Canned seafood is considered a delicacy on the Iberian Peninsula. While the roasted cauliflower visually dominates this dish, the canned mackerel in aioli adds great depth and balance.
Recipes using any sort of fresh or salt water life including fish, shellfish, and seaweed.
A variation on oyakodon, this tanindon or donburi (rice bowl) recipe, tops the rice with salmon and green onion lightly poached in seasoned dashi stock. A raw egg yolk tops off the delectable combination.
The star of this dish is the cauliflower purée. While the teriyaki salmon and pickled vegetables are truly delicious in their own right, it is the purée that harmonizes these diverse flavours into a dish worthy of a very special occasion.
Inspired by the Oyster Po’Boy, these sliders, or mini-burgers, pack a briny, buttery beer-battered oyster and refreshing, spicy pickled fennel in a mini burger bun.
Cooking the bacon-wrapped salmon using the sous vide method allows the flavours to meld while keeping the salmon delicate and moist. The charred corn puree and the braised endive bring some wonderful diversity to the plate.
Salmon and avocado are one of those perfect matches. Whether salmon and avocado sushi or adding avocado to a salmon burger recipe such as this, the combination is divine!
Departing from the typical white wine-based sauce, these NZ green-lipped mussels are steamed in sake and miso. Sorry white wine – this is some serious competition!
When you crave New Zealand paua but can’t get any, what do you do? Tasmanian abalone is a very close relative of NZ paua. This sautéed abalone noodles recipe is a great way to get the best from this ocean delicacy. Using sautéed paua would be even better.
An appetiser should excite the palate. And these spicy soba noodles with XO sauce and confit/sous vide egg yolk does just that. Umami packed, velvety egg yolk, and a nice edge from the chilli. Delectable.