Romesco is a rich tomatoey sauce and elevated by sweetness of bell peppers and soaked almonds.

Originating in Catalonia, we decided to make our own twist on it and simply use it as pasta coating.

It is served with slightly charred sweet broccolini.

Soba is a variety of Japanese noodles made from buckwheat flour whose origins date back to the Middle Ages.

Monks would eat the noodles as their last meal before going on a 10-day fast as the belief was that soba doesn’t make your body feel heavy or tired.

Soba noodles are often served drained and chilled in the summer and hot in the winter accompanied with a soy-based dashi broth.

In this recipe, we decided to pair them with umami rich shiitake mushrooms covered in a delicious sweet and salty glaze. This recipe works well when chilled as well.

This traditional recipe was introduced to Greek cuisine in the beginning of the 20th century and has its origin in the ancient city of Smyrni (modern day Izmir in Turkey).

The secret to a perfect soutzoukakia lies in the delicate balance of middle-eastern spices – such as cumin, cloves and cinnamon. This spices will infuse the protein used in the dish with it’s unique aromas.

We tried to stay true to the original character of the dish in keeping the meatball element (using chickpeas instead). They are fragrant and packed with the aromas of cloves and cumin and are later simmered in a tomato sauce. We used fresh mint leaves as a simple garnish, to allow your mind to drift off and reminisce about Greece.

The history of Risotto dates back to the 14th century, in a region north of Milan. But it’s not surprising that it has remained an important part of Italian food culture for so long.

To make a great classic risotto you need onion, garlic, wine, a good quality olive oil, rice and a lot of patience. If done correctly, you will end up with the desired creamy, comforting, and palatable texture the dish is renowned for.

We took this classic recipe and fortified it with the earthy aromas of beetroots. We further elevated the profile of the dish by adding the the wild flavour of fresh thyme and rosemary.