Vietnamese Steamed Buns
Chef Thuyeh Trinh Thai, Thanh Huong These pillowy steamed buns meld savoury with sweet. Ingredients Filling 1 lb ground pork 1 cup minced shiitake mushrooms 1 pkg clear vermicelli noodles…
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Vietnamese Crêpe
Chef Thu Nguyen Pho No. 1 A riff on the French classic, Vietnamese crêpes are crisp, flavourful and surprisingly, unlike their French cousin, made without any egg. Ingredients Crêpe 1…
Stuffed Pork Tenderloin with Olives
Chef Anna Paganelli, De Luca’s Cooking School Tender, savoury pork parcels ooze out a bit of cheesy filling during cooking creating a briny and rich pan sauce. Ingredients 600 g…
Orecchiette with Sausage and Rapini
Chef Anna Paganelli, De Luca’s Cooking School Chef Anna’s favourite pasta throughout the year adds festive colour to holiday tables. Bitter rapini and piquant chiles add depth of flavour to…
Lamb Chops
Chef/owner Steve Kandilakis Steve's Bistro These meaty chops capture the senses with simple seasoning and a great char from the barbeque. Ingredients 1/2 rack of lamb, cut into chops olive…
Pulled Pork Sandwich
Chef Danny Kleinsasser, Danny's Whole Hog Barbeque & Smokehouse A pig's front shoulder delivers its most flavourful morsels. Experiment by piling your bun with light and dark meat for a…
Grilled Raspberry Chipotle Turkey
Chef Danny Kleinsasser, Danny's Whole Hog Barbeque & Smokehouse Grilled on the barbeque, turkey becomes fall-off-the-bone tender. This will become a go-to favourite in your party repertoire. Danny's Own sauces…
Original Barbeque Pork Ribs
Chef Roger LeBleu Lovey's BBQ and Smokehouse Using briquets brings out the rich flavour of the ribs. Create zones of heat on the grill by stacking more briquets on one…
Ratatouille with Jumbo Seared Scallops
Chef Brent Barna Provence Bistro A bouquet of vegetables make this dish fresh and light. Jumbo scallops splashed with cognac and butter add body and richness. Ingredients Ratatouille 12 medium…
Sausage Stuffed Chicken with Sundried Tomato and Pumpkin Seed Pesto
Chef Brent Barna Provence Bistro Sweet sundried tomatoes and nutty pumpkin seeds pop against the mild flavour of chicken breast served on the bone. Pick up herbed sausage at your…
Devilled Shrimp
Chef Peter Bastian, Taste of Sri Lanka For an exact duplication, purchase a bottle of Chef Peter’s signature hot sauce ($5) at Taste of Sri Lanka. Ingredients 16-20 jumbo shrimp…