This recipe uses cambozola cheese, which has gained favour in local restaurants as of late. Invented in the 1970s in Germany, it is a hybrid of French camembert and Italian gorgonzola. It has a much milder flavouring than a typical blue cheese, but still has a spicy kick that blends well with this dish.
Chef Pierre Molin, Red Lantern Restaurant Escargots imported from France are an ancient delicacy. Prehistoric sites have shown piles of snail shells indicating that humans have been eating them for…
Sous Chef Joël Lamoreux, La Vieille Gare This recipe for sweet spring rolls requires a deep fryer. Ingredients Spring roll 226 g brie cheese 1 small carrot, thinly julienned 1…
Chef Dave Bergmann, Bergmann's On Lombard Although only one side is seen, Chef Dave sears his scallops on both sides, “I want both sides of my scallops to taste good,”…
Chef Chris Chornopyski Liberty Grill The shrimp to use in this recipe are 26/30 count. This refers to the number of shrimp in a one pound bag. The lower the…
Chef Andy Arjoon Coyote Cafe At Coyote Cafe this dish is served with a grilled salmon steak as a light meal. All of the Asian ingredients in the recipe are…
Jane's Restaurant Bison, with its assertive flavour and natural tenderness, makes a great regional alternative to beef. Ingredients Bison Carpaccio 1/5 bison tenderloin 1 tsp canola oil 2 tsp Dijon…
Executive Chef Paul Masserey, Pasta La Vista/Breadworks To combine flavours, the tzatziki sauce should sit overnight in the refrigerator. Ingredients Calamari 1 lb squid tubes, cut into 1/4" rings 2…
Executive Chef Tristan Foucault Hu's on First These rice paper wraps are perfect DIY appetizers for kitchen parties. Guests can control the level of spiciness in their rolls by adjusting…
Executive Chef Michael Dacquisto, 529 Wellington Always ensure the beef is extremely fresh, and keep it chilled at all times before serving. Ingredients 80g beef tenderloin pinch sea salt freshly…
Chef Lorna Murdoch, Fusion Grill Luscious feel of the viscous greens, then staccato bursts of bright berry fruit notes with minty accents. Garden fresh chive froth adds melody, while buttery…
