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 it was just the appetizer.
Fish in ale batter with grilled haloumi and a mango walnut salad
An alternative take on fish and chips, with the chips replaced by grilled haloumi cheese and a tasty sweet and sour mango and walnut salad. No need for the traditional sauces when you have a salad like this to compliment the fish.
Balsamic glazed octopus on a black garlic and anchovy puree
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. Maybe it all came together. I had to make something with octopus tentacles…
Crispy black rice cakes. Salmon cakes. Poached egg. Green peppercorn drizzle.
Reaction from those around the table: Make this again! The textures… chewy black rice, soft salmon cakes, crispy salmon skin, velvety egg yolk. The flavours… sweet, salty, sour, umami, and the mild heat of the green peppercorns. Wonderful. Add to favourites!
Seared scallops on caramelised fennel. Black garlic drizzle.
Caramelised onions are great. Caramelised fennel is even better – the anise flavour coming through amongst that delicious sweetness. A black garlic and balsamic sauce tops the scallop, bringing some balancing sour and umami notes to that sweetness.
Pasta with garlic, truffled olive oil, and parsley. Black garlic and balsamic drizzle.
Pasta with olive oil, garlic, and parsley is an Italian standard. Add some truffle flavour, the black garlic and balsamic drizzle, and we have something where the tastes are an order of magnitude more interesting and complex.
Red quinoa, cacao nibs, and citrus salad
As evident from the title, the main ingredients in this dish are quinoa, cacao nibs, and pomelo, all considered superfoods. So healthy it is. And tasty? The nuttiness of the quinoa, the sweet acidity of the pomelo, the bitter complexity of the cacao nibs… yes its tastes wonderful.
Vegetable stock
Stock is such an important ingredient and vegetable stock is by far the most versatile. And so easy to make. There is really no reason to buy inferior ready made versions.
Seafood Chowder
I had a “taste defining” seafood chowder in San Francisco years ago and have been trying to recreate something as satisfying ever since. This one comes very close.
Scallops and abalone in a parsley sauce on toasted pumpernickel bread
Two of the most subtle and delicate tasting shellfish deserve a sauce that highlights their qualities and character. This velouté style sauce, using salmon head stock, brings out the best in these these succulent delicacies.
Pomelo salad wrapped in prosciutto
Each of these parcels is a mouthful of flavour intensity. Salty, sweet, umami, and a little heat from the radish sprouts and chilli.
Seared tofu, kimchi waffles, gochujang drizzle
One of the things that gives Korean cuisine such a distinctive character is fermentation. Two of the primary ingredients in this dish, kimchi and gochujang paste, are the result of fermentation of vegetables, particularly chillis.
Loosely constructed vegetarian lasagna
It’s not “deconstructed”, but it is also not the dense baked variety of lasagna. Light, airy, and full of interesting and unexpected tastes and textures.
Smoky grilled mushrooms, roast garlic, udon noodles in a mushroom broth
Udon noodles are immersed in a rich and nutritious broth and topped with smoky grilled mushrooms and sweet roasted garlic. Delicious and so healthy.
Banh Mi Quinoa – Vietnamese baguette with a quinoa patty
Vietnamese bánh mì has become very popular beyond the shores of Vietnam. And rightly so. The flavours and textures are… delectable! There are many variations but most involve meat. Even bánh mì trung (bánh mì made with 1 or 2 fried eggs) has a smear of pâté. So the challenge was to create a vegetarian bánh mì that retained…
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NZ Mussels steamed in wine and garlic
Vege burger. Roast garlic, red pepper, and tomato relish
Roasted red pepper sorbet and anchovies on a crispy baguette
How to make dashi
Egg poached with truffle oil, wrapped in smoked salmon, on radish sprouts
Black sausage and apple parcels. Ginger garlic dipping sauce.
Beef Stock
Crispy roast pork belly, tempura mussels, cucumber, kimchi consommé
Charred Miso mushrooms on black rice, pinenuts, and cranberries. Roast garlic and truffle vinaigrette
Roasted sweet potato, leek, and mushroom broth
Assorted gyoza and 3 sauces
Salmon slow baked with fennel and orange. Citrus butter sauce. Spirulina linguine
Black Quinoa and Blueberry Dessert
Tét Treats
Salmon cake in baguette, Vietnamese style (Bánh mì chả cá hồi)
Chestnut and mushroom puree, roasted baby potatoes, roasted garlic
Thai green seafood curry with quinoa
Sausage roll slice. Mushroom Marmite gravy. Charred zucchini and apple.
Chicken stuffed with pancetta, asparagus, and brie. Veggie reduction gravy. Roast beetroot, marinated feta, and basil salad
Ginger miso chicken on a pomelo salad. Sesame snow peas
Sweet and sour baby beetroot, crispy salmon, green hummus, warm mushroom salad
Cauliflower cashew soup. Black garlic bread.
Roasted red pepper and corn yeast waffles. Parmesan sour cream dip.
Salmon seared in anchovy garlic butter with umibudo and black garlic
Mushroom and leaf salad
Scallops poached in sauvignon blanc on udon noodles and a salmon head broth
Gnocchi
Salmon Miso soup. Carrot, daikon, and zucchini waffles.
Farfalle pasta with wild mushroom cream sauce. Speck wrapped asparagus
Scallops wrapped in pancetta on a sweet potato truffle puree
NZ Mussels in a NZ Chardonnay, parsley, and black garlic sauce
Thai inspired seafood broth
Crumbed cauliflower topped with a cauliflower ricotta garlic puree and parsley oil
Beetroot and ricotta gnocchi with a brown butter thyme sauce, walnuts and Roquefort
Apple and peach pastry with vanilla ice cream
Salmon head stock
Tempura tofu on smashed cucumber with sesame oil and ginger
Pumpernickel topped with asparagus in a white wine sauce, citrus cured salmon, and quail eggs
Chinese sausage (Lạp xưởng) waffles topped with a warm pea and roasted red pepper salad
