Duck taco with roast pumpkin, beans, and XO sauce
Drawing on some techniques from Mexico and some flavours from Hong Kong, this duck taco recipe with roast pumpkin and beans and XO sauce is as bold as it is complex.
Drawing on some techniques from Mexico and some flavours from Hong Kong, this duck taco recipe with roast pumpkin and beans and XO sauce is as bold as it is complex.
A salad to surprise, challenge, and delight your guests. As healthy as it is delicious, you will feel good after eating this cold soba noodle salad.
There is something both decadent and comforting about pie. In this fish pie recipe, scallops, white fish, and hot smoked salmon are encased in crisp, flaky pastry and topped with fish roe—a deeply satisfying seafood pie experience.
Udon noodles in a curry broth is a typical combination at udon noodle bars. This mushroom curry udon recipe gives that tasty broth a whole lot more character with the addition of both fresh and dried mushrooms.
If you enjoy pizza, especially making your own, then do yourself a favour and learn how to make this red pepper stromboli. Essentially thin crust pizza dough rolled up with some select ingredients and baked.
Weekend brunches with family or friends feature heavily in “moments that matter”. With a delicious dish of crispy smashed potatoes, pancetta, and a poached egg, those moments will matter so much more.
Based on a French-influenced Japanese dish called corn potage, this sweet corn soup recipe is rich, creamy, and naturally sweet, with a good amount of spice coming from the paprika drizzle.
The luxurious, velvety texture of the grilled eggplant, spinach, and onsen quail eggs are a worthy accompaniment for the classic soba noodles and tsuyu broth.
The Asian wild rice pilaf recipe combines the earthy nutty flavour and satisfyingly chewy texture of wild rice, cooked in a flavour enhancing dashi. It is topped with a sweet Japanese-style curry sauce and crispy fried tofu.
Succulent sweet corn and umami-packed green onions are encased here in crisp waffles. While delicious on their own, the three dips add their own very distinctive dimensions, especially the hatcho miso dip.
Reimagining bò kho as a gyoza filling and dipping sauce. Bò kho is a delicious Vietnamese beef curry soup, typically eaten with noodles or bánh mì. These bo kho gyoza (aka beef gyoza or beef curry dumplings) will have you looking for more.
On a purée of white beans, yoghurt, and roast garlic sits a sweet and sour salad of carrots, raisins, and walnuts, and some very succulent slices of chicken breast. Drizzled on top of the sous vide chicken breast is a balsamic honey reduction.
These Vietnamese rice paper rolls, packed with fried fish and dill, were inspired by the first thing on the menu of a Highway 4 restaurant in Hanoi – Catfish Spring Rolls. Simple and so delicious.
Melt-in-your-mouth sous-vide salmon confit is topped with explode-in-your-mouth salmon eggs. The fresh-tasting yet intense tomato consommé is a perfect compliment. Crisp fresh vegetables add some sweet, sour, and bitter notes.
Driven to explore alternative gyoza filling ideas, presented here are three gyoza filling recipes: salmon and asparagus, truffled potato, and duck and orange—all accompanied by a flavour enhancing ponzu dipping sauce and some pickled daikon.