Chazuke, meaning tea over rice, is a comfort food in Japan. Here we swap out the white rice for tasty mixed rice and stir through savoury miso cured salmon, a sake chazuke.
Phở has taken its rightful place as one of the great soups of the world. However, if you are avoiding beef, what do you do? This duck pho will more than satisfy you, bringing the wonderful flavour of duck to this aromatic broth.
Using one of the most succulent and tasty cuts of lamb, this marinated rack of lamb is paired with creamy herbed parmesan polenta and a delectable gravy.
Seared gnocchi is the foundation for this sweet umami-packed miso and pea creation. The charred red onion adds a nice counterpoint, its taste, texture, and colour.
The classic Beef Wellington reimagined with a more tasty, nutritious, and environmentally friendly black bean core. This Vegetarian Wellington is paired with a mushroom miso gravy, layering in loads of umami.
This fermented fish consommé gets its intense flavour from a rich bone broth and a liquor made from boiling fermented fish. Inspired by Vietnamese bun mam, the clear broth packs a flavour punch that is sure to create some photo-worthy facial expressions.
Made some pizza bases? Ready to step up to a higher level? This easy focaccia recipe is a 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 canned sardines in olive oil.