Grilled Octopus with Orange and Chorizo
Chef Alexander Svenne, Bistro 7 1/4 Spicy chorizo and a smoky char lend land elements to aquatic octopus, while syrup-soaked oranges inject pops of sweetness. Ingredients 1 octopus 1/2 cup…
Recent Posts
Red Snapper with Curry-Pineapple Baked Beans and Purple Potato Hash Browns
Chef Andy Arjoon, Billabong Bar & Bistro Commonly eaten down under, red snapper is spiced up with twists of orange-herb butter and curried baked beans. Purple potatoes heighten visual interest…
Dragon Bowl
Collective member Esan Azore Mondragon Bookstore & Coffeehouse Get vitamins and energy with this Thai-flavoured salad packed with proteins such as seeds and tofu. Ingredients Miso Dressing 1/2 cup white…
Voyageur Stuffed Chicken with Cranberry Maple Sauce
Chef Neil Higginson, Fort Gibraltar Savoury roasted chicken pairs perfectly with sweet and tangy cranberry maple sauce. Ingredients Chicken 4 slices bacon, cut into lengthwise strips 2-3 shallots, julienne cut…
Port and Black Cherry-Braised New Zealand Lamb Shank
Chef Andy Arjoon, Billabong Bar & Bistro Fall-off-the-bone lamb dissolves with a lavish glaze enriched with dark port and sweet cherry flavours. Ingredients Lamb (4) 12-14 oz New Zealand lamb…
Spaghetti alla Bolognese
Chef Todd Bjornson, Bombolini Low and slow simmering is key to unleashing layers of spice in this classic and hearty meat sauce. Ingredients 28 oz can whole peeled tomatoes with…
Picanha Steak with Chimichuri and Farofa
Chef Michael Day Hermanos Grill a 10 oz cut of sirloin steak to perfection for this meaty Brazilian meal. Top steak with chimichuri or dip each morsel in farofa seasoning. …
Bonfire Hawaiian Pizza
Chef Shaun Ursell, Bonfire Bistro A crispy, thin crust and fiery ingredients spice up Hawaiian pizza. La Bomba sauce is available at De Luca’s Specialty Foods. Ingredients Pizza Dough 1…
Barbeque Duck
Chef Hong Jian Zhu, North Garden Restaurant Presentation of this glistening bird will have jaws dropping around the room. Beneath the crisp and crackled skin each bite releases tangy, sweet,…
Steamed Fish Fillet with Lotus Flower
Chef Hong Jian Zhu, North Garden Restaurant Lotus flower, wolfberries, and black fungus infuse steamed fish with exotic and earthy flavour. Fish is a key component of traditional Chinese meals—it…
Pan-Fried Pork Dumplings
Chef/owner Wei Quan Zhu, Logan Corner These crispy, golden packages represent good fortune and prosperity because of their resemblance to Chinese gold bars. Hint: to steam separate dishes in unison,…