{"id":50255,"date":"2024-12-13T08:33:11","date_gmt":"2024-12-12T22:33:11","guid":{"rendered":"https:\/\/www.bidfood.com.au\/?p=50255"},"modified":"2024-12-13T08:33:13","modified_gmt":"2024-12-12T22:33:13","slug":"chinese-inspired-hokkaido-scallop-banquet","status":"publish","type":"post","link":"https:\/\/www.bidfood.com.au\/blog\/chinese-inspired-hokkaido-scallop-banquet\/","title":{"rendered":"Chinese-inspired Hokkaido scallop banquet"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"50255\" class=\"elementor elementor-50255\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-34a85908 e-flex e-con-boxed e-con e-parent\" data-id=\"34a85908\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f134241 elementor-widget elementor-widget-image\" data-id=\"f134241\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1920\" height=\"1080\" src=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/aMag_Sum24-Blog-Scallops.jpg\" class=\"attachment-full size-full wp-image-50702\" alt=\"\" srcset=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/aMag_Sum24-Blog-Scallops.jpg 1920w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/aMag_Sum24-Blog-Scallops-300x169.jpg 300w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/aMag_Sum24-Blog-Scallops-1024x576.jpg 1024w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/aMag_Sum24-Blog-Scallops-768x432.jpg 768w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/aMag_Sum24-Blog-Scallops-1536x864.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-67c97490 e-flex e-con-boxed e-con e-parent\" data-id=\"67c97490\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-6430461 elementor-widget elementor-widget-text-editor\" data-id=\"6430461\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>This collection of Chinese-inspired dishes comes together in a symphony of scallops with an epiphany of \u2018where have you been all my life?\u2019.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-78031d43 elementor-widget elementor-widget-text-editor\" data-id=\"78031d43\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Starting with capital X extra special fried rice, this is no ordinary plate \u2013 think luxe flavours and a homage to plump, next-level Japanese Hokkaido scallops. A masterful play of wok hei delivers that perfect balance of smoky caramelisation, crispy edges and tender bites. Then, meet steamed eggs and scallops \u2013 a savoury custard that\u2019s soul-satisfying, nostalgic and utterly addictive from the first trembling spoonful. Finally, the irreplaceable XO sauce \u2013 a spicy, umami-packed creation born in the 80s to epitomise luxury \u2013 transforms every dish it graces with its irresistible kiss of life.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-79117650 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"79117650\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-wider\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-70f218d4\" data-id=\"70f218d4\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3d68399c elementor-widget elementor-widget-heading\" data-id=\"3d68399c\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Ingredients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2bf794b elementor-widget elementor-widget-text-editor\" data-id=\"2bf794b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Scallop fried rice<\/strong><\/p><ul><li><p>4 cups cooked and chilled jasmine rice<\/p><\/li><li><p>40ml peanut oil<\/p><\/li><li><p>\u00bd onion, finely chopped<\/p><\/li><li><p>2 cloves garlic, grated<\/p><\/li><li><p>2 lap cheong, sliced<\/p><\/li><li><p>120g Jinhau ham, finely chopped<\/p><\/li><li><p>1 cup frozen peas<\/p><\/li><li><p>100g prawns (<a href=\"https:\/\/www.mybidfood.com.au\/#\/products\/detail\/40744\" target=\"_blank\" rel=\"noopener\">40744<\/a>)<\/p><\/li><li><p>15 scallops, halved (<a href=\"https:\/\/www.mybidfood.com.au\/#\/products\/detail\/206862\" target=\"_blank\" rel=\"noopener\">206862<\/a>)<\/p><\/li><li><p>3 eggs, beaten with 1 teaspoon sesame oil<\/p><\/li><li><p>20ml oyster sauce<\/p><\/li><li><p>20ml soy sauce (<a href=\"https:\/\/www.mybidfood.com.au\/#\/products\/detail\/182118\" target=\"_blank\" rel=\"noopener\">182118<\/a>)<\/p><\/li><li><p>30ml Shaoxing wine<\/p><\/li><li><p>2 teaspoons sugar<\/p><\/li><li><p>\u00bd teaspoon white pepper<\/p><\/li><li><p>2 shallots\/spring onions, finely sliced<\/p><\/li><li><p>Roasted chilli, chopped<\/p><\/li><li><p>Ground toasted rice (optional)<\/p><\/li><li>Coriander (optional)<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7aa4f8f7 elementor-widget elementor-widget-text-editor\" data-id=\"7aa4f8f7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Steamed egg and scallops<\/strong><\/p><ul><li><p>10 large eggs<\/p><\/li><li><p>2 teaspoons chicken bouillon powder or shiitake mushroom powder<\/p><\/li><li><p>50ml vegetable oil<\/p><\/li><li><p>White pepper to taste<\/p><\/li><li><p>800ml warm water<\/p><\/li><li><p>Scallops, diced and seared in butter<\/p><\/li><li><p>Soy sauce or mushroom soy<\/p><\/li><li><p>Sesame oil<\/p><\/li><li><p>Shallots or chives, finely sliced<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fd58ffd elementor-widget elementor-widget-text-editor\" data-id=\"fd58ffd\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>XO sauce<\/strong><\/p><ul><li><p>100g dried prawns<\/p><\/li><li><p>100g dried scallops<\/p><\/li><li><p>500ml veg or peanut oil<\/p><\/li><li><p>100g Jinhua ham or substitute, very finely chopped<\/p><\/li><li><p>5 eschalots, finely chopped<\/p><\/li><li><p>50g ginger, julienned<\/p><\/li><li><p>10 garlic, finely chopped<\/p><\/li><li><p>3 shallots, very finely sliced<\/p><\/li><li><p>3 large red chillies, finely chopped<\/p><\/li><li><p>60g tomato paste<\/p><\/li><li><p>1 tablespoon gochugaru<\/p><\/li><li><p>80ml Shaoxing wine<\/p><\/li><li><p>2 teaspoons chicken bouillon powder<\/p><\/li><li><p>1 tablespoon mushroom powder<\/p><\/li><li><p>300ml water (or saved mushroom soaking water)<\/p><\/li><li><p>50ml oyster sauce<\/p><\/li><li><p>40ml soy<\/p><\/li><li><p>40g maple syrup, honey or brown sugar<\/p><\/li><li><p>1 teaspoon coriander seeds, lightly toasted and ground<\/p><\/li><li><p>2 star anise<\/p><\/li><li><p>1 stick cinnamon<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-4456b51f\" data-id=\"4456b51f\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-17be4614 elementor-widget elementor-widget-heading\" data-id=\"17be4614\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Method<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-74799d65 elementor-widget elementor-widget-heading\" data-id=\"74799d65\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Scallop fried rice<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5c1e2dc5 elementor-widget elementor-widget-text-editor\" data-id=\"5c1e2dc5\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Heat the oil in a wok, add the onion, garlic, lap cheong and Jinhua ham, frying until golden. Throw in the peas, prawns and scallops, tossing over high heat. Once the scallops take on a little colour, remove everything from the wok and set aside.<\/p><p>Bring the wok back up to temperature, add a little more oil, then pour in the eggs, scrambling until just set. Add the cooked and chilled jasmine rice and fry until each grain is evenly coated and infused with the wok hei. Stir in the oyster sauce, soy sauce, Shaoxing wine and seasonings.<\/p><p>To finish, toss through the shallot, roasted chilli and toasted rice.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-738f7bad elementor-widget elementor-widget-heading\" data-id=\"738f7bad\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Steamed eggs and scallops<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-27a7d77a elementor-widget elementor-widget-text-editor\" data-id=\"27a7d77a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Whisk together the eggs, bouillon, oil and pepper, gradually adding the warm water a third at a time. Make sure the water temperature is between 35\u00b0C and 45\u00b0C, as this is key to achieving a silky custard texture.<\/p><p>Strain through a fine sieve and pour into serving bowls or ramekins. Leave in the refrigerator for at least 1\u20132 hours, or overnight, to allow any air bubbles to escape. Place on a rack in a bain-marie or steamer with water reaching one-third to halfway up the sides of the dishes. Cover and steam gently for 8\u201310 minutes until set but still wobbly. Top with scallops and sauces to serve.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1828c870 elementor-widget elementor-widget-heading\" data-id=\"1828c870\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">XO sauce <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-75a5035b elementor-widget elementor-widget-text-editor\" data-id=\"75a5035b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Soak the scallops in boiling water for about 40 minutes. Drain the scallops and pulse until shredded. Repeat with the prawns, pulsing until finely chopped.<\/p>\n<p>In a separate bowl, pulse the garlic, shallots, ginger and chillies until finely chopped, but not a paste.\u00a0<span style=\"color: rgb(var(--colour-site-text)); font-family: var(--font-primary); font-size: clamp(calc((var(--font-size-min) * var(--font-size-modifier)) * 1px),calc((1.1 * var(--font-size-modifier)) * 1vw),calc((var(--font-size-max) * var(--font-size-modifier)) * 1px)); letter-spacing: calc(var(--typography-letter-spacing) * 1rem);\">Heat half the oil in a pan and cook the seafood and pork until deeply golden, then set aside.<\/span><\/p>\n<p>In the same pan, heat the remaining oil, add the tomato paste and cook on low until rich and aromatic. Add the shallot and garlic mixture, saut\u00e9ing until softened. Return the seafood mixture to the pan, deglaze with the Shaoxing, then stir in the remaining ingredients. Cook the sauce gently, stirring often, until it&#8217;s thick, intensely red and unctuous. Allow to cool and jar.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-35fdcf43 elementor-widget elementor-widget-heading\" data-id=\"35fdcf43\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Chef's notes<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4e792af7 elementor-widget elementor-widget-text-editor\" data-id=\"4e792af7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><b>Scallop fried rice<\/b><\/p><ul><li><p>Aim for al dente rice and allow it to chill completely\u2014this helps achieve a dry finish.<\/p><\/li><li><p>Lap cheong is a dried Chinese pork sausage with a sweet, smoky flavour, made from lean pork, fat and spices. Its signature red hue comes from red yeast rice powder.<\/p><\/li><li><p>Jinhua is a high-end Chinese cured ham, similar to jamon Iberico. A smoky piece of pancetta, Iberico or serrano makes a good substitute.<\/p><\/li><\/ul><p><b>XO Sauce<\/b><\/p><ul><li><p>XO sauce originated in the Spring Moon kitchen at the Peninsula Hotel around 40 years ago. Despite some debate over the exact location, it was created to be an extravagant and luxurious sauce, reflecting the opulence of the 1980s. The name &#8220;XO&#8221; refers to &#8220;extra old,&#8221; a term typically used for fine brandy, and the sauce was made with high-quality ingredients to match its prestigious name. While it may have started as a lavish creation, XO sauce has since become a staple, known for its rich, spicy, umami flavour.<\/p><\/li><li><p>You can buy dried scallops, but since quality is key to the magnificence of this sauce, why not dry your own? Start by patting the scallops dry and placing them in a pan. Gently saut\u00e9 the scallops until cooked through, being careful not to add any colour. Take note that the scallops will expel their liquid. Pat them dry again and place in a dehydrator overnight, until the scallops are dried with a little pliability remaining in the centre. Cool and refrigerate.<\/p><\/li><li><p>For an even consistency in your XO, make sure to chop the ingredients into uniform sizes. This helps maintain a balanced texture and ensures each bite has a good mix of flavours.<\/p><\/li><li><p>Jinhau is a high-end Chinese cured ham, similar to Jamon Iberico. If you can&#8217;t find it, a good substitute would be smoky pancetta, Iberico or serrano.<\/p><\/li><li><p>The quantities and supporting flavours are flexible, so feel free to adjust to create your own personalised XO.<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7e7c8e18 elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7e7c8e18\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-4f59b9d\" data-id=\"4f59b9d\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-621aa5d1 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"621aa5d1\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-2dca6921\" data-id=\"2dca6921\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-21a0b392 elementor-widget elementor-widget-text-editor\" data-id=\"21a0b392\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>As seen in summer 2024\/2025<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-20af5307 elementor-widget elementor-widget-image\" data-id=\"20af5307\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"471\" height=\"102\" src=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/BIDFOOD-appetiser-white-2.png\" class=\"attachment-large size-large wp-image-50674\" alt=\"\" srcset=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/BIDFOOD-appetiser-white-2.png 471w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/BIDFOOD-appetiser-white-2-300x65.png 300w\" sizes=\"(max-width: 471px) 100vw, 471px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7d424f42 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"7d424f42\" data-element_type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"http:\/\/www.appetisermagazine.com.au\" target=\"_blank\" rel=\"noopener\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">See more<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-657cad11\" data-id=\"657cad11\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-78063e06 elementor-widget elementor-widget-image\" data-id=\"78063e06\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"http:\/\/www.appetisermagazine.com.au\" target=\"_blank\" rel=\"noopener\">\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"997\" src=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/aMag_Sum24_COVER-WEB-1-scaled-1-822x1024.jpg\" class=\"attachment-large size-large wp-image-50675\" alt=\"\" srcset=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/aMag_Sum24_COVER-WEB-1-scaled-1-822x1024.jpg 822w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/aMag_Sum24_COVER-WEB-1-scaled-1-241x300.jpg 241w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/aMag_Sum24_COVER-WEB-1-scaled-1-768x957.jpg 768w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/aMag_Sum24_COVER-WEB-1-scaled-1-1233x1536.jpg 1233w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/aMag_Sum24_COVER-WEB-1-scaled-1-1644x2048.jpg 1644w\" sizes=\"(max-width: 800px) 100vw, 800px\" title=\"\">\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>A collection of Chinese-inspired scallop dishes, from luxe fried rice with Hokkaido scallops to steamed eggs and indulgent XO sauce \u2013 rich, smoky, and full of umami.<\/p>\n","protected":false},"author":3,"featured_media":50702,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[1],"tags":[31],"class_list":["post-50255","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-appetiser-2"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/50255","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/comments?post=50255"}],"version-history":[{"count":10,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/50255\/revisions"}],"predecessor-version":[{"id":51175,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/50255\/revisions\/51175"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media\/50702"}],"wp:attachment":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media?parent=50255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/categories?post=50255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/tags?post=50255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}