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.
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.
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.