Grilled eggplant slices rolled around a walnut and garlic filling, scattered with pomegranate seeds, cilantro and purple basil, and finished with saffron oil. A Georgian badrijani classic.
Ripe plantain cut into cubes and fried with ginger, garlic, hot pepper, clove and nutmeg until the corners caramelise, served alongside dry-roasted groundnuts. Ghanaian street food.
Sweet-potato glass noodles tossed hot with edamame, shiitake, carrot and purple cabbage in a sesame-soy dressing, finished with toasted sesame seeds.
Thick planks of roasted pineapple lacquered in miso caramel and torched until the glaze darkens, served over whipped coconut with charred lime and toasted coconut.
Cultivated kelp glazed with sesame and amber syrup, wound loose and served cool, scattered with toasted sesame and fine chili threads. Briny, sweet and faintly smoky.
Three pleated buns steamed in bamboo and filled with shredded king trumpet mushroom in a dark soy glaze, finished with toasted sesame. Soft, sweet dough; deep savoury filling.