Meringata
A classic Italian dessert. Let’s hear the story behind it from Chef Angelo Belluzzi.
Archives: Recipes
Pasta in Bianco
One of the classic mama’s medicine dishes taught in the Essential Class. Let’s hear it from Chef Marta Confente.
Crab Curry Jelly Tart
Curious how this idea came to life? Let’s hear the story and inspiration from Chef Siwakorn Kuekulpitak.
Egg Palo with Pork Belly
Want to make restaurant-quality Egg Palo with Pork Belly at home, taught by Chef Siwakorn from Thai Cuisine at The Food School? Here are some ingredients and some tips!
Saffron Risotto
A timeless Italian favorite, made with slowly cooked rice and the delicate aroma of saffron.
Ozoni – A Mochi Soup
Traditionally consumed during the New Year in Japan. Mochi is considered a sacred symbol in Japanese culture, representing energy and vitality.
Red Fruits with Mascarpon
To celebrate this Lunar New Year, Chef Angelo from ALMA presents a stunning dessert inspired by the Chinese lanterns.
Acqua Pazza
This dish uses whole fish (Yú), symbolising prosperity, happiness, and longevity.
Green Curry with Grilled Wagyu Beef Sirloin!
Our talented Thai Cuisine chef, Chef Tang, present a step-by-step demonstration of the making of this classic Thai dish with a modern twist—Thai Green Curry with Grilled Wagyu Beef Sirloin!.