Mushroom risotto with scallops wrapped in pancetta
Umami packed mushroom risotto topped with scallops wrapped in salty-sweet pancetta. These two delicious components work so perfectly together.
Umami packed mushroom risotto topped with scallops wrapped in salty-sweet pancetta. These two delicious components work so perfectly together.
The sweetness of shrimps and the boldness of New Zealand green-lipped mussels are encapsulated in a rice paper wrap and fried until crisp. These seafood spring rolls sit atop a vibrant pea and mint mash.
An alternate take on beer-battered fish and chips, with the chips replaced by grilled halloumi cheese and accompanied by sweet and sour mango and walnut salad. No need for the traditional sauces when you have a salad like this to compliment the fish.
The sweet umami-packed deliciousness of the miso-marinated salmon and the grilled miso butter corn is balanced with fresh asparagus and roasted red pepper. Top with a soft poached egg for a touch of velvety decadence.
With some prawn shell stock left over from a tom yam dish, what better way to utilise it than in a chickpea and roast pumpkin bisque.
The base of this salmon chowder with coconut milk is a salmon head stock. Its great depth of flavour works with the coconut milk, mussels, and just-cooked salmon fillet to deliver a very comforting fish chowder.
You can put together this incredibly delicious pasta dish in minutes. The anchovies, garlic, and extra virgin olive oil is a classic combination, enhanced here with a hint of truffle oil and chilli. To the side, a black garlic and balsamic drizzle brings some sweet earthiness and acidic balance.
So simple, yet the complexity of tastes and textures in this smoked salmon and poached egg wrap with radish sprouts belies that simplicity.
Plump and juicy New Zealand mussels get fried in a light crispy tempura batter then served on a bed of crisp Vietnamese pickled daikon radish (crisp in both taste and texture). The sea grapes reinforce the seafood theme and add their own “bubblewrap” effect.
Fresh and delicate flavours abound in this dish of seared scallops on a Vietnamese pomelo salad. The sweet scallops and the sour and salty citrus salad was a perfect combination.
Miso, wakame, and roasted red peppers transform the salmon head stock into something divine. Add the flaked salmon, and the carrot and daikon waffles, which act like dumplings, and you have a salmon miso soup as nutritious as it is delicious.
Inspired by the colours of autumn – green pea hummus topped with crispy skin salmon, vibrant sweet and sour roasted baby beets, and a warm vegetable salad.
Like many street food dishes in Thailand, the variations of Thai red curry noodle soup are endless. This version, using a red curry paste and a coconut seafood broth, was warm and satisfying. You will finish a bowl of this noodle soup feeling content.
Vietnamese baguette, or “bánh mì”, is popular well beyond Vietnam. And, the variations available in Vietnam go way beyond the well known “jambon” version. This salmon banh mi is inspired by bánh mì chả cá (fish cake in a baguette), a version widely available in Saigon.
A lot is going on in this compact dish. The chewy black rice cake, fresh salmon patty, crisp salmon skin, and velvety egg yolk are complemented by the acidity and mild heat of the green peppercorn drizzle. Wonderful.