There is something about burgers. Select ingredients in a bun. Usually those ingredients include beef. The challenge was to create a veggie

Drawing on some technique from Mexico and some flavours from Hong Kong, these duck tortilla wraps are as bold as they are complex.

With ramen there are styles, but few rules. In keeping with that diversity, this is a vegetarian ramen the equal of its meat based peers.

Plump and juicy New Zealand mussels in a light crispy tempura batter, on a bed of crisp white pickled radish.

The three components of this dish, seared scallops, kimchi fritter, and sesame mayo, lifted each other beyond expectations.

An appetiser’s purpose… stimulate your appetite and leave you wanting more. The rich and complex flavours in this dish did just that.

This salad sparkles. Cherry tomatoes have a wonderful sweet acidity, enhanced here by the ginger juice, rice vinegar, and wakame.

An upgrade of the classic, pastry encased, sausage roll. The pastry is still there, but the sausage filling is transformed.

The mussels are grilled with roast garlic and butter. Roasted garlic has a subtle sweet taste that complements the mussels beautifully.

The marinade, method, and roasted eggplant and garlic puree really do accentuate the wonderful and unique qualities of the lamb.

Speck wrapped asparagus is such a spectacular combination. Served with this earthy mushroom cream pasta, it is deeply satisfying.

Pumpernickel bread paired with the cured salmon, asparagus, white wine sauce, and quail eggs – complex yet complimentary.

The wild rice was getting past its expiry date. I had corn and tofu in the refrigerator. And a tin of Japanese S&B curry powder.

Dried apricots, pine nuts and brie are a great combination on their own. But stuffed inside chicken, they rise to a new level of awesomeness

Crumbed silken tofu with the panko crumb crunch. Delicate artichoke hearts in a crisp tempura batter. Drawn together by a corn salsa.

A Mediterranean take on bacon and eggs? No comparison, shakshuka is way better. Leave out the pancetta for a delicious vegetarian brunch.