Lay a fresh sprig of rosemary over each glass so the hot coffee can release its herbaceous scent over the mascarpone cream.
For intense flavour, add crab and lobster shells to your fumet or seafood stock.
These éclairs bear a decorative crackly topping called craquelin, a simple sweet dough that is draped over the choux before they’re baked. They add crunch and flavour, and keep the shape of the choux pastry ...
Forget everything you know about this iconic salad. It's re-imagined here as a dessert that's every bit as refreshing as it sounds.
Often called ‘umami Wagyu’ for its unparalled flavour, richly marbled Toriyama beef meets black radish, black garlic pesto and heady truffles in an entrée you can dub the new black.
Complete chef Jason Tan's tasting menu at home with this bonus recipe of seafood and four variations of Romanesco.
If you find the earthiness of fresh shiitake slightly overpowering, use dried shiitake instead. Their guanylate levels double when dried, boosting their umami flavour in this clear, meat-free soup.
Here's a beautiful turkey to anchor that festive family reunion. A Genovese classic, the bird is homey, flavourful and succulent.
Osmanthus infuses this traditional Christmas staple with a delicate, fruity fragrance. Add a dash of colour by decorating the garnishes around the rim of a silver platter.
Sundried tomatoes are tossed with creamy feta, crispy garlic, and bracing herbs for an intensely flavourful cheese-lover's take on the Italian classic.
