United Kingdom, Europe
Time for a good cooking and baking session. Can you make a dish in the colours of your national flag? Our favourite entries will be shared on our Facebook and Instagram pages. Join the challenge now!
Show us your flag!
If you’ve got young children, the chances are you’ll be looking for fun things to keep them busy over the next few weeks. Why not get them into the kitchen and see what tasty treats they can bake? Cookies, cupcakes, pastries, tarts, we want to see them all!
Your first bake
Your second bake
Your third bake
A Michelin star is the pinnacle of dining excellence. Michelin-starred chefs cook with passion and precision to create dishes that look like true works of art. Do you have the skills to rival these culinary masters?
Many of us have suddenly found we’re spending much more time at home, so let’s make the most of it by cooking and sharing all the delicious food we’re making. Come and join the challenge now!
Show us your 1st home-cooked meal
Show us your 2nd home-cooked meal
Show us your 3rd home-cooked meal
ITALIANO:..... [English follows below]
Queste settimane sono state un pugno allo stomaco per il nostro paese, l’Italia. Durante questi periodi, con l’Italia unita, ma in sofferenza, ci ricordiamo di sentimenti come fratellanza, amore verso l’altro, e gioia nel fare le piccole cose, a cui spesso non diamo importanza.
Io sono il Prof Armando Cristofori, Presidente di Italian Dining Summit, associazione nata per unire la cultura culinaria italiana nel mondo e sotto un unico tetto.
Voglio incitarvi a mostrare al mondo, che noi Italiani non ci arrendiamo mai, quindi, vi invito calorosamente a preparare un piatto tradizionale della vostra zona e condividerlo qui con noi. Per le vostre ricette, potete prendere ispirazione dalla molteplicità di prodotti regionali e locali, catalogati sul sito del Ministero delle Politiche Agricole Alimentari e Forestali, oppure consultare il catalogo semplificato, sul sito di Top Food Italy.
Mostrate il tuo piatto e vedrete che andrà tutto bene!
These last few weeks have given Italy a punch in the stomach. During these weeks, when we see Italy united, but suffering, we remember feelings like brotherhood, love for others, and joy in doing small things, which we often do not give importance to.
I am Prof Armando Cristofori, President of Italian Dining Summit, an association created to unite Italian culinary culture around the world and do so, under one roof.
I want to encourage you to to join us and show the world that we Italians never give up. I warmly invite you to prepare a traditional Italian dish from where you live in Italy or from an area you visited during your holidays and share it here with us. You can take inspiration from the multiplicity of regional and local products, cataloged on the website of the Ministry of Agricultural, Food and Forestry Policies, or consult a simplified catalog, on the Top Food Italy website.
Share your plate with us and you will see that the Dolce Vita will, very soon be back in full swing.
Show us your 1st Italian dish
Show us your 2nd Italian dish
Show us your 3rd Italian dish
We are all experiencing very challenging times at the moment, most people are having to change their daily routine, the way they work and the way they socialise. Spain in particular is having a difficult time with the country in total lock-down. Not only can it be very lonely right now, it can also get pretty boring stuck inside all the time.
Some of our Spanish members have approached the World Gourmet Society with the idea of setting up a challenge so you can share the fabulous meals you are making and also show how creative you can be with the ingredients you have at home.
It would be great to form a supportive group of like-minded food-lovers in the Spanish Food Tribe. Not only can you share recipes and photos of your food you can also comment on each other’s posts and give each other the support and encouragement we all need right now.
Share your wonderful Spanish dishes and inspire others now.
¡Muestre al mundo cómo cocinar comida española!
Todos estamos viviendo momentos muy desafiantes en este momento, la mayoría de las personas tienen que cambiar su rutina diaria, su forma de trabajar y su forma de socializar. España en particular está teniendo un momento difícil con el país en total bloqueo. No solo puede estar muy solo en este momento, sino que también puede volverse bastante aburrido atrapado todo el tiempo.
Algunos de nuestros miembros españoles se han acercado a la World Gourmet Society con la idea de establecer un desafío para que pueda compartir las fabulosas comidas que está haciendo y también mostrar cuán creativo puede ser con los ingredientes que tiene en casa.
Sería genial formar un grupo de apoyo de amantes de la comida con ideas afines en la Tribu Española de la Alimentación. No solo pueden compartir recetas y fotos de sus alimentos, también pueden comentar las publicaciones de cada uno y brindarse el apoyo y el aliento que todos necesitamos en este momento.
Comparta sus maravillosos platos españoles e inspire a otros ahora.
Your first Spanish dish
Your second Spanish dish
Your third Spanish dish
Awarded two Michelin stars by the age of 26, Tom Aikens is one of the UK’s most talented chefs. We are delighted that he has shared his delicious recipe for Roast Scallops with Ham and Leek with us and would like to challenge you to see if you can cook it too. The person who tops the challenge will win a copy of Tom’s cookbook, Easy.
Ingredients to serve 4
8 large leeks
100g toasted hazelnuts
Toasted hazelnut oil
1 bunch chervil
9 1/2 leaves gelatine
8 extra large scallops
4 slices jabugo ham
Mixed salad leaves
Strip the first two layers from the leeks and chop finely, then wash well along with the whole leeks. Place the whole leeks in boiling salted water and cook for six to ten minutes until tender. Plunge in to iced water to stop the cooking cool and drain.
Remove and discard a couple more layers and dry. place six leeks on a tray grate over 20g of the nuts using a microplane and add a drizzle of hazelnut oil and a tbsp of chopped chervil. Place the chopped leek layers into a pan with 600ml of water and a few sprigs of chervil. Bring to the boil, turn off the heat and leave to stand for a couple of minutes then strain, discarding the chopped leek and reserving the liquid.
Add a little sugar and lemon juice to taste. Put 400ml of this warm liquid in a bowl with eight leaves of gelatine to dissolve, cool and chill. When it is nearly set pour over the six leeks.
Put these leeks with their jelly on to a sheet of clingfilm and roll tightly into a neat bundle. Seal with string each end then chill in the fridge for at least 2 hours. Take the rest of the leek liquid add a tsp of chopped chervil and the remaining gelatine and place in the fridge to set. Cut the two remaining leeks in half lengthways and scatter each half with a little parmesan shavings, a little hazelnut oil and some grated hazelnut oil then season lightly. Grill until golden.
Cut the scallops in 1/2 horizontally and season. Heat a little olive oil in a frying pan when it is hot then add the scallops. Turn them when you see a golden colour around the edges then cook for a further 30 seconds add a little lemon juice and take out of the pan. Slice the leek boudin in1/2 cm thick slices and place on to the plate with the ham scallops and grilled leeks. Spoon around the set jelly and add the leaves dressed with hazelnut oil lemon juice and grated hazelnuts.
Tom Aiken roasted scallops meal
Vegan cuisine is a hot trend in dining right now. There are thousands of vegan recipes out there from every corner of the globe to delight our tastebuds with new foods and flavours. Inspire us with your favourite plant-based creations.
Your first Vegan Dish
Your second Vegan Dish
Your third Vegan Dish
Your fourth Vegan Dish
Your fifth Vegan Dish
Show me your best baking creations.
Bake # 7
Bake # 9
Sachertorte is a delicious Austrian chocolate cake, invented in Vienna by the chef Franz Sacher in 1832. Impress us with your best Sachertorte.
Andreas Döllerer is a multi–award winning Austrian chef renowned for creating ‘Cuisine Alpine,’ a unique culinary style, inspired by ingredients sourced from the Salzburg Alps region. We would like you to show us your version of his Tauern Lamb, Broad Beans and Jerusalem Artichokes recipe. The member who wins the challenge will receive a copy of Andreas Döllerer's book, Alpine Cuisine.
Tauern Lamb Dish
French cuisine is the pinnacle of fine dining. Even the word "gourmet" originates from the French language. Are you skilled in the refined and elegant craft of French cuisine? Show us your regional specialities and take us on a virtual culinary tour of this beautiful country.
Your first french dish
Your second french dish
Your third french dish
Your fourth french dish
Your fifth french dish
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