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.
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 fresh yet earthy chilled gazpacho beautifully complements the sweet, succulent seared scallop. This recipe for gazpacho with a seared scallop is a little like a surf and turf dish – replacing the meat with much healthier vegetables.
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.
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.
Crispy potato waffles are a delight any time. Add the complexity of black sausage and a dab of crème fraîche to this potato waffle recipe, and you have something worthy of savouring together with a glass of good wine.
A trio of garlic – roasted, black, and raw – are wrapped in chicken and sealed with that tastiest of cured hams – speck. The braised red cabbage adds a nice sparkle to complement the garlic stuffed chicken breast.
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.
Like rice, pasta, and potatoes, gnocchi is a stage on which you can feature more complex flavours. This pan-fried ricotta gnocchi is the perfect foundation for sweet and savoury slow-roasted tomatoes, garlic, thyme, and Parmigiano-Reggiano.
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.