Pink soba, stir-fried with pink surimi and topped with mentaiko, a spicy cured cod roe, makes for a visually striking dish.

Seared gnocchi is the foundation for this sweet umami-packed miso and pea creation. The charred red onion adds a nice counterpoint.

Hotteok is Korean street food. A dough is wrapped around a sweet filling and then shallow fried.

The sweet succulent seared scallop is beautifully complemented by the fresh yet earthy chilled gazpacho.

The large succulent mussels that live around New Zealand’s shores are truly delicious. Steam them in white wine and garlic – superb!

The classic Beef Wellington reimagined with a tasty, nutritious, and environmentally friendly black bean core. And that mushroom miso gravy!

This Vietnam inspired fermented fish consommé gets its intense flavour from a bone broth, and a liquor made from boiling fermented fish.

The tastiest meat cuts come from the muscles that do the most work. The meat from slow-braised lamb shanks make this shepherd’s pie special.

Crispy potato waffles are a delight any time, but add the complexity of black sausage and a dab of crème fraîche and… yum.

A trio of garlic – roasted, black, and raw – are wrapped in chicken and sealed with that tastiest of cured hams – speck.

Two of my favorite indulgences, blueberries and Roquefort cheese, sitting atop a flatbread that is worthy of such an esteemed topping.

The sous vide salmon wrapped in speck, the charred corn puree, and the braised endive incorporate diverse culinary influences.

Salmon and avocado are one of those perfect matches. Whether as sushi, or these salmon and avocado burgers, this combination is divine.

Sometimes a simple dish can be a truly amazing dish. This fusilli in tomato sauce is one such dish.

These duck and herb springs rolls would be great with a wide range of sauces. With this very special dipping sauce, they are phenomenal.