Recipes

Nothing beats the fragrance of pho. This version is both delicious and nourishing with the extra veggies used as the noodles. It's all about the broth so buy a good quality fresh one. By searing the beef, there is an extra layer of flavour from caramelising the outside of the meat which isn't traditional but so good. Recipe by Tom Walton Ingredients 1 tbsp whole coriander seeds 2 star anise 2 cinnamon quills 1 thumb size piece ginger, sliced …

There is something special about the combination of fish, fennel & blood orange. It's such a simple dish with everything works so well together with a little kick from green olives. Easy enough for any night of the week and just as perfect for a special occasion or long weekend lunch. Blood oranges have a short season but you can use a naval orange once the season ends. Recipe by Tom Walton Ingredients 2 x 150g snapper fillets, skin on or use bream as an alternative Flake sea salt 2 tbsp olive …

This delicious recipe was created by Chef James Cornwall, Head Chef at Iki-jime for The Homestyle Japanese Cooking event at Kitchen Warehouse. Flavour packed, few, fresh ingredients, and ready in a flash. This recipe will become your favourite week night seafood dish. Ingredients 150g raw or cooked Spanner Crab (or blue swimmer crab meat) 150g sweet potato grated 100g zucchini grated 100g wombok (chinese cabbage) thinly sliced 2 spring onion stems thinly sliced …

Chef Tom Walton gives us a delicious, wholesome recipe for Whole Roast Teriyaki Chicken. It is roasted with onions underneath so what you end up with is this delicious, light Teriyaki onion gravy which is perfect for the cucumber salad and steamed rice for any night of the week. Ingredients 4 tbsp each soy, sake, mirin 2 tbsp caster sugar 1 whole chicken, dried with paper towel 2 tsp flake salt 2 tbsp sesame oil 2 brown onions, peeled, cut into thick wedges …