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.
The crisp sweetness of the watermelon fennel salad, with the hints of aniseed from the fennel, is complemented beautifully by the nutty crunchy yet creamy ricotta waffles.
Plump and juicy New Zealand mussels get fried in a light crispy tempura batter then served on a bed of crisp Vietnamese pickled daikon radish (crisp in both taste and texture). The sea grapes reinforce the seafood theme and add their own “bubblewrap” effect.
Fresh and delicate flavours abound in this dish of seared scallops on a Vietnamese pomelo salad. The sweet scallops and the sour and salty citrus salad was a perfect combination.
Exploring combinations of flavours is something some of us a driven to do. Sometimes disastrous, this time a success – this pan-seared foie gras with chocolate orange sauce was a truly luxurious taste experience.
While these baked potatoes with a blue cheese topping work great as a side dish, they are so flavorful that they make an impressive appetiser or tapas-style dish.
Pairing seafood and meat – surf and turf – has long been a thing. Scallops and cured meat are particularly complimentary. These scallops wrapped in pancetta were delicious. And the sweet potato puree made them even more delicious.
The mussels are grilled with roast garlic and a little butter. Roasted garlic has a subtly sweet taste that complements the mussels rather than overpowers them. To balance the sweetness, the balsamic vinegar adds a little acidity.
Drawing on the distinct flavour profiles of several mushroom varieties, this vegetarian cream of mushroom soup with truffle oil is complex and satisfying. The drizzle of truffle-infused olive oil is the “special sauce” of this dish.
Asparagus wrapped with prosciutto is such a spectacular combination: great appetizer or tapas dish. When served with this earthy mushroom cream sauce pasta, a deeply satisfying main course is the result.