Gulf Gourmand

Peppered tenderlion steak on rosti with truffles

Recipe by Chef Pobir Rozario, Plums Restaurant, Chef de Partie at the Ritz-Carlton Bahrain Hotel & Spa

Ingredients

(Serves four)

Stuffed rack of lamb, lemon scented spaghetti & tomato caponata sauce

Ingredients 220gm lamb rack/two bones, slight trimming of the fat 1 whole capsicum, roasted, peeled & marinated with basil pesto

Spaghetti ...

Petraglia's platter

Aurelio Petraglia, Executive Sous Chef of the Banyan Tree Desert Spa and Resort, Al Areen has joined the company in June 2007.

Fluent in E ...