Seared scallops on Vietnamese pomelo salad
Fresh and delicate flavours abound in this dish of seared scallops on a Vietnamese pomelo salad. The sweet scallops and the sour and salty citrus salad was a perfect combination.
Fresh and delicate flavours abound in this dish of seared scallops on a Vietnamese pomelo salad. The sweet scallops and the sour and salty citrus salad was a perfect combination.
Are you minimising simple carbs and maximising nutrition? This version of arancini quinoa balls uses a sweet potato and quinoa mix wrapped around a piece of fresh mozzarella. The balsamic black garlic sauce brings some complementary acidity and umami notes while also looking quite dramatic.
There is something sensuous about the texture of these panko eggplant delights – the crispy panko breadcrumbs encasing the velvety eggplant interior. Not unlike a perfectly cooked crumbed oyster, except vegetarian. The freshness of the mint yoghurt sauce and the green salad provided very complementary additions to this dish.
Exploring combinations of flavours is something some of us a driven to do. Sometimes disastrous, this time a success – this pan-seared foie gras with chocolate orange sauce was a truly luxurious taste experience.
While these baked potatoes with a blue cheese topping work great as a side dish, they are so flavorful that they make an impressive appetiser or tapas-style dish.
Spring rolls feature significantly in cuisines across South East Asian. The fillings vary considerably by location. Taking that as my cue, these crab surimi spring rolls with Chinese sausage are in their own category of deliciousness.
Pairing seafood and meat – surf and turf – has long been a thing. Scallops and cured meat are particularly complimentary. These scallops wrapped in pancetta were delicious. And the sweet potato puree made them even more delicious.
Pumpernickel bread is a dark sourdough whole rye bread that is delightfully moist and nutty. Paired with the citrus cured salmon, asparagus in white wine sauce, and the quail eggs, we get complex yet complementary layers of flavour.
This portobello mushroom recipe features a miso-glazed and grilled portobello mushroom. A wild rice salad accompanies this sweet yet earthy delight.
The mussels are grilled with roast garlic and a little butter. Roasted garlic has a subtly sweet taste that complements the mussels rather than overpowers them. To balance the sweetness, the balsamic vinegar adds a little acidity.
The core ingredients of New Zealand mussels and sweet potato are enhanced in these sweet potato and mussel fritters with fresh ginger and chilli, adding a bit of a South-East Asian character. The tangy yoghurt sauce compliments the flavour, texture, and temperature perfectly.
The large succulent mussels that live around New Zealand’s shores are truly delicious. New Zealand mussels steamed in white wine and garlic is a classic dish, and for good reason.
There is the “right way” to prepare gyoza and similar dumplings. But why be limited by that. Here are several assorted gyoza variations, together with some non-traditional dipping sauces.
Asparagus wrapped with prosciutto is such a spectacular combination: great appetizer or tapas dish. When served with this earthy mushroom cream sauce pasta, a deeply satisfying main course is the result.
Chorizo brings a smoky salty dimension to these succulent scallops. The umami of the black garlic and the freshness of the lemon and sake perfectly prepare your mouth for the next course.