Thursday March 6, 2025
3 minutes to read
Volker Marecek
Executive Chef
Ingredients
- 300g cauliflower
- salt
- butter and seasoning
For the toppings
- 20g hazelnuts (crushed)
- 10g Turkish apricots or golden raisins
- 10g red chillis (6 or 7 thin slices)
- 75g avocado (cut into 1-2cm pieces)
Instructions
- Cook cauliflower florets.
- Blanche the cauliflower in salt water, till almost al dente.
- Put into a hot frying pan to brown the florets, add a little butter and seasoning.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
