Mushroom and chestnut puree, roasted baby potatoes, roasted garlic
Some say it is all about the sauce. The mushroom and chestnut puree was the star that drew the supporting cast of ingredients together.
Some say it is all about the sauce. The mushroom and chestnut puree was the star that drew the supporting cast of ingredients together.
A North African style dish, the predominant flavour in this chickpea and couscous dish is ras-el-hanout, a combination of spices commonly used in Moroccan cuisine.
The nutty characters of the parmesan-crusted cauliflower and the quinoa marry perfectly with the sweet roasted red peppers, the salty feta cheese, and the blueberries’ acidity – a true harmony of flavours in this roasted cauliflower quinoa salad.
These Chinese sausage waffles have that freshly baked bread aroma from the yeast. Layered on that is the sweet umami character of the Chinese sausage or lap xuong in Vietnamese. These pair perfectly with the miso enhanced pea and red pepper salad.
Pumpernickel bread is a dark sourdough whole rye bread that is delightfully moist and nutty. Paired with the citrus cured salmon, asparagus in white wine sauce, and the quail eggs, we get complex yet complementary layers of flavour.
Gnocchi Al Forno is a classic Italian dish normally infused with sage. This creamy mushroom gnocchi recipe replaces the sage with shiitake mushrooms which contribute an earthy complexity.
This portobello mushroom recipe features a miso-glazed and grilled portobello mushroom. A wild rice salad accompanies this sweet yet earthy delight.
There is something about burgers. Carefully selected ingredients packed in a bun. This quinoa burger meets the challenge of creating a veggie burger that is at least as delicious as the animal-derived variety.
The mussels are grilled with roast garlic and a little butter. Roasted garlic has a subtly sweet taste that complements the mussels rather than overpowers them. To balance the sweetness, the balsamic vinegar adds a little acidity.
The core ingredients of New Zealand mussels and sweet potato are enhanced in these sweet potato and mussel fritters with fresh ginger and chilli, adding a bit of a South-East Asian character. The tangy yoghurt sauce compliments the flavour, texture, and temperature perfectly.
The large succulent mussels that live around New Zealand’s shores are truly delicious. New Zealand mussels steamed in white wine and garlic is a classic dish, and for good reason.
This baked salmon couscous brings citrus flavors, berries, nuts, and salmon together into a fragrant synchronised package.
There is the “right way” to prepare gyoza and similar dumplings. But why be limited by that. Here are several assorted gyoza variations, together with some non-traditional dipping sauces.
Drawing on the distinct flavour profiles of several mushroom varieties, this vegetarian cream of mushroom soup with truffle oil is complex and satisfying. The drizzle of truffle-infused olive oil is the “special sauce” of this dish.
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.