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For the Prawns:

  • 6 Whole Tiger Prawns

For the Aioli Cream:

  • Garlic cloves 100.0 g
  • Cream 500.0 ml

For the wine reduction:

  • Wine, red 500.0 ml
  • Sugar 150.0 g
  • Star anise 1.0 g

For Bell Peppers:

  • Pepper, yellow 1.0 pc
  • Pepper, red 1.0 pc
  • Sugar, Brown 100.0 g
  • 100g Apple Cider Vinger
  • Olive oil 5.0 ml
  • Rosemary, fresh 1.0 g
  • Salt 1.0 ml

For Beetroot Disc:

This dish is a classic of Spaish tapas, prepared with modern techniques and with the addition of flavours and textures which complete its flavour and balance. (Chef Mario Loina)



  1. For the Prawns:

    • Clean and shell the prawns leaving the tail and remove the head.
  2. For the Aioli Cream:

    • Place the peeled garlic cloves and cream in a vaccum bag for 24 hours in the fridge.
    • Bake in a combi steam for 5 minutes.
    • Strain and reduce over a low heat to thicken the cream.
  3. For the wine reduction:

    • Put wine in a pot, sugar, star anise and reduce on a low heat and strain off.
  4. For Bell Peppers:

    • Peel and cut the peppers into very small dice (brounoise).
    • Make a sugar syrup and vinegar, reduce over low heat.
  5. For Beetroot Disc:

    • Cook the 3 beetroots in a combi steamer for 25 minutes.
    • Clean them and use one beetroot to make 2mm thick disks with a slicer.
    • Dry them in the oven at 80 C. Blend the other 2 beetroots adding oil and salt until you get a smooth and velvety cream.