Sous Vide Duck Breast with Blueberry Cacao Sauce
This complex cacao blueberry sauce, inspired by a mole negro, is spicy, nutty, sweet, and slightly bitter from the cacao, perfectly complimenting the succulent sous vide duck breast.
“This simple and approachable technique eliminates overcooked, dried out food and ensures edge-to-edge perfection every time you cook!” Anova Culinary
Pan-fried Gnocchi, Gochujang Sauce, Onsen Egg
A bed of crisp pan-fried gnocchi, smothered with a flavour-packed gochujang sauce, sits beneath a silky onsen egg and fried shallots. Customise the spice level to your liking.
Massaman Curry with Confit Duck Leg and Charred Pineapple
A fusion of curry influences, including Indian, Malay, and Thai, the warm and flavourful duck Massaman Curry recipe is one of those dishes that keeps drawing you back. The tender and succulent confit/sous vide duck leg is a perfect pairing, as is the bittersweet charred pineapple.
Duck dumplings in a mushroom and smoky bacon consommé
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.
Sous Vide Duck Curry Udon
This hearty curry soup with its satisfyingly chewy udon noodles and the tasty, succulent sous vide duck leg meat is a dish that will leave you feeling content.
Egg yolk sauce on crispy fried tofu
Runny egg yolk sauce sounds like decadence. When poured over crispy fried tofu, we achieve equilibrium – life in balance.
Rice paper wraps with duck and a green herb sauce
The complexity of the duck, marinated and slow-cooked, is perfectly balanced with fresh herbs, vegetables, and tofu in these rice paper wraps. The green herb sauce draws out these flavours while adding a whole other layer of deliciousness.
Pork belly sous vide with a blueberry reduction
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 stuffed chicken breast wrapped in speck
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 to complement the garlic stuffed chicken breast.
Salmon wrapped in bacon with charred corn puree
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.
Duck and herb spring rolls. Very special dipping sauce.
These duck and herb springs rolls would be great with a wide range of sauces. With this very special dipping sauce, they are phenomenal.
Garlic and Chicken Soup with Roast Vegetables
Hearty and healthy, this garlic and chicken soup is packed with flavour and goodness. The symphony of flavours in the broth are the perfect complement for the tasty and succulent chicken drumsticks.
Chicken kimchi burger
Kimchi is visibly present as a topping, but kimchi juices work together with buttermilk to ensure we have a tender, succulent, and tasty piece of chicken in this burger. This Korean influenced chicken burger has so much character, making western-style chicken burgers seem rather lame.
Fried chicken spring rolls XO. Truffle infused mash
Succulent chicken thigh meat is combined with the chilli and umami punch of XO sauce in a crispy golden wrapper. This fried spring rolls recipe is something you will fall in love with. And the truffle mash provides a wonderfully earthy counterpoint.
Pork tenderloin sous vide with a blackberry balsamic reduction
The tenderness and succulence of pork tenderloin cooked sous-vide style is awesome. Paired with a blackberry balsamic reduction and a fresh mango salsa, this dish tasted like summer.