Pan-fried Orange Roughy with Mustard Miso Butter Sauce
Simply pan-fried, this orange roughy fish has a delectable sweetness enhanced further by the mustard and miso butter sauce.
Known as “entrée” in North America, the main course is the focus of the meal, the gastronomic climax – more complex and substantial than what precedes or follows it.
Beyond Meatball Vegetarian Biryani
The biryani essentials – fragrant rice and deep, complex spice – ensure this vegetarian biryani will satisfy any spicy biryani lover. Beyond meat meatballs replace the animal protein making this a healthy recreation of a classic South Asian dish.
Smoky Tea Marinated Eggs with Asparagus and Smoked Salmon
These smoky tea and soy-marinated eggs bring to mind smoky campfires and South-East Asian spices. Add the spring flavours of asparagus and the velvety decadence of smoked salmon, and you have a three-piece that punches well above its weight.
Panko Fish Tacos with Roasted Red Pepper Salsa and Avocado
A crisp layer of breadcrumbs encases delicate pieces of white fish in these Panko fish tacos. Layered underneath is a velvety avocado yoghurt sauce and, on top, a vibrant roasted red pepper salsa.
Miso Clam Chowder with Shiso Oil
A rich and hearty soup, chowder comes in many variations. The magic of miso adds a layer of deliciousness to this clam chowder, making it quite distinctive. It has that hearty seaside character, but with an extra special something.
Smoky Lapsang Souchong Tea Cured Salmon
There is something sensual about the taste and texture of cured salmon. Smoky lapsang souchong tea adds a distinctive edge, a little like smoked salmon but so much more.
Sous Vide Duck Breast with Blueberry Cacao Sauce
This complex cacao blueberry sauce, inspired by a mole negro, is spicy, nutty, sweet, and slightly bitter from the cacao, perfectly complimenting the succulent sous vide duck breast.
Pan-fried Gnocchi, Gochujang Sauce, Onsen Egg
A bed of crisp pan-fried gnocchi, smothered with a flavour-packed gochujang sauce, sits beneath a silky onsen egg and fried shallots. Customise the spice level to your liking.
Thai Red Fish Curry featuring Barramundi
This Thai red fish curry takes a succulent fillet of barramundi and poaches it in a lively broth of coconut milk and Southeast Asian flavours. Healthy and so delectable.
“Japanese Bridge” Pork Udon Noodles (≈ Cao Lầu)
Inspired by Cao Lau and Hoi An’s Japanese Bridge, these pork udon noodles combine fresh and herbal greens and crunchy garnishes with the deep flavours of the slow-cooked broth and braised pork belly.
Large Pasta Shells Stuffed with Pork and Crab in Spicy Sauce
Conchiglioni, or large pasta shells, are stuffed with a tasty pork and crab mix inspired by popular Thai and Vietnamese dishes. These are baked together with a spicy gochujang and tomato sauce.
Vietnamese Braised Pork Belly Tacos Recipe
Building on the culinary fusion evident with both tacos and banh mi, this Vietnamese Braised Pork Belly Tacos recipe celebrates the parallels while creating a distinct and delicious food experience.
Unagi Fish Dumplings in Salmon Bone Broth
Unagi is braised freshwater eel, a fatty fish with a satisfyingly firm texture, making it a perfect filling for dumplings. A clear fish broth made from simmering salmon bones in ichiban dashi complements these tasty morsels.
Braised Duck Pie
Tasty duck legs, slowly braised with red wine and mushrooms, constitute the delicious filling for this duck pie recipe (aka duck pot pie).
Radiatori Pasta with Tequila Glazed Salmon
Radiatori pasta, coated in a simple but elegant extra virgin olive oil-based sauce, is tossed together with flakes of succulent tequila glazed salmon.