A Little Taste of Europe

Nobu Hotel Marbella

Refined yet playful, indulgent yet refreshing; this is Nobu Hotel Marbella. And the world-renowned gastronomy created by Nobu Matsuhisa served here follows suit. The resorts recipe for King Crab Leg Tempura offers a burst of flavour in a light bite, perfectly complementing Nobu Hotel Marbella's beachside luxury with a contemporary edge.

Florida Ponzu Dressing

50ml rice vinegar
25g white castor sugar
60g fresh orange juice
Salt to taste

Tempura Batter

150g tempura flour (plus extra for coating)
50ml water
Half an egg yolk

King Crab Leg Tempura

180g king crab leg, clean and out of the shell
10g coriander leaves
5pcs cubed watermelon
15g sliced red onion
4g thinly sliced jalapeño
Sprinkle of white sesame seeds

Tempura Batter Method:

Mix all the ingredients for the Tempura Batter together with a chopstick
To avoid the batter becoming thick, keep the bowl on ice

King Crab Leg Tempura Method:

Cut the king crab leg into eight pieces, then coat in tempura flour first before dipping into the tempura batter
Fry the pieces in oil at 180 degrees
Once cooked, place the watermelon cubes on a plate next to each other, topped with sesame seeds and jalapeño slices. The cooked tempura crab sits on top of the watermelon, then the plate is garnished with red onion slices and coriander
Combine all the ingredients for the Florida Ponzu Dressing together until the sugar is dissolved and set aside and drizzle before serving

Elounda Mare Relais & Châteaux Hotel

Elounda Mare Relais & Châteaux Hotel promises a serene escape into Grecian luxury with views across Mirabello Bay. Taking inspiration from a traditional Cretan mansion, the resort offers an authentic experience of Crete - which even translates into the cuisine that showcases local flavours.

Saganaki

200g graviera cheese
5g plain flour
200ml extra virgin olive oil
10g Aegina pistachios
1 lemon
Green salad

Saganaki Method:

Cut a slice of the graviera cheese around an inch thick, then wet it with water
Coat the cheese in flour and repeat this process once more
Once fully coated in flour, fry the cheese in a pan with hot oil
To serve, plate your salad and slices of lemon, topped with the cheese and garnish with Aegina pistachios

Reid's Palace, A Belmond Hotel, Madeira

Poncha, the fruity sugarcane-based spirit, has been a cornerstone of Madeiran culture for centuries. Luís Sousa, Head Bartender of Reid's Palace, created an elegant and refined homage to Poncha, pairing the original recipe with the romance and delicacy of Reid's Palace, A Belmond Hotel, Madeira.

Fine Poncha

4cl Tanqueray Sevilla gin
2cl Galliano
2cl Bols strawberry liqueur
8cl orange juice
1 tangerine

Fine Poncha Cocktail Method:

Cut the tangerine into small pieces without removing the peel and place in a highball glass
Add some sugar into the glass and muddle, crushing the tangerine as you go (you can use the end of a rolling pin should you not have a muddler)
Next, pour the orange juice into the glass, stirring with a long-handled spoon
Strain the mix into a cocktail shaker, along with the gin, Galliano and strawberry liqueur, and shake well
Lastly, add some ice cubes into a glass and serve

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Lou Fox

Content Executive

Ready with a guidebook and my camera, I've been lucky enough to travel all over the world. From learning to dive in Egypt to traversing the theatres and museums in NYC, I'm passionate about exploring the planet and writing about what the world has to offer.

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