With such a varied collection of recipes to choose from; including international cuisine, seasonal food, recipes for course meals – as well as a range of recipes for pasta and beef dishes – Chef’s Pencil has something to surprise and impress your guests.
For example, we can help you turn a dreary pasta dish into something truly sensational! And it doesn’t matter what level you’re at, be it pro or novice, we have the most scrumptious recipes to satisfy and delight, enabling you to entertain in style!
Sturgeon and Sauerkraut Tart topped with American Sturgeon Caviar Posted January 21, 2016 by Gabriel Kreuther Posted in: Seaf...view all
By - Rodney Murillo, January 5, 2016
Potato Gnocchi, Wild Mushroom, Garlic and White Truffle Oil Posted January 5, 2016 by Rodney Murillo Posted in: Vegetarian | ...view all
Sea Urchins in Acidulated and Aromatic Hollandaise Sauce over Yogurt Posted January 4, 2016 by Nacho Manzano Posted in: Seafo...view all
By - Allan Pickett, December 15, 2015
Line Caught Seabass, Yeasted Cauliflower Purée, Chanterelle Mushrooms Posted December 15, 2015 by Allan Pickett Posted in: S...view all
By - Gerald Mirey, December 15, 2015
Pork Cutlet, Crushed Garden Peas with Red Pepper Relish Posted December 15, 2015 by Gerald Mirey Posted in: Pork | Cuisines: ...view all
Halibut works well with this dish, but the garnishes are very versatile and would work with most fish, especially Seabass ...view all
By - Clive Fretwell, December 15, 2015
Today’s recipes dictate that we cook our pheasant at around 180º C, but this recipe follows the old traditional method,...view all
The key to this recipe is that there is no right or wrong with it, you can edit the amounts and items to your personal tas...view all
Risotto with Italian Veal Sausage, Taleggio & Frangelico Posted December 15, 2015 by Davide Degiovanni Posted in: Rice, ...view all