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 pho 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 recipe is paired with creamy herbed parmesan polenta and a delectable gravy.
Inspired by the Oyster Po’Boy, these sliders, or mini-burgers, 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.
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.