Our recipes
Here we publish recipes from our historical menus
Welcome to the AVEQIA recipe bank!
We continuously update this recipe bank from our vast treasure trove of recipes. After more than 20 years, we have a lot to share, so come back often!
Here you’ll find dishes that work as starters, main courses or desserts – but it’s up to you whether you want to create a whole menu from a number of dishes, or just break out a recipe and serve it on its own.
Please note that the recipes are created as part of our classic 4-course tasting menus and the quantities are calculated to serve 8-10 people. If you serve the dishes on their own, the quantities in the recipes are usually just right for 4-6 people. Of course, the number of servings you get depends somewhat on the amount of main ingredients and how generous you want to be.
Grilled quail stuffed with mushrooms, baked shallots, madeira reduction and truffles
Serves 10 Stuffed quail 5 Quails 2 Banana shallots 2 Garlic cloves 200 g Mixed mushrooms 20 g Butter Arla® 250 g Minced chicken 80 g Double cream Arla® 1 Eggs 15 g Salt Tear the mushrooms, finely chop the garlic and shallots. Fry mushrooms and onions golden on a high temperature, finish with butter. […]
Read moreChocolate glazed rosehip cake, candied fennel seeds, rosehip crème and soured milk sorbet
Serves 10 Rosehip cake 200 g Rosehip 1 Orange 375 g Milk Arla® 390 g Sugar 165 g Butter Arla® 4 Eggs 130 g Plain flour 3 tsp Baking powder 2 tsp Salt Butter Arla® to grease the tin Breadcrumbs Remove the twigs from the rosehip. Zest and squeeze the orange. Place milk, sugar, orange […]
Read moreSucette -An Approach to Relaxation
History An Approach to Relaxation may seem like an odd name for a wine producer, but when you find out that the company is made up of two americans living in Amsterdam (the Netherlands), producing wine in Australia things become a little clearer. Richard and Carla met by a coincidence in NYC and it turned […]
Read moreTartelette with spruce caramel, liquorice jelly, spongecake and rhubarb sorbet
Serves 10 Tartlette 230 g Plain Flour 63 g Water 63 g Butter 20 g Egg yolks 5 g Salt 12 g Sugar Pour all ingredients into a blender and run for approximately 3 minutes. Knead the dough and refrigerate in a vacuum bag for approximately 20 min. Roll […]
Read moreSpicy lamb with ramson croquette, grilled yellow beets and roast garlic lamb jus
Serves 10 as part of a larger menu Lamb 1,5 kg Silverside of Lamb 2 Garlic cloves 4 Sprigs of Thyme 4 tbsp Olive oil 2 tbsp Zaatar Fry the lamb, browning the whole piece well. Season the lamb with the zaatar and place it in a vacuum bag with the […]
Read moreAt AVEQIA we are passionate about food, friends and relationships, and all that usually happens here at AVEQIA.
We offer an interactive experience where we bring people together in an activity where they cook a 3-or 4-course menu together. The whole exercise takes place under the guidance of our experienced chefs and once the cooking is done, you will of course enjoy the delicious meal together with a number of matched wines (or exciting non-alcoholic alternatives). You can read more about this below.