Hemp Pasta and Pesto with Roasted Tomatoes
Chef Ben Kramer Dandelion Eatery Hemp flour imparts an earthy, nutty flavour to this pasta. Find hemp products and organic ingredients at Organza Market. Ingredients Pasta 2 cups hemp flour…
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Hemp-Crusted Northern Pike
Chef Ben Kramer Dandelion Eatery This savoury dish is the perfect palette for crunchy hemp seeds. Press squash into a round mould and cut into quarters for an elegant presentation.…
Tempura Soft‑Shell Crab with Berkshire Pork Belly Risotto
Chef Heiko Duehrsen, The Gates on Roblin This delicate dish has a true Asian vibe, and is even fun to eat with chopsticks. Soft-shell crab can be purchased at Asian…
Matelote Bourguignon with Morvan Forest Orzo
Chef Blue Harland, Beaujena's Manitoba lake fish are ideal for this dish. Northern pike has the delicate flavour of fish, but with a meatier texture. A velvety bourguignon sauce adds…
Mac and Cheese
Chef Barbara O'Hara Dessert Sinsations Cafe These golden spheres are coated in a delicate panko crust. The first crunchy bite reveals ham and oozing Velveeta cheese. A peppering of curry…
Lobster Pot Pie
Chef Alexander Svenne Bistro 7 1/4 Sweet lobster, spicy chorizo and corn turn this pot pie into a luxurious meal. This recipe can be made in a large casserole dish,…
Manitoba Arctic Char with Fruit Salsa
Chef Helena Fontaine, Fude Inspired Cuisine & Wine Bar Prepare your choice of side for this flaky fish. Chef Helena recommends basmati rice cooked with lime juice or summer potato…
Manitoba Arctic Char with Wasabi Glaze
Chef Helena Fontaine, Fude Inspired Cuisine & Wine Bar Ingredients Marinade 1/2 cup sake 2 Tbsp soy sauce 1/4 cup rice vinegar 1 Tbsp grated fresh ginger 4 fillets Manitoba…
King Crab ‘Carpetbag’ Steak, Potato-Parsnip Pavé
Chef Alan Shepard, Step'N Out Chef Alan uniquely updates Australia’s popular ‘carpetbag’ steak, which is commonly stuffed with oysters. This dish also lends an elegant interpretation of ‘surf and turf,’…
Denning Vleis
Chef Louise Briskie-deBeer, LuLu's Restaurant This hulking lamb shank is tamed by slow-roasting it to seal in the warm South African flavours of tamarind, allspice and cloves. The meat falls…
Duck Breast, Alligator Sausage
Chef Lee Fry, The Billabong Bar and Bistro Duck is an Australian favourite. Its red meat flavour is complemented by woodsy rosemary and pungent garlic purée. Savoury alligator and pork…