotto cooking process.

Prepare the Stock

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Sauté the Aromatics

Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring frequently until the rice is lightly translucent around the edges.

Toast the Rice

Pour in the white wine and stir continuously until it is almost fully absorbed by the rice.

Deglaze with Wine

Begin adding the warm stock, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Add the Stock Gradually

Remove the skillet from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt to taste.

Finish with Cheese and Butter

Plate the risotto and garnish with shaved black truffle. Serve immediately.

Serve with Truffle

On a clean surface, create a mound with the flour and make a well in the center. Crack the eggs into the well, add the salt and olive oil. Using a fork, gradually incorporate the flour into the eggs until a dough starts to form.

Make the Dough

Once combined, knead the dough by hand for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Knead the Dough

Divide the dough into four pieces. Using a pasta machine or rolling pin, roll out each piece until very thin.

Roll Out the Dough

Cut the rolled dough into spaghetti strips using a sharp knife or a pasta cutter.

Cut the Spaghetti

Bring a large pot of salted water to a boil. Add the spaghetti and cook for about 2-3 minutes, until al dente. Drain and toss with olive oil to prevent sticking.

Cook the Spaghetti

Plate the spaghetti and garnish with shaved black truffle. Serve immediately.

Arborio rice

Chicken stock or vegetable stock

Onion, finely chopped

White wine

Parmesan cheese, grated

Butter

Black truffle, shaved

All-purpose flour

Eggs

Pick ripe Sauvignon Blanc grapes from the vineyard, ensuring they are free from rot and pests. Transport them to the winemaking facility.

Harvesting the Grapes

Crush the grapes gently to release the juice. Use a wine press to extract the juice from the crushed grapes, collecting the liquid in a fermentation vessel.

Crushing and Pressing

Add 500 ml of water to the extracted grape juice to dilute and balance the sugar content.

Adding Water

Sprinkle 5 grams of yeast (Saccharomyces cerevisiae) into the fermentation vessel to start the fermentation process.

Inoculating with Yeast

Add 50 mg of sulfur dioxide to the must (the mixture of juice, skins, and seeds) to inhibit unwanted bacteria and wild yeast.

Adding Sulfur Dioxide

Allow the mixture to ferment at a controlled temperature (around 12-15°C) for about 14-21 days, monitoring the specific gravity regularly.

Fermentation Process

If desired, add 20 grams of sugar to enhance sweetness after primary fermentation has completed.

Adding Sugar

If using oak chips, add 20 grams to the wine for flavor complexity and aging. Allow the wine to age for several months in a cool, dark place.

Aging (optional)

Once the wine has matured, carefully siphon the wine into clean bottles, avoiding any sediment. Seal the bottles with corks.

Bottling

Chill the Sauvignon Blanc in the refrigerator before serving. Enjoy the crisp and fruity flavors of your Marlborough wine!

Tasting and Enjoying

Sauvignon Blanc grapes

Water

Yeast (Saccharomyces cerevisiae)

Sulfur dioxide

Oak chips (optional for aging)

Start by washing the fresh strawberries and mint leaves thoroughly under cold water. Remove the stems from the strawberries and slice them into thin pieces.

Prepare the Ingredients

In a large mixing pitcher, combine the rosé wine, elderflower liqueur, fresh lemon juice, and simple syrup. Stir well to incorporate all the ingredients.

Mix the Base

Gently add the sliced strawberries and fresh mint leaves to the mixture. Stir carefully to avoid bruising the strawberries and mint.

Add Fruit and Herbs

Fill a glass with ice cubes and pour the rosé mixture over the ice. Stir gently and garnish with additional mint leaves if desired.

Chill and Serve

Serve immediately and enjoy the refreshing taste of your homemade Rose Gold drink!

Enjoy

Rosé Wine

Elderflower Liqueur

Fresh Lemon Juice

Simple Syrup

Fresh Strawberries

Fresh Mint Leaves

Ice Cubes

Carefully harvest the Xarel-lo grapes from the vineyard, ensuring they are ripe but not overripe.

Harvesting

Once harvested, press the grapes gently to extract the juice while minimizing skin contact to avoid bitterness.

Pressing

Transfer the grape juice to a fermentation vessel and add the wine yeast. Allow the fermentation process to start at a controlled temperature between 15-20°C (59-68°F) for about 2-4 weeks.

Fermentation

After fermentation is complete, add the sulfur dioxide (SO2) to stabilize the wine and prevent oxidation.

Sulfur Addition

Allow the wine to age in stainless steel tanks for 6-12 months. This enhances the flavor and complexity of the wine.

Aging

Once the aging process is complete, filter the wine and bottle it in clean, sterile bottles. Seal tightly to preserve quality.

Label the bottles with the vintage year (2024), origin (Montrubí, Catalunya), and type (Xarel-lo 'White').

Labeling

Xarel-lo grapes

Yeast (wine yeast)

Sulfur dioxide (SO2)

Before serving, chill the bottle of Champagne Brut M. Haslinger & Fils in the refrigerator for at least 2 hours or in an ice bucket for 30 minutes. This will enhance the taste and effervescence of the Champagne.

Chilling the Champagne

To open the Champagne, remove the foil from the top of the bottle. Hold the cork down with one hand while twisting the bottle with the other hand. This will help release the pressure gradually. Once you feel the cork loosening, gently pull it away from the bottle to avoid any spillage.