Roasted cauliflower and fennel soup recipe
Subtle aniseed and nutty notes make this roasted cauliflower and fennel soup recipe a little mysterious. The unexpected sweetness of the black garlic crumbs on top adds to that mystery.
Subtle aniseed and nutty notes make this roasted cauliflower and fennel soup recipe a little mysterious. The unexpected sweetness of the black garlic crumbs on top adds to that mystery.
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. Crispy pork belly banh mi, or banh mi heo quay, is one of my favourites. The key ingredients here are the crispy roast pork belly and the hoisin based sauce.
Two quintessential kiwi dishes get an Asian makeover. Chinese sausage adds a sweet and smoky dimension to mussel fritters. And the Asian potato salad with its miso, ginger, and garlic becomes a much more diverse and delectable dish.
Satisfyingly chunky udon noodles in a clean yet complex salmon head broth provide a perfect foundation for the scallops, quickly seared then poached in sauvignon blanc.
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.
The velvety beetroot cured salmon looks so beautiful, almost like a jewel. That sparkle on top is a gin and cucumber sorbet. It contributes a cool fresh sensation to balance the richness of the beet cured salmon. A potato pancake forms the foundation of this delicious combo.
Came across some giant shiitake mushrooms from Dalat in an organic vegetable shop. It turns out they make a divine cream of shiitake mushroom soup.
Scallops are one the most subtle and delicate tasting shellfish and deserve a sauce that highlights their qualities and character. This velouté style parsley cream sauce, using salmon head stock, brings out the best in these succulent delicacies.
This cauliflower cashew soup 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 colourful dimension both visually and to the flavour.
This quinoa salad with blueberries is a meal in itself in terms of taste, texture, and nutrition – nutty quinoa, sweet corn and red peppers, and the flavour bursts of the blueberries.
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.
The asparagus and pancetta stuffed chicken breast was incredibly delicious. Omitting mention of the veggie reduction gravy though would be criminal. It did what a gravy should – provide a solid flavour foundation while highlighting the flavours of the main attraction. The beetroot and feta salad could stand alone but completed this plate in a …
The sweetness of the corn and zucchini is complemented by salty, savoury pancetta resulting in simply delicious waffles. But why stop there. The roasted red pepper dressing ups the delectable rating many more notches.
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.
A hearty sweet potato mushroom soup, great for the winter months. The sweet potato, mushrooms, and leeks add their own distinctive notes to the underlying beef stock. Though don’t underestimate the contribution of the roasted garlic.