Spicy Bulgogi Pizza
Korean-inspired bulgogi beef, packed with flavour, adds spice while tangy kimchi brings the kick. Ingredients Bulgogi Beef 1/4 lb beef, thinly sliced 1 tsp salt 2 tsp sugar 1/2 tsp…
Recent Posts
Organic Salmon Poke Salad
Chef Wayne Martin Capital Grill & Bar Mango, Maui onions and jalapeños add succulent sweet heat to raw salmon. Ingredients Vinaigrette 1 Tbsp finely grated ginger 3 Tbsp soya sauce…
Bucatini Pasta with Basil Cashew Pesto
Chef Wayne Martin Capital Grill & Bar Each fork twirl coats long noodles with heavenly cashew creaminess adding classic comfort to crimini, shiitake, oyster and portobello mushrooms. Ingredients 1 lb…
Chocolate Chili
Damian Belanger Bon Vivant! A classic chili gets new life with this chocolate twist. Ingredients 1 29 oz can whole tomatoes, broken up 1 10 oz can diced tomatoes 1…
Grilled Veal Medallions
Executive Pastry Chef Danilo Pamintuan, Piazza De Nardi The cherries used in this garnish are available at Piazza De Nardi. This recipe is for a whole torte, the photo depicts…
Golden Caviar with Wild Sockeye Salmon Tartare
Chef Terry Gereta Fusion Grill While it sounds very highbrow, tartare just means any dish featuring a raw ingredient. Chef Terry uses wild sockeye salmon because of its firm flesh…
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…
Lechon Kawali, Taro Gnocchi & Beet Purée
Chefs Allan Pineda and Jeremy Senaris Contemporary Filipino cuisine menu A Filipino staple at family gatherings, lechon is a crispy, seasoned pork belly traditionally deep-fried in a kawali pan. Allan’s…
Tuna and Salmon Kinilaw
Chefs Allan Pineda and Jeremy Senaris Contemporary Filipino cuisine menu Flower petals and seaweed-based “caviar” add pops of colour and bright flavour to Allan’s raw fish dish, native to the…
Buddha Burger
Chef / Owner Anneen DuPlessis Boon Burger Ingredients Buddha Patties 1 Tbsp Olive Oil 1 large onion, sliced 2 Tbsp fresh ginger, minced 1 Tbsp fresh garlic, minced 1/4 cube…
Empanada
Chef/Owner Alfonso Maury Corrientes Make chimichurri ahead if possible and set in fridge for three days to let flavours develop. Ingredients Empanada Shells 1 cup all purpose flour 1 tsp…