Cooking the bacon-wrapped salmon using the sous vide method allows the flavours to meld while keeping the salmon delicate and moist. The charred corn puree and the braised endive bring some wonderful diversity to the plate.
These duck and herb springs rolls would be great with a wide range of sauces. With this very special dipping sauce, they are phenomenal.
Departing from the typical white wine-based sauce, these NZ green-lipped mussels are steamed in sake and miso. Sorry white wine – this is some serious competition!
When you crave New Zealand paua but can’t get any, what do you do? Tasmanian abalone is a very close relative of NZ paua. This sautéed abalone noodles recipe is a great way to get the best from this ocean delicacy. Using sautéed paua would be even better.
Kimchi is visibly present as a topping, but kimchi juices work together with buttermilk to ensure we have a tender, succulent, and tasty piece of chicken in this burger. This Korean influenced chicken burger has so much character, making western-style chicken burgers seem rather lame.
Succulent chicken thigh meat is combined with the chilli and umami punch of XO sauce in a crispy golden wrapper. This fried spring rolls recipe is something you will fall in love with. And the truffle mash provides a wonderfully earthy counterpoint.
An appetiser should excite the palate. And these spicy soba noodles with XO sauce and confit/sous vide egg yolk does just that. Umami packed, velvety egg yolk, and a nice edge from the chilli. Delectable.
Dumplings are a great way to package flavours and differentiate them from their surroundings. Here, umami-packed mushroom and spinach dumplings sit in a spicy, lip numbing, yet delicious mala broth.
Drawing on some techniques from Mexico and some flavours from Hong Kong, these duck tortilla wraps with roast pumpkin and beans and XO sauce are as bold as they are complex.
A salad to surprise, challenge, and delight your guests. As healthy as it is delicious, you will feel good after eating this soba noodle salad.