Recipes

Molten Chocolate Ice-Cream and Hot Fudge

The Ritz-Carlton's Melissa Logan shares her recipe - serve with the C4 brownies featured in the current issue of Flava

Nikkei-style Tuna Tartare with Yuzu Red Pepper Gel

Learn how to make this stunning appetizer, as served at YARA Restaurant.

Bergamot Cheesecake

Love lemon meringue pie? Try this twist using a different citrus fruit, bergamot.

Grapefruit Drizzle Cake

Drenched in fresh fruit juice and slices, this loaf is wonderfully moist

Goat Cheese Salad with Blood Orange Vinaigrette

Slivers of pickled fennel and apple perfectly complement creamy goat cheese.

The C4 Sundae

Recreate the decadent, salt-flecked chocolate brownie that triumphed at Taste of the Caribbean 2017.

Barbecue Jackfruit Tacos

The pulled pork texture of jackfruit marries beautifully with a tangy, smoky sauce, sweet mango and crunchy veg

Red Fruit Pavlova

Juicy berries and figs give this easy dessert the 'wow' factor

Iced Matcha Coffee

Matcha is a green powder produced from green tea leaves that has gone from Japanese tradition to global food trend

Chinese Lettuce Wraps

Crisp lettuce cups make a healthy substitute for traditional spring rolls.

Coconut Curry Pumpkin Soup

A heart-warming home recipe with Caribbean flavors.

Chocolate Bread & Butter Pudding

The classic comfort pud gets even better with the addition of chocolate.

Piadina Romagna

This thin flatbread hails from the Emilia-Romagna region of Italy. Vivo's owner Michele Zama shares a ricetta della nonna (grandmother’s recipe).

Orecchiette with Sausage, Potato and Broccoli

Meaning "little ears" in Italian, these pasta shapes are perfectly matched with sausage, potato and broccoli.

Pizzoccheri alla Valtellinese

A much-loved pasta dish from Lombardy that pairs buckwheat pasta with potatoes, Swiss chard and creamy Italian cheese.

Arancini

A Sicilian classic: bite-size balls of risotto rice with ragout and peas.

Fegato Alla Veneziana (Veal Liver with Polenta and Onions)

In Venice, eating 'cicchetti' (tapas-style small portions) has been very common for centuries. This dish of sautéed veal liver with onion and polenta is a Venetian classic.

Root-to-Stem Mushroom ‘Scallops’ with Quinoa Risotto

Island Naturals puts “root to stem” cooking into practice with an inspired use for Portobello mushrooms.

Coconut Macaroons

Turn coconut 'trash’ into treasure with a clever recipe by Saucha Conscious Living.

Veggie Flax Wraps

A local farmer used to come to Jessie’s Juice Bar to request the leftover juice pulp to feed his goats. Jessie noticed the demand and was inspired to create a dish using the leftover pulp.