Mollusks

Course Mediterranean Cooking with Olive Oil

Creamy “Bombeta” rice withe scallops, lemon, olive oil & sea-herbs

See recipe

Recipes by Elena Adell

Sablé with black olives

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Recipes by Christopher Lai

Scallops with seaweed and fermented cauliflower

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Course Italian Cuisine with Tomatoes

Paccheri with calamari, Piennolo tomatoes, and pistachio

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Course Pickles, Marinades and Escabeches

Mussels, pumpkin, orange marinade

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Course Healthy Mediterranean Cuisine

Fisherman’s rice

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Course Healthy Mediterranean Cuisine

Zarzuela

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Course Peruvian Haute Cuisine

Scallops and legumes

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Course Nordic Cuisine: Cooking with Fire

Flambadou Oysters

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Course Southeast Asian Noodles

Banh Pho (Vietnam)

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Course Southeast Asian Noodles

Khao Soi (Tailandia)

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Recipes by Dustin Everett

Chili Pan Mee (Malaysia)

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Course Southeast Asian Noodles

Pancit Palabok (Philippines)

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Course Southeast Asian Noodles

Mee Goreng (Indonesia)

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Course Brazilian Fine Dining

Seaweed, mushrooms and dill

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Course Creative Pizzas

Octopus Pizza

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Course Neapolitan Cuisine

Stuffed calamari

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Course Neapolitan Cuisine

Spaghetti alle vongole

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Course Tasting Menu Design

Shrimp

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Course Classic Sauces

Thailand – Curry

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Course Brazilian Cuisine

Glazed scallops with Red Wine Sago, Cassava and Coffee

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Course Tuscan Cuisine

Squid and cuttlefish

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Course Introduction to Japanese Cuisine

Plating Sashimi

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Course Introduction to Japanese Cuisine

Sashimi Cucumber Roll

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Course Introduction to Japanese Cuisine

Nigiri Sushi

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Course Introduction to Japanese Cuisine

Yakitori

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Course Modern Korean Cuisine

Lamb saddle, kimchi roulade, chocolate sauce

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Course Modern Korean Cuisine

Scorpion fish with apple

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Course Modern Korean Cuisine

Egg custard with blue crab and caviar

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Course Brazilian Fine Dining

Scallops and Brazil nuts

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Course Brazilian Fine Dining

Black squid, corn and cashew nuts

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Recipes By Ignacio Barrios

Vegetable demiglace

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Course Creative Pizzas

Squid Ink Dough

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Course Fish & Chips and British Seafood

Deviled crab on toast

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Course Fish & Chips and British Seafood

Dover sole with cockles and beurre blanc

See recipe

Course Spanish Haute Cuisine

Cold almond soup with marinated shrimps and winepearls

See recipe