This is a great way of highlighting the umami rich deliciousness of Victorian scallops. Considered some of the best in the world, the use of miso, mirin and parmesan highlights the richness of their flavour. A great dish as a centre piece on a table of shared plates, it goes exceptionally well with cool climate Victorian wines such as a textural pinot gris or a French style chardonnay.
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This is the classic Japanese pancake from Osaka. Once a quick and cheap snack to serve wharf workers, it is still served in bars around the waterfront in this booming city. Delicious and easy to make, you can ditch the Otafuku sauce and use Japanese Bulldog sauce – their version of Worcestershire – and found in supermarkets. Great with an ice-cold Asahi!
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