apple – pie gyoza (4)

white chocolate blondie

wild rice & coconut pudding

24hr beef short rib kushiyaki (4)

grilled monkfish tail

malbec

vin rouge

pinot noir rosé

lucky yu lychee soda

lucky yu peach & plum soda

thistly cross traditional

asahi lager

lucky saint non-alcoholic lager

newbarns pale ale

newbarns pilsner

pork gyoza

carrot & cabbage gyoza

w/ pickled ginger, yuzu mayo, katsuobushi, furikake & lime zest

diced prawn

bun w/ spicy korean sauce, pickled bean sprouts

tempura cauliflower gua bao

crispy potatoes w/ yuzu mayo & umaminaise, tonkatsu sauce

karaage fried chicken

w/ homemade kimchi, pickled daikon & beansprout

marinated grilled tofu

house banchan

dirty rice

king prawn cracker

In a medium nonstick skillet, melt 1 tablespoon unsalted butter over medium heat. Add the diced apples and sauté 3–4 minutes until they begin to soften.

Cook apples

Stir in 2 tablespoons granulated sugar and 1 tablespoon packed light brown sugar. Continue cooking 2–3 minutes until the mixture becomes syrupy and apples are tender but not mushy.

Add 1 teaspoon lemon juice, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg. Stir to combine.

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry; stir into the pan and cook 30–60 seconds until the juices slightly thicken. Remove from heat and let cool completely before filling (about 15 minutes).

Prepare a small bowl with the beaten egg (for sealing) and a damp towel to cover wrappers so they don't dry out.

Place one gyoza wrapper on a clean work surface. Spoon about 1 tablespoon of the cooled apple filling into the center of the wrapper (enough to form a small mound but leave a 1/2 inch border).

Brush the wrapper edge with a thin line of beaten egg. Fold the wrapper in half to form a half-moon and press edges together, sealing tightly. Optionally pleat the edge for a better seal and presentation. Repeat with remaining wrappers and filling to make 4 larger gyoza (or up to 12 smaller ones).

If making extra, freeze any unused sealed gyoza on a tray for 30 minutes until firm, then transfer to a freezer bag for up to 1 month.

Heat a nonstick skillet over medium heat and add 2 teaspoons vegetable oil, swirling to coat. Place 4 gyoza flat-side down in the pan, leaving space between them.

Pan-fry 1–2 minutes until bottoms are golden brown. Add 2 tablespoons water to the pan, immediately cover with a tight-fitting lid and steam 2–3 minutes until wrappers are tender and cooked through. Remove lid and cook another 30 seconds to re-crisp the bottoms. Transfer to a paper towel-lined plate.

Dust finished gyoza lightly with 1 tablespoon powdered sugar just before plating.

Combine 3 ounces blackberries, 1 teaspoon sugar, 1 teaspoon lemon juice and 1 tablespoon water in a small saucepan over medium heat.

Cook, stirring occasionally, 4–6 minutes until berries break down and sauce thickens. For a smooth sauce, press through a fine-mesh sieve to remove seeds; for a rustic sauce leave as is. Keep warm or cool slightly.

Chill a small mixing bowl and whisk or beaters in the fridge for 5–10 minutes if possible. Pour 3 tablespoons cold heavy cream into the bowl.

Whisk or beat on medium-high until soft peaks form, about 1–2 minutes by hand or 30–60 seconds with an electric mixer. Add 1 tablespoon powdered sugar and 1 teaspoon vanilla extract, then whisk briefly to combine until cream holds soft peaks. Keep chilled until plating.

Place 4 apple–pie gyoza on a dessert plate. Spoon 1–2 tablespoons blackberry sauce beside or over the gyoza. Add a dollop (about 2 tablespoons) of chantilly cream to the plate. Garnish with a light dusting of powdered sugar and a few extra blackberries if desired. Serve immediately.

Granny Smith apples (peeled, cored, finely diced)

Granulated sugar

Light brown sugar (packed)

Unsalted butter

Ground cinnamon

Ground nutmeg

Lemon juice

Cornstarch

Vanilla extract

Round gyoza (potsticker) wrappers, 3½–4 inch

Egg (beaten, for seal)

Vegetable oil (for pan-frying)

Powdered sugar (for dusting)

Fresh or frozen blackberries

Water

Heavy whipping cream (cold)

Powdered sugar

Preheat oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square pan with parchment paper, leaving an overhang for easy removal and lightly butter or spray the paper.

Prepare

In a heatproof bowl set over gently simmering water (double boiler) or in short bursts in the microwave, melt 170 g unsalted butter until liquid. Add 200 g white chocolate and stir until fully melted and smooth. Remove from heat and let cool for 5 minutes.

Melt butter and chocolate

Whisk together 200 g packed brown sugar and 50 g granulated sugar in a large bowl. Add the 2 large eggs one at a time, whisking until the mixture is glossy and combined. Stir in 1 tablespoon vanilla.

Combine sugars and eggs

Temper the egg-sugar mixture by gradually stirring in about one-third of the warm chocolate-butter mixture, then fold in the remaining chocolate until uniform.

Incorporate melted chocolate

Sift (or whisk) together 200 g all-purpose flour, 1 teaspoon baking powder and 1 teaspoon fine sea salt. Fold the dry ingredients into the wet mixture with a flexible spatula until just combined — do not overmix.

Dry ingredients

Fold in 200 g white chocolate chips (or chopped white chocolate) and 80 g toasted chopped hazelnuts, reserving a small handful of each for the top.

Add mix-ins

Spread the batter evenly into the prepared pan, smoothing the top. Scatter the reserved white chocolate and hazelnuts over the surface. Bake in the preheated oven for 25–30 minutes, or until edges are golden and the center is set but still slightly soft (a toothpick should come out with a few moist crumbs).

Bake

Remove from oven and let the blondie cool completely in the pan on a wire rack (about 1–1.5 hours) so it firms up. Use the parchment overhang to lift the blondie from the pan and transfer to a cutting board.

Cool

In a small saucepan, gently heat 120 ml heavy cream until just below simmering (small bubbles around the edge). Remove from heat and whisk in 1.5 tablespoons white miso paste until fully dissolved and smooth.

Warm cream and dissolve miso

Place 120 g chopped white chocolate in a heatproof bowl. Pour the warm miso-infused cream over the chocolate and let sit for 1–2 minutes to soften. Stir gently until smooth and glossy. If using, whisk in 15 g unsalted butter to add shine.

Make ganache-style glaze

Stir in 1 teaspoon blood orange zest and 1 tablespoon blood orange juice into the glaze, tasting and adjusting to balance sweet-salty notes. The glaze should be pourable but slightly thick. If too thick, stir in a teaspoon more warm cream; if too thin, let cool briefly to thicken.

Add blood orange

Place the cooled blondie on a rack set over a baking sheet. Pour the miso-white chocolate glaze over the top, spreading gently with an offset spatula so it reaches the edges. Allow glaze to set at room temperature (~20–30 minutes) or chill 10–15 minutes to speed up.

Glaze blondie

Once glaze has set but is still slightly tacky, scatter the extra 20 g chopped toasted hazelnuts and a light pinch (1/2 teaspoon) of flaky sea salt over the top. Arrange thin slices or small segments from 1 blood orange decoratively across the blondie.

Garnish

Using a sharp knife wiped between cuts, slice into 9 or 12 squares (depending on preferred portion size). Serve at room temperature. Blondies will keep in an airtight container at room temperature for 2 days or refrigerated for up to 5 days; bring to room temperature before serving so the glaze softens.

Slice and serve

unsalted butter

brown sugar (light or dark), packed

granulated sugar

large eggs

pure vanilla extract

all-purpose flour

baking powder

fine sea salt

white chocolate (chopped or chips)

toasted hazelnuts (roughly chopped)

white chocolate

heavy cream

white miso paste

unsalted butter (optional, for shine)

blood orange zest

blood orange juice

flaky sea salt

blood orange segments or thin slices

extra toasted hazelnuts, chopped

Rinse 1 cup wild rice under cold running water until the water runs clear. Drain. In a medium saucepan combine the rinsed wild rice and 3 cups water. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover and cook until the grains split and are tender, about 40–50 minutes. Check after 30 minutes and add a splash more water (up to 1/2 cup) if liquid is fully absorbed but rice is still firm.

Rinse and cook rice

When rice is tender and most water is absorbed, pour in 2 cups coconut milk and 1 cup coconut cream. Stir, bring to a low simmer and cook uncovered for 10–15 minutes, stirring occasionally so the mixture thickens and rice becomes creamy. If the pudding gets too thick, stir in up to 1/4 cup additional coconut milk or water to reach a spoonable consistency.

Simmer with coconut

Remove from heat. Stir in 3 tablespoons maple syrup, 1 teaspoon vanilla extract, 1 teaspoon salt and 1 teaspoon ground cardamom (if using). Taste and adjust sweetness or salt. Let the pudding cool for 10–15 minutes; it will thicken further as it cools.

Sweeten and flavor

Place 1.5 cups diced ripe mango and 1 teaspoon lemon juice in a blender or food processor. Purée until smooth. Taste and add a little more lemon juice or a teaspoon maple syrup if the mango needs balancing. Transfer to a bowl and refrigerate until ready to assemble.

Make mango purée

Rinse and gently pat dry 1 cup mixed berries. If using strawberries, hull and slice them. Keep berries refrigerated until plating.

Prepare berries

If using shredded coconut, spread 2 tablespoons on a baking sheet and toast in a 350°F (175°C) oven for 4–6 minutes, stirring once, until lightly golden. Watch closely to avoid burning. Let cool.

Toast shredded coconut (optional)

Spoon warm (or cooled) wild rice coconut pudding into serving bowls (about 3/4 cup pudding per serving). Spoon 2–3 tablespoons mango purée over each portion or create a swirl. Arrange mixed berries on top or to the side. Sprinkle 1 tablespoon puffed rice and about 1 teaspoon toasted shredded coconut over each portion for crunch. Finish with a light scattering of lime zest and garnish with 1–2 mint leaves per bowl.

Assemble and finish

wild rice (uncooked)

water (for cooking rice)

full-fat coconut milk

coconut cream (or extra thick coconut milk)

maple syrup

vanilla extract

ground cardamom (optional)

ripe mango (peeled, diced)

lemon juice

mixed berries (strawberries/blueberries/raspberries)

puffed rice (plain)

toasted shredded coconut (optional)

fresh mint leaves (for garnish)

lime zest (optional)

Combine tamari, mirin, sake and brown sugar in a small saucepan. Add smashed garlic, smashed ginger and halved white green onion. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Lower heat and simmer gently 4–5 minutes to meld flavors. Remove from heat, stir in 1 tsp neutral oil (helps sheen), and cool to room temperature.

Transfer tare to a clean container, cover, and refrigerate for at least 6 hours but preferably 24 hours. Strain solids out before using and reserve liquid tare. (Tare keeps up to 1 week refrigerated.)

Cut trimmed short rib into 1" long, 1/2" thick batons across the grain. Pat pieces dry with paper towel. Lightly season with kosher salt and black pepper; set on a tray.

Cut and season

Reserve 4 tablespoons of chilled tare in a small bowl for basting while grilling. Place remaining tare in a shallow dish and add beef pieces; toss to coat. Cover and refrigerate for 30 minutes to 2 hours to allow flavor to penetrate (avoid much longer or meat can become overly salty).

If using bamboo skewers, soak them in water at least 30 minutes before threading to prevent burning.

Thread 3–4 pieces of beef per skewer, leaving small spaces between pieces so heat circulates and sauce can caramelize. Arrange skewers on a clean tray and let sit 10 minutes at room temperature before grilling.

Preheat grill to medium-high heat (about 450°F/230°C) or heat a cast-iron grill pan until smoking hot. Oil grates or pan lightly with neutral oil.

Place skewers on the hot grill. Cook 1½–2 minutes per side until a light char forms. Flip and cook another 1½–2 minutes. Repeat flipping so each side gets short contact time; target medium-rare to medium depending on thickness.

Begin basting with the reserved tare after the first side has seared (use a brush). Baste once per flip — 3–4 basting turns total — allowing caramelization but avoiding burning. Total cook time should be 6–8 minutes.

If flare-ups occur, move skewers to a cooler part of the grill and finish with indirect heat.

After final flip and baste, remove skewers and let rest 2–3 minutes on a plate tented lightly with foil.

Brush each skewer with a thin final swipe of the reserved tare, then sprinkle evenly with shichimi togarashi and toasted sesame seeds. Garnish with sliced green onion and serve with lemon wedges alongside for squeezing.

Serve warm. Recommend 2 skewers per person (4 people = 8 skewers) with rice or pickled vegetables.

beef short ribs (boneless), trimmed and cut into 1" x 1/2" pieces

kosher salt

freshly ground black pepper

neutral oil (canola, grapeseed) for brushing/grilling

bamboo or metal skewers (soaked if bamboo)

tamari (gluten-free soy sauce)

mirin

sake

brown sugar

garlic, smashed

ginger, peeled and smashed

green onion (white part), halved

neutral oil

shichimi togarashi (gluten-free blend)

toasted sesame seeds (white)

lemon wedges

thinly sliced green onion (for garnish)

Pat the monkfish tail dry with paper towels. If the tail is very thick, slice it lengthwise to create two even pieces about 1 to 1 1/2 inches thick so they cook evenly. Leave skin on if present; it will help hold the fish together on the grill.

Prep the fish

In a small bowl whisk together olive oil, lime juice, minced garlic, salt, black pepper and smoked paprika until combined.

Make the marinade

Brush both sides of the monkfish generously with the marinade. Let rest at room temperature for 15–20 minutes (no more than 30) to absorb flavor. Reserve any leftover marinade for basting, but discard after contact with raw fish if you won't cook it to boiling.

While the fish marinates, combine sliced chili, thinly sliced shallot, cucumber half-moons, halved cherry tomatoes, chopped cilantro and sliced green onion in a mixing bowl.

Assemble the salad ingredients

In a small bowl whisk together sambal oelek, rice vinegar, fish sauce, lime juice, sesame oil and brown sugar until sugar dissolves. Taste and adjust: add more sambal for heat, more sugar for balance, or a pinch more salt.

Make the dressing

Pour the dressing over the salad ingredients and toss gently to coat. Let the salad sit at room temperature for 10–15 minutes so flavors meld. Adjust seasoning to taste just before serving.

Preheat gas or charcoal grill to medium-high (about 425–475°F / 220–245°C). Brush grill grates with neutral oil or oil a cast-iron grill pan to prevent sticking.

Preheat grill

Place monkfish on the hot grill skin-side down (if skin on). Grill for about 4–5 minutes without moving, until grill marks form. Flip carefully and grill the other side 3–5 minutes more, basting once with reserved marinade, until an instant-read thermometer inserted into the thickest part reads 135–140°F (57–60°C). Monkfish should be opaque and slightly firm.

Grill the monkfish

Transfer monkfish to a cutting board and let rest 3–5 minutes. Spoon a generous portion of the sambal salad alongside or on top of the fish. Garnish with microgreens or extra cilantro and serve with lime wedges for squeezing.

Apple – Pie Gyoza (4)

White Chocolate Blondie

Wild Rice & Coconut Pudding

24hr Beef Short Rib Kushiyaki (4)

Grilled Monkfish Tail

Malbec

Vin Rouge

Pinot Noir Rosé

Lucky Yu Lychee Soda

Lucky Yu Peach & Plum Soda

Thistly Cross Traditional

Asahi Lager

Lucky Saint Non-alcoholic Lager

Newbarns Pale Ale

Newbarns Pilsner

Pork Gyoza

Carrot & Cabbage Gyoza

Diced Prawn

Tempura Cauliflower Gua Bao

Karaage Fried Chicken

Marinated Grilled Tofu

House Banchan

Dirty Rice

King Prawn Cracker