Trappist Cheese Soufflé
Chef Bernard Mirlycourtois, Mirlycourtois A classic French creation is given a twist with the earthy flavour of Trappist cheese. Serve this sunny yellow dish piping from the oven. Ingredients 1/4…
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Roasted Carrot Salad
Chef Tristan Foucault, Peasant Cookery Creamy, cool yogurt calms the dominant sweet taste of this earthy, fall salad livened up with a sprinkling of cilantro. Ingredients 12 large carrots…
Deep-Fried Tom Kah Chicken Dumplings
Chef Pongtron Pongsumana One Night in Bangkok The viscous filling inside these crispy wrappers bursts with rich coconut flavour. Serve with sweet and sour sauce. Ingredients 2 Tbsp oil 2…
Steak Tartare
Chef Tristan Foucault, Peasant Cookery With a little careful trimming, this revered primal delight is entirely achievable at home. Ingredients 3 shallots, sliced thin rounds flour oil for frying 1.5…
Northern Pike Caviar Bannock Blinis
Chef Lorna Murdoch Fusion Grill Freshwater caviar is a delicate accent to these bite-sized blinis. Ingredients 1 3/4 cups and 1 Tbsp all-purpose flour 2 tsp baking powder 1/4 tsp…
Star Salad with Sesame Balsamic Vinaigrette and Belgian Chocolate Curls
Chefs Marion Robinson and Peter Long The Star Conservatory Restaurant The Star Conservatory Restaurant’s pretty-as-a-picture salad is made even more whimsical with chocolate curls that add a sweet finish. Ingredients…
Lemon Roasted Potatoes
Tom Papaioannou, Pembina Village Restaurant Take plain roasted potatoes up a notch with loads of lemon, herbs and fresh dill. Ingredients 1 cup olive oil 2 Tbsp lemon juice 1/2…
Village Greek Salad
Tom Papaioannou, Pembina Village Restaurant Go Mediterranean with this feta-friendly greek salad. Ingredients Dressing 1 cup extra virgin olive oil 1/2 tsp oregano 1/2 tsp Lawry’s seasoning salt 1 tsp…
Village Shrimp Saganaki
George Karasoulis, Pembina Village Restaurant For a taste of Greece, take these tangy and cheesy shrimp on the road. Ingredients 20 shrimp, cleaned and deveined pinch of salt pinch of…
Matcha Coconut Milk with Shiratama
Chef Masa Sugita, Yujiro Japanese Restaurant This is a perfect treat to serve on a hot summer day. Red bean paste adds pleasing sweetness to chewy dumplings in cooling coconut…
Chawan Mushi
Chef Masa Sugita, Yujiro Japanese Restaurant Earthy mushroom and salty shrimp dominate in each spoonful of this egg custard. Check out specialty Asian food stores and ethnic-food aisles for Japanese…