I have read that if haloumi "squeaks" when cooked it means that the quality is not high, is this true?

Eric Hendry says: I find that quality of haloumi and it's often squeaky texture are not related from my experience.  I do find that the quality has more to do with actual flavour ie: salt content and  flavour of the milk used. Like all cheese, the quality of the final product has everything to do with the quality of the initial ingredient - milk. For haloumi, it should contain ideally a lot, if not at least some, ewe's milk.  A lot of high production varieties are containing more and more cow and goat's milk, which can be ok too if you are new to the world of haloumi. 

I highly suggest searching for artisinal varieties from the cheese's homeland Cyprus. As for the texture, haloumi is a cooked curd cheese but instead of being stretched in the case of mozzarella it is instead left to set in hot water baths. This is what gives it its signature melting properties and textural qualities. I say a simple grilling with a finishing squeeze of lemon is best and let the squeaking continue!

Can you suggest an idea and recipe for a main course that will impress, but that won't cost a lot to make as I am on a budget?

David Goodridge says: I have provided a recipe for Roasted Duck Breast, an easy recipe to make and easy on the wallet, but am sure will impress.

Roasted Duck Breast with Orange Sauce and Potato Pancakes (serves 4)

4 duck breasts, trimmed and skin scored

Salt and Pepper

30ml lemon juice

30ml orange juice

100ml white vinegar

150ml honey

Season the duck breasts and place in a cool pan, skin side down, increase the heat and gently render the fat from under the skin, this will take approximately 6 minutes at 180°C. Place in the oven for four minutes, then allow to rest for four minutes; glaze with honey mix (juices, vinegar, honey) and place in the oven to re-heat.

Sauce

75ml honey

50ml sherry vinegar

Zest of 1 orange

125ml orange juice

150ml chicken stock

1 orange, segmented

20gm butter

fresh ground pepper

Use a vegetable peeler to remove the rind from the orange, ensuring you don't remove any of the white pith; use a knife to remove the skin carefully. Juice and strain through a fine sieve. Blanch the zest in boiling salted water for 1 minute. In a saucepan caramelise the honey, add the vinegar, zests and juice and reduce to a glaze. Add the chicken stock and reduce to correct consistency. Finally, before serving add the fresh segments, butter and a little grated fresh zest and black pepper.

Potato Cakes

250gm baked potato, pureed

3 egg yolks

100ml cream

180ml milk

60gm flour

salt, pepper, nutmeg

Combine all ingredients to a smooth mixture. Cook by pan-frying in foaming butter.

To Finish: Place pancakes in centre of plates. Slice the duck and arrange on top, spoon garnish and sauce around.

Does the Peninsula use much organic produce?

Florian Trento says: The Peninsula Hong Kong works with three local organic producers and distributors for our supply of local organic fruits and vegetables. Approximately 30% of all the produce we use is organic, and we hope to increase this number gradually. This number is also dependent on season, where the supply in the summer is usually lower than the winter due to the climate. Additionally, we use some organic meat and poultry produce, but this is more difficult to source as there is limited supply coming into Hong Kong.