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This cake, although not Nikkei in its own right, is a rich and chocolatey dessert that works a treat with Japanese Matcha ice cream. There is something about green tea and dark chocolate that together create an alchemy only a few desserts can claim. This cake can be made a couple of days in advance,…
The world is your oyster when it comes to seasoning Tiradito. Much as I love using lime as a major component for Leche de Tigre (the marinate for ceviches and tiraditos), there is a whole range of different fruits to play with. Here, I use passion fruit and aji amarillo (Peruvian yellow chilli) to create…
Moqueca is a quintessentially Brazilian dish, with nearly every seaside town having its own variation on the theme. In Bahia, they add an African element to the dish in the form of dendê oil. Derived from the palm tree, this bright orange oil has a very special flavour for which there is no substitute. Moqueca…
Tai gohan (sea-bream rice) is a classic of Japanese home cooking, and a dish I have always loved. It can be made in a rice cooker or in a clay pot or elegant pan to be served at the table for a wow factor. The fish fillets are cooked over the rice, imparting a delicious…
