The Peninsula Group has just published Naturally Peninsula - Flavours, a cookbook of the light, healthy dishes being promoted by the hotel group's wellness programme. Despite the healthy label, the dishes in the book seem appetising and indulgent - this isn't your normal diet food. Chefs at the seven Peninsula properties came up with tempting dishes such as vegetable filo with saffron turmeric sauce (above); watermelon and cherry tomato soup; roast loin of lamb with apricot stuffing and grilled peppers; soft shell crab with mango and pear chutney; and brown-sugar angel food cakes with passion fruit sorbet and vanilla-marinated fruit. The book's 'culinary co-ordinators' are the Peninsula Hong Kong's Florian Trento (executive chef) and Philip Sedgwick (executive sous chef). Naturally Peninsula is being sold for HK$390 at all Peninsula hotels, online at Peninsulaboutique.com and Amazon.com, and at bookshops in Hong Kong.
If you're interested in learning how to cook recipes from Naturally Peninsula, some of the chefs are teaching classes this week. The classes are HK$1,000 each and limited to 15 participants. For more information or to book, call 2315 3142.
