delectabilia
Delectably Different Recipes
Salmon’s versatility invites experimentation. This paprika, citrus, and honey crust complements the succulent and creamy baked salmon, resulting in a complex symphony of flavour and texture that sits well on the spinach hummus.
The tenderness and succulence of pork tenderloin cooked sous-vide style is awesome. Paired with a blackberry balsamic reduction and a fresh mango salsa, this dish tasted like summer.
Drawing on some techniques from Mexico and some flavours from Hong Kong, this duck taco recipe with roast pumpkin and beans and XO sauce is as bold as it is complex.
A salad to surprise, challenge, and delight your guests. As healthy as it is delicious, you will feel good after eating this cold soba noodle salad.
There is something both decadent and comforting about pie. In this fish pie recipe, scallops, white fish, and hot smoked salmon are encased in crisp, flaky pastry and topped with fish roe—a deeply satisfying seafood pie experience.
Udon noodles in a curry broth is a typical combination at udon noodle bars. This mushroom curry udon recipe gives that tasty broth a whole lot more character with the addition of both fresh and dried mushrooms.
If you enjoy pizza, especially making your own, then do yourself a favour and learn how to make this red pepper stromboli. Essentially thin crust pizza dough rolled up with some select ingredients and baked.
Weekend brunches with family or friends feature heavily in “moments that matter”. With a delicious dish of crispy smashed potatoes, pancetta, and a poached egg, those moments will matter so much more.
Based on a French-influenced Japanese dish called corn potage, this sweet corn soup recipe is rich, creamy, and naturally sweet, with a good amount of spice coming from the paprika drizzle.
The luxurious, velvety texture of the grilled eggplant, spinach, and onsen quail eggs are a worthy accompaniment for the classic soba noodles and tsuyu broth.
The Asian wild rice pilaf recipe combines the earthy nutty flavour and satisfyingly chewy texture of wild rice, cooked in a flavour enhancing dashi. It is topped with a sweet Japanese-style curry sauce and crispy fried tofu.
Succulent sweet corn and umami-packed green onions are encased here in crisp waffles. While delicious on their own, the three dips add their own very distinctive dimensions, especially the hatcho miso dip.
Bacon and egg pie is a classic New Zealand comfort food. Every home cook has their own variation. The influence that most shaped this pie would have to be my mother.
Reimagining bò kho as a gyoza filling and dipping sauce. Bò kho is a delicious Vietnamese beef curry soup, typically eaten with noodles or bánh mì. These bo kho gyoza (aka beef gyoza or beef curry dumplings) will have you looking for more.
On a purée of white beans, yoghurt, and roast garlic sits a sweet and sour salad of carrots, raisins, and walnuts, and some very succulent slices of chicken breast. Drizzled on top of the sous vide chicken breast is a balsamic honey reduction.
