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Recent Posts

Swordfish Steak Sandwich

Phil Andrews Blaze Restaurant and Lounge, Delta Hotel by Marriott A smear of savoury pesto aioli and a spoonful of pico de gallo on meaty fish steps up the barbeque…

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Eggplant Roulade

Phil Andrews Blaze Restaurant and Lounge, Delta Hotel by Marriott Chili spiked marinara kicks up these goat cheese rolls. Salty capers and fresh herbs brighten every bite with bold flavour.…

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Tandoori Chicken Tikka

Chefs Varun Kumar and Anil Kumar Clay Oven  A long marinade keeps these chicken bites moist on the grill. Coriander, fenugreek and cardamom shine through for deep flavour. Ingredients 1…

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Lam Tikka Masala

Chefs Varun & Anil Kumar Clay Oven Layered with deep and rich spices, this lamb is slowly simmered for the ultimate comfort dish. Ingredients 1 lb lamb sirloin, trimmed and…

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Shish Tawouk

Chef Adam Tayfour Les Saj Restaurant Muhammara brings its hint of heat and a little zing (from the sumac) to chicken. Ingredients 1 1/2 lbs boneless, skinless chicken breasts 1…

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Spaghetti Puttanesca

Chef Giacomo Appice Tre Visi Cafe A collection of vivacious condiments results in a very lively dish. Ingredients 1 lb spaghetti pasta 4 cloves garlic, sliced 5 anchovy fillets, chopped…

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Penne Campagnola

Chef Giacomo Appice Tre Visi Cafe Kid friendly yes, but this recipe equally hits the mark for mature palates.   Ingredients 1 lb penne pasta 2 chicken breasts, cooked and…

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Chinese Black Bean Vermicelli

Chef David Hyde Café Carlo Equal parts tamarind, miso and hoisin are used for this recipe. Ingredients 1 Tbsp olive oil 1 Tbsp sesame oil 1 1/2 tsp garlic, crushed…

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