Deconstructed Cod Brandade with California Raisin Purée, Potato Mornay & California Raisin SalsaKong Kok Kiang | Executive Chef, One Farrer Hotel & Spa
With this recipe, I've changed the texture of the classic cod brandade. The California Raisins play a key role in neutralising the saltiness and unctuousness of the seared Parma ham, while lending a little sweetness and texture to the dish.Open-faced Ravioli with Braised Short Ribs, Butternut Purée, California Raisin Marmalade & Pine Nut CrispAndy Tan | Vice President, Singapore Junior Chefs Club
The California Raisin is a very versatile ingredient that can be used in both savoury and sweet dishes. In this recipe, I’ve incorporated the natural sweetness of the California Raisins to balance the richness of the ribs, while also adding extra nutritional value to the dish.California Raisin Rice CakesBy Chef Rohani JelaniCalifornia Raisins and Lime Cheese TartBy Chef Judy KohCalifornia Raisin Cheese BreadBaking with Grand Chef Yukichi MatsubaraBerliner Gateau — Orange Chocolate with California Raisin MarmaladeYONG MING CHOONG | PASTRY CHEF, EQUINOXCalifornia Raisin BarSTEVEN ONG | PASTRY CHEF, INTERCONTINENTAL SINGAPORECalifornia Raisin Carrot CakeRYAN WITCHER | EXECUTIVE PASTRY CHEF, MARINA BAY SANDS
California Raisin Panna Cotta with Granny Smith Apple Gelee and Vanilla Bean Ice CreamLIM KIM WAH | EXECUTIVE PASTRY CHEF, SATS CATERING
