Recipes

Mixed jeon (korean pancakes)

Jeon flour (buchim garu) batter is a mixture of wheat and rice flour, cornstarch and dry spices, often premixed and sold in any Korean grocery. A small bowl of light soy sauce on each plate makes for a delicate and simple dipping sauce for the pancakes, or use the gochujang paste.

Recipes

Green salad with fresh ginseng

Contrasting ginseng with earthy chestnut and sweet pear is what makes this a perfect Korean salad. Deodok is a root vegetable similar to ginseng but with a more tangy flavour and meat-like texture.

Recipes

Moussaka

Moussaka is the ultimate Greek comfort food: an intricately layered casserole of eggplants, potatoes and minced meat.

Recipes

Yiouvarlakia in avgolemono sauce (greek meatballs in a lemonegg sauce)

YIOUVARLAKIA IN AVGOLEMONO SAUCE (GREEK MEATBALLS IN A LEMONEGG SAUCE)

Recipes

Dips with pita wedges

Ho says: “An easy-to-prepare starter, this dish allows friends and family around the table to experiment with the different dips and condiments. The iman bayaldi literally means ‘the fainted monk’—the name supposedly derived from a tale of a Turkish imam, who swooned with pleasure at the flavour when presented this dish by his wife.”

Recipes

Tuscany panzanella with cumin crusted chicken

This is a twist on the classic Tuscany bread salad. Chicken spiced with cumin and served with peppers, cucumber, capers and toasted pitas in the salad evoke flavours of the Mediterranean spice trade.

Recipes

Cumin spiced crab cake with pickled cucumbers

Ho says: “This is an all-time favourite dish at Pierside Kitchen. Adding cumin to the crab cakes lifts the otherwise monotonous flavour and gives an interesting Asian touch to the accompanying pickles.”

Recipes

Single malt whisky beef steak with whisky-pickled vegetables

The Dalmore 18-year-old’s spicy sweet nuances and tastes of vanilla, Columbian coffee, truffles and rosemary lift the vibrant flavours of pickled vegetables and add depth to the classic steak.

Recipes

Beef patties topped with cheese

Spruce up this otherwise simple recipe with premium wagyu beef. It’s great with salad, toasted French bread, mashed potatoes or an ice-cold beer.