Food

Recipe: Chocolate Orange & Tangerine Martini

Recipe: Chef Kaze Chan’s Bluefin Tuna & Avocado Maki

The Wellington Club, London

Recipe: Spelt Fusilli ‘Monograno Felicetti’ alla carbonara, St Hubertus

Schlosshotel Berlin by Patrick Hellmann, The Restaurant

Recipe: Holy Island’s ‘Hibiscus Gin Sour’, Holy Island

Recipe: ‘Spaghetti with Ham, Ceps and Black Truffle’, Four Seasons Hotel George V, Paris

Recipe: The ‘Awakening Star’ cocktail from the Bombay Sapphire Distillery, Hampshire

Recipe: ‘Miso Soup From Scratch’ by Chef Bill Kim, Urban Belly and The Table at Crate, Illinois

Recipe: ‘The RuMa’s Jungle Bird’ cocktail, SANTAI Bar and Lounge, Kuala Lumpur

Grand Marnier, the ‘Cuvée du Centenaire’ 100th Anniversary Edition

Recipe: Tahitian Vanilla Cocktail, Tahiti

COMO Shambhala Ginger Tea

Recipe: The ‘Painkiller Cocktail’, Necker Island

Recipe: ‘Duo of Lamb’ Spice Island Beach Resort, Grenada