Whether it is for breakfast, lunch, or dinner, or a snack in between, a delicious bowl of noodles will bring contentment.
This fermented fish consommé gets its intense flavour from a rich bone broth, and a liquor made from boiling fermented fish. The clear broth packs a flavour punch that is sure to create some photo-worthy facial expressions.
When you have a craving for New Zealand paua, but can’t get any, what do you do? Tasmanian abalone is a very close relative of NZ paua. Sautéed abalone, or paua, is a great way to get the best from this ocean delicacy.
An appetiser should excite the palate. And this confit egg yolk on soba noodles with XO sauce does just that. Umami packed, sumptuous yolk, and an edge from the chilli. Delectable.
A salad to surprise and challenge your guests. As healthy as it is tasty, you will feel good after eating this soba salad.
The luxurious, velvety texture of the grilled eggplant, spinach, and soft boiled quail eggs are a worthy accompaniment for the classic soba noodles and tsuyu broth.
Duck – poultry’s red meat – sits along side crispy tempura asparagus and atop soba noodles in an umami laden dashi broth. This Japanese inspired dish brings out the best in all of its ingredients.
Satisfyingly chunky udon noodles in a clean yet complex salmon head broth provides a perfect foundation for the scallops, quickly seared then poached in sauvignon blanc.