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.
Falafel are a common Middle Eastern street food made from ground chickpeas. Stuffed inside a pita bread with some salad and condiments, they are the equal of a great burger but without the calories.
Vietnamese curries are quite distinct from those of Thailand, having more in common with South Indian curries, thanks, interestingly enough, to the French.
Cauliflower is such a versatile vegetable. Here it is used two ways, as a crumbed fillet, and as a creamy topping. My guests had to ask, what is this?
Chilli jam, or tương ớt in Vietnamese, is a common condiment in Central Vietnam. I first tried it in Hoi An with some Cao Lầu. Without a supply of the original, I had to make some myself. It turned out to be a delicious and very versatile addition to a wide range of dishes.
Had some prawn shell stock left over from a tom yum goong dish and what better way to utilise it than in a bisque.