Foodie Issue 102: May/June 2019 - Foodie Forks

ISSUE 102 | MAY/JUNE 2019 | WWW.AFOODIEWORLD.COM

The Foodie Forks 2019 OUR ANNUAL AWARDS FOR THE BEST IN F&B DECIDED BY YOU

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INTRODUCTION

THE FOODIE FORKS AWARDS 2019 There was a real change in the air of CEO

voting this year. What was it? Well, the

Lily Ng

votes poured in as usual across the

CTO

categories but the place we noticed

Derek Kean COO

something unusual was in the sheer

Shirin Ong

volume of different places on the voting

E D I TO R-I N-C H I E F

sheet for Best Green Eats. In previous

Alicia Walker

years it really has been a showdown

E D I TO R-AT-LA RG E

between the top four or five places that

Celia Hu

have been producing beautiful vegetarian

D I G I TA L E D I TO R

meals since they began; but this year there

Stephanie Pliakas DESIGNER

Cover image courtesy of Joshua K Jackson

were so many vying for the title! There was also a huge decrease in the

Miho Yawata

number of voters who left this category blank or wrote “I don’t know”. It’s

I T S P E C I A L I S T & D PO

warming to the heart to see the greener options start to balance with the

Dale Foo

other categories. The city is tilting towards a flexitarian future of eating

D I R E CTO R O F B U S I N E S S D E V E LO P M E N T

less meat and thus appreciating it more when they do. It's not such a

Jason Strickland EVENTS & CO M M U N I CAT I O N S A S S O C I AT E

hard thing, right?

We have all the excitement ahead in the coming pages of

Jeniffer Chiat

the restaurants, bars, and chefs slugging it out in hot competition among

CO N T R I B U TO R S

the vast number of choices in Hong Kong. Want to see if you agree with

Daniel Dungca, Cindy Lam, Laura Williams, Tom Burney PUBLISHED BY Foodie Group Ltd.

the majority? Read on to see if you’re nodding your head enthusiastically, respectfully concurring, or shaking your fist that your fave didn't top out this year. We suggest marking your protest by going to said fave for dinner; if they didn’t win in votes, they’ll win with

8/F Remex Centre, 42 Wong Chuk Hang Road,

your patronage!

Wong Chuk Hang, Hong Kong www.afoodieworld.com

P R I N T E D B Y Teams Printing Co., Ltd.

Alicia Walker, Editor-in-Chief alicia@afoodieworld.com

THE CONTRIBUTORS

If you’d like us to help you to promote your brand, please contact our team at sales@afoodieworld.com, 3791 2564

Foodie is published bi-monthly, 6 times a year.

Laura Williams

Cindy Lam

Chef Tom Burney

The contents of the magazine are fully protected by copyright and nothing may be reprinted without permission. The publisher

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and editors accept no responsibility in respect to any products, goods or services that may be advertised or referred to in this issue or for any errors, omissions or mistakes in any such advertisements or references. Foodie and the Foodie magazine logo are trademarks of Foodie Group Limited. All rights reserved.

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INSIDE THIS ISSUE

07 20

02

30

INSIDE THIS ISSUE

32

Looks like salmon, right? It isn't...

07

28

THE FOODIE FORKS 2019

MEATFREE MONTHLY

Who is your Food Hero? Who did you vote for Best Restaurant? Hidden

Cindy Lam makes our vegetarian

Gem? Find out which of this city's F&B hotspots garnered the highest

days super easy with her recipes

outpouring of love as our award winners are revealed

championing local produce

20

26

30

DECADENT DINNERS

LITTLE HK KITCHEN

Chef Daniel Dungca, Head Chef

Laura Williams breaks out the

GREEN KITCHEN EXPERIMENTS

of Bungalow shows us how to

comfort foods with this month's

Tom Burney shares all his ongoing

replicate restaurant-quality dishes

wholesome recipes to make

eco-friendly food research

in our own kitchens

at home

techniques to help us all go a little bit greener at home 03

Foodie Giveaway Want a special treat? We’ve got you covered.

We’re giving away two fabulous staycations at one of Hong Kong’s most luxurious hotels with exquisite dining options and unparalleled views.

WIN 2-NIGHT STAYCATION AT RITZ-CARLTON HK worth around HK$6,000

SCAN QR CODE Promotion Period: 6 May to 28 July 2019 Draw Date: 29 July 2019 Results Announced: 7 August 2019 Trade Promotion Competition Licence No.: 052105 Terms and Conditions Apply 04

P H OTO G R A P H Y: D A M I E N T U P I N I E R / U N S P LA S H, D E L I V E RO O

Entry is simple and free - just scan the QR code below to fill up the entry form

f or starters T HE HOT T E ST NE WS B I T ES

HONG KONG: CAPITAL OF CULTURED MEATS? Cell-tech food start up Avant Meats is in the early stages of developing a cell-based fish product aiming

A CHOCOLATE ADVENTURE

to innovate sustainable fish without damaging the

Founder Liliana Chan – who was recognised on the

oceans. Avant founder Carrie Chan has created the

Forbes Asia 30 Under 30 list in 2016 for her leading

first cultured meat company in Hong Kong, a market

tea and dessert chain in China – has looked to her

that seems primed to accept cell-based proteins.

Chinese roots in combination with her childhood

The city’s current regulations look to provide more

spent in Venezuela to create home-grown brand Envoy

flexibility for the concept and consumers in Hong

Chocolate. Envoy’s single-serving, fully recyclable

Kong demonstrate an openness to trying new food

ganache jars (complete with mini spoons) are its USP,

trends seen recently with the success of the launch

made with blends of the rarest cacao beans from

of meat alternatives into the city like JUST Egg and

South America. We’re particularly fond of the World

the Impossible Burger. Hong Kong also has one of

Adventurer 5 Jars Collection ($450), which sees this

the highest consumptions of seafood per capita

ultra-smooth, subtly sweet ganache flavoured with

in the world, meaning the impact of Avant’s adage

natural ingredients from around the world, from French

“gratify without sacrifice” could really help the region

rosebud, to Italian black truffle, to Sichuan peppercorn.

get off the hook for its extreme love of seafood.

WWW.E N VOYC H O CO LAT E.CO M

WWW. AVA N T M E AT S.CO M

VEGAN VERSUS Invisible Kitchen has come up with a clever way to showcase meaty and meat-free canapés for those that want to dip their toe into more veggie-curious waters. This renowned catering company has a new menu with traditional Scotch eggs along with plant-based Omnipork and Just egg alternative; there’s also the Wickes Farm British pulled pork tacos with the incredible ‘Zero-waste pork’ that’s actually made from banana skins!; and mini Beef Wellington right alongside “Impossible Beef Wellington” tarts. You can choose a regular dessert or the vegan chocolate 'cheesecake' and mini donuts made with cricket flour and mealworms with raspberry white chocolate icing.

You can mix and match however far down the vegan rabbithole you wish to go. If you want to feature the future of food at your next dinner party, this is the way to do it.

T E L: 2711 5788 O R WWW.I N V I S I B L E K I TC H E N.CO M 05

PROMOTION

Have a Glass of Rioja?

Chances are you’ve heard of Rioja, but how much do you really know about Spain’s renowned wine and what to pair with it?

What is Rioja?

The first word that comes in mind when thinking of Spanish wine is most likely Rioja. Second word is Tempranillo, an indigenous Spanish grape with the structure and tannins of Cabernet Sauvignon but with more dominant fruit characteristics. You may have heard the words Crianza, Reserva or Gran Reserva thrown about, but what do they actually mean?

RESERVA

CRIANZA

GRAN RESERVA

Aging: At least 1 year in

Aging: At least 1 year in

Aging: At least 2 years in oak

oak and 1 year in bottle

oak and 2 years in bottle

and 3 years in bottle

Style: Fruit-forward, easy

Style: Serious wine, not as

Style: Most tannin structure

daily drinking wine.

fruity as Crianza, typically

and age-worthy potential; an

with a fantastic balance

integrated and complex wine.

between tannin and acidity.

Food Pairing Iberico Ham X Marqués de Riscal

Meatballs x Marqués de

Steak x Marqués de Riscal

Arienzo Crianza

Riscal Reserva

Gran Reserva

Fruit forward Crianza will bring out

The rich flavours of a Spanish

Steak, especially fatter cuts of beef,

the nutty, earthy flavours in the

meatball require a bolder wine.

matches particularly well with aged

Iberico Ham, while the soft marbled

Rioja Reserva is the best choice

Rioja, such as Gran Reserva which has

fat melts in the mouth with a ripe,

with its great concentration of

most tannin and weight compared with

fruit-driven wine with a medium

fruit with savoury, spicy hints,

Crianza and Reserva. The tannin will

palate weight and integrated tannins

which will stand up well to the

cut through the fat of the meat and

and subtle oak notes.

full-flavoured meatballs.

cleanse the palate.

About Marqués de Riscal •

Founded in 1860, the oldest winery in Rioja and is considered to be one of the benchmarks of Rioja.

•

The first non-French wine to win the diploma of honor of the Bordeaux Exhibition.

•

Riscal is famous for its wines as well as its futuristic building known as “City of Wine”, designed by Frank Gehry.

It is one of the most photographed pieces of architecture in Spain.

Where to find Marqués de Riscal?

Market Place by Jasons, Oliver's, Wooloomooloo Steakhouse, Morton's, Picada, Mira Moon and Lab Eat. 06

FOODIE FORKS 2019

2019 It's Foodie's eighth year shining a spotlight on the wonderful work of the F&B industry in Hong Kong. We like to think of the entire run up to the most delectable awards of the year as a celebration of the entire industry.

With our front runners getting a spike of excitement from their loyal diners putting where they deem their favourite places forward over the voting months –whether they win or don't – it focuses all the fans on appreciating what the chefs, front of house, kitchen, and bar staff, are putting into making sure we are all exceptionally well fed and watered. From killer cocktails and rad vibes to kitchen kingpins, food innovators, hidden gems and mega fine meals, here are the hotspots worth the hype:

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FOODIE FORKS 2019

Belon

BEST RESTAURANT READERS’ CHOICE Belon This neo-Parisian just cannot stop gaining awards this year! Belon is the people’s favourite this year hot on the heels of earning esteem as the highest climber at Asia’s 50 Best Restaurants awards as well as gaining a Michelin star. Helmed by Chef Daniel Calvert, who keeps his manipulation of ingredients to a minimum. His speciality is well-executed basics, made from scratch, with local produce utilised at every opportunity along with a fine selection of Belon

natural wines.

41 Elgin Street, SoHo, Central, 2152 2872

EDITORS’ CHOICE Arbor Awash in muted pink hues and natural wood tones, Arbor is not only a feast for the eyes but also for the palate.

Renowned for its delicate, and innovative flavour pairings using French techniques and premium Japanese ingredients, Chef Eric Räty’s unique culinary narratives quickly won the restaurant its first Michelin star in the 2019 guide. A regular roster of world-class chef collaborations also adds to the rich tapestry of flavours.

Arbor

25/F, H Queen’s, 80 Queen’s Road Central, 3185 8388 08

FOODIE FORKS 2019

BEST NEW RESTAURANT READERS’ CHOICE Franks The group behind some of this city’s favourite go-to places –Posto Pubblico and Linguini Fini– can clearly do no wrong as their newest is all kinds of right. Their latest laid-back restaurant, Franks, debuted with bold and familiar ItalianAmerican dishes. With the friendliness of hanging at a mate's place, regular jazz nights to tap your toe to, and great cocktails to keep you sipping all night long.

9 Wyndham Street, Central, 2320 0858

Franks

EDITORS’ CHOICE Roganic The laid-back sibling to British chef Simon Rogan’s chef’s table Aulis, we were bowled over by our bespoke farmto-table dining experience at Roganic, a Michelin-starred London import. Even more than the exciting seasonal dishes, the prices of the tasting menus, usually far higher in Hong Kong, were what most impressed us – starting from $680 – a fine-dining steal.

UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay,

Roganic

2817 8383

Roganic

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FOODIE FORKS 2019

Terrible Baby

BEST NEW BAR READERS’ CHOICE Terrible Baby This kitschy cool bar within Eaton

Hong

Kong

features

live music and a music room within its playful and futuristic interiors. A tremendous terrace

Terrible Baby

and some pretty avant-garde cocktails solidify all the makings for an adventurous evening, particularly if you want to channel your own 'enfant terrible' vibes.

Terrible Baby

4/F, Eaton Hong Kong, 380 Nathan Road, Jordan, 2782 1818

EDITORS’ CHOICE Hugger Mugger Perhaps it’s a crazy name that makes a bar, and perhaps that’s part of what makes this one for us. We love the idea of bringing a word back out of oblivion, and this British salon does just that while celebrating Britain’s cultural legends by naming cocktails after them and infusing their 'spirit' into the drink. You can sip on a Shakespeare or a Fleming while in cozily surreptitious surroundings right in the heart of the city (or right below it, anyway).

Basement 43, 55 Wyndham Hugger Mugger

Street, Central, 2362 8988

Hugger Mugger

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FOODIE FORKS 2019

Chef Palash Mitra

Shane Osborn

CHEF OF THE YEAR READERS’ CHOICE Chef Palash Mitra

EDITORS’ CHOICE Shane Osborn

A native of Calcutta, India, Chef Palash Mitra’s culinary career

A Foodie Forks mainstay, Shane Osborn’s Arcane was a past

was sparked by the home-cooked meals from his mother

Best Restaurant winner, and in 2017, the chef took home a

and grandmother. After studying at the Swiss Asian School

Food Hero gong. This past year has seen Chef Osborn rising

of Hotel Management in India, he sharpened his skills at

even further in the ranks with his starring role on Netflix’s

a number of refined kitchens in India before moving to

The Final Table, a culinary competition show featuring 12

Hong Kong in 2005 as the sous chef at fine dining Indian

top chefs from around the world. His onscreen chemistry

restaurant Veda. From there, he moved to London to join

with fellow Aussie chef Mark Best made them clear fan

the team at The Cinnamon Club and subsequently as Head

favourites. He will soon be launching his second venue

Chef at Scarfes Bar at the Rosewood London and Michelin-

in Hong Kong, contemporary eatery Cornerstone, which

starred Gymkhana of Mayfair. In 2017, he returned to Hong

focuses on the chef’s love of local, seasonal produce and his

Kong as Head Chef of Black Sheep Restaurants’ New Punjab

commitment to championing the environment.

Club, and won the restaurant its first Michelin star in the 2019 guide.

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FOODIE FORKS 2019

BEST DESSERTS

Plumcot

READERS’ CHOICE Igloo Dessert Bar It must have been the White Rabbit Gelato that won your hearts but the votes poured in as fast as the gelato flowed out of this tiny little ice cream shop. The mixture of nostalgia and creamy frozen dessert proved to be too much for your taste buds and your votes exploded to thank them for this clever combination. What’s next? Dragon Beard gelato?

Haw Flakes sorbet? Dare we dream…

Igloo

Shop C, Pier 7, Central, 2656 3318

EDITORS’ CHOICE Plumcot The scents wafting from this tiny takeawayonly bakery in Tai Hang get us every time.

Pastry chefs Camille and Dominique craft arguably the best croissants in the 852, and their artisanal ice cream – with flavours like their signature plumcot and blue cheese – is heaven in a cup.

10A Sun Chun Street, Tai Hang, 2573 6293

Plumcot

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FOODIE FORKS 2019

Fineprint

BEST CAFÉ READERS’ CHOICE NOC With minimalist white interiors and sacs of coffee beans beside pristine roasters, NOC definitely makes a lasting impression. Co-founded by Hong Kong Barista Champion Chan Chak Sum, NOC, which is an acronym for “not only coffee”, offers a hearty list of casual eats alongside some seriously good coffee. The grassroots Hong Kong brand has expanded to six location, and are now looking to grow their network of good taste in China and South Korea.

NOC

Six locations, www.noccoffeeco.com

EDITORS’ CHOICE Fineprint This Aussie-style neighbourhood café has recently opened another branch in Tai Hang to support the popularity of its SoHo original, which boasts regular weekday morning (from 6am!) queues despite the uphill slog to get there. We come for the chilled vibe and awesome avo toast with a Redback chaser.

SoHo: 38 Peel Street, 5503 6880

Fineprint

Tai Hang: 1 Lily Street, 5331 5205 13

FOODIE FORKS 2019

VEDA

BEST GREEN EATS READERS’ CHOICE MANA! It’s not hard to see why this pioneering zero waste restaurant wins your votes year on year. But, we we're also incredibly encouraged by the number of contenders nipping at this pacesetter's heels this year! Hopefully, next year will reveal even more new places following MANA's lead with things like their integrated waste and recycling system that includes turning their servingware into soil, and a fully MANA!

plant-based menu that continues to flourish and inspire.

92 Wellington Street, Central, 2851 1611

EDITORS’ CHOICE VEDA Hong Kong’s first vegetarian flagship hotel restaurant – at Ovolo Central – Australian chef Hetty McKinnon’s VEDA has become the be-all and end-all of plant-based dining for us. Showcasing global flavours, the healthy, hearty dishes celebrate veg in all their glory, leading the way for the future of food.

VEDA

Ovolo Central, 2 Arbuthnot Road, Central, 3755 3067 14

FOODIE FORKS 2019

HIDDEN GEM

READERS’ CHOICE Lamees This category was really anyone’s guess in the early stages with a handful of votes trickling in for a plethora of vastly different unsung places. This little authentic Mediterranean eatery is the one that came out on top and we cannot wait to get down to check it out. Open for just over a year serving up dishes like the signature flatbreads with za’atar, decadent dips, lamb spare ribs, Spanish octopus, and Tomahawk steak dishes, Lamees has clearly won over your taste buds.

Shop 2, Sanford Mansion, 145 Pak Tai St, Ma Tau Chung, 9181 9600

Lamees

Lamees

EDITORS’ CHOICE The Spice House For an authentic fix of Thai street food, get yourself over to The Spice House. With two locations in Wan Chai, the no frills eateries are light on the wallet and big on flavour. We go frequently (probably too frequently) for the boat noodles and Chiang Mai sour sausages, all washed down with creamy icy cups of fragrant milk tea.

The Spice House

35 Amoy Street, Wan Chai, 2804 2522 Shop A, 2/F, Linway Court, 69-71 Stone Nullah Lane, Wan Chai, 2591 4741 15

FOODIE FORKS 2019

Tom Burney

Larry Tang

FOOD HERO READERS’ CHOICE Tom Burney

EDITORS’ CHOICE Larry Tang

Here is someone that is near and dear to our hearts here

Back in 2013, Locofama made a massive impact on Hong

at Foodie. Whether it's all our championing of this inspiring

Kong with health-focused comfort food popularising local

chef from Invisible Kitchen that has brought him in front of

ingredients. Back in a time when many were worried about

all your eyes and translated into your votes, or you found

what could grow here, Larry Tang proved that delicious

him on your own, we are thrilled that you all think as much

produce was available right here in the city. Along with

of him as we do. He has always sourced purely sustainable

Sohofama, the focus is on shining a light on the work of

seafood and local produce and he carbonates, filters, and

Hong Kong farmers and on being a community-centred

bottles his water in-house, grows micro greens, and offers

restaurant, bringing people together to eat wholesome,

healthy, fresh, and unprocessed foods. His future-forward

locally-grown, delicious dishes. This humble hero is an

canapés highlight sustainability, green options and plant-

ongoing trailblazer showing the right way to eat and think

based alternatives (balanced with carefully-sourced meaty

about food. It’s not always the new stuff that should be

ones) and progressing consciously into the future of food.

getting the spotlight, sometimes it’s the ones that have

This is a chef who deserves to be highlighted for the

always been doing what we should all be doing.

innovative, mindful, and delicious creative masterpieces he's devising, that we should all be tasting.

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FOODIE FORKS 2019

MOST INSPIRING INITIATIVE

READERS’ CHOICE The Last Straw Movement Two brothers in Hong Kong started this non-profit initiative two years ago on World Oceans Day in an aim to get restaurants, and in turn customers, to embrace paper straws. It was an easy change that anyone, whether environmentally-minded or not, could eagerly embrace. The movement has made such an impact that even prolific plasticproviding places like McDonald’s have committed to stop sucking. It’s impressive. Even if the result is a drop in the bucket compared to what needs doing, it’s got everyone thinking more about plastic and whether or not they want to drink through it.

The Last Straw Movement

www.last-straw.org

EDITORS’ CHOICE hc: Bistro hc:Bistro is both a relaxing eatery serving up light gourmet dishes and a social enterprise.

Established by Hong Chi Association, the bistro provides a safe working environment for those with intellectual disabilities and provides training to help them enter the workforce. It’s a great little spot for lunch or an afternoon

hc: Bistro

snack set in a colonial prison hall within the cool new Tai Kwun site. Cozy up with baked mac’n’cheese with slow cooked beef cheek, a juicy beef burger, or lighten up with a pumpkin and quinoa salad. Or you can pop in for the mango and gelato Napoleon alongside the friendly service and a big old cup of heritage.

Shop 14-G01, D Hall, Tai Kwun, 10 Hollywood Road, Central, 2884 0334

hc: Bistro

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FOODIE FORKS 2019

Gaylord Indian Restaurant

Gaylord Indian Restaurant

Gaylord Indian Restaurant

FOODIE LIFETIME ACHIEVEMENT AWARD Gaylord Indian Restaurant Our inaugural winner in this category is Gaylord in Tsim Sha Tsui. A restaurant on the scene for nearly 50 years serving up authentic Indian cuisine to Hong Kong diners – surely equivalent to a century in HK’s notoriously fickle F&B scene. Gaylord’s cornerstones of quality and consistency with affordable prices have earned them a Michelin recommendation and loyal following. Their live traditional Indian music and old-school ambience add to its timeless charm that has woven its way into the fabric of the city.

1/F, Ashley Centre, 23–25 Ashley Road, TST, 2376 1001

Gaylord Indian Restaurant

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FOODIE FORKS 2019

Foodie Forks 2019 Sponsors

Non-Outline PRIVE

GROUP

Outline

®

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DECADENT DINNERS

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DECADENT DINNERS

DECADENT DINNERS H E A D C H E F D A N I E L D U N G CA crafts decadent culinary creations at BUNGALOW. He shares his methods for three of his favourite recipes, so you can replicate them in your own home.

LO B S T E R R O L L SERVES 2 — P REP T IME: 10 MINS — COO K TI ME: 10 M I NS — RE A DY I N: 30 M I NS I N G R E D I E N T S:

1 ½ pound fresh Boston lobster (approx.)

1 cup mayonnaise 2 tbsp lemon juice 2 inner celery stalks, peeled & finely chopped 1 tsp salt and ground black pepper 1 tsp Paprika or Cayenne pepper 1 tbsp olive oil 20 g chives, chopped 1 tbsp butter 2 pcs hot dog buns

1. In boiling water, add the lobster to the pot and cover for about 10 minutes (for 1 ½ pound lobsters). Put the cooked lobster in ice water to stop the cooking process. Remove lobster meat from the shell and chop into bite sizes.

2. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, paprika, olive oil, salt and pepper. Keep in the fridge for 10 minutes for the meat to absorb the flavour.

3. Cut the top of the hot dog bun open in a V-shape, add butter, and toast in the oven for 2 minutes at 180°C. 4. Place the marinated lobster on top of the bun and sprinkle the chopped chives on top.

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DECADENT DINNERS

GRILLED PORK CHOP S E RV E S 2 — PR EP TI M E: 25 M I N S — COOK T IME: 20 MINS — READY IN: 60 MIN S I N G R E D I E N T S:

2 bone-in pork chops ¼ cup olive oil A sprig or 10g rosemary, finely chopped 2 tbsp salt and pepper, coarse 1 green apple, peeled & sliced 1 tbsp sugar 1 tsp cinnamon powder ¼ cup white wine 100g rocket salad 100g cherry tomato halves 2 cloves smashed garlic 50g Feta Cheese 1 tbsp lemon juice 1. Place the apple slices in a hot pan, add sugar and cinnamon powder. Cover and cook until tender. Use a food processor or blender to puree the cooked apple.

2. Heat a large pan or skillet, add 3 tbsp olive oil, place in the pork chops. Add salt and pepper. Cook until brown, then flip over. Add garlic and reduce to low heat. Cover, and cook for another 5 minutes. Keep the jus from the pork. Add white wine and chopped rosemary to the jus, then reduce until thickened.

3. In a bowl, mix the rocket salad, cherry tomatoes, olive oil, salt and pepper, lemon juice and feta cheese.

4. Slice the pork chops across the grain and serve with salad, and a drizzle of pork jus.

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DECADENT DINNERS

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DECADENT DINNERS

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DECADENT DINNERS

MINI SMOKED SALMON M O U S S E PA R M E S A N P O TAT O E S SERVES 20 — P REP T IME: 10 MINS — CO O K TI ME: 10 M I NS — RE A DY I N: 20 M I NS I N G R E D I E N T S:

200g smoked salmon 8 oz cream cheese, melted 2 tsp salt & pepper 10g dill, chopped 1 tbsp lemon juice 2 potatoes, peeled & grated 2 tbsp parmesan cheese 2 tbsp olive oil 2 tsp dried mixed herbs 2 tbsp butter 1. In a food processor, mix the smoked salmon, cream cheese, 1 tsp salt, 1 tsp pepper, lemon juice, chives, and olive oil.

2. In a mixing bowl, combine the potato, parmesan cheese, mixed herbs, and butter to make the bite-sized, round mini-potatoes.

3. Heat a pan, add olive oil, then add the mini potatoes. Cook until soft and golden brown.

Let the potatoes rest before adding the salmon mousse.

Optional: add a smattering of pomegranate seeds for visual effect and extra pop of flavour.

Bungalow dining room

25

LITTLE HK KITCHEN

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LITTLE HK KITCHEN

LITTLE HONG KONG KITCHEN Recipe blogger and homecook extraordinaire LA U RA W I L L I A M S shares her recipes for wholesome dishes to get you inspired in the kitchen. www.mylittlehongkongkitchen.com

CHICKEN AND CHORIZO Q U E S A D I L LA S W / G U A C A M O L E SERVES 4 — P REP T IME: 10 M I NS — CO O K TI ME: 20 M I NS F O R Q U E S A D I L LA S:

F O R T H E G U ACA M O L E:

2 Chicken Breasts

2 Avocados

100g Chorizo Sausage

2 Garlic Cloves

150g Grated Cheese (Monterey Jack/

5/6 Baby Tomatoes

Cheddar/Mozzarella)

¼ Red Onion

1 Jalapeno

1 tbsp Chopped Coriander

¼ Red Onion

Juice 1 Lime

4 Soft Tortilla Wraps 1. Begin by placing the chicken breasts on a piece of baking paper. Drizzle with a little olive oil, season with salt and pepper, wrap up and place into the oven for 15-20 minutes until cooked through. Remove from oven and allow to cool slightly.

2. Once cooled, take two forks and shred the chicken. Place in bowl.

3. Chop the chorizo into small bite-size pieces and place into a cold frying pan.

Place the pan on a medium heat and cook gently to release the oils and crisp up the chorizo slightly. Pour the chorizo and oil over the chicken and mix to combine.

4. To make the guacamole scoop the flesh from the avocados into a bowl. Crush the garlic cloves and add to the avocado. Chop the tomatoes and red onion and add to the bowl along with the coriander, lime juice and a good pinch of salt and pepper. Use a fork to gently mash all the ingredients together while still leaving it a little chunky.

5. To make the quesadillas, place a dry pan on a medium heat and place a tortilla in it. Cover the base of the tortilla with a handful of cheese and top with half of the chicken and chorizo mix. Add some more cheese on top of this, a few slices of jalapeño and red onion, and one more tortilla. At this point the bottom tortilla should be golden and the cheese melting. Carefully flip the quesadilla over and continue to cook for 2-3 minutes until the bottom is golden and the cheese has melted all the way through.

6. Slice the quesadilla into 4 or 6 and serve with a dollop of guacamole.

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LITTLE HK KITCHEN

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LITTLE HK KITCHEN

R O A S T E D T O M AT O & PEPPER SOUP WITH P E S TO G R I L L E D C H E E S E SERVES 4 — P REP T IME: 15 M I NS — CO O K TI ME: 40 M I NS F O R S O U P:

F O R G R I L L E D C H E E S E:

600g Cherry Tomatoes

4 Large Slices of Bread

2 Red Bell Peppers

2 tbsp Butter

1 Onion

100g Melting Cheese

3 Cloves Garlic

(Cheddar/Mozzarella/Monterey Jack)

3 tbsp Olive Oil

Large Handful Fresh Basil

50mls Vegetable Stock

1 Garlic Clove 50g Toasted Pine Nuts 50g Parmesan Cheese Olive Oil to loosen

1. Begin by making the soup. Slice the tomatoes in half and place onto a baking tray. Deseed and chop the peppers and place into the tray with the tomatoes. Crush the garlic and mix through the peppers and tomatoes along with 2 tbsp of the olive oil and season well with salt and pepper.

2. Place into a preheated oven at 200°C and roast until the tomatoes and peppers are golden and blistered - around 40/ 50 minutes.

3. In a deep saucepan, add the remaining tbsp olive oil. Finely chop the onion and cook in the olive oil until softened. Add in the cooked tomato mix and stir well. Use a stick blender to blend all the ingredients into a thick puree. Add the vegetable stock little by little as you blend until you reach your desired consistency.

4. To make the pesto, place the basil, garlic, pine nuts and cheese into a food mixer and blitz into a rough paste. Slowly drizzle in olive oil as you blitz until you achieve a thick, green, spreadable pesto.

5. Butter one side of all slices of bread and place them butter side down.

Spread the upside with pesto on all four slices. Now add grated cheese onto two of the slices (be generous) and top with the other two slices so that the pesto is facing inwards and butter side is up. Place the sandwiches into a dry frying pan on a medium to low heat and toast gently until the cheese begins to melt and the bread turns golden brown. Flip over to toast the other side and then remove from the heat. Cut in half.

6. Serve a hot bowl of soup alongside a gooey melted half grilled cheese and dip away.

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MEATLESS MONTHLY

30

MEATLESS MONTHLY

MEATLESS MONTHLY C I N DY LA M of O L I V E O LY K I TC H E N cooks delicious vegetarian recipes that support local farms. www.oliveolykitchen.com

M I N I S P R I N G V E G E TA B L E S Q U I C H E S Enjoy these bite-size mini quiches made with fresh spring greens anytime, anywhere.

SERVES 12 MINI C UPS — P REP T IME: 15–20 M I NS — CO O K TI ME: 20–25 M I NS

F O R M I N I Q U I C H E S:

½ medium sized onion, finely chopped

6 eggs

1 cup (80g) fresh chopped leeks

1 cup (250ml) milk

150g fresh asparagus, cut into small bits

1 tsp nutmeg

½ cup (75g) fresh peas

1 tsp paprika

150-200g cooked spinach, cut into small chunks

1 package filo pastry, room temperature

(if you cook with fresh spinach, blanch for

2 knobs of butter (around 20-30g), 1 knob at

around 40 seconds to 1 minute max and rinse in

room temperature and 1 knob melted

cold water to stop the cooking process and then

50g grated parmigiana reggiano

squeeze out any excess water)

Extra-virgin olive oil F O R G A R N I S H:

1 bunch fresh parsley, finely chopped 1. Smear some butter around each muffin cup cavity or simply use a non-stick cooking spray.

I prefer to use butter for that extra buttery flavour.

2. Unfold the filo pastry sheet and cut out 12 squares/rounds evenly. Place the filo squares into each muffin cup and press down into the cups with your fingers. Use a fork to prick the bottom layer of dough in each muffin cup. Brush the dough with some melted butter. Feel free to use egg white as alternative to prevent a soggy crust.

3. Preheat the oven at 200ºC. 4. Cook the onions, leeks, asparagus, and peas in a skillet/frying pan on medium heat with olive oil. Season and let the fillings cool off a bit.

5. In a large bowl, whisk the eggs until they are well combined. Add milk, vegetable fillings, cooked spinach chunks, sprinkles of nutmeg and paprika, and season.

6. Pour the egg mixture, filling 2/3 of each muffin cup. Sprinkle some grated parmigiana reggiano on top of each muffin cup. Bake at 200ºC for about 20-25 minutes. Let the muffins cool off for about 5-10 minutes. Sprinkle some fresh chopped parsley before serving. Buon appetito!

31

GREEN KITCHEN EXPERIMENTS

GREEN KITCHEN EXPERIMENTS C H E F TO M B U R N E Y of I N V I S I B L E K I TC H E N investigates new methods for cooking in greener ways

A L L A B O U T T H E V E G: E L E VAT E YO U R H O M E - CO O K I N G W I T H O U T U S I N G A N Y M E AT H E R E’S A Q U E S T I O N I N E V E R T H O U G H T I’D B E A S K I N G: CA N W E R E P L I CAT E T H E F LAVO U R O F S A L M O N W I T H O U T ACT U A L LY U S I N G F I S H?

With the rise of commercial alternative proteins and plant-based ‘meats’, I’ve been exploring ways to make my own version as ‘talking point’ canapés for those still embracing meats but wanting to dip their toe into a less meaty world and also to showcase what plant-based ingredients can do. And honestly, the answer to the question above is actually, yes!

This recipe for a carrot smoked ‘salmon’ is clever, mimicking both the appearance and flavour of sliced smoked salmon and, here’s the best part, it’s technically super simple.

V E G A N S M O K E D ‘S A L M O N’ I N G R E D I E N T S:

1–2 carrots 1 tsp liquid smoke Pinch of chopped herbs (dill, chervil or parsley) Good pinch of sea salt Pinch of white pepper Juice of half a lemon 3 tbsp olive oil

1. Peel the carrot and discard exterior. Then peel the rest of the carrot into ribbons.

2. Steam ribbons for 10 minutes.

3. Mix all ingredients together (except herbs) then toss the carrot ribbons in the marinade and transfer to an oven tray.

4. Cook for 16 minutes at 190ºC (check the texture is not too ‘al dente’- you want it to be soft).

5. Add the herbs and mix then cool the carrots.

I serve this as you would traditionally with smoked salmon for added impact. When we serve this alongside regular smoked salmon even our chefs do a double-take!

32

GREEN KITCHEN EXPERIMENTS

Let’s continue with the carrots and think along the lines of soup for using leftover veggies. Except here we’re going way past juicing and into the more modern space of fluid gels. Don’t get scared, you can do this too. Fluid gels are basically a silky-smooth puree which will modernise any dinner plate or canapé.

CA R ROT F L U I D G E L I N G R E D I E N T S:

225g of carrots, juiced

1 star anise

1 tbsp chopped agar agar

¼ tsp xantham gum (optional)

1. Soak the agar in ½ of the carrot juice for 7 minutes before using (to soften). Then gently simmer until the agar is mostly melted, around 8 minutes, adding the star anise for the last 2 minutes. Adjust seasoning with salt and white pepper now then pour in the other half of the juice.

2. Add the xantham gum to the liquid (if using) and whisk well.

Spread on a cling film lined tray and chill until set.

3. After you have a firm gel, force the jelly through a fine sieve. You can add a little water if you need to achieve a super smooth texture.

Your gel will hold its shape when handled. Try a squeeze bottle to make perfect spheres.

F E R M E N TAT I O N I S T R U E A LC H E M Y , pulling magic out of the air to add funk and umami with just two ingredients: salt

and time. In essence, any ingredient can be submerged in a 2% brine and left for two weeks for magic to happen. Try shiitake mushrooms or tomatoes to achieve a flavour bomb of savoury notes that you can use to boost plant-based dishes or add to an aged meat or to cheese-on-toast, salads, or any of your favourite dishes.

F E R M E N TAT I O N I N G R E D I E N T S:

1kg 1cm-sliced mixed mushrooms, frozen (button/ shiitake/ portobello etc.)

4g sea salt 1. Weigh the mushrooms 2. Add water to just cover the cut mushrooms and weigh again. The salt will be 2% of the finished weight. Add 2g sea salt per kg of [water + mushroom mix] e.g if you have 500g mushrooms and 500g water you will need 2g salt.

3. Completely submerge mushrooms in jar and store at room temp. Over the coming days it will start to bubble and turn slightly cloudy.

4. Start to taste the liquid after around 4–6 days, which will give you an idea of how the taste is developing. 7 days should do it.

Add a spoonful of the liquid to your sauces, it may just change your life!

Or go one step further and dehydrate and powder the mushrooms to add an earthy note to your meat or veggie dishes.

Ask Tom your own kitchen queries and he’ll experiment to find the answer! Email him at asktom@afoodieworld.com 33