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…
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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…
Pan-Seared Salmon with Half Pints Bulldog Amber Ale Sauces
Craig Guenther, Urban Prairie Cuisine Catering The sauce duo gives a hint of hops to this upscale appetizer. Ingredients Lemon Asparagus 1 bunch asparagus, trimmed 1 lemon, zested and juiced…
Pesce Asiago
Chef/co-owner Greg Anania, Bellissimo This sauce is so luscious you’ll dream up other dishes to use it in. Asiago is the key—don’t use a substitute. Ingredients Roasted garlic 1 Tbsp…
Veal Cutlets in Cream Sauce
Chef Stéphane Wild Bistro Chez Sophie Melt-in-your-mouth veal is made richer by a homey, well-spiced cream sauce and punctuated by flavourful bites of bacon and earthy mushrooms. Ingredients 12 milk-fed…
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…
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…