Certainly a case where the whole is greater than the sum of the parts. A delectable combination.
A variation on a Bon Appétit recipe, this will be nothing like what you are expecting. It’s a rich sumptuous soup that really doesn’t taste anything like cauliflower. The smoked paprika infused garnish adds a colorful dimension both visually and to the flavour.
Caramelised onions are great. Caramelised fennel is even better – the anise flavour coming through amongst that delicious sweetness. A black garlic and balsamic sauce tops the scallop, bringing some balancing sour and umami notes to that sweetness.
A classic dish with a couple of twists – it’s in the Cannelloni di Manzo style, but with no meat – and the besciamella (bechamel) sauce is enhanced with some blue cheese.
Salty sweet pancetta wrapped scallops are so delicious on their own, but when combined with the umami packed mushroom risotto, this dish exceeded all expectations.
It’s not “deconstructed”, but it is also not the dense baked variety of lasagna. Light, airy, and full of interesting and unexpected tastes and textures.
Do you crave a good meat pie and gravy, but don’t eat meat? These lentil turnovers and gravy were better than any meat version I have ever had. Big rich complex flavours. Truly delicious.
While scallops are delicate, mussels are bold. Especially these big juicy New Zealand green lipped mussels. This is a dish of bold tastes and wonderful textures.
An alternative take on fish and chips, with the chips replaced by grilled haloumi cheese and a tasty sweet and sour mango and walnut salad. No need for the traditional sauces when you have a salad like this to compliment the fish.
Miso paste is smeared on the corn and caramelised as it’s grilled. It’s also in the marinade for the salmon. So lots of umami flavour to balance the sweetness of the corn and red peppers, and saltiness of the ponzu dressing.