Hummus with Toasted Garlic Pita Chips
Chef/owner Wendy Murray, The Underground Café Simple ingredients and little effort yield this hummus a perfect balance of bright citrus and garlicky goodness. Making toasted chips is a great way…
Recent Posts
Tuna Carpaccio
Chef/owner Arnaldo Carreira, Orlando's Seafood Grill For a refreshing first course, these fine morsels of tuna practically melt on the tongue with light, savoury finish. Ingredients 12 oz tuna steak…
Goat Cheese Parcels with Red Onion Compote
Chef Darryl Riddle Le Garage Café Each golden flake of these crispy parcels is complemented with creamy, tangy goat cheese and glass-like slices of caramelized red onion. Ingredients Red Onion…
Beef Fatire
Chef Rami Aboumrad, Baraka Pita Bakery & Mediterranean Deli Seven spice powder can be purchased at Halal Meat Centre (206 Maryland St, 774-8095) or Superstore. Set off the subtle spices…
Sweety Beety Cones
Chef Cho Venevongsa, Wasabi on Broadway Earthy prairie beets get a creamy fresh twist in these handheld cones. Visit Lucky Supermarket for soy sheets, pickled ginger and sweet seaweed sprinkles.…
Seafood Ceviche
Chef Cho Venevongsa, Wasabi on Broadway Using citrus to cook fresh, raw seafood will highlight its bright, oceanic flavour. Ingredients Ceviche 5 clams or mussels 30 g white fish, thinly…
Jets Roll
Chef/owner Don Hoang, Meiji Sushi A shout out to the returning home team, the Jets Roll celebrates Manitoba with each explosive bite of pickerel and smoked goldeye. The sushi rice…
Baked Oysters
Chef/owner Don Hoang, Meiji Sushi Tart and creamy Japanese mayonnaise and savoury miso amp up luxurious oysters. Buy Japanese mayo and miso paste at large supermarkets or Asian specialty food…
Confit and Marinated Tomatoes with Grilled Bread, Chèvre and Salad Greens
Ben Kramer, Executive Chef, Diversity Foods Robust tomatoes, fresh herbs and creamy cheese make perfect bites. Ingredients Tomato Confit 2 1/2 lbs tomatoes, quartered and seeded 4 sprigs fresh thyme…