Asparagus wrapped with prosciutto is such a spectacular combination: great appetizer or tapas dish. When served with this earthy mushroom cream sauce pasta, a deeply satisfying main course is the result.
Chorizo brings a smoky salty dimension to these succulent scallops. The umami of the black garlic and the freshness of the lemon and sake perfectly prepare your mouth for the next course.
The cold tomato soup is delightful on its own, but pairing the chilled tomato with the warm sweet potato and cauliflower mash… the taste/texture/temperature sensation is divine.
Cured salmon, or gravlax, has its origins in Scandinavia in the Middle Ages where it was used as a way to preserve the salmon. The citrus, gin, and star anise add new layers of flavour to what can be achieved with the basic curing process.
A carbonara is one of those dishes people get very passionate about… cream or no cream, whole eggs, or yolks only. This pancetta spaghetti carbonara synthesizes some of the best advice. With the addition of slow-roasted tomatoes, the result was simply delicious.
I have eaten octopus at Japanese restaurants – pondered those big tentacles at the fish market – eaten Vietnamese style stir-fried baby octopus many times – marvelled at the giant squid at the Te Papa museum in Wellington, New Zealand. This glazed octopus is the synthesis of those experiences.