Latest news with #culinary
Irish Times
13 hours ago
- Climate
- Irish Times
Cherry season is here: Celebrate with these two delicious summer recipes
This week I'm focusing on cherries , the juicy, rounded red fruit that will be hitting our shelves very soon. They are known for their deep red colour and intense sweet flavour, and the season is short, beginning around July. European cherries will start to land on shelves from next week, with a season lasting from early June to August. Cherries need plenty of sun and heat to develop good fruit. With the weather of late, we could even see them land earlier than expected this year. [ Two classic shellfish dishes inspired by Donegal chefs at the top of their game Opens in new window ] We used to serve perfectly conditioned cherries from the Cerét region of France, in the foothills of the Pyrenees, in a restaurant where I used to work. Before they arrived, we had grand plans for complicated and artistic dish designs. Upon tasting them, we quickly realised these were one of those magic ingredients that needed zero intervention. A perfect balance of sugar and acid, we decided to serve them as they were, on the stem, over crushed ice. Being the middle of summer, it proved the perfect ending to a lighter menu, particularly with a cup of herbal tea or single espresso. This week's recipes will equip you for the season ahead with both savoury and sweet options. The first uses duck breast, a readily available and cost-effective meat that is easier than you might think to cook. I've added the technique here that I learned in a classic French kitchen – using a low heat to melt down the fat layer between the meat and the skin so the skin goes crispy. With the cherries, I have made a very simple compote that can be batch cooked and kept for months in the fridge. Perfect with the duck, it's also very versatile. Try it with yoghurt and granola, or even on a pavlova for a larger dessert. Black forest gateau. Photograph: Harry weir Speaking of dessert, our second recipe returns to a classic. Black Forest gateau traces its roots to 1920s Germany and calls for chocolate sponge soaked in cherry liqueur or kirsch. Cake baking can often call for complicated equipment, so I have used a standard loaf tin to reduce the hassle. Cherry compote and fresh cherries bring the summer sunshine. This is a perfect dish to prepare in advance and keep in the fridge for a few hours, the soaking time will add to the finished result. Enjoy. Recipe: Crispy duck breast with cherry compote Recipe: Black Forest gateau
CNA
18 hours ago
- Business
- CNA
CNA938 Rewind - A Letter to Myself: Kinokuniya's Kenny Chan on intuition, empathic connections, and his moral compass
CNA938 Rewind - A Letter to Myself: Kinokuniya's Kenny Chan on intuition, empathic connections, and his moral compass Kenny Chan led Kinokuniya's business in Singapore and the region for almost 20 years. He's credited for building the Japanese bookstore's presence in Singapore, and seeing it through particularly challenging times in the book business. Kenny shares how his "rollercoaster of a journey" took him from the carnival, to a diplomatic posting in London, and finally, to the defining chapter of his career — which began when he was "ambushed" with a single question: "Do you love books?" 55 mins CNA938 Rewind - A Letter to Myself: Businessman Anwar Tahar's path to success is paved with compassion and grit Mohamed Anwar Tahar is the founder and managing director of POS TKI, a logistics and shipping company. He is especially well-regarded as a pillar of the Indonesian foreign domestic helper community here, as he's known for his dedication in promoting their wellbeing and dignity. Anwar's road to success has taken a few detours, but along the way, he gained valuable lessons in hard work, compassion, and humility. He shares his journey in this interview. 37 mins CNA938 Rewind - A Letter to Myself: How The Social Outcast's Chef Mint found his authentic self in culinary artistry Aminurrashid Hasnordin — better known as Chef Mint — is co-owner of the acclaimed omakase restaurant, The Social Outcast, which used to be at Katong. But on the road to culinary success, he's had to overcome many challenges, especially during his youth. Chef Mint shares the most valuable lessons he's gained through his journey. 36 mins CNA938 Rewind - A Letter to Myself: How former investment professional Qi Zhai-McCartney found her calling as a psychotherapist For almost 20 years, Qi Zhai-McCartney thrived as an investment professional, working for large investment houses in the US, China, and Singapore. But the native of Harbin, China, always felt something was amiss. The passing of a close family member caused her to re-evaluate her life's calling. Today, as a psychotherapist and coach, Qi helps individuals and couples through rough periods in their life. She shares the most valuable lessons her journey has given her. 35 mins
CNA
18 hours ago
- Business
- CNA
CNA938 Rewind - A Letter to Myself: Businessman Anwar Tahar's path to success is paved with compassion and grit
CNA938 Rewind - A Letter to Myself: Businessman Anwar Tahar's path to success is paved with compassion and grit Mohamed Anwar Tahar is the founder and managing director of POS TKI, a logistics and shipping company. He is especially well-regarded as a pillar of the Indonesian foreign domestic helper community here, as he's known for his dedication in promoting their wellbeing and dignity. Anwar's road to success has taken a few detours, but along the way, he gained valuable lessons in hard work, compassion, and humility. He shares his journey in this interview. 37 mins CNA938 Rewind - A Letter to Myself: How The Social Outcast's Chef Mint found his authentic self in culinary artistry Aminurrashid Hasnordin — better known as Chef Mint — is co-owner of the acclaimed omakase restaurant, The Social Outcast, which used to be at Katong. But on the road to culinary success, he's had to overcome many challenges, especially during his youth. Chef Mint shares the most valuable lessons he's gained through his journey. 36 mins CNA938 Rewind - A Letter to Myself: How former investment professional Qi Zhai-McCartney found her calling as a psychotherapist For almost 20 years, Qi Zhai-McCartney thrived as an investment professional, working for large investment houses in the US, China, and Singapore. But the native of Harbin, China, always felt something was amiss. The passing of a close family member caused her to re-evaluate her life's calling. Today, as a psychotherapist and coach, Qi helps individuals and couples through rough periods in their life. She shares the most valuable lessons her journey has given her. 35 mins CNA938 Rewind - #TalkBack: Whampoa fire: Why can't keep our corridors hazard-free? A fire recently broke out at a HDB block at 20 Jalan Tenteram, with 5 people being taken to hospital and 40 others evacuated due to the blaze. According to the SCDF, the fire involved items that had been left along the corridors on the second and third floors. Lance Alexander and Daniel Martin discuss further with Dr Annabelle Chow, Clinical Psychologist, Annabelle Psychology and Kelvyn Ong, Fire Safety Specialist and Managing Director, King Fire. 29 mins
BBC News
21 hours ago
- Business
- BBC News
I saw what Gordon Ramsay had and thought 'I want that'
Stuart Ralston was destined for a culinary dad was a chef, his mum was a chef and his brothers went into the business was necessity that took him into his first kitchen at 13 "so he could afford his own trainers".But it was hard work that led him to his first Michelin star, bagged in February at the age of with four renowned restaurants in Edinburgh, the Glenrothes-born chef who cut his teeth in New York under Gordon Ramsay has come a long way. Ralston's housing estate upbringing couldn't be further away from the upmarket fine dining establishments he finds himself in told the BBC Scotland's Scotcast: "If you come from a background where potentially you didn't have much and you wanted to get more, it gives you a certain chip on your shoulder or a resilience that you can really battle through a lot of hard times.""The business is a hard business to be in and it takes people who are really determined not to fail and I think that's the common thing that I always see with a lot people in our industry."Ralston was the victim of two knife assaults in his youth."In primary I was slashed with a pair of scissors from my ear to the bottom of my mouth after an argument with someone."And in high school I got slashed on my leg with a box cutter with someone just walking through the hallways."So, you know, I didn't grow up in the most affluent of areas, it was a dog-eat-dog world. But I think getting out of that just made me determined to not be part of that culture. Ralston worked his way through the ranks in his late teens and early 20s and then chanced his arm by asking celebrity chef Gordon Ramsay for job at his New York restaurant."I'd done a trial in London for him that I thought I'd messed up really badly, but I still got offered the job because I had an attitude. I really cared about my career and trying to be something and I think they saw that."I got an opportunity that not many people did. There was maybe only eight British guys taken out to America. "I was 23 years old and I didn't know anybody."He doesn't recognise the angry, potty-mouthed Gordon Ramsay that made his mark on TV shows. But he did soak up the work ethic and skills on display around him."I didn't really see what people see on TV as much. It was definitely tough, and he was definitely passionate about what we were doing."I worked more so with the head chefs that had been with him for a long time."After two years, scraping chewing gum off tables, prepping vegetables and setting up the staff canteen led to kitchen training and running every section of Ramsay's restaurant at the London spent five years in New York, rising to head chef status and then spent a stint back in the UK before a time at the Sandy Lane Hotel in Barbados. Fast forward to 2025 and he is halfway through his most successful year. He has four Edinburgh restaurants - Aizle, Noto, Tipo and Lyla, for which he was awarded his first Michelin star in says his kitchens run differently to those days in the early 2000s and that the culture has changed."It was rough, really rough," he admitted."When I was started out, you're working all the hours. The conditions were tough. "I've seen fights, I've see people getting burned, I have seen things being thrown at people. I have seen people being kicked out of kitchens for mistakes. "But mostly, I would say, I don't think there's many kitchens that would run like that nowadays." For someone who dreamed of owning his own restaurant from a young age, Stuart Ralston has realised his says he grew into who he is and changed his perspective when he saw what was possible, learning from the best people around him. He said: "Take Gordon for example, look what he's done in his life. I saw him and I wanted a bit of that."
Arab News
2 days ago
- Entertainment
- Arab News
Recipes for success: Chef Georges Ikhtiar offers advice and a tasty beef recipe
DUBAI: Georges Ikhtiar, head chef at Amelia Dubai, grew up in Beirut, where he remembers watching his mother cook 'by instinct, without recipes or rules.' That early exposure sparked a curiosity not just for flavors, but for the process of cooking — how ingredients transform, how timing and technique matter. This eventually led him to Lebanon's Ecole Hôtelière. A pivotal career moment came during his time in Peru, where he was introduced to the country's bold, acidic and layered flavors. This now shapes his approach at Amelia, where he blends Peruvian ingredients with Japanese methods. Amelia Dubai. (Supplied) Here, Ikhtiar reflects on how mistakes can lead to creative breakthroughs, and gives his thoughts on simplicity in cooking. When you started out, what was the most common mistake you made? Like many young chefs, I believed that more was more — that adding extra ingredients or steps would somehow elevate a dish. I loved experimenting, and while that spirit of curiosity still drives me today, I've learned that simplicity is key. The most powerful flavors often come from restraint and letting the ingredients speak for themselves. What's your top tip for amateur chefs? Taste constantly. It's the most important tool you have. And don't let mistakes throw you off — every error is a lesson. Some of the best ideas I've had started as accidents. Cooking at home should be fun, not stressful. What's one ingredient that can instantly improve any dish? In Peruvian cuisine, it's definitely lime. It brings brightness, aroma and a sense of freshness that can completely transform a dish. Just a few drops can awaken the palate and sharpen and enhance every other flavor. What's your go-to dish if you have to cook something quickly at home? A simple truffle pasta. I soak the pasta to speed up the cooking time, then toss it with a creamy truffle sauce, fresh shaved truffles and parmesan. It's rich, comforting and comes together fast, but still feels luxurious. Amelia Dubai. (Supplied) When you go out to eat, do you find yourself critiquing the food? Always. It's part of the job. I'm always observing, analyzing, and seeing what I like or don't like. But I keep it to myself; dining out is also about experiencing what other chefs are creating. What's the most common mistake you notice in other restaurants? It's usually to do with balance or execution, like undercooked elements, seasoning that is off, or dishes that feel overcomplicated. What's your favorite cuisine? I gravitate toward Japanese and Peruvian food, naturally, but I'm always curious to explore. I like to see how others approach flavor, presentation and structure. Inspiration can come from the most unexpected places. What request or behavior by customers most annoys you? Honestly, nothing. I believe taste is subjective and the customer is always right. We're here to create an experience that works for them, not just for us. Georges Ikhtiar grew up in Beirut. (Supplied) What's your favorite dish to cook? It is a dish called Adas be Hamid, which means lentils with lemon. My grandmother used to make it when I was growing up in Beirut. It's incredibly simple but full of flavor and warmth. Cooking it always takes me back to my roots, and I love how food has the power to do that. What's the most difficult dish for you to get right? Risotto. It's a very delicate dish that reacts to everything — temperature, timing, movement, even the humidity. You have to be fully present when making it. One misstep and the whole texture is off. As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? I'm direct and hands-on, but not someone who shouts. I believe in open communication, mutual respect and building trust. My team and I have worked together for a long time, so we understand each other without needing to say much. There's a flow in the kitchen when everyone is aligned, and that's what I strive for. Chef Georges Ikhtiar's hokkaido machu picchu recipe Ingredients: For the beef: 250g beef tenderloin Salt and black pepper, to taste Cooked over a robata grill (or any hot grill pan) For the teppanyaki vegetables: 2 tbsp vegetable oil 20g Chinese cabbage, chopped 3 rainbow baby carrots, sliced 20g mange tout (snow peas) 10g shiitake mushrooms, sliced 20g baby corn, halved 1 spring onion, thickly sliced 2 tbsp soy sauce 2 tbsp kimchi sauce 2 tbsp sake sauce (optional for extra depth) For the shiitake sauce: 300g fresh shiitake mushrooms, sliced 1L fresh cream 200ml milk Salt and black pepper, to taste 1 small onion, chopped 1 tbsp butter Instructions: 1. Grill the beef: Season beef with salt and pepper. Grill on a robata grill until cooked to your liking. Let it rest before slicing. 2. Sauté the vegetables: Heat oil in a pan. Add the vegetables and stir-fry for a few minutes. Add soy sauce, kimchi sauce, and sake sauce (if using). Stir well and cook until just tender. Season with pepper. 3. Make the shiitake sauce: In a saucepan, sauté onions and mushrooms in butter until soft. Add cream, milk, salt, and pepper. Bring to a boil, reduce heat, and let simmer. Boil twice to bring out full flavor, then remove from heat. To plate: Slice the grilled beef. Place the sautéed vegetables on a serving plate. Lay the beef slices on top. Spoon the warm shiitake sauce to the side or over the top. Optional: If using a hot stone for serving, you can lightly reheat the meat on it just before eating for a fun finishing touch.
