Chazuke, meaning tea over rice, is a comfort food in Japan. Here we swap out the white rice for tasty mixed rice and stir through savoury miso cured salmon, a sake chazuke.
Some say breakfast is the most important meal of the day. Make sure it is a good one by trying some of these recipes.
Phở has taken its rightful place as one of the great soups of the world. However, if you are avoiding beef, what do you do? This duck pho will more than satisfy you, bringing the wonderful flavour of duck to this aromatic broth.
The crisp golden surface encases a slightly chewy and intensely flavoured centre. The banana, walnuts, cacao nibs, and sourdough starter contribute their unique strengths to shape these awesome sweet sourdough waffles.
This fermented fish consommé gets its intense flavour from a rich bone broth and a liquor made from boiling fermented fish. The clear broth packs a flavour punch that is sure to create some photo-worthy facial expressions.
Crispy potato waffles are a delight any time, but add the complexity of black sausage and a dab of crème fraîche and you have something worthy of savoring together with a good wine.
Weekend brunches with family or friends feature heavily in “moments that matter”. With a delicious dish of crispy smashed potatoes, pancetta, and a poached egg, those moments will matter so much more.
Trying to sum up this simple dish in words is difficult, and actually seems pointless. Onsen tamago simply has to be experienced. It’s so difficult to describe this slow poached egg, and yet so easy to create at home.
Vietnamese Banh Mi has become almost as famous around the world as Pho (Phở). But there are many different versions of Bánh Mì in Vietnam, and Bánh Mì Heo Quay is one of my favorites. The key ingredients here are the crispy roast pork belly and the hoisin based sauce.
You may like your scrambled eggs runny, firm, or somewhere in between. If you haven’t tried them infused with truffle then put that on your to-do list. Truffles and scrambled eggs are two ingredients that are made for each other.
Vietnamese “bánh mì” is popular well beyond Vietnam. The variations available in Vietnam go way beyond the well known “jambon” version. Bánh mì chả cá (fish cake in baguette) is widely available in Saigon. This is my version of that wonderful combination.
Vietnamese bánh mì has become very popular beyond the shores of Vietnam. The challenge: a vegetarian bánh mì – bánh mì chay.
Bánh mì trứng – fried egg in a baguette – supplemented here with asparagus and smoked salmon. As Leonardo Da Vinci is credited with saying: “Simplicity is the ultimate sophistication.”