In the third episode of our culinary travelogue Croatia’s Finest you will see a beautiful town of Zadar, the town of Nin and the town of Vinjerac.
After visiting the center of Zadar, the church of St. Donat, the main street Kalelarga and the local market, MasterChef Dhruv Baker went to visit ultraluxurious Falkensteiner Hotel & Spa Iadera where he, together with his co-host Rajana Radosavljev, enjoyed their top class cuisine and spa. They were served with the cuttlefish risotto with langoustines, scallops, asparagus and cheese from the island of Pag.
Next location was the installation Sea Organ, fascinating musical instrument that reflects the ‘mood’ of the sea, where Mr. Baker cooked alongside Mrs.Petra Gerić, Zepter International Chef. They made two dishes, with scorpion fish and red mullet, and ingredients found in this area that they bought on the local market.
In the town of Nin they visited the statue of Grgur Ninski and the statue of Duke Branimir, the saltworks estate where Dhruv got some fleur de sel which he then used as a spice for his vegetarian risotto made with wild asparagus, herbs and sheep cheese. This journey was eneded at a donkey farm in Vinjerac where Petra and Dhruv made a fresh smoothie with donkey milk, strawberrys, carob, cocoa and almonds.