Richer, deeper, bolder

Two secret flavour-boosting ingredients are exciting chefs these days: coffee and tea. The perks? A robustness and complexity that makes your dishes daring and delicious. Plus, the brews’ antioxidants are mega-healthy. Here, inspired recipes that will shake up – and wake up – your palate.

Hibiscus-glazed Halibut With Zucchini Noodles SERVES: 4 ACTIVE TIME: 30 MINUTES TOTAL TIME: 30 MINUTES • ¾ cup balsamic vinegar• ½ cup water• 8cm piece ginger, cut into thin rounds• 2 tsp finely ground hibiscus tea• 2 tbsp honey• 680g halibut, cut into 4 pieces• 4 tsp extra-virgin olive oil• 1 leek, white and pale-green parts only, thinly sliced and rinsed well• 2 garlic cloves, minced• 4 small zucchini (about 790g), spiralled, or 170g packaged zucchini noodles• Kosher salt• Freshly ground pepper• ½ cup pomegranate seeds, for garnish 1. In a small saucepan, bring the vinegar, water, ginger and tea to a boil. Lower the heat and let it gently simmer for 5 minutes. Strain the mixture, pressing the leaves against the strainer with the back of a spoon, then return liquid to the pan.…

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Shape Singapore (Digital) - 1 Issue, May 2017

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