delectabilia
Mostly healthy - Always delectable
The sweet and juicy cherry tomatoes perfectly complement the polenta croutons with their crunchy exterior and creamy centre. A balsamic vinaigrette brings a touch of acidity to draw everything together.
These black and white beans exhibit an earthiness complemented by a vegetarian broth infused with the heavenly spices and aromatics that make Vietnamese phở so distinctive.
A variation on oyakodon, this tanindon or donburi (rice bowl), tops the rice with salmon and green onion lightly poached in seasoned dashi stock. This, in turn, is topped with a raw egg yolk.
The star of this dish is the cauliflower purée. While the teriyaki salmon and pickled vegetables are truly delicious in their own right, it is the purée that harmonizes these diverse flavours into a dish worthy of a very special occasion.
Chazuke, meaning tea over rice, is comfort food in Japan. Here we swap out the white rice for tasty mixed rice and stir through savoury miso cured salmon.
Phở has taken its rightful place as one of the great soups of the world. However, if you are avoiding beef, what do you do? This duck phở will more than satisfy you, bringing the wonderful flavour of duck to this aromatic broth.
Using one of the most succulent and tasty cuts of lamb, this marinated rack of lamb is paired with creamy herbed parmesan polenta and a delectable gravy.
Inspired by the Oyster Po’ Boy, these sliders pack a briny, buttery beer-battered oyster and refreshing, spicy pickled fennel in a mini burger bun.
Delicate tasting whitebait are the highlight of this chawanmushi, a silky smooth Japanese egg custard. The dashi in the chawanmushi enhances these delicate whitebait flavours.
Medicinal herbs add an unusual complexity to the rich dark broth of pork and chicken bones and braised duck. This Vietnamese duck noodle soup really does make you feel better.
Runny egg yolk sauce sounds like decadence. When poured over crispy fried tofu, we achieve equilibrium – life in balance.
A hearty chowder with layers of flavour built upon the charred corn and miso.
Agedashi is silken tofu encased in a gelatinous yet crisp coating of potato starch, and swimming in umami-packed tsuyu. The truffled mushrooms add delicious complexity to this already luxurious dish.
The crisp golden surface encases a slightly chewy and intensely flavored center. The banana, walnuts, cacao nibs, and sourdough starter contribute their unique strengths to shape these awesome sweet waffles.
The complexity of the duck, marinated and slow-cooked, is perfectly balanced with fresh herbs, vegetables, and tofu in these summer rolls. The green herb sauce draws out these flavors while adding a whole other layer of deliciousness.
