Fried sweet potato noodles

Here is my take on the traditional Korean noodle dish Japchae. It’s a beautifully light noodle dish with a wonderful sweet and salty flavour. The noodles are made from sweet potato starch which is a great alternative to the usually wheat or rice based noodle. The semi-transparent appearance and slightly chewy texture off the noodle make a great base for a multitude of toppings. Everything in the dish should be cooked separately before combining,  it takes a bit of preparation but persevere it’s well worth it in the end.

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Char Siu Bao (Pork Buns)

When I was living in Japan I used to buy these buns from the seven eleven below my apartment. In true Japanese style in addition to the traditional Chinese fillings they came in all sorts of kooky flavours like pizza, cheese & curry and chicken and mayonnaise. 

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banana and bacon bites

Here it is – well the miniature version – bite sized morsels, perfect for sharing with friends over a long leisurely brunch.  Banana, bacon and maple syrup are a classic sweet and savoury combination.  Enough said, short and sweet just like these little bites!

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Scotch fillet roast

The ribeye is generally regarded as one of the more flavoursome cuts of beef. It’s also a very tender cut, partly due to the fat marbling, and partly due to the rib muscles being worked during the animal’s life. In Australia and New Zealand, a ribeye with the bone removed is known as a ‘scotch fillet’. An initial 20 minute searing stage crisps and browns the roast and caramelises the outside of the meat, then the temperature drops to the level you have preset for the remainder of the cooking period, producing a tender and juicy roast that is full

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King Fish Crudo

Kingfish Crudo

Recipe by Tom Hishon It’s been a cracking summer here in Aotearoa. Last week I was out on the water with a few mates fishing the Hauraki gulf, hoping to catch a Kingfish. The water was glassy and the tide was an hour off high, birds pointing us to the work ups. Kahawai were feeding on anchovies and pilchards. The Kingfish had arrived and we were excited. It was a successful morning – we landed a Kingy. High fives were given and many cries of YES played out. We caught the fish using a line and hook, then Ikijime to

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