Recipes by Walter

Crispy Risotto by Chef Igor Macchia by Walter

Beef Tenderloin Recipe by Igor Macchia by Walter

Fruit Bread by Walter

We have started an amazing little cheese board in one of our outlets, called The Living Room. Here we serve a cuisine which we like to call personal dining. This means, the chef goes to see the guests during breakfast, asks them what they like to have and then will cook a personal menu for them for either lunch or dinner or both. Of…

Tagliolini with Green Asparagus and Black Truffle by Walter

We do have a daily special in our Italian Restaurant, Terrazzo and we do serve it as well in our second restaurant, Sea-Fire-Salt. It makes sense as both restaurants are actually served out of the same kitchen, so the special is easy to be prepared for 2 restaurantsWe like to make some nice homemade pasta dishes, they are usually so…

Cured Wagyu Beef Salad by Walter

As promised I am busy again with new dishes and recipes and am happy to share some of the new dishes. I know it took a little longer than expected, but finally I have some time to share the recipes. I am trying to get back into the routine of writing 4 to 5 blogs a month, so that there is a steady flow of recipes and storiesLive here…

Anantara Maldives by Walter

It has been very quiet lately on my Blog. The reason for this is my new job, Cluster Executive Chef at Anantara Maldives.As you can imagine, the cluster stands for more than one hotel, and yes in fact there are three hotels which are very close together and I am currently looking after all the culinary aspects. So the time for writing…

Chanterelle Mushrooms on Parsnip Puree by Walter

I have just received the first fresh Chanterelle Mushrooms of the season. Not that we have a season here in Maldives, nor do we have wild mushrooms, everything is flown in. But still, it is autumn in Europe so the mushroom season has started.Today I show you more an Amuse, a teaser, than a full portion, but of course you can just make…

Breakfast: Fried Egg Dosa with Potato Curry by Walter

Again I have taken a fabulous idea from Australian Gourmet Traveler and have implemented it here with us as an a la carte breakfast. The Fried Egg Dosa with Potato Curry. Dosa is a traditional Indian pan cake, completely gluten free which is great. The flour is actually made with rice and lentils which originally get soaked over night…

Asparagus and Shiitake Omelette by Walter

You are absolutely right, I am on a complete Breakfast trip, but then I have to admit, I love Breakfast (and Lunch, and Dinner, and all the nibbles between the meals). But at the moment I am totally into Breakfast.This Breakfast is very much with an Asian touch, the sauce served is with black bean sauce, chicken stock and then the…

Brunch: Scallops, Chorizo and fried Eggs by Walter

Something different for Breakfast, Scallops and Chorizo, something that actually goes really well together. And yes it goes really well for breakfast or a brunch.Is it my idea? No it is not so I can't take credit for this brilliant combination. I saw it in the Australian Gourmet Traveller, a magazine that I love since many years and…