Australian Gourmet Traveller recipe for Smoked eel, pickled beetroot and horseradish “My fiancé and I recently visited London’s Terroirs. Would chef Pascal Wiedemann be happy to share the recipe for ...

1. Place the olive oil and butter in a deep skillet and heat over medium heat. Stir in the chopped fennel bulb and cook, stirring, until wilted, about 2 to 4 minutes. Add the orzo and stir to coat the ...

To prepare the eel in almond crust, marinate the pre-washed and cleaned eel fillets in a bowl with two glasses of Chardonnay and bay leaves (1). Then, prepare the white polenta in a pot with water and ...

In this unique village cooking experience, we prepare shish kebabs using freshly caught eel, grilled slowly over an open fire ...