Manitoba Freakshake
Mile-high milkshakes are the indulgence du jour, popping up everywhere from Pâtissez in Canberra, Australia to Black Tap in NYC. We bring the trend home with a 'Peg-centric version topped with shmoo and local…
Recent Posts
White Chocolate Cremeux with Miso Ganache, Sesame Brittle, and Green Tea Sorbet
Chef Kristen Chemerika-Lew Chew Contrasting textures and temperatures make this an exciting last course. Ingredients Cremeux 1/2 cup white sugar 5 large egg yolks 2 tsp kosher salt 1 1/2…
Carrot and Parsnip Cake with Beet-Mango Sorbet
Chef/owner Michael Schafer Sydney's To make his beet and cream cheese flowers, Chef Michael uses a 1/2-inch piping tip. Ingredients Cake 1 Tbsp butter, to grease pans 1/2 cup flour…
Brandy Snap Baskets with Mango and Pistachio Sorbet
Joe Dokuchie, Tavern In The Park Tavern orders sorbet from Winnipeg’s own Goodies Bakery to use in this cool summer dessert. The recipe makes enough for at least 20 people,…
Amaretto-Peach Sorbet
Chef Dave Bergmann, Bergmann's On Lombard Although used here as a palate cleanser, Chef Dave believes sorbets are really meant for dessert. To cleanse the palate between courses he suggests…
Strawberry Sorbet
Chef Lorna Murdoch, Fusion Grill Manitoba strawberries ripen in early July with U-Pick farms open for about four weeks. This cool, icy palate cleanser trumpets the pure essence of strawberry.…
Water Cone -Watermelon with Balsamic Winegar
Cool, icy refreshment with sweetness of balsamic heightening the fresh watermelon flavour. This cool summer fruit is uniquely similar in consistency to a snow cone, especially when served cold. Aged balsamic…
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…
Tomato & Basil Sorbet with Pernod
Chef Greg Callis, Nicolino's Fleshy oxheart, brandywine or roma tomatoes are recommended for this punchy sorbet. Balsamic reduction cuts the initial sweetness, while Pernod adds a hint of licorice to…