Taste the World

Chef Kyle Dudley presents “Gi Laugh Fi Jerk”

Chef Kyle Dudley presents “Gi Laugh Fi Jerk”

Hello. My name is Chef Kyle Dudley and I will be presenting “Gi Laugh Fi Jerk”.


This 3 course menu is my fine dining take on the classic Jamaican dish Jerk Chicken and Caribbean cuisine. Vegan/vegetarian options available.









// fried plantain with poppyseed crema fresca



// jerk chicken with black beans and coconut sauce

(Breast and leg portion)


vegan substitute: jerk tempeh



// sweet potato-lime fritter



// ginger beer (2 X 50 cL)


// water and green tea


// "Pade's Day Off"

(Appleton Estate Signature Blend Rum (5 cl), lime Juice, coconut-rum cream, fresh pressed ginger juice with a splash of ginger beer) 1 PER GUEST








Thanks and see you at the dinner table.




Chef Kyle


Na Casa das Marias, será servido de entrada, um folhado de alheira com espinafre, açorda de camarão, azeitonas com alho e azeite, patê, acompanhado com um flute de espumante.

Na nossa casa, o prato principal será arroz de pato no forno. Temos outras sugestões como bacalhau, cabrito, vitela assada e cozido à portuguesa.
Aceitamos sugestões dos convidados.

Sobremesas e Bebida

Mousse de manga, leite creme, pudim francês e fruta.
Vinhos branco e tinto.
Água e limonada.


Modern Greek Taste

Modern Greek Taste

I am a professional chef, trained in avant garde restaurants and host events, to meet people and present them with traditional Greek food with my friend, Ilia. Serving a menu based on greek traditional and seasonal ingredients, in a modern industrial setting, near hip neighborhood.The menu will be accompanied by  wine etiquettes from specialty Greek vineyards! Every dish can be altered to meet dietary needs and/or preferences, but I strongly advise against it! 

Clean Monday

It's time for another Greek traditional anniversary - Kathari Deftera - Ash Monday-Clean Monday.This special Monday of the year refers to the leaving behind of sinful attitudes and non-fasting foods. Liturgically, Clean Monday begins on the preceding (Sunday) night, at a special service called Forgiveness . which culminates with the Ceremony of Mutual Forgiveness, at which all present will bow down before one another and ask forgiveness.

It is the day after the great carnival blowout, parade and frenzied party. On that Monday the family is gathered, they are usually taking a trip to nature where settle their picnics and welcome the spring and the fasting period that lasts until Easter.

That day everyone has a jolly mood since the winter is falling behind, the sunny weather is back and the temperature is increasing thus enabling any outdoor activity. A very well-known custom of Ash Monday and especially a loved one by the children is kite flying.

The menu of the day due to religious beliefs forbids meat and instead, vegetarian dishes and seafood duly honoured. Among them fried squid, fish-egg spread, shrimps with tomato and feta, hummus, beetroot with garlic sauce and many more.

Last but not least the whole experience is not whole if you kite does not manage to fly, so pray for a windy day. Yamas!

Sicilian savoury brioche or ravazzata

This traditional Sicilian recipe is contained in a cookbook that Nonna Teresa, the granny of our friend Matteo Fantacchiotti  wrote to leave her recipes in inheritance to her family.

Tanks to Matteo to kindly share with us this dish of his childhood.

INGREDIENTS for 8-10 servings (round deep pie dish 26 cm diameter)

Brioche dough:

400 gr flour
25 gr sugar
40 gr fresh yeast
100 ml warm water
100 gr butter or 75 ml extra vergine olive oil
3 eggs

For the filling:

150 gr primosale or provola dolce cheese or scamorza, sliced
150 g peas
2 tbsp extra vergine olive oil
1/2 small onion, finely chopped
120 g ham or salami, sliced
a handful of grated parmesan cheese
besciamella sauce

For the besciamella:

1/2 l milk
75 gr flour
50 gr butter
salt and grated muscat, to taste

The original Sicilian brioche is made with primo sale or provola dolce, if you don’t find these cheeses you can prepare it with scamorza. 

1)  Prepare the besciamella sauce and cook the peas.
Heat the butter in a medium-sized saucepan until it melts. Add the flour and stir until smooth. Let cook over medium heat, while still stirring, until it starts to get a golden color (around 4 to 5 minutes).
Slowly pour the warm milk into the mixture, while whisking, and bring to a boil. Remove from heat after 30 seconds since the first bubbles. Season with salt and nutmeg. When the besciamella is cooled, add the parmesan cheese in and mix very well. Cover with a lid and keep aside.

In a saucepan heat the oil, add the onion and let cook for few minutes, until the onion becomes translucent, stirring constantly. Then add the peas and salt, cover with a lid, lower the heat and let cook the peas until soft, adding a bit of water little by little, if needed.

2) make the dough.
Add the fresh yeast in a glass with warm water, mix well with a spoon until the yeast is totally melted. Pour it in a bowl with 100 g of flour and knead until obtaining a thick and uniform dough. (first dough)

In another large bowl or on a wooden table pour the remaining flour and make a hole in the center, adding the eggs, sugar, chopped butter and salt. Using your hands, knead all together until obtaining a smooth dough. (second dough)

Then knead the first dough together with the second one and knead until obtain a smooth and elastic dough.

You can prepare these two doughs by using a planetary mixer fitted with the dough – hook attachment. In this case, to prepare the second dough, we recommend you to add a small portion of butter at the time and wait until it is completely absorbed, before adding the next portion.

3) combine all the ingredients.
On a wooden table roll out 2/3 of the dough in a circle big enough to fit the bottom and the sides of the round – deep – pie dish. Grease the pie – dish with extra vergine olive oil and line the sheet-dough in.

Pour the besciamella into the pie dish and level it using a spoon. Pour the peas on and level them. Then add the ham or salami and finish layering the primosale or provola slices.

Roll out the remaining dough in a circle layer and cover the filling with it. Then pinch together the sides of the two layers, sealing well.

Cover the pie dish with a transparent film and let it rise in a warm place for 2 hours.

Preheat the oven to 200-220°C and bake the briosce until brown (about 30 min.).


Delikat Fredagsmiddag

Delikat Fredagsmiddag

Frisk fra kutteren på havnen i Gilleleje

Efter 10 år i front for Krogs ‘94-’03 har jeg den dybeste passion for frisk fisk. Derfor inviterer jeg nu til fiskemiddag og masser af hygge.


Fresh from the fishmonger in Gilleleje

After ten years as the head of Krogs ‘94-’03, I have the deepest passion for fresh fish. That’s why I’m now inviting you to join me for a seafood dinner.