Monday June 1, 2020

Seven glamorous but non-traditional Christmas recipes

Scallop crudo to pudding with a difference, from Luna head chef Karl Whelan

Gillian Nelis

Managing Editor

29th November, 2015
Scallop crudo and tartare with caviar, fennel and apple

Last July, I pushed open a heavy door on Drury Street in Dublin, walked down a flight of stairs, pushed back a velvet curtain and fell in love at first sight with Luna. When I reviewed the restaurant for this magazine, I described it as “a room made for friends, fun and mischief”.

Now I can add the words “and Christmas” to the end of that sentence, thanks to these gorgeous recipes from...

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