Feijoa trees, like citrus, secretly hold the flavour of their fruit all year round. Their leaves, when crushed, are home to the most zesty feijoa scent, like the essence of feijoa skin.
Recipe Category: Guest Chef May 2021
Turnip, when treated harshly, can result in face-screwing bitterness, but if you treat it just right it’ll be sweet, nutty and earthy instead.
This dish utilises every last bit, using mushrooms and leek first to flavour the broth, then to fill the dumplings.
The Mexican marigold (Tagetes erecta) is a tall bush with small, vibrant yellow flowers. To tell if it’s the right kind of marigold, crush up a leaf or flower: if it’s the right one it’ll leave your hand smelling like a fragrant mix of floral papaya, mango and bubble gum. Other varieties of marigold will not work here, but you could use scented rose petals instead.
Mole is a Mexican sauce, traditionally made from a mix of fruits, chillies, nuts, seeds, spices and chocolate. The combinations are quite literally endless and while this particular recipe calls for persimmons, they can easily be swapped out for any number of other fruits.
The natural umami/saltiness from the seaweed paste gives the cauliflower a level of meatiness that it wouldn’t usually have. Adding spices plays into the classic combination of cauliflower and curry.