NZ green mussels steamed in sake and miso
Departing from the typical white wine-based sauce, these NZ green-lipped mussels are steamed in sake and miso. Sorry white wine – this is some serious competition!
Departing from the typical white wine-based sauce, these NZ green-lipped mussels are steamed in sake and miso. Sorry white wine – this is some serious competition!
If you enjoy pizza, especially making your own, then do yourself a favour and learn how to make this red pepper stromboli. Essentially thin crust pizza dough rolled up with some select ingredients and baked.
Succulent sweet corn and umami-packed green onions are encased here in crisp waffles. While delicious on their own, the three dips add their own very distinctive dimensions, especially the hatcho miso dip.
Reimagining bò kho as a gyoza filling and dipping sauce. Bò kho is a delicious Vietnamese beef curry soup, typically eaten with noodles or bánh mì. These bo kho gyoza (aka beef gyoza or beef curry dumplings) will have you looking for more.
These Vietnamese rice paper rolls, packed with fried fish and dill, were inspired by the first thing on the menu of a Highway 4 restaurant in Hanoi – Catfish Spring Rolls. Simple and so delicious.
Driven to explore alternative gyoza filling ideas, presented here are three gyoza filling recipes: salmon and asparagus, truffled potato, and duck and orange—all accompanied by a flavour enhancing ponzu dipping sauce and some pickled daikon.
These sweet and succulent marinated pork belly skewers sit on an Asian potato salad incorporating umami packed katsuobushi (bonito flakes), roasted garlic, and spring onions.
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.
“No animals were harmed in the preparation of this pâté.” This is an appropriate disclaimer for this vegetarian foie gras or faux gras. The mushroom, nuts, and lentil-based spread, topped with a piece of pickled garlic, is so delicious and very healthy.
With its pickled seaweed, caviar, and dashi foam, this mini lasagna looked and tasted like you really were next to the ocean. A seafood lasagna with more of an ocean connection than most.
A delicious sweet and sour strawberry relish crowns a succulent herb and panko-crusted cod fillet. Supporting this wonderful combo is a slice of crispy grilled parmesan polenta.
Call it fusion. Call it a mash-up. These black pudding and apple parcels, echoing that classic pork and apple sauce combination, are dipped in a lively ginger garlic dipping sauce that perfectly balances that rich black sausage.
The velvety beetroot cured salmon looks so beautiful, almost like a jewel. That sparkle on top is a gin and cucumber sorbet. It contributes a cool fresh sensation to balance the richness of the beet cured salmon. A potato pancake forms the foundation of this delicious combo.
Each parcel of pomelo salad wrapped in prosciutto is an explosion of flavour – salty, sweet, umami, and a little heat from the radish sprouts and chilli. As an appetizer, hor d’oeuvre, or tapas, these create a flavour sensation that will have people wanting more.
The sweetness of the corn and zucchini is complemented by salty, savoury pancetta resulting in simply delicious waffles. But why stop there. The roasted red pepper dressing ups the delectable rating many more notches.