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. …
“Great cooking favors the prepared hands.”
Some of our past favorites...
Herb crusted sea bass fillet on grilled parmesan polenta. Strawberry relish.
There is a journey here, from the sweet and sour strawberry relish, to the umami packed sea bass fillet and herb crust, and landing on the crispy yet creamy polenta base. …
Herb crusted sea bass fillet on grilled parmesan polenta. Strawberry relish.Read More
Salmon Miso soup. Carrot, daikon, and zucchini waffles.
Miso, wakame, and roasted red peppers transform the salmon head stock into something divine. Add the flaked salmon, and the carrot and daikon waffles, which act like dumplings, and you have a dish as nutritious as it is delicious. …
Salmon Miso soup. Carrot, daikon, and zucchini waffles.Read 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
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
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…
Black rice waffles. Roasted red peppers stuffed with ricotta, basil, and fresh mozarella
Sometimes a combination of ingredients exceeds all one’s expectations. The black rice brings a delicious nutty component to these yeast based waffles. And the texture – crunchy on the outside and chewy on the inside. …
Black rice waffles. Roasted red peppers stuffed with ricotta, basil, and fresh mozarellaRead More
Fish in ale batter with grilled haloumi and a mango walnut salad
An alternative take on fish and chips, with the chips replaced by grilled haloumi cheese and a tasty sweet and sour mango and walnut salad. No need for the traditional sauces when you have a salad like this to compliment the fish. …
Fish in ale batter with grilled haloumi and a mango walnut saladRead More
Gyoza variations. Ponzu dipping sauce. Pickled daikon.
A Japanese interpretation of the Chinese jiaozi, gyoza are a dumpling traditionally filled with minced pork. Compelled to do something different, fillings here include – salmon and asparagus, truffled potato, duck and orange. …
Gyoza variations. Ponzu dipping sauce. Pickled daikon.Read More
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
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
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…
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. …
Mussels, grilled with roast garlic butter
There are many ways to prepare mussels. To try something different from the classic method of steaming in white wine, this recipe grills the mussels in a little butter and roasted garlic. Roasting the garlic first ensures a more subtle sweet taste that does not overpower the mussels. To balance the sweetness, the…
Seared tofu, kimchi waffles, gochujang drizzle
One of the things that gives Korean cuisine such a distinctive character is fermentation. Two of the primary ingredients in this dish, kimchi and gochujang paste, are the result of fermentation of vegetables, particularly chillis. …
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. …
Recipes by Style
Something vegetarian? Something with an Asian influence? Find a recipe from the selections below.
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