Adding bacon to this warm Piedmontese sauce makes it even better.

Hand minced chicken and seasonings get mixed and shaped onto a wooden paddle for this popular Izakaya dish.

Maitake mushroom and scallion pizza with hoisin sauce. This post also includes a butternut squash, onion and gruyere pizza.

The Beater Blade. A small innovation that makes standard paddle attachments for stand mixers seem a bit dated.

Sweet, smokey and fall off the bone tender, this roast pork wrapped in a pandan weave is delicious.

Lomi Lomi Salmon. A flavourful, refreshing Hawaiian side dish for roast meats and fish.

Buttermilk Banana Bread with Chocolate Chips. Moist, not too sweet and with little hidden bits of chocolate.

Lobster with Uni mashed potatoes and yuzu hollandaise.

Kitsune Udon literally means “fox udon”, but there’s no fox in this hot noodle soup. Come see what the secret ingredient is.

Warm beef salad with crisp shaved fennel and a Meyer Lemon dressing. The perfect contrast of flavours.

Apfel Käsekuchen. Tart apples sweetened with honey and marzipan covered in custardy cheese all wrapped in a buttery brioche-like dough.

Oven baked or deep fried, these thin crusted Ginger Lime Buffalo Wings go quick.

Nokedli- Hungarian dumplings being extruded into boiling water to go with Chicken Paprikash.

Crispy butter fried Flounder roe with smoked salt and cheese.

This Caponata is like all the flavours of a late summer on the Mediterranean concentrated into something that you can spread on bread.

Kimchi and pork belly pizza. A Korean take on a Neapolitan classic.

Hot and Spicy Chocolate Chip Cookies. Also, how to get the perfect cookie whether you like it chewy, crunchy, or cakey.

Tteokbokki is a Korean street food with rice cakes and odeng simmered in a red hot sauce.

Tofu Spinach Artichoke Dip – Creamy and cheesy with little bits of crisp water chestnuts. A slightly healthier alternative to the classic.

Japanese food court food from the Isetan depachika in Shinjuku (department store basement food court).

Nutty, rich and decadent with a tart, vibrant red shiso gelée, you’ll fool even the biggest tofu haters with this terrine.