Our Latest Recipes
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
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. …
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…
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. …
Faux gras and pickled garlic on baguette
A “no animals were harmed in the preparation of this pâté” disclaimer is appropriate here. This mushroom, nuts, and lentil based spread is so delicious and very healthy. Drizzle on some truffle infused honey for an added dimension. …
“Cooking should be a carefully balanced reflection of all the good things of the earth.”
Some of our past favorites...
Gazpacho sorbet
This gazpacho sorbet works very well as a palate cleanser, clearing away any lingering flavours and mouth feel from the previous course, and energizing the palate for the next course. …
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. …
Pasta “birds nest” with soft boiled quail eggs
This delicious mushroom and pancetta pasta is brought to life (!) by the soft boiled quail eggs. So delicious in their own right, the quail eggs are also the perfect compliment for a mushroom pasta dish. …
Lasagna noodle with scallop, pickled seaweed, caviar, carrot, and dashi foam.
Is there an ocean theme going on 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
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
Crispy roast pork belly, tempura mussels, cucumber, kimchi consommé
While there is a bit of a surf’n’turf angle to this dish, there is so much more. The kimchi consommé is something very special. Disguised as a light colored broth, it is so packed with flavour. The Cantonese/Vietnamese style crispy roast pork belly is decadently delicious, and nicely complemented by…
Crispy roast pork belly, tempura mussels, cucumber, kimchi consomméRead More
Leeks, baby carrots, and salmon poached in a shiitake miso dashi
Simple to prepare, yet tastes so incredibly good. The star is the shiitake miso dashi broth. Dashi is all about umami, and it is present here in abundance, reinforced by the shiitake mushrooms and miso. …
Leeks, baby carrots, and salmon poached in a shiitake miso dashiRead More
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. …
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
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
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
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
Tempura tofu on smashed cucumber with sesame oil and ginger
This Asian inspired dish layers creamy tofu encased in crispy tempura batter on top of fresh crunchy cucumber that has been smothered in a zingy ginger and sesame oil dressing. …
Tempura tofu on smashed cucumber with sesame oil and gingerRead 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
Seared scallops on caramelised fennel. Black garlic drizzle.
Caramelised onions are great. Caramelised fennel is even better – the anise flavour coming through amongst that delicious sweetness. A black garlic and balsamic sauce tops the scallop, bringing some balancing sour and umami notes to that sweetness. …
Seared scallops on caramelised fennel. Black garlic drizzle.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. …
Lentil, stout, and mushroom turnovers, a mushroom Vegemite gravy, truffled mash, and greens
Do you crave a good meat pie and gravy, but don’t eat meat? These lentil turnovers and gravy were better than any meat version I have ever had. Big rich complex flavours. Truly delicious. …
Lentil, stout, and mushroom turnovers, a mushroom Vegemite gravy, truffled mash, and greensRead 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
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. …
Crumbed cauliflower topped with a cauliflower ricotta garlic puree and parsley oil
Cauliflower is such a versatile vegetable. Here it is used two ways, as a crumbed fillet, and as a creamy topping. My guests had to ask, what is this? …
Crumbed cauliflower topped with a cauliflower ricotta garlic puree and parsley oilRead More
Recipes by Style
Something vegetarian? Something with an Asian influence? Find a recipe from the selections below.
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