The flavour and texture combinations worked beautifully here – the crisp sweetness of the watermelon and fennel salad, with the hints of aniseed from the fennel, and the nutty crunchy yet creamy waffles.
Plump and juicy New Zealand mussels in a light crispy tempura batter, on a bed of crisp white 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 pomelo salad. It certainly does what an appertiser is supposed to do, stimulate one’s appetite. Sweet scallops balanced with the sour and salty citrus salad was a perfect combination.
I love exploring new combinations of flavours. Results are often not worth repeating, sometimes disastrous. And sometimes, amazing. This seared foie gras was amazing.
While these baked potatoes with a blue cheese topping work great as a side, 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 complementary. These pancetta wrapped scallops were delicious. And the sweet potato truffle puree made them even more delicious.
The mussels are grilled with roast garlic and a little butter. Roasted garlic has a subtle sweet taste that complements the mussels rather than overpowers them. To balance the sweetness, the balsamic vinegar adds a little acidity.
Speck wrapped asparagus is such a spectacular combination. Great appetizer or tapas dish. When served with this earthy mushroom cream pasta, a deeply satisfying main course is the result.
Chorizo brings a smoky salty dimension to these succulent scallops. The umami of the black garlic and the freshness of the lemon and sake perfectly prepare your mouth for the next course.
Paua is a shellfish that is found in New Zealand. It is a member of the abalone family. Unlike species of abalone found elsewhere, the surface of the paua is black, and it generally has a stronger taste. Like abalone, if not cooked correctly, it can be very tough. This traditional minimalist approach deals with that challenge …
The chilled tomato soup is delightful on its own, but paired with the warm sweet potato and cauliflower mash… the taste/texture/temperature sensation is divine.