Soba noodles with grilled eggplant, spinach, and quail eggs
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.
Kamo nanban soba with duck breast and asparagus tempura
Kamo nanban is a Japanese dish of soba noodles in a hot dashi broth topped with duck. The sous vide duck breast – poultry’s red meat – is perfectly in place here, as is crispy tempura asparagus and green onion puree.
Sake steamed seafood in red miso soup
This darker style red miso soup has an intensity of flavour very different from those made with the more familiar white miso. Piled on top was seafood steamed in sake and various aromatics. The combination was truly a symphony of flavours.
Vegetarian Red Miso Ramen
I love the diversity of ramen. There are styles but few rules. In keeping with that diversity, I wanted to create vegetarian miso ramen the equal of its flesh-and-bone based counterparts.
Gazpacho sorbet
Gazpacho sorbet works very well as a palate cleanser, clearing away any lingering flavours and mouthfeel from the previous course. And then energizing the palate for the next course.
Roasted cauliflower and fennel soup recipe
Subtle aniseed and nutty notes make this roasted cauliflower and fennel soup recipe a little mysterious. The unexpected sweetness of the black garlic crumbs on top adds to that mystery.
Kimchi consommé (clear soup) with crispy pork belly and tempura mussels
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 …
Cream of giant shiitake mushroom soup
Came across some giant shiitake mushrooms from Dalat in an organic vegetable shop. It turns out they make a divine cream of shiitake mushroom soup.
Cauliflower cashew soup. Black garlic bread.
This cauliflower cashew soup will be nothing like what you are expecting. It’s a rich, sumptuous soup that really doesn’t taste anything like cauliflower. The smoked paprika infused garnish adds a colourful dimension both visually and to the flavour.
Chickpea and roast pumpkin bisque recipe
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.
Roast garlic and smoky mushroom udon soup
Udon noodles are immersed in a rich and nutritious mushroom soup and topped with smoky grilled mushrooms and sweet roasted garlic. Delicious and so healthy.
Salmon chowder with coconut milk
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.
Sweet potato mushroom soup
A hearty sweet potato mushroom soup, great for the winter months. The sweet potato, mushrooms, and leeks add their own distinctive notes to the underlying beef stock. Though don’t underestimate the contribution of the roasted garlic.
Salmon miso soup. Carrot and daikon waffles.
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.
Thai red curry noodle soup
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.