A creamy dessert with the soft sweet taste of fresh figs which will give the cream a light pink colour. Delicious in combination with the pitahaya. The rosemary and honey add a pleasant twist.
Stewed beef enriched with red wine. A festive dish for special occasions. With green asparagus and butternut squash. For a vegetarian option, replace the meat with aubergine.
An asparagus crown. The unique flavour of papaya in this dish is delicious. In combination with creamy nutty avocado, this salmon tartare is a party on your plate.
A delicious crispy and colourful salad with creamy burrata. A surprising combination of physalis with pomegranate, passion fruit, onion and cucumber.
This is a variation on the traditional sweet potato casserole that is often served during the holiday season in the United States. It is delicious as a side dish, but is also perfect as a vegetarian main course. The flavours are distinctly wintery, sweet and spicy.
The soft burrata is a creamy version of the mozzarella. Traditionally served with tomato slices and basil, but even better in combination with fresh papaya, stir-fried mangetout and almond pesto.
Almond cake, that’s how you make friends! The creaminess of the pastry cream with the almond cake and the fresh taste of pitahaya will put a smile on your face. The fresh sage and passion fruit finish it off
Dutch TV chef Mathijs Vrieze prepared this delicious meal for an exotic Christmas dinner made especially for us: Guinea fowl with sweet potato puree and green asparagus. Enjoy!
Making a risotto is easier than you think. The pieces of butternut squash make this creamy rice dish even better. Served with al dente baked green asparagus and salmon with a crispy crust from the oven.
Classic pavlova small-scale with an exotic twist!