Lemon Garlic Prawns
Head Chef Geoff Stevens, Bonfire Bistro For the best quality prawns, Chef Geoff recommends Gimli Fish markets. Ingredients 8 prawns, shelled and deveined 1 Tbsp olive oil 2 Tbsp butter…
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Foie Gras de Canard en Terrine
Chef Bernard Mirlycourtois, Brasserie Mirlycourtois Foie gras has been a delicacy for 4500 years, since the time of the ancient Egyptians. The first pâté de foie gras is believed to…
Mini Not-So-Devilled Eggs
Chef/Owner Terry Gereta, Mise These pint-sized eggs are perfect for little hands. The spice factor can be easily adjusted to your child’s taste. Ingredients Devilled Eggs 8 quail eggs a…
Scallops with Miso-Pomegranate Vinaigrette
Chef Michael Schafer Sydney's At The Forks Pomegranate juice can be substituted for the essence, but it must be reduced by half before measuring for the recipe. Ingredients Vinaigrette 1…
Lobster Tail Sashimi and Curry Oil
Chef Makoto Ono Gluttons Bistro A luxuriously textured dish, the sweet soy mingles with a mild, clean curry flavour that lingers on the palate. The beet microgreens add the occasional…
Braised Fennel, Blood Orange, Walnut Glass
Chef Makoto Ono, Gluttons Bistro Bright and festive, a well balanced dish. The rich blue cheese is cut by the sour juice of the orange. Fennel adds its licorice note,…
Salade au Foie Gras Napoleon with Miso Dressing
Chef/Owner Fern Kirouac In Ferno's Bistro Wild autumn goldenrod adds a slightly peppery taste (similar to nasturtiums), while the miso balances the intense sticky sweet flavour of the dates in…
Moules Flamande au Pernod with Tempura Leeks
Chef/Owner Fern Kirouac In Ferno's Bistro The contrast of fresh and fried leeks creates a nice accent to this dish. Chef Fern suggests punching up the flavour with one or…
Caramelized Onion and Balsamic Pâté
Chef Geoff Stevens, Stephen & Andrew Food & Wine Shoppe This longtime neighbourhood hors d’oeuvre favourite is easier to make than you might think. Pair with crackers or a sweet,…
Wild Rice, Spinach and Lentil Strudel with Cinnamon-Saffron Tomato Coulis
Chef Ray Miller, York The Hotel The East Indian-inspired sauce spices up this vegan dish with exotic flair. Local wild rice adds chewy nutiness. While phyllo pastry is traditionally layered…
Sorbet and Cheese
Chef Michael Schafer Sydney's At The Forks This palate cleanser playfully displays the cheese as an ice cream cone while presenting the sorbet as sliced cheese. Ingredients 1 pint fresh…