The cold tomato soup is delightful on its own, but pairing the chilled tomato with the warm sweet potato and cauliflower mash… the taste/texture/temperature sensation is divine.
Surviving the transformation of New Zealand cuisine, the popularity of fish and chips hasn’t diminished. The beer-battered fish, twice-cooked chips, and delicious roasted red pepper tomato sauce place these fish & chips well above the take-away version.
Vietnamese bánh mì has become very popular beyond the shores of Vietnam. Normally packed with animal-derived products, this vegetarian banh mi (bánh mì chay) incorporates a delicious nutty quinoa patty as well as the usual pickled vegetables, cucumber, and cilantro.
Bánh mì trứng – fried egg in a baguette – the Vietnamese breakfast sandwich. Here it is supplemented with asparagus and smoked salmon. As Leonardo Da Vinci is credited with saying: “Simplicity is the ultimate sophistication.”
The superfood salad – quinoa, cacao nibs, and pomelo. So healthy it is. The nuttiness of the quinoa, the sweet acidity of the pomelo, the bitter complexity of the cacao nibs… this red quinoa citrus salad is so delicious.
These roasted red pepper and corn waffles are made using yeast as a leavening agent, adding a layer of flavour and a nice chewiness to the texture.
Cured salmon, or gravlax, has its origins in Scandinavia in the Middle Ages where it was used as a way to preserve the salmon. The citrus, gin, and star anise add new layers of flavour to what can be achieved with the basic curing process.
A carbonara is one of those dishes people get very passionate about… cream or no cream, whole eggs, or yolks only. This pancetta spaghetti carbonara synthesizes some of the best advice. With the addition of slow-roasted tomatoes, the result was simply delicious.
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. This glazed octopus is the synthesis of those experiences.
The panko-crusted tofu had crunch and creaminess as only panko breadcrumbs wrapped around delicate silken tofu could have. Adding a contrasting sparkle were the fresh corn kernels, offset by the salty, sour, and umami flavours of corn salsa dressing.
The particular combination of spices is what really sets this braised beef brisket Chinese style dish apart from other beef noodle dishes. The flavours of cinnamon, star anise, and cardamom seeds merge to give this dish a very distinct and alluring character.