A fusion of curry influences, including Indian, Malay, and Thai, the warm and flavourful 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.
“This simple and approachable technique eliminates overcooked, dried out food and ensures edge-to-edge perfection every time you cook!” Anova Culinary
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.
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.
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.
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.
These duck and herb springs rolls would be great with a wide range of sauces. With this very special dipping sauce, they are phenomenal.
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.
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.
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.
Drawing on some techniques from Mexico and some flavours from Hong Kong, these duck tortilla wraps with roast pumpkin and beans and XO sauce are as bold as they are complex.
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.