wine and food
Titus
Gained first experience at Prague famous Savoy hotel, followed by string of jobs at Prague notoriously famous restaurants Circle line and joining Lvi dvur near Prague Castle as a Chef being only 23 years old.
Titus later moved to Australia where he worked at Gianni restaurant in Brisbane - "It is very important to work in early stages of your carrier with great Chefs and I was really lucky in this sence" says Titus.
Titus spend last 2 years advising Hotel Chain Legends hotels in their development program in Talinn and Riga before he decided to return back to Prague where he recently opened a restaurant with his close friend. The restaurant opened only in September already received high rating in Tyden magazin. The restaurant is called na Kopci and you can find all info at the www.nakopci.com
wine and food 03/05/2009
Steak Tartare Provencal with French Fries and Salad
Steak Tartare Provencal with French Fries and Salad
wine and food 12/30/2008
Rooibos Brulée With Honeyed Orange
Recipe of Titus:
Bring cream to the boil. Remove from heat, infuse the tea bag to colour, then add to the egg yolks and sugar.
wine and food 12/08/2008
Naartjie & lime fish cubes with ginger
Pickled fish, usually snoek, is a local speciality. Although originally prepared for Dutch sailors on their long ocean voyages, it's still a favourite in the Cape. Traditional pickled fish is made using a gently spiced, sweet and savoury pickling liquid.
wine and food 10/13/2008
Peppered Steak with Cheese DipServed with Merlot
Recipe of Titus:
1. Rinse and dry the fresh asparagus. Cut off and discard the woody ends of the asparagus.
2. Bring a pot of water to boil and add the asparagus in a steamer basket.
wine and food 10/13/2008
Herb salmon on mash with Sauvignon.
Recipe of Titus: 1. Pre-heat the grill until very hot. Grill the pepper until the skin blackens, then place in bowl covered with plastic wrap. When cooled, peel and dice.
wine and food 10/13/2008
Chocolate with Muscat
Recipe of Titus:
1. Melt 125 g chocolate with the coffe, than pour into small ice-cube moulds and freeze until hard.
2. Preheat the oven to 190 oC.
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