Trying to sum up this simple dish in words is difficult, and actually seems pointless. This onsen tamago is simply a flavour explosion, so difficult to describe, and yet so easy to create at home.
“No animals were harmed in the preparation of this pâté” – an appropriate disclaimer for Faux Gras. This mushroom, nuts, and lentil based spread is so delicious and very healthy. Top it with this pickled garlic, or drizzle on some truffle infused honey.
Something of an ocean theme here. This mini seafood lasagna 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.
There is a journey here, from the sweet and sour strawberry relish, to the umami packed herb crumbed fillet, and landing on the crispy yet creamy polenta base.
Synchronicity. The three components of this dish, scallops, kimchi fritter, and sesame mayo, complemented each other so well. The combination was so delicious, my guests wanted seconds. I had to remind them it was just the appetizer.
Call it fusion, call it a mash-up. The classic combination of apple and pork (blood) was encapsulated in a crisp spring roll wrapper, and dipped in a lively asian style dipping sauce that perfectly balanced the rich black sausage.
With gradients of temperature, colour, and texture, eating this dish is truly a multi-sensory experience. The potato pancake provides a nice foundation to the richness of the beetroot cured salmon, and the brightness of the sorbet.
An appetiser’s purpose… stimulate your appetite and leave you wanting more. The rich and complex flavours in this dish certainly had people hungry for more. Seared scallops are great any time any where. The black pudding spiked mash – delectable! And the roasted garlic sauce – more please!
A variation on a Bon Appétit recipe, this will be nothing like what you are expecting. It’s a rich sumptuous soup that really doesn’t taste anything like cauliflower. The smoked paprika infused garnish adds a colorful dimension both visually and to the flavour.
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.
Each parcel of pomelo salad wrapped in prosciutto is an explosion of flavour – salty, sweet, umami, and a little heat from the radish sprouts and chilli. As an appetizer, hor d’oeuvre, or tapas, these create a flavour sensation that will have people wanting more.