Packages of tasty, succulent duck breast, these duck dumplings are served in a mushroom and smoky bacon consommé. The consommé may look unassuming, but its intensity and clarity of flavour will take you by surprise.
“This simple and approachable technique eliminates overcooked, dried out food and ensures edge-to-edge perfection every time you cook!” Anova Culinary
The complexity of the duck, marinated and slow-cooked, is perfectly balanced with fresh herbs, vegetables, and tofu in these summer rolls. The green herb sauce draws out these flavors while adding a whole other layer of deliciousness.
The melt-in-your-mouth sous vide pork belly paired with a tangy blueberry reduction is a combination that both excites and satisfies. Created as a course in a tasting menu, this dish also works great as an appetiser.
A trio of garlic – roasted, black, and raw – are wrapped in chicken and sealed with that tastiest of cured hams – speck. The braised red cabbage adds a nice sparkle.
The sous vide salmon wrapped in speck, the charred corn puree, and the braised endive incorporate diverse culinary influences, yet complement each other perfectly.
These duck and herb springs rolls would be great with a wide range of sauces. With this very special dipping sauce, they are phenomenal.
Succulent chicken thigh meat combined with the chilli and umami punch of XO sauce in a crispy golden wrapper makes these chicken XO spring rolls something you will fall in love with. And the truffle mash provides a wonderfully creamy counterpoint.
The tenderness and succulence of pork tenderloin cooked sous vide style is awesome. Paired with a mango-passion fruit salsa and blackberry balsamic reduction, this dish was truly delectable.
Drawing on some technique from Mexico and some flavours from Hong Kong, these duck tortilla wraps are as bold as they are complex.
On a purée of white beans, yogurt, 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 chicken is a balsamic honey reduction.
Melt-in-your-mouth salmon confit is topped with those explode-in-your-mouth salmon eggs. The clean tasting yet intense tomato consommé is a perfect compliment. Crisp fresh vegetables add some sweet, sour, and bitter notes.