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Welcome to Comfort Spoon Co.
We make slow food for fast lives.
Sweet or savoury, every spoonful is rooted in memory and made with a Filipino heart.
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Bundoora, Victoria, Australia

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Cuisine

Charred vacuum‑marinated tandoori paneer cubes on sweet potato purée and smoky lentil purée, drizzled with saffron‑ginger jus and topped with chickpea crumble and cilantro.
2025-07-30
Heart on a Plate, Indian, Mains, Recipes

Tandoori Paneer with Smoky Red Lentil Purée, Sweet Potato Mash and Saffron‑Ginger Jus

Indian cuisine layers warming spices, tangy acids and comforting richness. It revels in spice blends like garam masala and chaat masala, tempered by cooling yogurt or coconut. Regional dishes range from fiery curries to subtle dals. This recipe honors that depth while introducing vacuum‑marinated infusion and smoke finishing for a fresh twist on vegetarian tradition. Bold spice notes from tandoori masala hit first, balanced by sweet‑earthy sweet potato purée. Mid‑bite brings smoky lentil umami. A bright saffron‑ginger jus adds citrusy warmth. Roasted chickpea crumble delivers a nutty crunch. Finish feels clean, with cilantro freshness lifting lingering heat. Overall it’s robust, layered and perfectly balanced. Ingredients (Serves 4 GF) • 500 g...

by Chef Rob
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Sliced porchetta-style pork loin with pale polenta, charred radicchio and green salsa verde on a white plate
2025-07-14
Heart on a Plate, Italian, Mains, Recipes

Porchetta-Style Pork Loin with Parmesan Polenta, Charred Radicchio & Salsa Verde

Italian cuisine lives in simplicity: high-quality ingredients, clear techniques and bold flavour. Think olive oil that tastes of sun, tomatoes picked at peak, herbs young and green, cheese aged just so. It honors terroir and tradition—slow-roasted meats, hand-stirred polenta, fresh pasta. This dish draws on that spirit: pork loin rubbed with rosemary and garlic, rolled tight like porchetta, roasted until skin crackles. It sits atop creamy Parmesan polenta and shares the plate with charred radicchio and salsa verde. Every bite feels rooted in the land and crafted by hands that know their craft. First, you taste golden pork fat and crisp skin—rich, savory and warming. Next layer: herb-studded...

by Chef Rob
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