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…
Recent Posts
Brie and Walnut Spring Roll with Apple Butter Sauce
Sous Chef Joël Lamoreux, La Vieille Gare This recipe for sweet spring rolls requires a deep fryer. Ingredients Spring roll 226 g brie cheese 1 small carrot, thinly julienned 1…
Celery Root and Arugula Salad
Jane's Restaurant Peppery arugula balances tart apples in this stunner of a salad. Ingredients Dijon Dressing 1 Tbsp yellow mustard seeds 1/4 cup white balsamic vinegar 1/2 Tbsp Dijon mustard…
Roasted Autumn Squash Soup
Chef Ryan Muir, Soup Pierre The heavy, fresh and creamy broth hints of cheese on the palate. A slightly sour note from the vinegar is nicely balanced by a very…
African Roasted Red Pepper and Peanut Soup
Chef Ryan Muir, Soup Pierre The aroma of freshly roasted peanuts fills the senses, followed by a bold, nutty taste. The grainy texture of the crushed peanuts complements the smooth…
Roasted Tomato Gazpacho
Chef/owner Chris Stoneham Enorae Bistro The first note is aromatic - a sweet, fruity scent with subtle spice. The garnish crunch works well with the velvety mouthfeel of the soup,…
Prosciutto and Asparagus
Cooking School Director, Tony De Luca, De Luca's For this simple, but tasty dish, Director Tony uses Italian prosciutto that has been aged at least two years. The prosciutto should…
Roasted Beet and Woolwich Goat Cheese Soup
Chef Michael Schafer Sydney's At The Forks Spiced cotton candy adds a unique flavour to this bold soup. While Chef Michael includes his own spice recipe, it can also be…
Vegan Charred Red Pepper, Spinach and Cilantro Dip with Gilled Corn Tortillas
Chef Ray Miller, York The Hotel During one of his urban foraging trips, Chef Ray discovered the Winkler-made fresh corn tortillas by SunnyDay Products. These tortillas provide a much more…
Pumpkin Porridge
This versatile Eastern European dish easily feeds many and is customary at autumn feasts. In Russia, ‘to cook kasha’ figuratively means to build strong, trusting relationships. Infused with sweet, robust…
Camembert Frie
Chef/Owner Stéphane Wild, Aladdin’s Pizza Chez Sophie An unctuous earthy crunch that accents the garden freshness of the greens. Ingredients 6 wedges, 120g each, Camembert cheese, approx 1 cup 2…