Join the Crush

An aesthetic crush the New Zealand artist won't live without 

Sushi is marvelous for a quick hassle-free meal out. And I absolutely adore these Japanese “dim sums” when they’re smothered with countless tiny pearly orangey fish roe. Feeling a heap of these spongy “jellies” individually bursting and spilling subtle minute yet tangy juices into the mouth is as thrilling a sensation as an awe-inspiring time in the land of the rising sun. It’s so satisfying I’d polish off any roe left spilt on the plate.  

But that can’t be said about crunching into a mouthful of whole green peppercorns. The juices released as the fruit crack is so pungently intense that my taste buds go into shock. And there after, they’re too numb to savour the prawns the peppercorns garnish.

Fortunately, the recipe has been redeemed since I started sautéing the prawns with freshly crushed peppercorns. Having their juices evenly splicing the shell fish diffuses their flavour with subtlety while marvelously enhancing the composite taste of the dish.    

Squashing an ingredient to smithereens to impart a more subtle flavour works remarkably well when I make my mother-in-law’s cheese biscuits. The garlic is reduced to such fine granules that I can sprinkle just a few onto each cookie – just enough to add a delicate understated aroma, finely enhancing the intoxicating cheesy flavour.