Made some pizza bases? Ready to step up to a higher level? This focaccia is an easy and fun next step in bread making. With a satisfying crispy crust and moist tasty crumb, this delicious bread goes great with soups and salads. Or, enjoy with a piece of prosciutto or sardines in olive oil.
Crispy potato waffles are a delight any time, but add the complexity of black sausage and a dab of crème fraîche and you have something worthy of savoring together with a good wine.
A trio of garlic – roasted, black, and raw – are wrapped in chicken and sealed with that tastiest of cured hams – speck. The braised red cabbage adds a nice sparkle.
The sous vide salmon wrapped in speck, the charred corn puree, and the braised endive incorporate diverse culinary influences, yet complement each other perfectly.
Salmon and avocado are one of those perfect matches. Whether salmon and avocado sushi, or salmon and avocado burgers, this combination is divine!
These duck and herb springs rolls would be great with a wide range of sauces. With this very special dipping sauce, they are phenomenal.
Like rice, pasta, and potatoes, gnocchi are a stage on which you can feature more complex flavours. Here the ricotta gnocchi, together with slow roasted tomatoes, garlic, and thyme, are in the spotlight.
When you have a craving for New Zealand paua, but can’t get any, what do you do? Tasmanian abalone is a very close relative of NZ paua. Sautéed abalone, or paua, is a great way to get the best from this ocean delicacy.