Crabmeat is deliciously sweet. Combined with creamy ricotta and wrapped in crisp panko crumbs, and these crab and ricotta croquettes are delectable. But dip them in the sweet, sour, and salty roast tomato ponzu, and you will be asking for more.
A small serving eaten prior to the main course, appertisers, as their name suggests, are intended to stimulate the appetite. Also known as entrées, they could also be served as tapas style – multiple courses of small dishes.
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.
Inspired by the Oyster Po’ Boy, these sliders pack a briny, buttery beer-battered oyster and refreshing, spicy pickled fennel in a mini burger bun.
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.
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.
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 sardines in olive oil.
These duck and herb springs rolls would be great with a wide range of sauces. With this very special dipping sauce, they are phenomenal.
An appetiser should excite the palate. And this confit egg yolk on soba noodles with XO sauce does just that. Umami packed, sumptuous yolk, and an edge from the chilli. Delectable.