First Courses

Money Bag Crepes

Money Bag Crepes

Crepes often require some patience and a lot of skill. In this case, this recipe takes it up a notch with stuffing them full of a delicious filling. If you’re using blanched leeks as a rope, make sure you double knot it when you’re securing the money bags. The last thing you want is all your hard work unravelling in the oven.

Seafood Risotto

Seafood Risotto

Lounging next to the source of fresh seafood all day long will inspire you to add a taste of the ocean to this soulful dish. With the relaxing backdrop of Lonno Lodge, even a risotto seems to taste of depth.

Bacon and Leek Risotto

Bacon and Leek Risotto

Risotto epitomizes the proverb “Good things come to those who wait.” When cooked with patience care and attention, risotto can soothe the soul. This dish is the embodiment of mindfulness, which for many, is what they seek during a relaxing stay at Lonno Lodge.

Potato Gnocchi

Potato Gnocchi

When gnocchi are made correctly, these pillows of perfection are soft, delicate, silky-smooth and airy. Who knew potato dumplings could be so heavenly and be able to live-up to the hype? Using a ricer to mash the potatoes will keep them aerated and soft. Never use a food processor unless you’re looking for a chewy potato glop.

Farfalle with Tuna Carpaccio and Vegetables

Farfalle with Tuna Carpaccio and Vegetables

Instead of chunks and flakes of tuna, at Lonno Lodge the chefs prefer raw, thin and elegant. Paper-thin slices of lean and raw tuna are delicately placed on the top of a steaming plate of farfalle. The residual steam will cook the tuna just enough whilst ensuring that the carpaccio remains tender.

Tagliolini with Crab Sauce

Tagliolini with Crab Sauce

Tagliolini is a variation of the tagliatelle pasta. The difference between these two lies in the paper-thin thickness and width of tagliolini, which measures no more than 3mm. Thanks to its fine and delicate shape, tagliolini works best with thin sauces such as this tomato crab version – perfect for hot and humid nights!

Casoncelli with Sage Butter Sauce

Casoncelli with Sage Butter Sauce

Any morsel that looks like a sweets’ wrapper will visually tease you. Now, imagine that the aromas of the savoury and fatty sage sauce captivate your sense of smell. Finally, when you place a piece in your mouth you realize that the sauce has puddled in the indentation in the center of each casoncelli making it the perfect whimsical vessel for it.

Seafood Carbonara

Seafood Carbonara

When you think of carbonara, I know, you secretly wish that you won’t be eating scrambled eggs with pasta. In this recipe, say no more to curdled carbonara! The Chefs at Lonno Lodge has made this simple recipe idiot-proof and even added a coastal twist. Trust me, your carbonara game is about to get strong.

Fresh homemade pasta

Fresh Homemade Pasta

Shaping things with your hands is always fun and relaxing. It’s particularly satisfying when you watch something delicious take shape from a volcano of flour and eggs. There are few things in this world that’s more comforting than a beautiful plate of fresh handmade pasta. The process is almost as soothing as eating your first bite! When you’re shaping the dough into your desired pasta, always remember to cover sitting dough with cling film or a damp towel to prevent it from drying out.