by Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa
I am Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa.
Our new Fusion restaurant is in full swing since becoming a permanent fixture on 18th July. I’ve introduced some new and exciting dishes to the menu including the Aloo Gobi starter consisting of aromatic spiced crispy cauliflower and potato bonbons, carrot and red cabbage slaw with pomegranate molasses. I couldn’t resist changing one of the main courses so I decided on a beef biryani which includes masala chaat spiced fillet medallions, braised blade biryani, masala sauce, pickled shallots and ginger infused bok choy. The combination of spices and flavours in this dish are incredible and it’s already become a firm favourite.
I love working with the different spices and not just because of the flavours but there are hidden health benefits in the common spices used so you don’t need to feel guilty while indulging in my fusion food. Did you know turmeric is a natural pain reliever and lemongrass is a rich source in Vitamins A, B and C?
A restaurant wouldn’t be complete without cocktails to complement the food and what better than to introduce a selection of Fusion cocktails to the menu. I’ve decided to share my recipe for a Ginger Cosmopolitan and you definitely won’t be disappointed. Why not tantalise your tastebuds and enjoy your exclusive 20% off?
Ginger Cosmopolitan
Ingredients
- 25ml vodka
- 25ml triple sec
- 1/2 a fresh lime
- 5/6 slices of fresh ginger
- Cranberry juice
Method
- Mix all the ingredients together in a cocktail shaker.
- Muddle the ginger.
- Shake until cold and then pour in a martini glass.
- Enjoy with our fusion menu.
