Beef Carpaccio
Executive Chef Michael Dacquisto, 529 Wellington Always ensure the beef is extremely fresh, and keep it chilled at all times before serving. Ingredients 80g beef tenderloin pinch sea salt freshly…
Recent Posts
Grilled Bison Tenderloin and Potato Flan
Chef Ben Kramer, Lux Solé The first note is textural, with a tender mouthfeel. The rich cheese and potato perfectly balance the lean bison. Earthy mushroom harmonizes beautifully, while arugula…
Sable Fish, Creamed Leeks & Mushroom Consommé
Chef Makoto Ono, Gluttons Bistro Smoky and sweet barbeque flavours run through the luscious, moist fish. Ingredients 4 5oz portions sable fish Marinade 1/4 cup + 2 Tbsp sake 1/4…
Angus Striploin Steaks
Chef Tom Janzen, Bread & Circuses' This meat and potatoes dish pays homage to the farmers of Manitoba. Ingredients 4 Angus striploin steaks 2 Tbsp olive oil 1 tsp coarse…
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,’…
Pepper Pork Steak
Chef Pongtron Pongsumana One Night in Bangkok Marinating tender pieces of pork results in a juicy, flavourful tenderloin perfect for garlic lovers. Ingredients Garlic Gravy 1 Tbsp oyster sauce 2…
Grilled Grass-Fed Beef Steak with Potato Gratin
Chef Lorna Murdoch, Fusion Grill Lean and tender grass-fed beef has a distinct brawny taste. Ingredients Potato Gratin 3 lbs Yukon gold potatoes, peeled, cut into 1/8"-thick slices 1 1/2…
Bison Steak, Eggs and Garlic Smashed Potatoes
Chef Beth McWilliam, Fresh Café Choose any 5 oz cut of bison steak, season with salt and pepper, grill to desired doneness and serve with free-range Vita eggs, toast and…