Miso-glazed portobello mushroom recipe
This portobello mushroom recipe features a miso-glazed and grilled portobello mushroom. A wild rice salad accompanies this sweet yet earthy delight.
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.
This baked salmon couscous brings citrus flavors, berries, nuts, and salmon together into a fragrant synchronised package.
There is the “right way” to prepare gyoza and similar dumplings. But why be limited by that. Here are several assorted gyoza variations, together with some non-traditional dipping sauces.
Drawing on the distinct flavour profiles of several mushroom varieties, this vegetarian cream of mushroom soup with truffle oil is complex and satisfying. The drizzle of truffle-infused olive oil is the “special sauce” of this dish.
Asparagus wrapped with prosciutto is such a spectacular combination: great appetizer or tapas dish. When served with this earthy mushroom cream sauce pasta, a deeply satisfying main course is the result.
The green curry paste and coconut cream provide a versatile foundation for building layers of flavour, resulting in this delectable Thai seafood green curry.
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.
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 roasted red pepper and corn waffles are made using yeast as a leavening agent, adding a layer of flavour and a nice 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.