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A large measure of raw shallot gives this aubergine and cabbage sauce a pronounced onion bite. White and red wine vinegars are blended in after the aubergine softens, and a little chopped spring onion finishes the bowl.
Cooked rice and short noodles are combined with ginger, chilli, radish and feta on golden baked filo bases. Small steamed broccoli florets finish the bites.
Lychee pieces sit in a coconut butter cake flavoured with lime zest. A firm but tender crumb makes small squares for sharing.
A low lychee cake with fresh coconut and edible rose petals. Milk and vanilla join the batter, while the lychees are peeled and stoned; the finished bake rests in its tin before cutting.
Small squares of vanilla oat cake carry pieces of orange and plum. A short oat soak and a measured amount of fruit keep the crumb tender enough to slice.
Stir-fried pak choi and cabbage are combined with short cooked noodles, radish, feta, sesame oil and light soy sauce. Serve the topping on golden baked filo.
Rice and cooked lentils simmer with garlic, onion and light soy sauce. Choy and prawns are added near the end of cooking.
Sesame oil and natural yoghurt enrich this tangerine cake with pistachios. Only peeled, seedless citrus flesh goes into the batter, which bakes as a broad, shallow layer.
Pork loin, tofu and rice simmer with carrot and onion. Sesame oil and spring onion are stirred in before the soup is served.
Tofu, fresh shiitake mushrooms and cooked lentils simmer with onion, garlic and light soy sauce. Prawns cook in the broth at the end.
