Executive Chef Doug Blair and Chef de Cuisine Michael O'Shaughnessy of Cassique Golf Club at Kiawah Island Club in South Carolina, created this delicous Brandt Beef Bone Marrow Bread Pudding recipe exclusively for Golf Kitchen.
Raw Tuna Slice with Sweet and Sour Capers, Squid-ink and Himalayan Rock Salt created by Executive Chef Nicholas Cuomo of Emirates Golf Club in Dubai, United Arab Emirates.
Executive Chef Anthony Giacoponello of Sebonack Golf Club in Southampton, New York, created this Oxtail Ravioli recipe which can be found in the Golf Kitchen book.
Executive Chef Bryan Skelding of The Greenbrier, White Sulphur Springs in West Virginia created this classic Chicken Liver Pâté recipe which can by found in the Golf Kitchen book.
Royal Adelaide Golf Club's Executive Chef Nigel Munzberg created these delicious Pan Seared Port Lincoln Scallops, they're super tasty.
Executive Chef and Scratch Golfer Jose Sanchez of Tradition Golf Club in La Quinta, California, stuns us with some upscale Mexican cuisine. We love this Pan Seared Jumbo Lump Crab Cake.
Chef Finbar Higgins of the K Club, County Kildare, Ireland, presented this East Coast Mackerel Fillet recipe. Sadly after 24 years of service at the K Club, Finbar has moved on, we wish him all the best in his future endeavours.
Banyan Tree Laguna Lang Co in Central Vietnam certainly has some very unique and traditional cuisine. This Raw Salmon with Mandarin recipe was presented by Executive Chef Heshan Peiris.
Who can resist this Catfish Lafitte recipe created by Director of Hospitality, Rosemary Prisock of Old Waverly, West Point, Mississippi.
Executive Chef Rhy Waddington of Winged Foot Golf Club, Mamaroneck, New York, presented this gorgeous Cured Hamachi recipe. We love it.
José Andrés, Chef at Mi Casa, Dorado Beach, A Ritz-Carlton Reserve, Puerto Rico, and Owner of ThinkFoodGroup, presented this very tasty recipe titled in Spanish Carne Guisada.
Executive Chef Anthony Masas of Casa de Campo in the Dominican Republic presented this delicious Red Snapper dish.
Real Club Valderrama in Andalucia, Spain had their Executive Chef Sebastian Gavira show off the regions seafood with this Red Tuna Tartare recipe.
Executive Chef Philippe Perradeau of Golf de l'Ocean at The Atlantic Palace Resort, Agadir, Morocco created this Moroccan | French inspired Herb Crusted Filet of Lamb, the recipe can be found in the Golf Kitchen book.