Tempura tofu on smashed cucumber with sesame oil and ginger
This Asian inspired dish layers creamy tofu encased in crispy tempura batter on top of fresh crunchy smashed cucumber that has been smothered in zingy ginger and sesame oil salad dressing.
Salmon slow-baked with fennel and orange
The citrus and anise flavours complement the slow-baked salmon beautifully. Slow baking ensures the flavours meld, yet the salmon remains moist and succulent. The citrus butter sauce further enhances the flavour, while adding a creaminess to the texture as only a beurre blanc style sauce can.
Scallops in cream sauce on toasted pumpernickel
Scallops are one the most subtle and delicate tasting shellfish and deserve a sauce that highlights their qualities and character. This velouté style parsley cream sauce, using salmon head stock, brings out the best in these succulent delicacies.
Beetroot and ricotta gnocchi with a brown butter sauce, walnuts and Roquefort
What sets this dish beet gnocchi apart is the way the ricotta and beetroot gnocchi is so perfectly complemented by the Roquefort cheese, walnuts, and brown butter sauce.
Cauliflower cashew soup. Black garlic bread.
This cauliflower cashew soup will be nothing like what you are expecting. It’s a rich, sumptuous soup that really doesn’t taste anything like cauliflower. The smoked paprika infused garnish adds a colourful dimension both visually and to the flavour.
Seared scallops on caramelised fennel. Black garlic sauce.
Caramelised onions are great. Caramelised fennel is even better – the anise flavour coming through amongst that delicious sweetness. A black garlic and balsamic sauce tops the scallop, bringing some balancing sour and umami notes to that sweetness.
Vegetarian cannelloni with a blue cheese pasta sauce
A classic dish with a couple of twists – it’s a vegetarian Cannelloni di Manzo – and it has a blue cheese pasta sauce, a besciamella (bechamel) sauce enhanced with some blue cheese.
Mushroom risotto with scallops wrapped in pancetta
Umami packed mushroom risotto topped with scallops wrapped in salty-sweet pancetta. These two delicious components work so perfectly together.
Loosely constructed vegetarian mini lasagna
This vegetarian mini lasagna is light, airy, and full of exciting and unexpected tastes and textures, including roasted vegetables, fresh tomato sauce, and creamy ricotta.
Vegetarian puff pastry turnovers with mushroom gravy
There is something comforting about pie and gravy. These vegetarian puff pastry turnovers and mushroom gravy made meat irrelevant. Big rich complex flavours. Truly delicious.
Seafood spring rolls on pea and mint mash with chilli jam
The sweetness of shrimps and the boldness of New Zealand green-lipped mussels are encapsulated in a rice paper wrap and fried until crisp. These seafood spring rolls sit atop a vibrant pea and mint mash.
Beer battered fish and halloumi chips with mango walnut salad
An alternate take on beer-battered fish and chips, with the chips replaced by grilled halloumi cheese and accompanied by sweet and sour mango and walnut salad. No need for the traditional sauces when you have a salad like this to compliment the fish.
Miso marinated salmon and miso butter corn. Ponzu dressing and poached egg
The sweet umami-packed deliciousness of the miso-marinated salmon and the grilled miso butter corn is balanced with fresh asparagus and roasted red pepper. Top with a soft poached egg for a touch of velvety decadence.
Herb infused falafel with pita bread and chilli jam
A ubiquitous Middle Eastern street food made from ground chickpeas, these herb-infused falafel with pita bread and chilli jam are the equal of a great burger but without the calories.
Roast vegetable curry with chickpeas, Vietnam style
Vietnamese curries are quite distinct from those of Thailand. They have more in common with South Indian curries, thanks, interestingly enough, to the French. This roast vegetable and chickpea curry is a great example of using Vietnamese curry powder.