I’m on top of the world. In more ways than one. Not just because Im close to heaven in this sunny cool 360 degree terrace bar. It’s the only one of it’s kind in Munich, the city of sophisticated charm and traditional Bavarian elegance. And right here just a few floors below, I’ve also stumbled upon my all time favorite Japanese maestro’s restaurant. The one hero who took Japanese food out of it’s obscure space and put it squarely on the world gourmet map. I refer of course to Nobu… Matsuhisa Nobuyuki. He infused vibrant Peruvian flavors into the pristine minimalistic Japanese cuisine and voila…conquered the world.
NOBU IN GERMANY
Exciting! When Nobu the Japanese maestro sets up his first outpost in Germany he pays homage to it by creating a very special dish using the local Kohlrabi. And not only is that a treat in itself but the brilliant chef very generously shares the recipe too. I’ve been a Matsuhisa Nobu fan past three decades. He came from Tokyo via Lima Peru and put his vibrantly delicious interpretation of Japanese cuisine on the world map. I’ve been following him around… learning cooking (in Paris) to meeting him in LA (at chef Wolfgang Pucks amazing charity dinner) to dining at many of Restaurants across the globe from Los Angeles to Dubai.No doubt my last visit to Munich was exciting, (for my TV show for ET Now in the October Fest (wearing the traditional dirndl of course) but this visit is amazing. Right here amidst the old city, the Altstadt, I find Nobu in the timelessly elegant Mandarin Oriental which combines modern design, contemporary luxury with it’s amazingly subtle oriental accents.
In the beautiful brown and gold restaurant, enrobed in natural materials including stone, leather and wood I taste bliss. Here, in Munich, his signature miso black cod is as lusciously addictive as ever and the specially created local dish of kohlrabi salad delights. The brilliant executive chef Vasili Papatheodorou and head sushi chef Shigeru Fujita continue the Nobu magic.
NOBU’ S RECIPE KOHLRABI Salad (can substitute with baby spinach).
“We use baby greens a lot at my restaurants. Leaf vegetables turn harsh
and bitter with age, younger ones just naturally taste fresher” says Nobu “Add
some Dry Miso and fried leeks, and you have a salad bowl full of umami.”
SERVES 2 TO 4
3 oz. (90g) Kohlrabi OR baby spinach
DRY MISO AND YUZU
4 tsp. (10 g) Dry Miso
- (30 g) fried leek (recipe follows)
Parmigiano-Reggiano cheese (grated)
4 tsp. (10 g)
1 tsp. yuzu citrus juice
Extra virgin olive oil
Diced red bell pepper, for topping
Soak the baby spinach in ice water to crisp and drain.
Combine the baby spinach, Dry Miso, fried leek, Parmigiano-Reg-
giano, yuzu juice, truffle oil and extra virgin olive oil in a bowl and toss.
Arrange on a plate and top with bell pepper.
Makes 1 oz. (30 g)
3 in. (about 8 cm) white part of leek
Oil for deep-frying
Slash the leek lengthwise to open, and discard the inner core. Wash off the sand
between the layers under running cold water. Cut into thin shreds. Deep-fry in
low-temperature oil, about 300°F (150°C), until just before it begins to brown. Drain
on a wire rack in warm spot in the kitchen for 1 to 2 hours.
The just-fried leek looks soggy at first, but don’t worry Keeping the fried leek on a
wire rack in a warm part of the kitchen drains out the oil and turns the leek crispy.
It’s as close to heaven as I can get in Munich. Crowning the stunningly beautiful Neo Renaissance building ( 1880) is the Terrace.
Open during the summer months, The Terrace is one of Munich’s best-kept secrets. Not only do I dine sip cocktails , take a dip in the heated pool but also learn more about Munich from the gorgeous Rabea Keller and Isabelle Winter amid oriental statues and large potted plants. Love the chic Asian touches with a Mediterranean feel.
Feasting on the Asian, Mediterranean and Arabic dishes and the stunning view is a treat enough but then it gets chilli-hot…as the bartender shakes up a cocktail with a chilli. Here’s the recipe…
Virgin Tom ka Mhak
Shake together…Lime juice, pineapple juice, coconut syrup, lemon grass
YOUR ATTENTION PLEASE…WHATSHOT TASTING SESSION
Do you cook? Bake? Provide foodie services out of home? Would you like your work and yourself to be featured in this column? I will be in Chennai on the 12 TH JULY and holding a “Whats hot Tasting session” from 3pm to 6pm At Rajendra hall, ITC Grand Chola, Mount Road. To be part of it please email email@example.com and also firstname.lastname@example.org, instagram, tweet@rashmiudaysingh hashtag #whatshottastingchennai phone 9884065010. Waitingly yours. Excited to meet you and taste your work.
Bio rhythmic eating. That’s what I’m learning here in this sensationally beautiful cool, sunny globally famous spa town Baden Baden. Magnetising the international crème de la crème for it’s amazingly effective preventive and detox programs. the renowned Villa Stephanie has a strong medical backbone and brilliant doctors within its premises.That it’s located by the gurgling river and forest of trees and is within kissing distance of the world’s most beautiful casino (Marlene Dietrich), opera house, Rose garden, Roman thermal baths of course adds to it’s charms. But Villa Stephanie is where the magic happens. And it’s the explanation of the amazing QPNT diet plans by the knowledgeable and charming Fabian Nusser which is even more riveting. He has shared the recipe of the salmon and horse radish dish, should you need it please email Rashmiudaysingh18@gmail.com
It’s a fangirl moment. I’m not only getting a taste of John F Kennedy’s favourite dishes but their recipes too. And that too in Frankfurt, in the stylish and luxuriously cosy Villa Kennedy constructed in 1901. It sparkles with minimalistic luxury in the style of the 1930’s. Like the dashing 35th President of the US, Villa Kennedy is a stylish combination of tradition and innovation. And it is here that the brilliant young Chef Antonello Domenico De Marco recreates Kennedy’s favourites. From the magical seafood dish, to the interpretation of the classical Berliner dessert. Kennedy’s famous words “I’m a Berliner” are immortalised in this dish too. I particularly love the carrot steak (Marilyn Monroe’s favourite) paired with lamb (also her favourite). The Kennedy menu dazzles and on my request Chef Antonello shares the recipes. Should you want them please mail Rashmiudaysingh18@gmail.com
DELICIOUS & NUTRITIOUS
A request: Please take look at both the dish photographs. Both are equally unique, delicious and amazing. One is a power pancake: gluten free and healthful. The other is a banana tart tatin, silken, velvety and sinful. Interestingly, I taste both at the same venue. One which is making waves in Dubai ever since it opened recently.
PENROSE LOUNGE: POWER PANCAKE
She’s the gorgeous Layla Kardan and Dubai’s most famed singer. Making global waves is product and interior designer Ambika Hinduja and both of them are big fans of Chef Nicholas Trosien’s “power pancake”. As am I. We cant stop feasting on it in the stylish, upscale Penrose lounge with magnificent views of Dubai’s DIFC. It’s a refined feminine beautiful space with a menu of small salads, caviar, shellfish platters and the like. It is here that Chef Trosien weaves his magic. Having graduated from Le Cordon Bleu in Miami, Chef Trosien honed his skills under many a globally renowned chef. His passion for exploring different cultures and cuisine brought him to the Middle-East. On our request, he shares the recipe of his must-try Power pancake.
3g chia seeds
10g oats (Gluten Free)
15g red quinoa (Cooked)
1 ea banana ( ½ caramelized with brown sugar , other ½ cut 1cm cube and add to the mix)
1 cup milk
2 tbsp melted butter
1 1/2 cups gluten free flour
1 ½ tsp baking powder
1 tsp salt
Take the gluten free flour and baking powder and add 2 tablespoons of melted butter with 2 eggs and 1 cup of milk. Mix well with a wire whisk.
Add the remaining ingredients except the caramelized banana and fold to ensure it is equally incorporated.
Add desired amount of pancake mix to a non-stick pan with some butter and cook until golden brown on one side.
Flip the pancake and continue to cook.
Place the pancake on a plate and garnish with powdered sugar and caramelized banana.
Superhero seed… I love the way these versatile quinoa seeds when cooked retain a slight crunch. Love the delicate and subtly nutty quinoa flavour too.Happily this power pancake is made of the miracle Quinoa. Packed with nutrients, would you believe it has twice the protein content of rice or barley? quinoa is also a very good source of calcium, magnesium and manganese.
As Chef Trosien and Ambika Hinduja point out, Quinoa is among the least allergenic of all the ‘grains’, making it a fantastic gluten free choice. Quinoa is high in monounsaturated fat.
Amazing that a seed can be such a complete protein; quinoa contains all nine essential amino acids – including the elusive lysine and isoleucine acids, which most other grains lack. Its also naturally high in dietary fibre.
For sure, it is an amazing cocktail; anti-inflammatory phytonutrients, heart healthy omega-3 fatty acids too. Cheers!
MAGNIFICENT MINA’s TART TATIN
Several years ago, Id dined at the globally renowned Michael Mina’s Aqua restaurant in San Francisco and become a fan. And was surprised and thrilled to find that bis
brand new “Mina Brasserie” has not only opened in Dubai but is the talk of the town here. Every square inch of this sexily glamorous restaurant bristles with starpower of the who’s who. Including our very own Mumbaikers. Ambika Hinduja, the brilliant product And interiors designer and Raman Macker the don of hospitality, poised to make global waves with his new international projects. Dining with them and the dapper hotel chief Lorenzo Maraviglia, Shiv Kumar and Ivo Krmpotic is a treat. As are Michael Mina’s Signature dishes, be it tuna tartare, dover sole or the banana tarte tatin. Ive always had the classic Apple tart tatin and was thrilled to trip out on Mina’s banana version. And even more to discover that our very own Sanchit Datta , patisseur had made it. He has shared the recipe. Should you neeD it please mail email@example.com
It’s a sweet dream come true. To feast on the latest and the greatest. To trip out on nutritious healthful (Quinoa pancake) as well as luxuriously sinful (banana tart tatin) and get the recipes for you too. All of this in globally renowned Michael Mina’s brand new “Mina Brasserie” which is the talk of Dubai. Every square inch of this sexily glamorous restaurant bristles with starpower of the who’s who. Including our very own Mumbaikers. Ambika Hinduja, the brilliant product And interiors designer and Raman Macker the don of hospitality, poised to make global waves with his new international projects. Dining with them and the dapper hotel chief Lorenzo Maraviglia, Shiv Kumar and Ivo Krmpotic is a treat. As are Michael Mina’s Signature dishes, be it tuna tartare, Dover sole or the banana tarte tatin Next morning I breakfast on beautiful views of the city and the power pancake at yet another super restaurant, Penrose Lounge.
Need recipes? Please email Rashmiudaysingh18@gmail.com
MY FLAVORITE KING & QUEEN
I write from the homes of my favorite and flavorite King and Queen. It is in these two exquisite Royal destinations that I get my first ever taste of two most delicious flavors. That King Alfonso XIII was Queen Maria Cristina’s son, that both set up almost a century old hotels named after themselves is fabulous enough. That both these palaces retain that gracious, royal touch and food to match is what makes the magic happen. They serve only the best of the best.
Its the best of the best. I’m excited to do a hands-on cooking session at the award winning globally acclaimed Mimo cooking school.
Today, I serve you the finest, most rare, little gems of green peas. They’re tiny, seriously tiny and explode with sweetness in my mouth. Rightfully called “green caviar” these peas are also called “tear peas” “guisante lágrima”. Highly prized that, once it is shelled, its value reaches around 200 euros a kilogram. Covered with a thin and fibrous delicate skin, which creates the sensation of an “explosion” in the mouth when I bite into the pea, it’s skin bursts and the sap and sugars are released. It grows in Spain only for a couple of months a year and I’m blessed to be here just at that right time.It’s delicious even raw, but gains flavor when it is slightly steamed or grilled.
I learn how to cook it in the Mimo cooking school is located in the gourmet capital city of Spain San Sebastian. Attached to over a century old iconic palace Maria Cristina beloved of the Royalty Hollywood superstars et al. Here, Chef Jesus Cabellaro and chef Daniel Luque cook up amazing versions of the same “tear peas”
This super glamorous palace hotel combines luxury and high-tech and this outstanding cooking school too. At the handsome, gleaming, well-equipped cooking school, Chef Patricio Fuentes helps me wear my chefs coat and voila it’s time for a hands on cooking session. Sportingly, joining us is the dapper dynamo Ned Capeleris who helms Maria Cristina. From the freshest of tear peas we conjure up many an amazing dish. I devour invaluable information about ingredients and cooking techniques from both.
The award winning Mimo, set up by Jon Warren is truly unique, It’s a food travel company whose culinary tours pintxo tours wine tastings are legendary. And now it has added on a private jet tour to explore the deliciousness of Spain and to take cooking classes too. Talk of taking gourmet to new heights!!
FIRST TIME EVER…
What do flamenco, the cold vegetable soups, gazpacho and salmorejo have in common? I am in the birthplace region of all three, Please take a look at the accompanying photograph. I invited the graceful flamenco dancer to be part of the photograph because we are in the beautiful, historic city of Seville. The birthplace of the flamenco.
We re in the historic landmark of Seville built by the Uber stylish king Alfonso XIII this stunning palace was built as a hotel owned by the City of Seville has a beautiful museum meticulously put together by the dynamic Carlo Suffredini. I love the Moorish Renaissance Baroque styles of architecture. The list of regulars is endless… OmarShariff, TomCruise, Sophia Loren.Im as excited to learn the recipe of Salmorejo, to do the Mimo tapas tasting tour with the knowledgable Aldaras as I am to take my first lesson in flamenco (in a flamenco dress from Lina, Spain’s finest flamenco dress designer ). I had no idea that it originated in the 7th to the 9th centuries here in Spain or that UNESCO declared flamenco one of the Masterpieces of the Oral and Intangible Heritage of Humanity. Or that the beautiful
Gothic Seville Cathedral is the site of Christopher Columbus’s tomb.
King Alfonso XIII ‘s recipe for “salmorejo” :
Ingredients for 6 persons:
1 kilo ripe tomatoes
200 grms rustic white bread
100 ml extra virgin olive oil.
1 clove garlic.
Salt to taste.
Grated hard boiled egg.
Finley diced a corn fed Iberian cured ham.
Extra virgin olive oil.
Method: Wash well the tomatoes, it is important that the tomatoes are at room temperature before you blitz them.
Blitz the tomatoes in a kitchen blender.
In a bowl break up the bread to walnut sized pieces.
Cover with the blitzed tomato, and let rest for 10-15 minutes.
Add the clove of garlic and blitz again.
Lastly we add the olive oil, it is important that the olive oil is good quality as this will help to achieve a proper emulsion.And the end result will be a creamy and thick.
Spoon the salmorejo into previously chilled bowls and garnish with grated hard boiled egg, diced acorn fed Iberian cured ham, and drizzle with extra virgin olive oil.
When Gourmet tangoes with healthy and Tradition with contemporary, then magic happens. I’m getting a taste of it here in London’s over a century old reborn landmark. Learning not just “Model Pilates” (renowned science based holistic method by fitness expert and author Hollie Grant) but also healthy recipes from her. Like the black bean poached egg dish she is holding. Not only do I kickstart my healthy day with it but also feast on the deliciously luxurious traditional high tea in The Mandarin Oriental on Hyde Park with the dapper Frenchman Gerard Sintes who helms it. In fact it is here too that the gastronomique legend, Michelin starred “Dinner with Heston” is located. It’s unique menu is inspired by British culinary history. And after revelling in the Tipsy cake and Meat fruit (from the 14th century) for dinner I balance it with the black bean poached egg and cashew oat pancakes at breakfast. Hollie has shared the recipes, Should you need them please email firstname.lastname@example.org
SUPERFOODS & SUPERSTARS
It’s a dream come true. Contradictions are getting reconciled,What invaluable combinations!!! Gourmet food with health. Luxury with medical facilities. I’ve been there, done that, but very rarely found these amazing pairings. But, here they are: in the throbbing heart of Europe’s fashion capital of Dusseldorf ( rivalling Paris & Milan ). And that too in it’s iconic two century old landmark , Breidenbacherhof . No! it’s not a medical spa, but one of Europe’s oldest most beautiful heritage landmark hotels, beloved of royalty and superstars from Prince Albert to George Clooney and it has it’s very own state of the art medical “Preventicum” and Pearl of the Aesthetic too
CHEF AND DOCTOR
No! it’s not a health restaurant.. It’s a landmark gourmet destination. My discovery begins with The “Superfoods” menu and a chat with the dapper dynamo Cyrus Heydarian (who helms Breidenbacherhof, ever since it reopened ten years ago.) I learn at a rapid pace as I eat slowly, relishing every morsel. The committed Chef Philipp Ferber who apprenticed in the Black Forest area (known for it’s gourmet cuisine) works in tandem for many of his dishes with the brilliant Dr Baumgart of the medical Preventicum (also housed in the stately Breidenbacherhof). He creates dishes which are good forthe heart, for etox, for diabetes et al and general well-being too.. And in the gourmet restaurant he offers 20 dishes made out of superfoods.
Ofcourse, we all know what superfoods are: well-tried natural products with a high content of vitamins, minerals and antioxidants, which have a positive health effect due to their nutrient density. But, did you know that? Pomegranate good for detox, can also keep blood sugar levels stable?
Or that watercress in combination with jogging or physical exercise causes the sweet hunger to diminish? Chia seeds Goji berries Honey Mulberries and many other superfoods are used in many of the dishes here.
Please take a look at the photo of the accompanying dish. It is a miracle package for detox (pomegranate) , for the kidney (beetroot) , and heart (watercress) and the chickpea has excellent protein. And ofcourse the starcast of vegetables has invaluable vitamins and nutrients. Not only do all these work together but taste good too. I request Chef Ferber for the recipe here it is…
Recipe for 4 people
- 250g chickpeas • 80g sesame paste (Tahini) • 60ml lemon juice • 60ml olive oil • 2 garlic cloves, pressed • 2 liters of water • 1⁄2EL salt • 3EL beetroot granules
- 8 baby carrots • 8 small white turnips • 2 pcs. beetroot boiled and diced • 50g pistachio kernels • 25g dried pomegranate seeds • 1 bunch of watercress • sea salt • smoked oil
Soak chickpeas, in water. Overnight. Then simmer chickpeas in a pot of fresh water for an hour. When soft, put into food processor with the sesame paste, lemon juice, olive oil, water, beetroot granules, salt and the two pressed garlic cloves. Until a smooth puree is produced. Rest puree in fridge. For the topping baby carrots and turnips (cleaned and boiled in salt water) and tossed in smoked oil. Arrange as shown in photo.
STATE OF THE ART AND HEART
Not only are the dishes state of the art, the service state of the heart, but their medical Preventicum, is both and is presided over by the highly respected and internationally recognized cardiologist Dr Dietrich Baumgart. Cyrus Heydarian not only hails from a doctors family but was brought up on the finest gourmet food. And to top it all, he also worked for more than a decade with the owner of the largest most prestigious chain of medical clinics.. and once again my learning continues.
At Preventicum you can have cardio check-ups, medical examinations, Performance Diagnostics to measure the overall endurance and performance, energy metabolism during physical stress et al.
And the highly experienced Dr Baumgart advises that while nutrition is very individual, as one grows older, one should not snack thru the day, but should drink lots of water, reduce animal protein, eat more vegetables and look after the mind and soul too. .
Not only has Dr Baumgart been to an Ayurvedic retreat in Kerala but recommends it along with all his high tech state of the art metabolic balance and blood and body composition analysis. Cyrus Heydarian makes time to do his regular checks at Preventicum in the midst of his high-profile job and travel. He not only always insists on biological ingredients being used in his hotel and home but also seasonal ones. Skiing, swimming jogging and most importantly eating right help keep this superstar hotelier and doctor stay ahead of the curve. Superfoods make superstars.
It’s a starry superstarry night in magical Macau. Here, at the prestigious Asian Oscars of gastronomy Indians and Indian cuisine is shining as our very own Gaggan Anand’s restaurant is crowned Asias best in fourth consecutive year. Asias 50 best restaurant awards are flagged off under the star spangled sky as culinary superstars mingle amid a feast for the senses by the poolside of the super luxurious Wynn Palace.
The Minister of Tourism, Celebrated chefs, restaurateurs and industry VIPs are in attendance. Asia’s 50 best restaurants in it’s sixth edition this year continues to grow in influence and magnetizes the best. Japan has the highest number of restaurants on the list (11), followed by Hong Kong and Thailand (9 each.)
ON YOUR REQUEST…SUPERSTAR’S RECIPES
Over the years, I’ve been receiving many a reader request for recipes from these superstars. Each one generously shares his. I serve them to you with a delicious scoop of news on each restaurant.
ASIAS BEST RESTAURANT..GAGGAN
“Lick it up” is genius Gaggan’s latest innovation which has already become an icon. The dish is designed to be ‘licked up’ directly from the plate. Constant creative evolution, soulfulness of Indian street food delivered through hyper-modern cooking techniques in a delicious way marks all his 25-courses.
10 g curry leaves 1 gm hing or asafetida 20 gm sesame seeds (black or white) 20 gm urad dal
20 g Channa dal 20 g rice 50 g red chilly of ur choice
Roast all ingredients and rough grind them.
Fish with Curry Infusion
100 g x 4 pcs fish any choice 50 g red onions, finely chopped
25 g ginger, sliced 25 g curry leaves 15 g green chili 15 g turmeric powder 50 g coconut oil, salt to taste .
- Portion filleted fish into 100 g each.
- Heat up the coconut oil, add curry leaves, red onions, ginger until fragrant.
- Roast for 2 minutes, add turmeric powder and chili
- Season with black salt and sugar.
- Blend mixture in blender and chill on an ice bath.
- Marinate the fillets with the curry infusion .
- Steam the fish with marinate
Take 50% cooked rice and 50% coconut milk blend. Place like a small coin in centre.Place fish in centre.
INDIAS BEST RESTAURANT
New Delhi, New York and now London… “Indian Accent” outposts continue to magnetise loyal fan followings. Leading the way, Manish Mehrotra has put modern Indian food on the gastronomic map. Contemporary food with an ‘Indian accent be it galautis stuffed with foie gras. Or pulled pork phulka tacos dazzle with their flavour and texture.
Tandoori Pineapple, summer shahtoot,Jaggery Glaze
I Pineapple / 2 tsp Demerara sugar/ 2 tsp butter/ I tbsp. jiggery/ 1 tsp fennel seeds/
2 Star anise/ 2tsp roasted sliced almonds
- Clean and slice pineapple. Into ½ inch slices.
- Brush with butter and dust with demerara sugar
- Put on the skewers and cook in tandoor or oven till edges are charred.
- MeanwhileHeat Jaggery, Fennel Seeds, &star anise in a pan with 4tbsp of water & cook to a thick syrup. Strain. Cool.
- Add fresh shahtoot (mulberry) to syrup. Toss gently.
- Arrange charred pineapple on a plate and drizzle sugar coated shahtoot on top
- Garnish with sliced almonds.
SRI LANKA’S BEST RESTAURANT
Chef Dharshan Munidasa has single handedly put Srilanka on the world gourmet map. And he is the only chef who has two restaurants featuring on the 50 best list. Set in a preserved 400-year-old Dutch hospital in Colombo “Ministry of Crab” is a Crab lovers paradise. His Japanese “NihonBashi” continues to be on the list.
Garlic Chili Crab
Ingredients – 500g meaty crab
3/4 cup extra virgin olive oil/1/2 cup chopped onion/1/4 cup chopped garlic
1 teaspoon chilli flakes /1 tablespoon soy sauce /1 cup chicken stock
In a skillet throw in oil, onion, garlic and clean crab. Add chicken stock. Cook for 8 minutes. Add chilli flakes, cook for 2 minutes. Splash soy sauce and plate up.
Competing with the Japanese restaurants of Japan and still holding it’s own is a matter of pride for us. I refer to Wasabi by Morimoto. What
sets this fine dine Japanese restaurant apart from the others is the amazingly creative and fabulous vegetarian menu. Ofcourse, the gifted chef Sachin Poojary and executive chef Amit Chowdhary ensure that the exquisite non vegetarian dishes are as impeccable as ever. This Japanese salad dressing has My favorite past 14 years…
Soy onion salad dressing:
1- Onion – 8nos/ Soy – 400ml/ Mirin- 76ml/ Rice Vinegar- 200 ml/ Grape seed oil -200ml/ Sesame Oil- 100ml/ Mustard Paste – 16gm / Sugar 26gm/ Black Pepper – 1/4 TSP
Fine chop onion/ In a mixing bowl add all the ingredients except the grapeseed oil. / Mix ingredients well and slowly whisk in the grapeseed oil.store in fridge. Toss into salad when ready to serve.
DYNAMIC DREAM TEAM
Driving these awards and making them into high-octane international influential forces ( in gastronomy and tourism) is the London based dynamic dream team. Helming and driving the awards Charles Reed, Helene Pietrini, Tim Brooke Webb, William Drew Tiago Restani, Laura Price, Rikki Muddie Emer Schlosser Giulia Sgarbi, Rula Danias and Kate Cheverton. and I shoot their photo post awards..under the stars of course!