This Category must only contain posts that show on the 3 or 4 column panel on the PRESENTATION PAGE (parabola theme specific!)
This week’s “Chef’s Table” is episode 11 and themed ‘Mince Meat’.
Dishes were:
1. ‘Croatian Grill’ specialties’ with Tzatziki (yoghurt cucumber dip) & spiced fresh tomato pepper sauce.
2 Lamb Koftas.
3. Vietnamese Pork & Lemongrass meatballs in Lettuce leaves with chillis, coriander, cucumber, lime, garlic, and grated carrot ginger & fish sauce.
4 Char Grilled Tuna Tartare, petit salad and gazpacho coulis.
Although renowned chef Phillip Nordt has appeared on television and has written articles and recipe columns – including for Cook Islands News – he has always wanted to have his own cooking show.
“Phillip Nordt – the Chef’s Table” television series isn’t going to be your average cooking show.
It’s not just a TV programme, it’s an interactive show and an overall experience, Nordt says, where the audience gets involved and he shows them how to cook food that is tasty and healthy.
“There are so many things that can improve day to day life if people have a few cooking tips on how to do it better.”
Veteran Chef Phillip Nordt, was born and raised in the autonomous wine region of Landau in der Pfalz, on the German Wine Route, close to the border of Alsace, France. Landau lies just east of Europe´s largest contiguous forest, Palatinate.
The combination of European epicurism and The Cook Islands delicateness, that characterises Chef Nordt´s cuisine, luxurious and yet, dazzling delighting with tropical sublimity, that mingles with spring and summer temperatures all year long.
You must be logged in to post a comment.