Recipes

FDL+ Smashed cucumber salad

Discover the recipe for smashed cucumber salad, a typical Chinese dish.  

Recipe

FDL+ Soft white grape cake

FDL+ Scotch eggs

Savoury and delicious: try this Fine Dining Lovers recipe for perfect homemade scotch eggs, the traditional version.  

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Gourmet Recipes

Looking for new dessert ideas? Try this easy grape cake recipe: learn how to make a soft white grape cake, perfect for your Autumn meals and breakfasts.

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FDL+ Pickled peppers

How do you make pickled peppers? Discover the best and easiest recipe for pickled peppers along with all the best tips and tricks.  

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Through The Eyes Of The Chef

FDL+ White gazpacho

Do you love gazpacho? You will love the white version even more. Discover the recipe for white gazpacho, a deliciously refreshing summer soup.

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Through The Eyes of The Chef

Steak Tartare with Chef Enrico Bartolini

Learn how to make steak tartare with the three-Michelin-starred Italian chef Enrico Bartolini.

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Through The Eyes of The Chef

Sablefish, Matsutake & Dashi by Aisha Ibrahim

Through The Eyes is cooking closer, faster and more direct than you’ve ever seen before, as the world's best chefs reveal their recipes for cla

Recipe

Through The Eyes of The Chef

FDL+ Miso Eggplant Omelette by Aisha Ibrahim

Through The Eyes is cooking closer, faster and more direct than you’ve ever seen before, as the world's best chefs reveal their recipes for cla

Cocktails

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FDL+ Clover Club cocktail

With its foamy head, the Clover Club is one of the most recognisable cocktails. Find out how to prepare it and when is best to serve it.  

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Cafe con queso

An espresso martini with grated parmesan, from award-winning mixologist Carlos Ruiz? Yes, please!

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Passionfruit martini

Enjoy this refreshing passionfruit martini recipe courtesy of Pancho Morales and Facundo Artia at Analogue bar in NYC.

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Black + White

A Peruvian riff on a white Russian created at Maty's in Miami by Beverage Director Daniel Cuellar.

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BBQ Watermelon Sashimi - The Secrets of Fine Dining

Learn how to make a 'watermelon otsukuri', step by step, with professional chef, culinary instructor and food content creator, 

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Hot & Cold Coffee - The Secrets of Fine Dining

Learn how to make a Hot & Cold Coffee, in one glass, with professional chef, culinary instructor and food content creator 

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FDL+ Halloween Pumpkin Sugar Sculpture - The Secrets of Fine Dining

Learn how to make a 'halloween pumpkin' with chef Natalia Rudakova.

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Edible Garden Bed - The Secrets of Fine Dining

Learn how to make an edible garden that grows, with professional chef, culinary instructor and food content creator, 

Tried and tasted by Fine Dining Lovers

Recipe

FDL+ Smashed cucumber salad

Discover the recipe for smashed cucumber salad, a typical Chinese dish.  

Recipe

FDL+ Scotch eggs

Savoury and delicious: try this Fine Dining Lovers recipe for perfect homemade scotch eggs, the traditional version.  

Recipe

FDL+ Pickled peppers

How do you make pickled peppers? Discover the best and easiest recipe for pickled peppers along with all the best tips and tricks.  

Recipe

FDL+ White gazpacho

Do you love gazpacho? You will love the white version even more. Discover the recipe for white gazpacho, a deliciously refreshing summer soup.

Recipe

FDL+ Banoffee pie

The quick and easy recipe for banoffee pie, the English dessert with a smooth and rich texture.  

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FDL+ Grilled peaches with ice cream

A simple and light summer dessert. Find out how to prepare grilled peaches with a side of ice cream.  

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FDL+ Burrata caprese

Caprese salad is a summer classic, always delicious and refreshing.

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FDL+ Beef curry

Beef curry is a delicious Indian stew made with beef, vegetables and many heady spices. Discover the recipe on Fine Dining Lovers.

Love your leftovers

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Pasta and potatoes recipe by Refettorio Made in Cloister

This down-to-earth recipe is brought to you by Naples-born chef Sabrina Russo. 

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Carrot bread by Refettorio Mérida

"Preparing food generates a feeling of well-being in the body and soul.

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Smoked tomato soup with tomato croutons and basil oil by Refettorio Harlem

Raised in London, educated in New York, and a key figure in the city's non-profit food scene, Chef Elizabeth Richards sees cooking as an act of service and l

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Fava bean risotto & arancini, spring onions & morel mushrooms by Refettorio San Francisco

Chef Phil Saneski has worked in Michelin-Star kitchens and served on the board of the Research Chefs Association.

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Corn tortilla with spiced and roasted cauliflowers stems by OzHarvest Sydney

Like every Refettorio around the world, OzHarvest in Sydney is working towards a future of zero food waste by using rescued and donated produce.

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Couscous fritter with roasted plum mayonnaise by Refettorio Felix

Iulia Nonu is the Head Chef at London's Refettorio Felix.

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