Herb and panko crusted cod on grilled polenta. Strawberry relish
A delicious sweet and sour strawberry relish crowns a succulent herb and panko-crusted cod fillet. Supporting this wonderful combo is a slice of crispy grilled parmesan polenta.
A delicious sweet and sour strawberry relish crowns a succulent herb and panko-crusted cod fillet. Supporting this wonderful combo is a slice of crispy grilled parmesan polenta.
If an animal is going to be sacrificed for our enjoyment, we really need to prepare it in a way that honours that life. The marinade, method, and roasted eggplant puree really accentuate the wonderful and unique qualities of grilled lamb loin.
The velvety beetroot cured salmon looks so beautiful, almost like a jewel. That sparkle on top is a gin and cucumber sorbet. It contributes a cool fresh sensation to balance the richness of the beet cured salmon. A potato pancake forms the foundation of this delicious combo.
An upgrade of the classic, pastry encased UK style giant sausage roll. The pastry is still there, but the sausage filling is transformed by adding cashew nuts, apricots, ginger, and black pudding. Pork benefits from a fruity counterpoint, provided here by the charred zucchini and apple. And the mushroom Marmite gravy brings it all together.
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.
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.
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.
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.
Umami packed mushroom risotto topped with scallops wrapped in salty-sweet pancetta. These two delicious components work so perfectly together.
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.
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.
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.
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.
With some prawn shell stock left over from a tom yam dish, what better way to utilise it than in a chickpea and roast pumpkin bisque.
This dish invokes some mystery for me. Within this tortilla, the black beans, black rice, and black garlic provide a dark backdrop to the colour and light of the red peppers and fresh mozzarella.