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  • Home
  • Recipes
    • All Recipes
    • Inspired by the flavors of Asia
    • Inspired by the flavors of the Mediterranean
    • Vegetarian
    • Seafood
    • Soup
    • Noodles
    • Breakfast
    • Lunch
    • Salad
    • Appetiser
    • Main Course
    • Dessert
    • Bread & baking
    • Sous Vide
    • Base ingredients
  • Resources
    • Ingredients Guides
    • Cuisine Guides
    • Food Stories
    • Wine and Food
  • About

sous-vide-pork-belly-blueberry-reduction

Appetiser

Home » Recipes (by course) » Appetiser » Page 4
citrus-cured-salmon

Cured salmon – gravlax – with citrus, gin, and star anise

Gravlax has its origins in Scandinavia in the Middle Ages where it was used as a way to preserve the salmon. The citrus, gin, and star anise add new layers of flavour to what can be achieved with the basic curing process.

Read moreCured salmon – gravlax – with citrus, gin, and star anise
balsamic-glazed-octopus-on-a-black-garlic-and-anchovy-puree

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. This glazed octopus is the synthesis of those experiences.

Read moreBalsamic glazed octopus on a black garlic and anchovy puree
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steve-paris

It’s all about the food.
But you can learn a little more about me here…

“Cooking well doesn’t mean cooking fancy.”

— Julia Child

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