Trying to sum up this simple dish in words is difficult, and actually seems pointless. This is simply a flavour explosion, so difficult to describe, and yet so easy to create at home. ...
Pork belly skewers on mashed potato salad
These sweet and succulent grilled pork belly skewers sit on a bed of mashed potato enhanced with umami packed katsuobushi (bonito flakes), roasted garlic, and spring onions. ...
Wakame and cherry tomato salad
This salad sparkles. Cherry tomatoes have a wonderful sweet acidity of their own, enhanced here by the ginger juice and rice vinegar. Layer in umami and seasoning from the wakame seaweed and soy ...
Vegetarian Red Miso Ramen
I love the diversity of ramen. There are styles, but few rules. In keeping with that diversity, I wanted to create a vegetarian ramen the equal of its animal flesh and bone based counterparts. ...
Gazpacho sorbet
This gazpacho sorbet works very well as a palate cleanser, clearing away any lingering flavours and mouth feel from the previous course, and energizing the palate for the next course. ...
Black quinoa and pesto with roasted vegetables
Earthy colors and flavours dominate this dish. The black quinoa and basil pesto form a mossy earth base for the roasted vegetables, sautéed mushrooms, and pinenuts. ...
Kimchi and scallop okonomiyaki
The Japanese word okonomiyaki means "what you like, grilled” or “grilled as you like it”. That certainly creates some room for experimentation. ...
Marinated and grilled gochujang tofu
The versatility of tofu is legend. Here the firm tofu becomes almost cheese-like after the marinating and grilling. The gochujang adds a spicy complexity that only a fermented ingredient can bring. ...
Tribute to Bourdain – Portuguese Seafood Stew
In On The Table Ep. 1, Anthony Bordain and his close friend Eric Ripert cook this dish, while Bourdin talks very openly about his life and work. ...
Faux gras and pickled garlic on baguette
A “no animals were harmed in the preparation of this pâté” disclaimer is appropriate here. This mushroom, nuts, and lentil based spread is so delicious and very healthy. Drizzle on some truffle ...
Pasta “birds nest” with soft boiled quail eggs
This delicious mushroom and pancetta pasta is brought to life (!) by the soft boiled quail eggs. So delicious in their own right, the quail eggs are also the perfect compliment for a mushroom pasta ...
Roasted fennel, cauliflower, and cannellini bean soup. Black garlic crumbs
The look of this dish, black and white, gives no clues concerning its flavour. The subtle aniseed and nutty notes of the soup, and unexpected sweetness of the black garlic crumbs, are sure to elicit ...
Beetroot chickpea and mushroom salad bowl with truffle infused dressing
A "bowl" filled with sweet nutty succulent umami packed mouthfuls of flavour. And finished with a satisfying crunch when eating the bowl itself. ...
Lasagna noodle with scallop, pickled seaweed, caviar, carrot, and dashi foam.
Is there an ocean theme going on here? This looked great, and tasted even better. And it did what an appetiser is supposed to do - excite the palate - and appetite - ready for the next course. ...
Herb crusted sea bass fillet on grilled parmesan polenta. Strawberry relish.
There is a journey here, from the sweet and sour strawberry relish, to the umami packed sea bass fillet and herb crust, and landing on the crispy yet creamy polenta base. ...
How to make dashi
Dashi is a foundation component of many Japanese dishes. It is packed with umami, so the taste of whatever you layer on top of the dashi is greatly enhanced. ...
Bánh Mì Heo Quay – Crispy roast pork belly in a baguette
Vietnamese Banh Mi has become almost as famous around the world as Pho (Phở). But there are many different versions of Bánh Mì in Vietnam, and Bánh Mì Heo Quay is one of my favorites. The key ...
Crispy roast pork belly, tempura mussels, cucumber, kimchi consommé
While there is a bit of a surf'n'turf angle to this dish, there is so much more. The kimchi consommé is something very special. Disguised as a light colored broth, it is so packed with flavour. The ...
Mussel fritters. Potato salad with broccolini and a ginger miso dressing.
Mussel fritters and potato salad are two quintessential dishes of Australia and New Zealand. This dish reimagines those classics in an Asian context. Often bacon or chorizo is added to mussel fritters ...
Leeks, baby carrots, and salmon poached in a shiitake miso dashi
Simple to prepare, yet tastes so incredibly good. The star is the shiitake miso dashi broth. Dashi is all about umami, and it is present here in abundance, reinforced by the shiitake mushrooms and ...
Scallops on a kimchi fritter with sesame mayo
Synchronicity. The three components of this dish, scallops, kimchi, and sesame mayo, complemented each other so well, and the combination so delicious, my guests wanted seconds. I had to remind them ...
More…
Chicken stuffed with pancetta, apricots, pine nuts, and brie. Mustard Maple drizzle. Base of Mushroom Quinoa
Sweet potato, leek, and ginger soup. Crispy pancetta sprinkles. Pita bread filled with parsley and cheese
Lentil, stout, and mushroom turnovers, a mushroom Vegemite gravy, truffled mash, and greens
Scallops wrapped in pancetta on a sweet potato truffle puree
NZ Mussels steamed in wine and garlic
Lamb, marinated and grilled, on a roasted eggplant and garlic puree. Pickled fennel and mint.
Crumbed eggplant. Yogurt mint black garlic dressing. Green leaves.
Pumpernickel topped with asparagus in a white wine sauce, citrus cured salmon, and quail eggs
Grilled miso corn red pepper and asparagus on flaked salmon. Poached egg. Ponzu dressing.
Mushroom quinoa bake, tomato and lettuce salad
Crispy skinned salmon with Pomelo Salad and Stuffed Red Pepper
Chicken stuffed with pancetta, asparagus, and brie. Veggie reduction gravy. Roast beetroot, marinated feta, and basil salad
Pan-fried salmon fillets with capsicum chilli relish, cauliflower truffle mash, roast potato wedges, and salad
Kashmir lamb curry (rogan josh). Pea and mint waffles. Raita
Baked potatoes with a blue cheese topping
Seafood Chowder
NZ Mussels in a NZ Chardonnay, parsley, and black garlic sauce
Spring rolls – crab surimi, chinese sausage, and chick peas
Assorted gyoza and 3 sauces
Corn and red pepper fritters, asparagus and almonds, egg on top
Salmon seared in anchovy garlic butter with umibudo and black garlic
Salmon cake in baguette, Vietnamese style (Bánh mì chả cá hồi)
Parmesan crusted cauliflower, quinoa, blueberries, and feta salad
Quinoa, blueberry, red pepper, and corn salad, topped with a poached egg
Balsamic glazed octopus on a black garlic and anchovy puree
Sweet and sour baby beetroot, crispy salmon, green hummus, warm mushroom salad
Scallops poached in sauvignon blanc on udon noodles and a salmon head broth
Buckwheat crepes filled with mushrooms, spinach, and camembert
Remy’s Ratatouille on a polenta waffle
Cauliflower cashew soup. Black garlic bread.
Polenta waffles. Citrus cured salmon. Mixed leaves with red pepper and truffled mushrooms.
Beetroot and ricotta gnocchi with a brown butter thyme sauce, walnuts and Roquefort
Gnocchi
Gnocchi with Sun Dried Tomatoes, Basil, Walnuts, and Roquefort Cheese
Baked Beans on Toast
Gnocchi with pomodoro sauce and fresh mozzarella
Mussels and sweet potato fritters. Chilli mint yogurt dressing
Salmon head stock
Black sausage and apple parcels. Ginger garlic dipping sauce.
