Our Latest Recipes
Juicy chicken breast on a carrot salad and white bean puree
On a purée of white beans, yogurt, and roast garlic sits a sweet and sour salad of carrots, raisins, and walnuts, and some very succulent slices of chicken breast. Drizzled on top of the chicken is a balsamic honey reduction. …
Juicy chicken breast on a carrot salad and white bean pureeRead More
Fish and dill spring rolls
The first thing on the menu of a Highway 4 restaurant in Hanoi are the Catfish Spring Rolls. So simple, yet so good. I haven’t tried to recreate that dish, but be inspired by it. …
Salmon confit with tomato consommé, zucchini, and charred asparagus
Melt-in-your-mouth salmon is topped with those explode-in-your-mouth salmon eggs. The clean tasting yet intense tomato consommé is a perfect compliment. Crisp fresh vegetables add some sweet, sour, and bitter notes. …
Salmon confit with tomato consommé, zucchini, and charred asparagusRead More
Crispy skin duck breast and asparagus tempura on soba noodles
Duck – poultry’s red meat – sits along side crispy tempura asparagus and atop soba noodles in an umami laden dashi broth. This Japanese inspired dish brings out the best in all of its ingredients. …
Crispy skin duck breast and asparagus tempura on soba noodlesRead More
Pickled mushroom salad, polenta chips, romesco, poached duck egg.
There is a diversity of flavours and textures here, yet a beautiful balance. Crisp, creamy, bright, crunchy. And that is before we get to the duck egg, which has its own delectable complexities. …
Pickled mushroom salad, polenta chips, romesco, poached duck egg.Read More
Sake steamed seafood in red miso broth
This darker style miso soup has an intensity of flavour very different from those made with the more familiar white miso. Piled on top was seafood steamed in sake and various aromatics. The combination was truly a symphony of flavours. …
Onsen Tamago (Poached egg in a soy dashi broth)
Trying to sum up this simple dish in words is difficult, and actually seems pointless. This is simply a flavour explosion, so difficult to describe, and yet so easy to create at home. …
Pork belly skewers on mashed potato salad
These sweet and succulent grilled pork belly skewers sit on a bed of mashed potato enhanced with umami packed katsuobushi (bonito flakes), roasted garlic, and spring onions. …
Vegetarian Red Miso Ramen
I love the diversity of ramen. There are styles, but few rules. In keeping with that diversity, I wanted to create a vegetarian ramen the equal of its animal flesh and bone based counterparts. …
Black quinoa and pesto with roasted vegetables
Earthy colors and flavours dominate this dish. The black quinoa and basil pesto form a mossy earth base for the roasted vegetables, sautéed mushrooms, and pinenuts. …
Marinated and grilled gochujang tofu
The versatility of tofu is legend. Here the firm tofu becomes almost cheese-like after the marinating and grilling. The gochujang adds a spicy complexity that only a fermented ingredient can bring. …
Tribute to Bourdain – Portuguese Seafood Stew
In On The Table Ep. 1, Anthony Bordain and his close friend Eric Ripert cook this dish, while Bourdin talks very openly about his life and work. …
“The thing about cooking is it’s so interesting to watch. I don’t know why, but if you go to somebody’s house and they’re making something, they usually say interesting things while they’re cooking.”
Some of our past favorites...
Kimchi and scallop okonomiyaki
The Japanese word okonomiyaki means “what you like, grilled” or “grilled as you like it”. That certainly creates some room for experimentation. …
Scallops on a kimchi fritter with sesame mayo
Synchronicity. The three components of this dish, scallops, kimchi, and sesame mayo, complemented each other so well, and the combination so delicious, my guests wanted seconds. I had to remind them it was just the appetizer. …
Sausage roll slice. Mushroom Marmite gravy. Charred zucchini and apple.
An upgrade of the classic, pastry encased, sausage roll. The pastry is still there, but the sausage filling is transformed by the addition of cashew nuts, apricots, ginger, and black pudding. Pork benefits from a fruity counterpoint, provided here by the charred zucchini and apple. And the mushroom Marmite gravy…
Sausage roll slice. Mushroom Marmite gravy. Charred zucchini and apple.Read More
Scallops wrapped in pancetta on a mushroom risotto
Salty sweet pancetta wrapped scallops are so delicious on their own, but when combined with the umami packed mushroom risotto, this dish exceeded all expectations. …
Lamb, marinated and grilled, on a roasted eggplant and garlic puree. Pickled fennel and mint.
If an animal is going to be sacrificed for our enjoyment, we really need to prepare it in a way honors that life. The marinade, method, and roasted eggplant and garlic puree really do accentuate the wonderful and unique qualities of the lamb. …
Red quinoa risotto with pickled cherry tomatoes and grilled haloumi
Great colour here, visual and flavour. The red quinoa and red pepper puree “risotto” has a sweet nuttiness, enhanced by the umami from the parmesan. The pickled cherry tomatoes, infused with garlic and dill, add some “zing” which itself is nicely balanced by the creaminess of the grilled haloumi cheese.…
Red quinoa risotto with pickled cherry tomatoes and grilled haloumiRead More
Seared scallops on mash spiked with black pudding. Roast garlic sauce.
An appetiser’s purpose… stimulate your appetite and leave you wanting more. The rich and complex flavours in this dish certainly had people hungry for more. Seared scallops are great any time any where. The black pudding spiked mash – delectable! And the roast garlic sauce – more please! …
Seared scallops on mash spiked with black pudding. Roast garlic sauce.Read More
Balsamic glazed octopus on a black garlic and anchovy puree
I have eaten octopus at Japanese restaurants – pondered those big tentacles at the fish market – eaten Vietnamese style stir fried baby octopus many times – marvelled at the giant squid at the Te Papa museum in Wellington, New Zealand. Maybe it all came together. I had to make something with octopus tentacles… …
Balsamic glazed octopus on a black garlic and anchovy pureeRead More
Beetroot and ricotta gnocchi with a brown butter thyme sauce, walnuts and Roquefort
Certainly a case where the whole is greater than the sum of the parts. A delectable combination. …
Beetroot and ricotta gnocchi with a brown butter thyme sauce, walnuts and RoquefortRead More
Paua Fritters
Paua is a shellfish that is found in New Zealand. It is a member of the abalone family. Unlike species of abalone found elsewhere, the surface of the paua is black, and it generally has a stronger taste. Like abalone, if not cooked correctly, it can be very tough. This traditional…
Lasagna noodle with scallop, pickled seaweed, caviar, carrot, and dashi foam.
Something of an ocean theme here. This looked great, and tasted even better. And it did what an appetiser is supposed to do – excite the palate – and appetite – ready for the next course. …
Lasagna noodle with scallop, pickled seaweed, caviar, carrot, and dashi foam.Read More
Hong Kong braised beef brisket on noodles
During a visit to Singapore we ate at a Hong Kong street food inspired restaurant. The braised beef brisket and noodle soup was a revelation, so delicious we went back the next day for more. The particular combination of spices really sets this dish apart from the majority of beef noodle dishes. This…
Roast veggie and chickpea curry, Vietnamese style
Vietnamese curries are quite distinct from those of Thailand, having more in common with South Indian curries, thanks, interestingly enough, to the French. …
Beetroot cured salmon. Potato pancake. Cucumber fennel and gin sorbet.
With gradients of temperature, colour, and texture, eating this dish is truly a multi-sensory experience. The potato pancake provides a nice foundation to the richness of the salmon, and the brightness of the sorbet. …
Beetroot cured salmon. Potato pancake. Cucumber fennel and gin sorbet.Read More
Wakame and cherry tomato salad
This salad sparkles. Cherry tomatoes have a wonderful sweet acidity of their own, enhanced here by the ginger juice and rice vinegar. Layer in umami and seasoning from the wakame seaweed and soy sauce, and you have a salad that stands on its own, or would complement a robust main…
Recipes by Style
Something vegetarian? Something with an Asian influence? Find a recipe from the selections below.
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