Aubergine and Prawn Toast Bites
Roasted aubergine, cooked prawns and shelled edamame are dressed with reduced sake and soy sauce, then folded with feta and served on crisp toasts.
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Aubergine and Rice Baguette Bites
Roasted aubergine and cooked rice are combined with cabbage simmered in sake until the liquid reduces. Radish, chives and feta finish the topping on crisp baguette toasts.
Aubergine and Tuna Noodle Soup
Aubergine and tuna simmer with celery, onion and soy sauce. Cooked noodles and spring onion finish the soup.
Cabbage and Prawns with Potato
Potato, cabbage and tofu simmer with onion and soy sauce. Prawns are cooked in the pan near the end and chives finish the dish.
Cabbage and Salmon Rice
Salmon and cabbage cook with onion and sake. Brown rice and edamame are folded in, with lime wedges served alongside.
Coconut Rice Bake with Honey Oat Crumble
A soft baked coconut rice layer is covered with a crisp oat crumble. Honey sweetens the rice, while butter and brown sugar bind the topping.
Coconut and Chestnut Cardamom Spoon Cake
A soft coconut cake holds pieces of cooked chestnut and a little cardamom. Bake it in a ceramic dish and serve warm spoonfuls from its golden top.
Cucumber and Aubergine Sauce with Miso
Prepared miso soup is blended with roasted aubergine and gently softened cucumber. Fresh ginger, raw tomato and lemon juice give this loose vegetable sauce a bright, savoury finish.
Cucumber and Cabbage Sauce with Soy
Gently softened cucumber is blended with raw cabbage and chives into a light sauce. Soy sauce adds savouriness, while lemon juice and red wine vinegar give it a sharp finish.
Cucumber and Edamame Salad
Cooked, chilled edamame, cucumber, cabbage and radish are tossed with a ginger, sake and vinegar dressing.
Edamame and Noodle Rice Bake
Edamame, noodles and brown rice are combined with cabbage, tomato, ginger and onion, then baked under a lid with sake.
Edamame and Pak Choi Salad
Cooked, chilled edamame, pak choi, cabbage and radish are tossed in a sake vinaigrette. Lime wedges accompany the salad.
Edamame and Rice with Chive Yogurt
Cooked edamame are briefly seared and combined with rice and roasted aubergine. Serve over natural yogurt with chives, lime wedges and baguette toasts.
Honey and Coconut Orange Cake
Fresh grated coconut and orange flesh fill a honey-and-vanilla cake made with milk. This butter-rich batter bakes as a low layer and rests in its tin before ten portions are cut.
Honey and Strawberry Dessert Bites
Strawberries and edible rose petals fill honey-sweetened dessert squares with almonds. The fruit and petals are finely prepared, folded into the egg batter and baked before the little cakes cool.
Noodle and Aubergine Filo Bites
Short cooked noodles, roasted aubergine and cooked salmon form a soy-seasoned topping with cucumber. Spoon onto golden baked filo bases and serve with lime wedges.
Noodle and Shiitake Toast Bites
Short cooked noodles, sautéed shiitake mushrooms and pan-cooked salmon are combined with ginger, sesame oil and feta. The topping is served on crisp toast squares.
Pak Choi and Salmon Noodle Soup
Salmon and pak choi simmer with ginger and onion. Cooked noodles are warmed in the broth and chives finish the soup.
Peach and Chestnut Honey Mini Cakes
Tender chestnuts, peach and almonds join a honey-and-oat batter. The chestnuts are weighed raw and simmered separately, then the mixture is baked in small square moulds and divided for sharing.
Peach and Honey Cocoa Mini Cakes
Peach dice and chopped almonds are baked in small honey-cocoa squares. Honey goes into the egg mixture while cocoa is sifted with flour; the rich cakes cool briefly before sharing.
Pear and Peach Rose Cake
Pear, peach and fresh edible rose petals are folded through a yoghurt cake with a little baking powder. Fine fruit dice distribute through the shallow bake, which is rested before serving.
Rice and Shiitake with Chives
Cooked rice, sautéed shiitakes and pan-cooked salmon are folded with natural yogurt. Chives, lime wedges and baguette toasts finish the small plates.
Rice and Tuna Baguette Bites
Cooked rice, pan-cooked tuna and tender roasted aubergine are mixed with radish, cucumber, ginger and soy sauce. Serve the topping on olive-oil baguette toasts.
Rice, Honey and Coconut Milk Muffins
Cooked rice and softened oats give these small coconut milk cakes a gently grainy crumb. Honey is whisked into the liquid before the muffins are baked.