Chef’s corner

February 20, 2012 - 9:33:59 pm


Sky Lounge Sous Chef Wije Dunuka shares one of his favourite recipes with Pramod Prabhakaran.

Chef Wije Dunuka of Sky Lounge, Oryx Rotana, has a mission – to offer quick and tasty service to his customers.

We managed to get his disclose one of his special recipes for the readers. One thing I can vouch for: The Assorted Antipasto Platter is very delicious. The Smoked Salmon Millefuilleh was particularly great - the softness of salmon was well balanced with light, flaky puff pastry and the apricot jam and cream cheese combination.

Walnut stuffed dates with turkey strips is another simple, but great addition to the platter.

Chef Wije and his team have started a live station at Sky Lounge, where customers can pick up a quick, but tasty meal in under 10 minutes.

They also have different food promotions throughout the year. Every two months they have a new theme. February-March – salad and sandwich deli counter, April-May – sushi counter, and June-July – soup and salad, mango promotion.

Chef Wije started his journey into the culinary world in 1999. He has worked in many prestigious hotels in different countries before joining Oryx Rotana, where he has carved a name for himself in a very short time.

His has introduced many dishes in Sky Lounge in the last few months. Anti Pasti Platters is his speciality.


Assorted Antipasto Platter

Grilled mushrooms

80gms button mushrooms

10ml extra virgin olive oil

5g chopped fresh thyme

Salt, pepper

Use whole fresh button mushrooms. Toss with olive oil, fresh thyme, salt and pepper. Place on a hot grill and grill around 3 minutes and mix well and keep it another 3-4 minutes until to get cook.

Grilled zucchini

40gms green zucchini

40gms yellow zucchini

5gms chopped fresh thyme

5ml extra virgin olive oil.  

Salt, pepper

Slice the zucchini into 1/4 inch slice. Toss in a bowl with olive oil, fresh thyme, salt and pepper. Place on a hot grill and grill around 4-5 minutes until getting nice grill mark.

Smoked salmon millefuilleh-

40gms smoked salmon

3pc puff pastry

50gms cream cheese

40gms apricot jam

Apply cream cheese for two pieces of puff pastry. Add some apricot jam on top of cream cheese, place the smoked salmon in both layer then keep both layer together and close with rest puff pastry sheet. Put it into chiller for 45 minutes to set and cut it small pieces to serve.  

Walnut stuffed dates with turkey strips

60gms turkey strips

40grm seedless dates

20grm walnuts

Stuff one piece of walnut into each dates then wrap one piece of turkey bacon around each dates and bake it using oven around 8minutes for 180c