Seared gnocchi is the foundation for this sweet umami-packed miso and pea creation. The charred red onion adds a nice counterpoint, its taste, texture, and colour.
The classic Beef Wellington reimagined with a more tasty, nutritious, and environmentally friendly black bean core. This Vegetarian Wellington is paired with a mushroom miso gravy, layering in loads of umami.
This fermented fish consommé gets its intense flavour from a rich bone broth and a liquor made from boiling fermented fish. The clear broth packs a flavour punch that is sure to create some photo-worthy facial expressions.
In Barcelona, a grilled eggplant flatbread would be known as coca. It’s also a close relative to the flatbread pizza. Adding XO sauce may not be typical of Catalan or Italian cuisine, but it works, adding complexity and heat.
Made some pizza bases? Ready to step up to a higher level? This focaccia is an easy and fun next step in bread making. With a satisfying crispy crust and moist, tasty crumb, this delicious bread goes great with soups and salads. Or, enjoy with a piece of prosciutto or canned sardines in olive oil.
Crispy potato waffles are a delight any time, but add the complexity of black sausage and a dab of crème fraîche and you have something worthy of savoring together with a good wine.
A trio of garlic – roasted, black, and raw – are wrapped in chicken and sealed with that tastiest of cured hams – speck. The braised red cabbage adds a nice sparkle.
Cooking the bacon-wrapped salmon using the sous vide method allows the flavours to meld while keeping the salmon delicate and moist. The charred corn puree and the braised endive bring some wonderful diversity to the plate.
Salmon and avocado are one of those perfect matches. Whether salmon and avocado sushi or adding avocado to a salmon burger recipe such as this, the combination is divine!