Sake panna cotta with a blueberry reduction
Creamy and complex, this nigori sake-infused panna cotta pairs perfectly with the sweet yet tart blueberry reduction. Truly a “greater than the sum of its parts” experience.
Pork belly sous vide with a blueberry reduction
The melt-in-your-mouth sous vide pork belly paired with a tangy blueberry reduction is a combination that both excites and satisfies. Created as a course in a tasting menu, this dish also works great as an appetiser.
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.
Blueberry and brie hotteok recipe
Hotteok is Korean street food. The dough is wrapped around a sweet filling, normally a mix of sugar, nuts, spices, and then shallow fried. In this hotteok recipe, the filling is a delicious blueberry reduction and a slice of brie.
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.
Salmon wrapped in bacon with charred corn puree
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.
Duck and herb spring rolls. Very special dipping sauce.
These duck and herb springs rolls would be great with a wide range of sauces. With this very special dipping sauce, they are phenomenal.
NZ green mussels steamed in sake and miso
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!
Garlic and Chicken Soup with Roast Vegetables
Hearty and healthy, this garlic and chicken soup is packed with flavour and goodness. The symphony of flavours in the broth are the perfect complement for the tasty and succulent chicken drumsticks.
Mushroom salad with edible insects
This is not a joke. The nutty flavour and satisfying crunch of these edible insects – crickets, grasshoppers, and mealworms – pair perfectly with the salad of thinly sliced button mushrooms and the olive oil and lime dressing.
Abalone (or NZ paua) sautéed with soba noodles
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. Or use NZ paua for a more intense flavour.
New Zealand Mussels in a Spicy Sichuan Broth
The bold flavour of New Zealand green-lipped mussels melds well with the intensity of the spicy Sichuan style broth. Together they deliver a taste experience as delectable as it is unusual.
Chicken kimchi burger
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.