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Buffalo Wings

Chicken Tenders – Crispy Chicken Breast Strips from the Air Fryer

Classic American chicken tenders with a buttermilk marinade and a crispy panko coating, gently cooked in the air fryer. The chicken breast strips are marinated in buttermilk, then coated in flour, beaten egg and seasoned panko, and cooked at a high temperature until golden and crisp.

Chicken Nuggets – Crispy Air Fryer Chicken Nuggets

Classic American chicken nuggets with a crispy panko coating, made in the air fryer for a lower-fat result with even browning.

Onion Rings – Crispy Onion Rings from the Air Fryer

Classic American-style onion rings: thick onion slices in a triple coating of flour, egg and panko, baked golden and crispy in the air fryer. Cooked in several batches for even browning.

Beer-Battered Fish – Crispy Beer-Battered Fish from the Air Fryer

Classic German beer-battered fish with a light batter, baked until crispy in the air fryer instead of deep-fried. The fish fillets are dipped in an airy batter made from plain flour, egg and pale lager, then baked at a high temperature until golden brown. Serve with remoulade and a lemon wedge.

Jalapeño Poppers – American Jalapeño Peppers with Cheese Filling from the Airfryer

Classic American jalapeño poppers: jalapeño halves filled with a creamy cream cheese and cheddar mixture, coated in a crispy breading and baked golden brown in the airfryer. A popular party snack that doesn't require deep-frying.

Corn Dogs – Classic American Corn Dogs from the Air Fryer

Crispy corn dogs with a golden cornmeal batter, authentically American, cooked in the air fryer. The thick, seasoned batter clings perfectly to the hot dog and turns golden and crispy on the outside while staying juicy on the inside.

Cheesecake

The classic German cheesecake with a shortcrust pastry base and a creamy low-fat quark filling. Unlike American cheesecake, it is made with quark rather than cream cheese and owes its characteristically light, moist texture to instant vanilla pudding mix.

Baklava – Traditional Turkish Syrup Pastry

Classic Turkish baklava made with wafer-thin yufka pastry sheets, brushed with melted butter and filled with ground pistachios. After baking, the golden-brown syrup pastry cake is soaked with warm sugar-lemon syrup, which seeps into the crisp layers. A timeless dessert from Gaziantep.

Tulumbe – Traditional Turkish Syrup Pastry

Tulumbe are small, ridged pieces of syrup-soaked pastry from Turkish cuisine. The choux pastry is piped through a star nozzle into hot oil, fried until golden brown, and immediately soaked in cold lemon syrup. The result is crisp and caramelised on the outside and soft and fluffy on the inside – a classic for celebrations and as a sweet finish.

Kadayıf – Traditional Turkish Oven-Baked Kadayıf with Pistachios

Crispy golden-brown kadayıf nests, filled with finely chopped pistachios, baked in the oven and drenched with a warm sugar syrup. Traditionally served with kaymak – a classic Turkish syrup pastry for special occasions.

Poppy Seed Cake

A classic German poppy seed cake with a light, fluffy yeast dough and a moist, aromatic poppy seed filling, enriched with sultanas, almonds and a hint of rum. A traditional Sunday cake that is popular throughout Germany.

Plum Cake

A classic German plum cake with a light yeast dough, halved plums and a crisp crumble topping. A timeless tray bake, best enjoyed fresh from the oven with a cup of coffee or a dollop of whipped cream.

Apple Cake

Classic German apple cake with a shortcrust pastry base and thinly sliced apples, sprinkled with cinnamon and sugar – a timeless cake for any occasion.

Rhubarb Cake

Classic German rhubarb cake with a light sponge batter, fruity rhubarb filling and crunchy crumble topping. A moist traybake for rhubarb season.

Kalburabastı – Traditional Turkish Colander Pastry

Kalburabastı is a traditional Turkish syrup pastry whose characteristic ridged surface is created by pressing the dough through a kitchen sieve (kalbur). The diamond-shaped, golden-brown baked pieces are soaked with cold sugar syrup and decorated with ground walnuts.

Sütlü Nuriye – Traditional Turkish Milk-Soaked Filo Pastry

A traditional dessert from the Aegean region, where crisp baked layers of filo pastry with a walnut filling are soaked in warm, sweetened milk instead of sugar syrup. The result is a soft, moist pastry with a delicate milk flavour and a topping of ground pistachios.

Tacos de Pescado – Traditional Mexican-Style Fish Tacos

Tacos de Pescado, the iconic flavour of the Baja California coast, is a traditional Mexican dish featuring crispy battered white fish fillets on soft corn tortillas, topped with fresh shredded cabbage and a creamy white sauce.

Old Fashioned

The quintessential whiskey cocktail, combining bourbon or rye with sugar, Angostura bitters and a twist of orange peel over a single large ice cube. A timeless classic that has defined cocktail culture since the early 19th century.

Tiramisu

A classic Italian tiramisu; a traditional dessert made with mascarpone cream, coffee-soaked savoiardi biscuits and cocoa powder, rested in the refrigerator.

Sarde in saor – Traditional Venetian Sweet and Sour Sardines

One of the most iconic antipasti of Venetian cuisine, Sarde in saor is a traditional dish of fresh deep-fried sardines served in a sweet and sour (agrodolce) sauce, layered with caramelised onions, vinegar, sugar, pine nuts and raisins. It is best served after resting for at least a few hours, preferably overnight.

Pasta alla Genovese – Naples' Slow-Cooked Onion Meat Ragù

Pasta alla Genovese, one of the oldest and most beloved dishes of Neapolitan cuisine, belongs to Naples rather than Genoa despite its name. This ragù, enriched with beef, is made by caramelising a generous quantity of onions over low heat for hours until they form a sweet, thick sauce, and is served over ziti pasta. It is a traditional recipe that requires patience but delivers a magnificent flavour in the end.

Pasta al Forno – Traditional Italian-Style Baked Pasta

A classic Italian baked pasta dish. Al dente penne pasta is layered with slow-cooked beef ragù sauce, creamy béchamel sauce and generous amounts of mozzarella, then baked until the top is golden brown. It is one of the most beloved home-cooked dishes of Southern Italy.

Scaloppina al Limone

A classic Italian dish of thinly pounded beef fillet, quickly seared in butter and finished with a glossy, silky sauce made from lemon juice and white wine. The quick cooking technique keeps the meat incredibly tender, while the sauce brings together the velvety texture of butter with the bright acidity of lemon.