This is a recipe I thought up one night just as I was falling asleep. I was so excited about it that I got up and wrote it down, worried I would have forgotten it by the morning. It’s inspired by a dish I had tasted Godenya, a small restaurant just off Wellington Street, in Central, which serves Japanese food paired with sake. On one visit, the chef had made a small shirako (male “roe”) and black truffle paste pithivier that was so good I had complained the portion wasn...
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