There is something special about piling a few select ingredients between a couple of pieces of bread. This burger with tomato and black garlic sauce together with a few other select ingredients, is simple yet so delicious.
The core ingredients of New Zealand mussels and sweet potato are enhanced in these mussel and sweet potato fritters with fresh ginger and chilli, adding a bit of a South East Asian character. The tangy yogurt sauce compliments the flavour, texture, and temperature perfectly.
Speck wrapped asparagus is such a spectacular combination. Great appetizer or tapas dish. When served with this earthy mushroom cream pasta, a deeply satisfying main course is the result.
Paua is a shellfish that is found in New Zealand. It is a member of the abalone family. Unlike species of abalone found elsewhere, the surface of the paua is black, and it generally has a stronger taste. Like abalone, if not cooked correctly, it can be very tough. This traditional minimalist approach deals with that challenge …
Surviving the transformation of New Zealand cuisine, the popularity of fish and chips hasn’t diminished. The beer-battered fish, twice-cooked chips, and delicious roasted red pepper tomato sauce place these fish & chips well above the take-away version.
These corn and roasted red pepper waffles are made using yeast as a leavening agent, adding a layer of flavour and a slight chewiness to the texture.
A carbonara is one of those dishes people get very passionate about… cream or no cream, whole eggs, or yolks only. This pancetta spaghetti carbonara synthesizes some of the best advice. With the addition of slow-roasted tomatoes, the result was simply delicious.
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.
The panko-crusted tofu had crunch and creaminess as only panko breadcrumbs wrapped around delicate silken tofu could have. Adding a contrasting sparkle were the fresh corn kernels, offset by the salty, sour, and umami flavours of corn salsa dressing.
The particular combination of spices is what really sets this braised beef brisket Chinese style dish apart from other beef noodle dishes. The flavours of cinnamon, star anise, and cardamom seeds merge to give this dish a very distinct and alluring character.