Chilled Cantaloupe Soup with Fresh Chantilly Cream- A Perfect Summer Starter or Dessert!

Posted on July 8, 2020 by Fred Bollaci

  This delicious, refreshing soup works great as a starter, as well as for dessert, especially during the summer months when the weather is hot and the likelihood of finding a ripe, sweet, delicious melon is greater. Serves 4 Ingredients: … Continue reading →

Posted in Desserts, Fred Bollaci on Dining, Soups|Salads | Tagged , , , , , , , , , , , | Comments Off on Chilled Cantaloupe Soup with Fresh Chantilly Cream- A Perfect Summer Starter or Dessert!

GOLF KITCHEN RECIPE: STICKY DATE PUDDING Recipe by Penelope Sattler, Barnbougle Dunes and Lost Farm, Bridport, Tasmania, Australia

Posted on June 16, 2020 by Fred Bollaci

  STICKY DATE PUDDING Recipe by Penelope Sattler, Barnbougle Dunes and Lost Farm, Bridport, Tasmania, Australia Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information and to subscribe to Golf Kitchen Magazine, and to order a … Continue reading →

Posted in Desserts, Fred Bollaci on Dining | Tagged , , , | Comments Off on GOLF KITCHEN RECIPE: STICKY DATE PUDDING Recipe by Penelope Sattler, Barnbougle Dunes and Lost Farm, Bridport, Tasmania, Australia

GOLF KITCHEN RECIPE: CREAMY MILK CHOCOLATE, DARK BRETON WITH TOASTED ALMOND ICE CREAM Recipe by Lucía de León, Executive Pastry Chef at The Garzón Club, Maldonado, Uruguay

Posted on June 15, 2020 by Fred Bollaci

  CREAMY MILK CHOCOLATE, DARK BRETON WITH TOASTED ALMOND ICE CREAM Recipe by Lucía de León, Executive Pastry Chef at The Garzón Club, Maldonado, Uruguay Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe … Continue reading →

Posted in Desserts, Fred Bollaci on Dining | Tagged , , , , , , , | Comments Off on GOLF KITCHEN RECIPE: CREAMY MILK CHOCOLATE, DARK BRETON WITH TOASTED ALMOND ICE CREAM Recipe by Lucía de León, Executive Pastry Chef at The Garzón Club, Maldonado, Uruguay

GOLF KITCHEN RECIPE: COCONUT AND BURNT MANGO JELLIES Recipe by Heshan Peiris, Executive Chef at Banyan Tree Laguna Lang Co, DaNang, Central Vietnam

Posted on June 14, 2020 by Fred Bollaci

  COCONUT AND BURNT MANGO JELLIES Recipe by Heshan Peiris, Executive Chef at Banyan Tree Laguna Lang Co, DaNang, Central Vietnam Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, … Continue reading →

Posted in Desserts, Fred Bollaci on Dining | Tagged , , , , , , , | Comments Off on GOLF KITCHEN RECIPE: COCONUT AND BURNT MANGO JELLIES Recipe by Heshan Peiris, Executive Chef at Banyan Tree Laguna Lang Co, DaNang, Central Vietnam

GOLF KITCHEN RECIPE: CHOCOLATE AND HAZELNUT MARQUISE Recipe by Warwick Hilli, Executive Chef, Kingston Heath Golf Club, Melbourne, Victoria, Australia

Posted on June 13, 2020 by Fred Bollaci

  CHOCOLATE AND HAZELNUT MARQUISE Recipe by Warwick Hilli, Executive Chef, Kingston Heath Golf Club, Melbourne, Victoria, Australia Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to order … Continue reading →

Posted in Desserts, Fred Bollaci on Dining | Tagged , , , , , , | Comments Off on GOLF KITCHEN RECIPE: CHOCOLATE AND HAZELNUT MARQUISE Recipe by Warwick Hilli, Executive Chef, Kingston Heath Golf Club, Melbourne, Victoria, Australia