Brazil, South America
Sachertorte is a delicious Austrian chocolate cake, invented in Vienna by the chef Franz Sacher in 1832. Impress us with your best Sachertorte.
It is with sadness that one of our best loved, culinary heroes and legends Michel Roux passed away.
He has been an inspiration for my entire career.
I would therefore like to share with you the following.....
Message to young chefs: but also applicable to many older ones too !!...
“As you go forth and spread your wings, remember, your time is
limited, so do not waste a second trying to be anyone other than yourself and be in love with what you do.
Be passionate or do not bother.
Never stop dreaming … but be patient, do not
run before you can walk and above all else, be determined and you will achieve your dream
…it is waiting for you”.
This was a speech at the Culinary Institute of America
Michel Roux 2014
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
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
Quali saranno i migliori biscotti al mondo? Quali biscotti si aggiudicheranno la Cookies Champions League?
Ricetta della mia Terra
Una ricetta straniera
Tradizione di famiglia
I biscotti delle Feste
Sano ma buono
Il più goloso
I miei preferiti
I miei preferiti 2
I miei preferiti 3
Cook or bake the colours of your flag
Come mangiare all’Italiana, quando a casa.
Show me you best prawn 🦐 dishes.
Show us your fabulous fish dishes.
Track your London food activity
Show us your best creations on the most beautiful tableware!
Show me your best bake.
Can you cook a pear 🍐 tart?
Show me your favourite street food.
Show me your beautiful plated desserts!
share your best food trip experience around the world
Share your best dining experience in Greece!
Try Michelin starred restaurant
Can you cook like Italian?
Show us what a world-class cake looks like
Can you cook Michelin-style vegan food?
Meat or fish balls around the world
Desserts from all over the world!!!
What’s your most adventurous food moment?
Cook like Greek
Cook with an ingredient you've never used before
Can you cook Indian cuisine?
Which three Food Moments are you most proud of?
Share your favourite dinner with family and friends from the last month
Try out three new recipes
The weather is hotting up! Show your best-looking BBQ plate this season
Pasta time! Michelin star ideas.
Can you cook Asian cuisine?
Cook a recipe you came up with yourself
Try out a new recipe from your favourite cuisine
Can you cook French cuisine?
Can you cook like a Michelin-starred chef?
Which is the best fine-dining restaurant near you?
Can you cook Spanish cuisine?
The taste of home! Show us a signature dish from your home country.
Which three Food Moments do you treasure the most?
Show us the last fine-dining dinner party you went to
Can you cook Italian?
Can you cook vegan cuisine?
Share your top five food photos
Let's see how tasty your dish looks
Which three Food Moments do you treasure the most?
Winner, Winner, Chicken Dinner
Show the world your cooking talent!
Vegan dish with 1 ingredient used 5 different ways
Around the World with 80 Pizzas
Favourite Michelin Star Chefs.
Confidential Food !!!
Italian Dining Down Under.
Try to cook a dish that looks better than this dish!
Dishes that represent your gastronomic "career"
Eat at a restaurant with a solo chef
Go vegan once a week this month
Upload your best four plates this month
Discover an "old school" restaurant
Discover table-side service
Dine in a restaurant with real history
Food Markets All Around !!!
Share your best experiences on Brazilian Food !!!
Upload your top five Food Moments from last month!
Chefs, it’s time to share the plates you’ve created!
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