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Thinly sliced beef fillet stir-fried with oyster sauce, served over wilted spinach and topped with sautéed oyster mushrooms.
Roast chicken leg served with thin chicken breast slices rolled with a creamy buckwheat and vegetable salad.
Slow-cooked pork belly lacquered in a honey reduction served with marinated oyster mushrooms and stir-fried Chinese broccoli.
Crispy vegetable spring rolls served with a homemade lemongrass sweet chilli dipping sauce, using banana as a natural binding adhesive.
Crispy cured ham and sautéed wild mushrooms finished with crème fraîche, served on golden toasted brioche slices.
Handmade fresh linguine pasta tossed with sautéed oyster mushrooms, garlic, chili, fresh herbs, butter, and shaved Parmesan cheese.
Handmade pasta filled with roasted pumpkin, wild mushrooms, and ricotta, served with toasty pumpkin seed and sage brown butter.
Chicken breast stuffed with spinach and mushrooms, wrapped in pancetta, served with sweet potato chips and a fresh minty salsa.
Pan-seared peppered duck breasts served with a cognac cream sauce and a sautéed mushroom and spinach garnish.
A quick and tasty fried rice dish using fresh vegetables, egg, soy sauce, and a spicy chili relish.
A gently spicy oriental broth featuring oyster mushrooms, flat mushrooms, and aromatics, served with stir-fried vegetables and herbs.
Pan-seared scallops served with caramelized onions, savory sherry sauce, grilled oyster mushrooms, and crunchy saffron-infused bread migas.
Deep-fried oyster mushrooms served over a watercress and plum salad with a syrupy spiced ginger and chili dressing.
Aromatic, rich, and spicy vegetarian curry with deep-fried tofu, oyster mushrooms, and udon noodles in a fragrant coconut sauce.
Crispy vegetable spring rolls served with five-spice oyster mushrooms and a sweet, spicy plum dipping sauce.
Vegetarian tarts filled with sautéed leeks, oyster mushrooms, chestnuts, and wild rice, seasoned with fresh herbs and soy sauce.