This quinoa salad with blueberries is a meal in itself in terms of taste, texture, and nutrition – nutty quinoa, sweet corn and red peppers, and the flavour bursts of the blueberries.
The nutty characters of the parmesan-crusted cauliflower and the quinoa marry perfectly with the sweet roasted red peppers, the salty feta cheese, and the blueberries’ acidity – a true harmony of flavours in this roasted cauliflower quinoa salad.
This complex cacao blueberry sauce, inspired by a mole negro, is spicy, nutty, sweet, and slightly bitter from the cacao, perfectly complimenting the succulent sous vide duck breast.
Creamy and complex, this nigori sake-infused panna cotta pairs perfectly with the sweet yet tart blueberry reduction. Truly a “greater than the sum of its parts” experience.
The melt-in-your-mouth sous vide pork belly paired with a tangy blueberry reduction is a combination that both excites and satisfies. Created as a course in a tasting menu, this dish also works great as an appetiser.
Hotteok is Korean street food. The dough is wrapped around a sweet filling, normally a mix of sugar, nuts, spices, and then shallow fried. In this hotteok recipe, the filling is a delicious blueberry reduction and a slice of brie.
The tenderness and succulence of pork tenderloin cooked sous-vide style is awesome. Paired with a blackberry balsamic reduction and a fresh mango salsa, this dish tasted like summer.
Garlic is one of those superfoods with so many health-giving benefits that there is no excuse not to consume it at every opportunity. This slow-roasted garlic recipe results in garlic that is milder and sweeter than raw garlic but still has all the nutritional benefits.
Do you find a good gin and tonic irresistible? This is the ice cream for you. Unlike many ice creams, this ice cream is a team player, working perfectly with the blueberry gin reduction.