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Best Kept Recipe Secrets

Around the world, all properties follow the Eat With Six Senses philosophy, while offering a signature twist according to what’s pushing up through the soil or dropping from the vine. Taking a tour around the world is also an opportunity to share this color, variety and abundance with a few best kept recipe secrets.

SS NVB Tapioca Pudding

Banana & Mango Tapioca Pudding (Chè Chuối)

From Executive Chef Ozgur Bozgurt, Six Senses Ninh Van Bay, Vietnam

Dairy-free / vegan

Ingredients:

  • Sago (tapioca) – 100 g
  • Coconut milk – 300 ml
  • Water – 500 ml
  • Sugar – 100 g
  • Fresh banana – 200 g
  • Fresh mango – 200 g
  • Roasted peanut 100 g

Preparation:

  • Soak the tapioca pearls in cold water for 30 minutes. Drain well.
  • Put the pearls in a medium soup pot with 500 g water, bring to a boil for 15 minutes.
  • Add the coconut milk and cook on a low heat for a further 10 minutes until the pearls turn softer and become more translucent.
  • Add the sugar and stir gently, letting the mixture simmer for 5-6 minutes more. 
  • Remove the pudding from the soup pot and let it cool before dividing into serving glasses.
  • Add 1-inch banana and mango slices and sprinkle some roasted peanuts on top.

Made in Douro Cocktail

From Chief Bartender David, Six Senses Douro Valley, Portugal

Ingredients:

  • 30 ml Ventozelo Gin
  • 30 ml Vista Alegre 10 Years White Port
  • 30 ml Homemade Cordial of Orange and Pepper Mint
  • 25 ml Homemade Rosemary Syrup
  • 30 ml Lemon Juice
  • 2 dash of homemade Orange Bitter
  • 1 Egg White
  • Decoration: Rosemary and Black Pepper

Ventozelo Gin is produced by Douro Valley’s Quinta de Ventozelo, which is also famous for its wines and Ports. Vista Alegre 10 Years White Port is also produced by a famous local wine company. The cordials are homemade using oranges and peppermint from our organic gardens, as is the syrup as rosemary grows abundantly on the property. We are also lucky to have a plentiful organic supply of local fruit to make the necessary lemon juice and the orange bitter.

For decoration we use black pepper (this was one of the most sought after ingredients when Vasco da Gama arrived from India back in the late 15th century) and a sprig of rosemary.

Made In Douro

All Island Salad

From Executive Chef, Stefan Goehcke, Six Senses Laamu, Maldives

Ingredients:

This refreshing raw plant-based appetizer is inspired by the unique ingredients, which are harvested from Leaf garden, the organic garden at Six Senses Laamu. The salad is made entirely of our local ingredients including coconuts, sponge coconut, passion fruit, papaya, abalone mushrooms, fennel, aloe vera, rocket leaves, beach lettuce, morning glory, mizuna, coriander, tarragon, mung beans, moringa, curry leaves, butterfly pea flowers, garden cress and red radish sprouts.

For a delicious dressing, why not try whisking passion fruit pulp with coconut oil?

Get creative and adapt according to what you can find (or grow) local to you.

Stir-Fry Omani Seafood, Crunchy Farm Vegetables in Light Soya, Dates Juice, Lemon Confit

From Executive Chef Michele Mingozzi , Six Senses Zighy Bay, Oman

Ingredients (2 people):

  • Lobster Tail shell on – 120 g
  • Calamari – 50 g
  • Blue Crab – 100 g
  • Baby Carrots – 50 g
  • White Radish – 50 g
  • Turnips – 50 g
  • Spring Onion – 30 g
  • Dates Juice – 20 ml
  • Lemon Juice – 20 ml
  • Light Soya Sauce – 30 ml
  • white Pepper , Chili Flakes – 5 g each
  • Garlic and Ginger chopped – 1 teaspoon each
  • Sun Flower Oil – 2 tablespoon
  • Fresh Chopped Coriander – 2 tablespoon
  • Lemon Oven Confit Chopped – 30 ml (Slowly cook a whole lemon overnight after washing it carefully to a temperature of 120 degrees Celsius)

Preparation:

  • Carefully wash the seafood and cut into 25 gr chunks
  • Wash and peel the vegetables, slice them into large Julienne slices
  • Stir-Fry on a high heat the garlic, ginger and lemon in the oil, then add all the vegetables and cook for 3 minutes to keep them crispy
  • Add the seafood and season with the dried chili and stir-fry for other 5 minutes
  • Finally add the date juice, soya sauce and lemon juice and cook until the liquid reduces and glazes the seafood and the vegetables
  • Add fresh chopped coriander
  • Serve with steamed basmati rice
  • Enjoy
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