Beetroot chickpea mushroom salad bowl
A “bowl” filled with sweet, nutty succulent umami-packed mouthfuls of flavour. Finish with a satisfying crunch when eating the bowl that the beetroot chickpea mushroom salad is served in.
A “bowl” filled with sweet, nutty succulent umami-packed mouthfuls of flavour. Finish with a satisfying crunch when eating the bowl that the beetroot chickpea mushroom salad is served in.
With its pickled seaweed, caviar, and dashi foam, this mini lasagna looked and tasted like you really were next to the ocean. A seafood lasagna with more of an ocean connection than most.
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.
Dashi stock is a foundation component of many Japanese and Korean dishes. It is packed with umami, so the taste of whatever you layer on top of it is greatly enhanced. This “how to make dashi” recipe provides a straightforward method and great result.
Vietnamese Banh Mi has become almost as famous around the world as Pho (Phở). But there are many different versions of Bánh Mì in Vietnam. Crispy pork belly banh mi, or banh mi heo quay, is one of my favourites. The key ingredients here are the crispy roast pork belly and the hoisin based sauce.
There is a bit of a surf’n’turf angle to this dish, but there is so much more. The kimchi consommé, or clear soup, is something very special. Disguised as a light coloured broth, it is so packed with flavour. Bathing in the consommé is the decadently delicious Cantonese/Vietnamese style crispy roast pork belly. All nicely …
Two quintessential kiwi dishes get an Asian makeover. Chinese sausage adds a sweet and smoky dimension to mussel fritters. And the Asian potato salad with its miso, ginger, and garlic becomes a much more diverse and delectable dish.
Simple to prepare, yet tastes so incredibly good. The star is the salmon poached in miso dashi broth. Dashi is all about umami, and it is present here in abundance, reinforced by shiitake mushrooms and miso.
Synchronicity. The three components of this dish, the kimchi fritter, the scallops, and the sesame mayo, complemented each other perfectly. The sweetness of the scallops balanced the salty, sour, and slightly funky kimchi. The sesame mayo worked a little like a bridge between them.
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.
Just made some gnocchi or potato pancakes? Use the leftover potato skins in this delicious and nutritious baked potato skins and arugula salad.
Great colour here, visual and flavour. The pickled cherry tomatoes, infused with garlic and dill, bring some “zing” to balance the creaminess of the baked halloumi cheese. The red quinoa and red pepper puree “risotto” has a sweet nuttiness, enhanced by the umami from the parmesan.
Call it fusion. Call it a mash-up. These black pudding and apple parcels, echoing that classic pork and apple sauce combination, are dipped in a lively ginger garlic dipping sauce that perfectly balances that rich black sausage.
Satisfyingly chunky udon noodles in a clean yet complex salmon head broth provide a perfect foundation for the scallops, quickly seared then poached in sauvignon blanc.
You may like your scrambled eggs runny, firm, or somewhere in between. If you haven’t tried them infused with truffle, then put that on your to-do list. Truffles and scrambled eggs are two ingredients that are made for each other.