MASTERCLASS VIDEOS | RECIPES | NEWS & FEATURES
Green tea tofu and braised black beans with shiso-ume wine shooter
Ume or plum wine has a natural acidity level that pairs well with the mild taste of green tea.
Pickled watermelon rind
This refreshing and piquant mix cuts through oily meats and makes great bedfellows with duck and game.
Roasted lobster-miso broth with crème fraiche
The Japanese are masters at adding a lighter, defter touch to French classics. Instead of cognac or brandy, adding sake grants the lobster bisque a sweeter flavour.
Tuna toro and kohada sashimi with shirashoyuumeboshi dressing
A regular feature in sushi joints in Tokyo, kohada is a firm white-fleshed fish with a delicate flavour. You can also find ingredients like yuzukosho, a spicy condiment made of yuzu zest and peppers, at supermarkets like Media-Ya.
Roasted chicken with chermoula
Few party themes are more exotic than North African adventures. Coupled with a cuisine that is steeped in spices and rich flavours, this will be one dinner to remember.
Bacalao with potato cake and apple-lemon-fennel mayo
One bite into the addictively tasty bacalao or salty cod and you’ll understand why it’s such a popular bar snack in Spain.
Chilled dark cherry soup with pink peppercorn panna cotta
Serves: 5 Prep time: 30 minutes + 6 hours chill time Cook time: 50 minutes pink peppercorn pannacotta 1½ cups heavy cream ½ cup whole milk ½ cup caster sugar 1 tsp freshly ground pink peppercorns 2 gelatine leaves 1 tsp vanilla extract chilled dark cherry soup 500g fresh dark cherries, halved and pitted 1
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