Panettone – Maurizio Valentini Karma Borgo di Colleoli Resort Executive Chef
At Christmas each house would put a large log of wood on the fire. Then all the guests ate slices…
Roast Goose with Dumplings and Red Cabbage – Dario Quinteros, Karma Bavaria Head Chef
The tradition of roasting a goose for Christmas has its origins in mediaeval Europe, where geese were commonly raised on…
Cranachan – Joe Peden – Head Chef at Karma Lake of Menteith – Scotland
Here in Scotland we love our desserts, but when it comes to traditional Scottish desserts a good cranachan tops my…
Festive Cornish Cream Tea – Anthony Hinds, Head Chef Karma St. Martin’s
Equipment Needed [kcomm_ingredients]Convection Oven Digital Scale Measuring Spoons Standing Mixer Baking Parchment Baking Tray Cooling Rack [/kcomm_ingredients] Ingredients: [kcomm_ingredients]500 g…
Roasted Duck Breast – Joseph Antonishek, Group Executive Chef
Poached pears, celeriac-crème fraiche puree, glazed root vegetables, spiced plum wine jusGrowing up in Michigan, a sort of right of…