Classic Italian dessert with layers of coffee-soaked ladyfingers and mascarpone.

Tiramisu

Toasted bread topped with tomatoes, basil, and balsamic glaze.

Bruschetta

Classic Italian pasta with creamy sauce and pancetta.

Pasta Carbonara

A delightful mix of fresh tuna, avocado, and spicy mayo.

Spicy Tuna Tartare

A classic mix of vodka, triple sec, cranberry juice, and lime.

Cosmopolitan

Classic cheesecake with a graham cracker crust and berry compote.

Cheesecake

Warm chocolate cake with a gooey center, served with vanilla ice cream.

Chocolate Lava Cake

Tender beef wrapped in puff pastry, served with a rich red wine sauce.

Beef Wellington

Mushrooms stuffed with cream cheese, herbs, and spices.

Stuffed Mushrooms

Fresh salmon fillet grilled to perfection, served with seasonal vegetables.

Grilled Salmon

Prawns sautéed with chili and garlic, served with a spicy dipping sauce.

Chili Garlic Prawns

Spoke & Steele

A classic cocktail made with bourbon, sugar, and bitters.

Old Fashioned

Refreshing cocktail with rum, mint, lime, and soda water.

Mojito

Brew 240 ml of espresso or strong coffee. Allow it to cool slightly before using.

Brew the Coffee

Stir 50 g of sugar into the warm coffee until dissolved.

Add Sugar

In a large bowl, whisk together 4 egg yolks and 50 g of sugar until pale and creamy.

Prepare Egg Yolks

Add 500 g of mascarpone cheese and 1 tsp of vanilla extract to the egg mixture, mixing until smooth.

Combine with Mascarpone

In a separate bowl, whip 240 ml of heavy cream until stiff peaks form.

Whip the Cream

Gently fold the whipped cream into the mascarpone mixture until well combined.

Fold Mixtures Together

Dip each ladyfinger briefly into the coffee mixture, ensuring they are soaked but not soggy.

Soak Ladyfingers

In a 9x9 inch dish, layer half of the soaked ladyfingers at the bottom. Spread half of the mascarpone mixture over them.

Layer the Ingredients

Add another layer of soaked ladyfingers followed by the remaining mascarpone mixture.

Repeat Layers

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Chill the Tiramisu

Before serving, dust the top with 2 tablespoons of cocoa powder and sprinkle with dark chocolate shavings if desired.

Serve

Ladyfingers

Espresso or strong coffee

Sugar

Mascarpone cheese

Heavy cream

Egg yolks

Vanilla extract

Cocoa powder

Dark chocolate shavings (optional)

Dice the medium tomatoes into small cubes and place them in a mixing bowl.

Chop Tomatoes

Chop the fresh basil leaves roughly and add them to the tomatoes in the mixing bowl.

Add Fresh Basil

Mince the garlic cloves and add them to the tomato and basil mixture.

Prepare Garlic

Add salt and black pepper to the bowl. Stir everything together gently.

Season the Mixture

Drizzle the balsamic glaze over the tomato mixture and stir to combine. Set the topping aside.

Add Balsamic Glaze

Preheat Oven

Cut the baguette into 1/2 inch thick slices.

Slice the Baguette

Place the sliced baguette on a baking sheet and brush each slice lightly with olive oil.

Brush with Olive Oil

Put the baking sheet in the preheated oven and toast the bread for about 5-7 minutes, or until golden brown.

Toast the Bread

Remove the toasted bread from the oven and let it cool slightly. Spoon the tomato mixture generously onto each slice.

Top the Bread

Arrange the bruschetta on a serving platter and drizzle with a little more balsamic glaze if desired. Serve immediately.

Baguette

Olive oil

Tomatoes

Fresh basil leaves

Garlic

Balsamic glaze

Salt

Black pepper

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of the pasta water before draining.

Cook the Spaghetti

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside.

Prepare the Pancetta

In a bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined. Set aside.

Mix the Egg and Cheese Mixture

Once the spaghetti is cooked and drained, add it directly to the skillet with the crispy pancetta. Toss to combine.

Combine Pasta and Pancetta

Quickly pour the egg and cheese mixture over the hot pasta, tossing rapidly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Add Egg Mixture

Season with additional black pepper and salt to taste. Serve immediately, garnished with extra Parmesan cheese if desired.

Season and Serve

Spaghetti

Pancetta

Eggs

Parmesan cheese

Dice the fresh tuna into small cubes and place them in a mixing bowl.

Prepare the Tuna

Finely chop the green onions and add them to the bowl with the tuna.

Chop Ingredients

Add the sesame oil, soy sauce, lime juice, salt, and black pepper to the bowl. Mix gently to combine.

Mix Seasonings

Cut the avocado in half, remove the pit, and scoop the flesh out. Dice the avocado into small cubes and add them to the tuna mixture. Gently fold to combine.

Prepare the Avocado

In a small bowl, combine the mayonnaise, Sriracha sauce, and lime juice. Mix until smooth.

Make Spicy Mayo

Sprinkle sesame seeds into the spicy mayo mixture and stir to combine.

Add Sesame Seeds

Spoon the tuna tartare mixture into a serving dish or individual bowls. Drizzle the spicy mayo on top. Optionally, garnish with additional sesame seeds or sliced green onions.

Fresh tuna

Avocado

Green onion

Sesame oil

Soy sauce

Lime juice

Mayonnaise

Sriracha sauce

Sesame seeds

Fill a cocktail shaker with ice cubes to chill the ingredients.

Prepare the Cocktail Shaker

Add 1.5 oz of vodka, 1 oz of triple sec, 1 oz of cranberry juice, and 0.5 oz of fresh lime juice into the shaker.

Measure and Pour the Ingredients

Securely close the shaker and shake vigorously for about 15 seconds to mix and chill the ingredients.

Shake the Mixture

Using a strainer, pour the mixture into a chilled cocktail glass.

Strain into Glass

Garnish the drink with a lime wheel or twist on the rim of the glass.

Garnish

Vodka

Triple Sec

Cranberry Juice

Fresh Lime Juice

Lime Wheel or Twist

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.

Prepare the Crust

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the bottom of a glass to pack it tightly. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove and let cool.

Form the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Prepare the Filling

Gradually add the granulated sugar and vanilla extract, mixing until well combined. Scrape down the sides of the bowl as needed.

Add Sugar and Flavorings

Add the sour cream and mix until smooth. Then add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.

Incorporate Sour Cream and Eggs

Pour the cheesecake filling into the cooled crust and smooth the top. Bake in the oven at 325°F (160°C) for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.

Bake the Cheesecake

Remove the cheesecake from the oven and allow it to cool at room temperature for another hour. Then, refrigerate for at least 4 hours or overnight for best results.

Cool and Chill

In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat for about 5-10 minutes, stirring occasionally until the berries break down and the mixture thickens slightly.

Make the Compote

Remove from heat and let the compote cool to room temperature. It will continue to thicken as it cools.

Cool the Compote

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Mixed berries (strawberries, blueberries, raspberries)

Lemon juice

Preheat your oven to 425°F (220°C) to prepare for baking the lava cakes.

Preheat the Oven

In a microwave-safe bowl, combine the bittersweet chocolate and unsalted butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.

Melt Chocolate and Butter

In a separate bowl, whisk together the large eggs, egg yolks, and granulated sugar until the mixture is pale and slightly thickened.

Mix Eggs and Sugar

Slowly add the melted chocolate and butter mixture to the egg mixture, stirring continuously to combine. Add the vanilla extract and a pinch of salt.

Combine Mixtures

Sift the all-purpose flour into the chocolate mixture and gently fold it in until just combined, being careful not to overmix.

Add Flour

Grease four ramekins with butter and dust with cocoa powder to prevent sticking. Place the ramekins on a baking sheet for easy handling.

Prepare Ramekins

Evenly distribute the batter into the prepared ramekins, filling each about 2/3 full.

Fill Ramekins

Bake in the preheated oven for about 12-14 minutes, or until the sides are set but the center is still soft and gooey.

Bake

Remove the lava cakes from the oven and let them cool for 1 minute. Carefully invert each ramekin onto a plate. Serve immediately with a scoop of vanilla ice cream on top and fresh berries if desired.

Cool and Serve

bittersweet chocolate

unsalted butter

large eggs

large egg yolks

granulated sugar

all-purpose flour

vanilla extract

salt

vanilla ice cream

fresh berries (optional)

Season the beef tenderloin with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the beef on all sides until browned (about 3-4 minutes). Remove from skillet and let it cool.

Prepare the Beef

In the same skillet, add chopped mushrooms and thyme. Cook over medium heat until the moisture evaporates and the mixture is dry (about 10 minutes). Season with salt and pepper. Let it cool.

Prepare the Mushroom Duxelles

On a clean surface, lay out the prosciutto slices in an overlapping manner. Spread the mushroom duxelles over the prosciutto, then place the beef on top. Roll the prosciutto around the beef tightly and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Wrap the Beef

Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface to fit around the beef. Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef and seal the edges. Brush the top with beaten egg.

Assemble the Wellington

Place the wrapped beef on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (54°C) for medium-rare.