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Quickly griddled squid served with a citrusy, mayonnaise-style ponzu dressing and fresh herb salad.
Hot crisp breaded squid rings served with a tangy citrus dressing and a fresh, crunchy Chinese leaf salad.
Crispy panko-coated squid rings served with a smooth, zesty ponzu and chilli-garlic mayonnaise dressing.
Crispy tempura-battered mussels and langoustines served with a spicy yuzu mayonnaise dip and fresh aromatics.
Japanese-style deep-fried oysters and prawns served with a creamy yuzu citrus dressing and fresh coriander cress.
Crispy fried squid rings served with a tangy, homemade yuzu-infused mayonnaise and fresh herb garnish.
Seared tuna steaks served with a fresh Asian-style salad of radishes, mooli, cucumber, and toasted sesame seeds.
Thinly sliced salmon paired with crispy tempura salmon, fresh herb salad, and a zesty homemade yuzu mayonnaise.
Stir-fried squid in homemade black bean sauce paired with crispy deep-fried squid rings and a tangy yuzu-infused dressing.
Crunchy deep-fried vegetables served with a zesty Japanese citrus dipping sauce, garnished with spring onions, chilli, and coriander cress.
Crispy fried chicken goujons served with a tangy citrus-infused homemade yuzu mayonnaise and chili dipping sauce.
Pan-seared scallops served with a dark miso caramel, mackerel tartare-filled kohlrabi discs, and citrusy pomelo pearls.
A complex chef-level dessert featuring churned strawberry yuzu sorbet, basil-infused meringues, strawberry jam, and a chilled basil soup.
A sophisticated vegetarian dessert featuring aerated milk chocolate paired with tangy yuzu purée and savoury miso salt.
Pan-fried sea bass served over a vibrant herb quinoa salad with homemade coriander mayonnaise and spiced crispy onion rings.