Shakshuka with chorizo and artichoke
Adding some spice and earthiness to a classic North African dish, this shakshuka with chorizo and artichoke makes a quick, healthy, and delicious brunch or lunch.
Adding some spice and earthiness to a classic North African dish, this shakshuka with chorizo and artichoke makes a quick, healthy, and delicious brunch or lunch.
Not just your average veggie muffin, these quinoa vegetable muffins use carrots, parsnips, zucchini, quinoa, and gruyere cheese to give a distinct nutty character. Pairing with the mushroom mustard sauce and salad, we have a complex and tasty vegetarian meal.
Are you minimising simple carbs and maximising nutrition? This version of arancini quinoa balls uses a sweet potato and quinoa mix wrapped around a piece of fresh mozzarella. The balsamic black garlic sauce brings some complementary acidity and umami notes while also looking quite dramatic.
There is something sensuous about the texture of these panko eggplant delights – the crispy panko breadcrumbs encasing the velvety eggplant interior. Not unlike a perfectly cooked crumbed oyster, except vegetarian. The freshness of the mint yoghurt sauce and the green salad provided very complementary additions to this dish.
If your only experience of baked beans on toast is with what comes out of a can, you are in for a treat. This homemade baked beans and eggs on toast is way superior in every way—a breakfast or brunch to savour.
Vietnamese baguette, or “bánh mì”, is popular well beyond Vietnam. And, the variations available in Vietnam go way beyond the well known “jambon” version. This salmon banh mi is inspired by bánh mì chả cá (fish cake in a baguette), a version widely available in Saigon.
Roasting tomatoes results in sweetness and complexity not evident when they are raw. Charred zucchini brings a little bitterness and crunchy texture. These define the character of this roasted tomato and zucchini soup.
These Chinese sausage waffles have that freshly baked bread aroma from the yeast. Layered on that is the sweet umami character of the Chinese sausage or lap xuong in Vietnamese. These pair perfectly with the miso enhanced pea and red pepper salad.
Pumpernickel bread is a dark sourdough whole rye bread that is delightfully moist and nutty. Paired with the citrus cured salmon, asparagus in white wine sauce, and the quail eggs, we get complex yet complementary layers of flavour.
This portobello mushroom recipe features a miso-glazed and grilled portobello mushroom. A wild rice salad accompanies this sweet yet earthy delight.
There is something about burgers. Carefully selected ingredients packed in a bun. This quinoa burger meets the challenge of creating a veggie burger that is at least as delicious as the animal-derived variety.
There is something special about piling a few select ingredients between a couple of pieces of bread. This grilled pineapple burger adds some brightness with the pickled beetroot while the black garlic and tomato sauce contributes loads of flavour enhancing umami.
The core ingredients of New Zealand mussels and sweet potato are enhanced in these sweet potato and mussel fritters with fresh ginger and chilli, adding a bit of a South-East Asian character. The tangy yoghurt sauce compliments the flavour, texture, and temperature perfectly.
The large succulent mussels that live around New Zealand’s shores are truly delicious. New Zealand mussels steamed in white wine and garlic is a classic dish, and for good reason.
This very simple paua fritters recipe highlights the taste of the paua. Why add lots of additional tastes – the paua is the star of the show and deserves to be.