Grilled Vegetable Casserole
Chef Patrick Shrupka, Amici Extremely easy to prepare, this casserole is perfect served at brunch, lunch or dinner. Ingredients Casserole 2 eggplant, skin removed 3 zucchini 2 bundles aparagus 5…
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Crown Roast Rack of Lamb with Lemon Pepper Spaetzle
Chef Patrick Shrupka, Amici Chef Patrick uses two small oven-proof dishes for the lamb, the first is to wrap the racks around, the second is to keep the bones pointing…
Quail with Frizzled Leeks in a Yellow Tomato and Turnip Cou-Cou Nest
Chef/owner Antoinette Oliphant La Table des Bonnes Soeurs The creative presentation of this dish will wow guests. Cou-cou, which is Caribbean polenta, is formed into the shape of a hollow…
Turnip and White Cheddar Purée with Sweet Potato Crusted Sea Scallops
Chef/owner Michael Schafer, Sydney's “Everything on a plate has to be edible. Whether or not you eat it is up to you,” said Chef Michael while preparing this dish. Ingredients…
Poached Salmon Capellini
Chef Perry Scaletta, La Scala According to Chef Perry, the secret to neatly plating pasta is to grab the pasta with thongs and, from the pan, start twirling it. Continue…
Orange Roughy with Scampi Sauce
Chef Arnold Carreira, Orlando's Orange roughy was not discovered until 1889, largely because it is found between 800-1500 metres under the surface of the water. These fish are slow growing…
Seared Bison with Pickled Onion and Peppercorn Sauce
Joe Dokuchie, Tavern In The Park Your hands are the best tool when preparing the bison with the herb oil and mustard. Ingredients Seared bison 4 (4 oz) bison tenderloin…
Grilled Salmon with Sweet Mustard Glaze
Joe Dokuchie, Tavern In The Park The chef recommends spraying both the grill and the salmon with a non-stick cooking spray (he uses Vegalene) before grilling. This prevents sticking and…
Lemon and Herb Flavoured Chicken
Joe Dokuchie, Tavern In The Park The gumbo gets much of its flavour from chorizo, a sausage make from smoked pork, garlic and chiles. Ingredients Chicken 4 chicken breasts 12…
Arctic Char with Citrus Glaze and Carrot Risotto
Sous Chef Joël Lamoreux, La Vieille Gare This light summer dish features one of Chef Luc’s signature glazes. Ingredients Spring roll 226 g brie cheese 1 small carrot, thinly julienned…
Leg of Duck Confit
Chef Lau Young, Provence Bistro According to Chef Lau, the origin of the name “duck confit” comes from the French word “confiture”, which means preserved fruit or jam. Traditionally, the…