📍🇲🇴 #foodieleimacao · 🌱可持續之味 | Celebrate Sustainability （中文文字請見上一貼文🙏🏻） Sustainable dining is with no doubt the trend in the gastronomy industry -balancing sustainability and indulgence becomes an inevitable challenge for all chefs. This month the Manor is launching yet another themed dinner, “Celebrate Sustainability”, presenting sustainable fine dining with a six-course menu utilizing seasonal ingredients provided by sustainable producers. Indeed an approach not many in Macau dare to take. Starting the night with the True Born Tenderloin Tartare, a sustainable, open-air breeding beef from a sunny Portuguese town Monte do Pasto. Tender as expected, the rich beef flavors are just exaggerated with simple tartare seasoning and Calvisius Siberian caviar on top. My fav of the night 👌🏻 The award winning Canary Island Aquanaria Seabass is the true sustainable ingredient with loads of recognitions in its tally. To maximize flavors, the fillet was seared, smoked and slow cooked in order to preserve its delicate texture and hints of sweetness.   Crowned with Calvisius Oscietra Royal Caviar, the Barley Risotto with Hokkaido scallops, burrata cheese and beetroot takes the palate onto an rich and harmonious umami journey comprised of a variety of flavors. Found it lovely to have beetroot as the risotto sauce as a refreshment, too. Pairing with an organic wine of tropical fruits aroma, Domaine Bechtold Gewurztraminer, Alasce, France, 2019, it goes particularly nice with burrata and definitely our favorite bottle from the lineup. Desserts at the Manor never disappoint, and this time is no exception. The ‘Glenilen’ Yogurt Panna Cotta, made with a creamy yogurt from an century old, small Irish dairy farm. Extremely creamy and silky, it’s just best to be made into something simple as a Panna Cotta pairing with seasonal fruits like apricot, peach, wild berry. What a lovely note to end the night! The Celebrate Sustainability is available daily, priced at MOP888+ per person and MOP1,388+ with premier biodynamic wine pairing. Oh and there will be a wine dinner this Friday where you get to enjoy the menu in a sea of flowers😌the best way to usher in the weekend!

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Fish Piccata ① Season fish fillet (tuna) with salt & pepper, pat and coat flour on it, pan-fry all sides to brown, set aside ② Use the same pan to boil stock, butter, garlic, then add capers, white wine and lemon juice. Add sugar to balance the acidity ③ Put back the fish, use middle heat to cook to done ④ (optional) Cook the pasta until just al dente, drain, and mix with all above Serve with white wine …… Refreshing cuisine for hot summer days 😊 …… …… …… …… …… …… …… …… 「義式檸檬香煎東港鮪魚肚」/ Fish Piccata ① 魚排灑鹽、黑胡椒，拍一點麵粉，油煎，拿起 ② 同一鍋煮雞高湯、奶油、大蒜，煮滾；加酸豆、白葡萄酒、檸檬汁，加適量糖調整酸度跟甜度 ③ 放魚排一起煮，煮熟 ④ (選項) 義大利麵煮熟加入，滾一下起鍋裝盤 搭配︰剛剛煮菜的白葡萄酒 經典酸口味夏天料理，採用在地食材潮到出水，好吃！ …… 說文解字：Piccata (沒中文譯名，「皮卡踏」？😆 Piccata 是義大利北方菜，奶油及酸口味肉食料理的通稱，通常用檸檬、酸豆入菜，各種肉類皆可，雞胸肉最常見 (搜尋：Chicken Piccata)，做法跟上面都一樣 由於雞胸肉較柴，一般食譜會先把雞胸肉槌薄，吃起來軟嫩。我這次使用油脂較多的鮪魚肚，就省掉這個步驟。大型魚如鮪魚背部瘦肉、旗魚煮過太硬，不宜；反倒常見的小型魚 (鱸魚、午仔、虱目、赤宗..) 都很合適 可以不放義麵，我放是因為要當一餐填肚子 …… 🤝 本篇品牌合作：【德國百年鍋具BEKA】@bekacookware_tw 🥘 使用鍋具：「德國貝卡套鍋三件組」，套件中含 28cm 平底鍋、18cm 湯鍋、可拆卸式把手 #可拆手把好收纳 #湯鍋平底鍋一次擁有 …… …… …… …… …… …… …… …… #德國貝卡套鍋三件組 #套鍋三件組 #異國滋味自由品味 #異國料理 #德國百年BEKA #BEKA貝卡 #德國BEKA #貝卡鍋具 #BEKA平底鍋 #BEKA不沾鍋 #Piccata #FishPiccata #義式檸檬魚 #Capers #pasta #義大利麵 #パスタ #HomeCooking #HomeMade #Taiwan #EasyRecipes #食譜 #簡易食譜 #自己煮 #HealthyFood #EatRealFood #原型食物 #台灣食材 .