FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Phuket, Outrigger Laguna Phuket Beach Resort, Chef Roberto Conrad

Jun 18, 2013
2012 / July 2012

When the Outrigger Laguna Phuket Beach Resort opened in March, it brought with it the highly regarded culinary stylings of Chef Roberto Conrad to oversee all of the new resort’s restaurants. By fostering a close relationship with farmers, fishermen and suppliers, Conrad creates a cuisine that emphasizes local ingredients, seasonality and sustainability.

The Swiss native studied at Foce del Cassarate in Lugano, Switzerland. Following his apprenticeship at the Admiral Hotel Lugano, Conrad honed his skills as executive chef at 5-star hotels around the world, including the InterContinental Shanghai Puxi, The Siam Kempinski Hotel Bangkok, The Regent Beijing, The Westin Kuala Lumpur and the Hotel Plaza Athénée Bangkok, among others. Chef Conrad speaks Italian, English, French and German.

At the Outrigger Laguna Phuket Beach Resort, guests can savor a variety of cuisines, no doubt inspired by Conrad’s global experiences. Locavore serves fresh-caught seafood and local ingredients, prepared with Asian and European influences. Metzo Bistro’s mezze, tapas, antipastos, meats and salads are rich and inviting. The Edgewater Bistro is known for classic Thai dishes.

Wherever visitors choose to dine at the resort, each flavorful meal is guaranteed to be a direct reflection of Chef Conrad’s ’round-the-world journey.

Braised beef with potato purée and foie gras

Serves 4

For the braised beef:
2¾ pounds beef cheek
Salt, to taste
Black pepper, to taste
1 cup carrots
1 cup celery
1½ cups onions
½ tablespoon rosemary
4 bay leaves
⅔ tablespoon thyme
2 cups red wine
4 ¼ cups vegetable stock

Cut the meat in four pieces, sprinkle with salt and pepper, and fry in a pan on high heat until golden brown to sear the outside. Cut all vegetables into 1-inch cubes. Add vegetables and herbs to the pan and continue to cook on medium heat. Put everything into a baking tray; add red wine and vegetable stock and cover the tray (with foil or cover) and cook in the oven for 7 hours (or until nice and tender) at 200 degrees.

When finished cooking, remove the pan from the oven and remove the meat. Filter the remaining sauce into a sauce pan and reduce until it reaches your desired consistency.

For the potato purée:
1 cup boiled potato
⅓ cup milk
6 ½ tablespoons butter
Salt, to taste

Boil whole potato with skin until soft. Peel the potato as soon as it can be handled. Mash the potato using a potato ricer (smallest hole) into a large mixing bowl.

In a small pot, heat milk and butter on medium heat just until the milk starts to boil, then pour into the bowl of mashed potato in small quantities and mix with a wooden spoon. Continue adding milk mixture until potatoes are smooth and creamy. Finish with salt to taste.

For the presentation:
4 pieces (1 ½ ounces each) escalope of foie gras
½ cup shallots
Flour
Oil

Pan-fry the foie gras in a non-stick pan at a high temperature until browned on the outside. Be careful not to cook too long. The inside should be soft and melt in your mouth.

Slice the shallots into thin slices. Powder with flour. Deep-fry in hot oil until golden brown.

PRESENTATION: Onto each of four deep plates, place two spoons of potato purée, then stack the meat, then the foie gras. Finish with a generous spoon of sauce and fried shallot.

Tiramisu in a glass © Outrigger Laguna Phuket Beach Resort

Tiramisu in a glass © Outrigger Laguna Phuket Beach Resort

Tiramisu in a glass

Serves 3–4 (depending on the size of the glass)

⅔ cup mascarpone
3 tablespoons powdered sugar
2 egg whites, whipped
½ cup espresso or strong reduced coffee
2 tablespoons Kahlua
1 box ladyfingers
2 teaspoons semi-sweet chocolate, finely chopped, for garnish
2 mint leaves, for garnish

Place the mascarpone and powdered sugar in a mixing bowl and beat several minutes with an electric mixer on high speed until smooth and creamy. Slowly and gently fold in the egg whites with a plastic spatula. Set aside.

Pour the coffee and Kahlua into a shallow bowl. Dip both sides of the ladyfingers briefly into the coffee mixture. Use as many as you like according to the size of the glass you choose.

PRESENTATION: Place the ladyfingers in each glass (when they are soft, they can be adjusted to fit around the edge). Spoon the mascarpone mixture into the center of each glass; garnish with the chopped chocolate pieces and mint leaves. Serve.

Red beet risotto with cream of Parmesan

Serves 4

For the red beet risotto:
5–6 cups chicken stock
1 tablespoon olive oil
1 small onion, minced
1 ½ cups Arborio rice or carnaroli
¼ cup white wine
1 cup natural, unsweetened red beet juice
3 tablespoons unsalted butter, room temperature
⅔ cup grated Parmesan cheese
Salt and pepper, to taste

Bring the stock to a simmer in a saucepan. Heat the olive oil in a separate 3-quart pot and cook the onion over medium heat, stirring until the onion is golden but not brown (about 3 minutes).

Add the rice to the onion and stir to coat the rice. Deglaze with the wine. Turn the heat to medium-high; add at once all the red beet juice and then add about ½ cup of the stock and keep the mixture boiling, stirring constantly. As soon as the stock has been absorbed, add another ½ cup of stock and stir. The risotto must keep boiling, but it must not stick to the pot. The whole process may take 18–20 minutes. Once all the stock has been absorbed and the risotto is tender (but still al dente), remove the pan from the heat and quickly stir in the butter and Parmesan. Season to taste with salt and pepper.

For the cream of Parmesan:
½ cup cream
¾ cup grated Parmesan cheese

In a small pot, combine the cream and grated Parmesan cheese and bring to a boil on high heat. As soon as it starts to boil, pour into a blender and blend on high until creamy, about 10 to 15 seconds.

PRESENTATION: Put the risotto on a flat plate and dress with cream of Parmesan sauce.

Outrigger Laguna Phuket Beach Resort

Laguna Village
323 Moo 2
Srisoonthorn Road
Cherngtalay
Thalang, Bangtao Bay
Phuket 83110
Thailand
tel 66 76 360 600
outrigger.com

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

#globility

Insta Feed
Daily
Mar 5, 2021

3 Recipes for Lent from New Orleans’ Top Chefs

The Lenten season continues through April 3. This year, New Orleans’ top chefs share some Lent-friendly recipes for at-home dining.

January/February 2021
Mar 5, 2021

Indulge in the Seductive Splendor Bora Bora

I had just taken off my sandals, stepping onto the white-sand beach for a late-morning walk to a secluded spot I heard about from a front desk clerk, when I glanced down and saw the time on my phone. It had just turned 11 a.m., which meant it was only 7 am back home, the perfect time to call and say good morning to by husband before he left for work. Not quite ready to head back to my room, I decided I’d test the WiFi signal and made the call as I continued walking toward the shoreline.

January/February 2021
Mar 4, 2021

Set Your Sights on San Antonio’s Art, Culture and Green Spaces

San Antonio celebrated 300 years of progress in May 2018. With a clear vision following that anniversary year, the Texan city set its sights firmly on 300 more. While commemorating this milestone, the city underwent a major overhaul to prepare for the next phase in its history.

What To Expect When Flying: oneworld Debuts Information Portal

Though air travel slowed as airports temporarily closed and borders shuttered to stifle the spread of coronavirus, the airline industry — led by oneworld alliance member airlines — enacted enhanced protective measures to reduce risk and protect passengers.

Daily
Mar 4, 2021

SoJo Spa Club: Tranquility with an Urban View

When you think of a relaxing spa day, mountains, rivers and view of gorgeous landscapes pop in your head; a place to get away from the hustle and bustle of any city’s booming music and honking taxis. SoJo Spa Club and Hotel gives you the relaxing feeling of being away while still staying close to the busy center of Manhattan.

eFlyer Deals
Mar 3, 2021

Mackinac Island’s Grand Hotel’s Reopening Offers

Dance the night away with Grand Hotel’s Ballroom Dance offer, available May 16–18. Dancers of all skill levels will experience a diverse range of ballroom dance styles, alongside daily breakfast and dinner, a welcome reception and complimentary golf green fees.

Adventure Redefined: Volvo Overseas Delivery Program

Are you looking for a truly unique travel experience and considering a new vehicle? The Volvo Overseas Delivery Program is the perfect solution to create your own refined adventure of a lifetime. You can custom order your new Volvo, tailored to fit your needs and desires. They will fly you to Sweden to pick up your Volvo so you can drive and explore Scandinavia and Europe on your terms for up to two weeks.

eFlyer Lead
Mar 3, 2021

4 Travel Experiences for Women’s History Month

March marks Women’s History Month, and there are a number of ways to celebrate through travel. Here are just a few ideas to honor women in history.