Mixed rice chazuke with miso cured salmon
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.
Duck Phở with a Special Dipping Sauce
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.
Marinated rack of lamb with herbed parmesan polenta
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.
Braised duck noodle soup (Mì Vịt Tiềm)
Medicinal herbs add an unusual complexity to the rich dark broth of pork and chicken bones and braised duck. This Vietnamese duck noodle soup (mi vit tiem) really does make you feel better.
Egg yolk sauce on crispy fried tofu
Runny egg yolk sauce sounds like decadence. When poured over crispy fried tofu, we achieve equilibrium – life in balance.
Roasted corn and miso chowder
A hearty chowder with layers of flavour built upon the roasted corn and miso.
Mapo Tofu. No… Vegan Mapo Beans
Inspired by delicious mapo tofu, this vegan mapo beans dish adds sweet and nutty notes by substituting speckled calico lima beans for the tofu: a distinctly different flavour, texture, and nutrition profile.
Ramen with tastes of the ocean
Building upon a pork and chicken bone broth, this seafood ramen adds some tastes of the ocean. The seafood flavours are engaging, making the shoyu broth more complex yet so satisfying.
Seafood soba with mentaiko
Pink soba noodles, stir-fried with pink surimi and topped with mentaiko, a spicy cured cod roe, makes this seafood soba a visually striking dish – especially if you like pink! More importantly, it’s delicious.
Seared gnocchi with miso peas and charred red onion
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.
Black Bean Wellington with a mushroom miso gravy
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.
Fermented fish consommé (Bún mắm trong suốt)
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.
Grilled eggplant XO flatbread
In Barcelona, a grilled eggplant flatbread would be known as coca. It’s also a close relative to the pizza. Adding XO sauce may not be typical of Catalan or Italian cuisine, but it works, contributing both complexity and heat.
Braised lamb shank shepherd’s pie
The tastiest meat cuts come from the muscles that do the most work. The meat from slow-braised lamb shanks, therefore, make this shepherd’s pie something exceptional.
Easy and fun Focaccia recipe
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.