Kathmandu, May 4 The Italian-trained Chef, Andrew Blundy, after a few months’ absence, is back at the Radisson Hotel’s Olive Garden restaurant bubbling with new ideas and recipes. And, just like his genial face—and of course, grit—he is flushed with renewed enthusiasm to expand on his favourite concept of ingredient-based cookery that he had introduced last year at the Olive Garden.

“Our principles are simple”, Blundy said to a selected group of journalists-cum-food aficionados invited to savour and comment on his delicious creations. “For us, only the very best ingredients will do if we are to cater to our valued guests’ tastes and interests”, he added as the invitees munched through a mouth-watering five-course lunch prepared by him as per his ingredient-based cooking style.

For starters, pan-fried Scallops with Gnocchi and lemon pesto, deep fried Rissoto cakes of wild mushroom with shaved parmesan and rocket, and smoke garlic, potato and Paprika soup were served.

Concerning the ingredients needed for conjuring out the assorted Italian dishes at the Olive Garden, the very best local organic ingredients are procured from their local suppliers, Blundy pointed out. “If local produce are not to our standards, then premium quality imported produce, airfreight directly to Kathmandu, will be used. All these ingredients, handled with exacting international hygiene standards, will help us bring world class cuisine to our customers”, he said.

Then came the two staple dishes of all Italians: first, the Pizza and second, the Pasta, both served with assorted sauces.

“The Italians are very particular about their Pizza and Pasta”, Blundy stated. Not for them the American varieties that are baked in pans, he said. “Italians and Italian food lovers prefer Pizzas that are baked on stone heated by fuel wood. Pizzas served in the Olive Garden are baked on stone”, Blundy said.

Italians are also very fuzzy about how the Pasta is made and served, he added. The ingredients used to make Italian Pasta should not only be right in quantity and quality but different kinds of Pasta must be served with different varieties of sauce, he pointed.

The main course followed. Roasted Chicken with Basil and goat cheese Mousse,

tomato and chilli Ragu. This was topped off by a herb crusted rack of New Zealand Lamb on a Sage and Shallot Rosti, Salsa Verdi and Balsamic.

While the invitees savoured the succulent Roasted Chicken and the juicy herb-encrusted New Zealand lamb with sips of red (and white) wine, Blundy said” Since a restaurant is associated with food and drink, we will soon be giving the customers a wide variety of Italian foods to choose from. Best quality wines from various renowned wine-producing countries will also be made available.”

“In short, only the best is good enough”, intoned Blundy, who is a firm believer of “fusion” food cuisine. He gained his skills and experiences from the Riverside Restaurant, the top eatery in England that, Blundy claimed, was the first to popularise ingredient-based cookery in the world.