Power Bowl
Lisa Reiss Desserts Plus Ginger gives this naturally dense and colourful salad a fresh flavour punch in the dressing. Ingredients Veggie Bowl 1/2 cup quinoa 1/2 cup chickpeas 2 roasted…
Recent Posts
Baked Falafel Board
Chef Steven Strecker Era Bistro Move over charcuterie: this vegan and gluten free sharing board pairs a flavourful array of preserves and pickles with baked falafels. Ingredients 1 can (approx.…
Smoked Meat
Chef Jon Hochman Sherbrook Street Deli Let your hard work shine: meat this good needs only a swipe of mustard and some thick cut rye. Ingredients 2 L water 1 1/2 cup kosher…
Veal Chop
Chef Kyle Andreasen Carne Italian Chophouse At Carne, this tender cut is served with a rich mushroom sauce. Ingredients 14 oz veal chop olive oil salt black pepper Method Season veal chop…
Rib Steak
Chef Kyle Andreasen Carne Italian Chophouse One of the juiciest and most flavourful steak cuts, bone in rib steak is ideal for grilling. The behemoth pictured is about 1 kilo. Ingredients 1 kg rib…
Picanha Steak
Chef Irene Chapski Carnaval Brazilian BBQ Picanha refers to the fat-ridged cap of meat at the tip of the sirloin and is a specialty of Brazilian barbeque. This rare cut is stocked at Miller’s…
Pork Sirloin with Sumac Honey Dijon Glaze
Chef Irene Chapski Carnaval Brazilian BBQ A glaze made with vibrant red sumac gives this pork its luscious colour. The spice can be found at bulk barn. Ingredients 2 Tbsp chilli powder 2…
Rack of Lamb
Chef David Bergquist Bailey's The key to great rack of lamb is to sear the meat before roasting in the oven and let rest before cutting to let the juices re-absorb. Ingredients 1…
Greek Style Lamb Chops
Chef David Bergquist Bailey's After being marinated overnight, grilled lamb chops are fast cooking and make a great weeknight dinner option. Ingredients 2-3 Tbsp olive oil 1 Tbsp lemon juice pinch crushed garlic…