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

Like rice, pasta, and potatoes, gnocchi are a stage on which you can feature more complex flavours.

Departing from the typical white wine based sauce, here these NZ mussels are steamed in sake and miso. This was so much better.

Hearty and healthy, this chicken and garlic broth is packed with flavour and goodness.

This octopus with baked beans dish is simple to prepare yet truly delicious and visually memorable.

The nutty flavour and satisfying crunch of these edible insects pairs perfectly with the carpaccio of thinly sliced mushrooms and dressing.

Tasmanian abalone is a very close relative of NZ paua. Sautéed abalone, or paua, is a great way to get the best from this ocean delicacy.

Kimchi is the topping, but kimchi juices also work together with buttermilk to ensure we have a succulent and tasty piece of chicken

The bold flavours of New Zealand mussels match up well with the intensity of the Sichuan style broth.

An asian flatbread topped with flavours from North-East Asia. The natto, kimchi, and yuzu kosho are a complex yet delicious combination.

Succulent chicken thigh, a chilli and umami punch of XO sauce, in a crispy golden wrapper.

Confit egg yolk on soba noodles with XO sauce excites the palate, as a good appetiser should. Umami packed, sumptuous yolk, and an XO edge

Umami packed mushroom and spinach dumplings sit in a spicy, lip numbing, yet very tasty broth.

The tenderness and succulence of pork tenderloin cooked sous vide style is awesome. Paired with a mango salsa and blackberry reduction.