NEW WAVE

Go for a Christ­mas less or­di­nary with recipes from Yukio Ozeki of Azabu

Cuisine - - CONTENTS - Recipes & food styling Yukio Ozeki / Pho­tog­ra­phy Josh Griggs

SAY FAREWELL TO THE TRA­DI­TIONAL WITH SOME FUN, FLAVOUR­SOME AND FES­TIVE RECIPES FROM YUKIO OZEKI OF AZABU.

AZABU, TUCKED AWAY in an unas­sum­ing spot at the top of Auck­land’s Pon­sonby Rd, took out the in­au­gu­ral Best Ca­sual Din­ing prize at this year’s Cui­sine Good Food Awards. The chic fitout, buzzing am­bi­ence and killer cock­tails all con­trib­uted to this, but the food is cer­tainly worth get­ting ex­cited about too. Azabu’s Ja­panese coowner and ex­ec­u­tive chef, Yukio Ozeki, who made his name at Ebisu and Lucky Dumplings, launched Azabu last year to show­case his love of Nikkei, the de­li­cious Ja­panese-Peru­vian fu­sion cui­sine that dates back a cen­tury. Here he shares a few recipes de­signed to form a ca­sual Christ­mas feast.

SPICED LAMB CHULETA WITH EGG­PLANT PUREE, CO­RIAN­DER & CRAN­BER­RIES recipe page 88

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