Chef Sean McKay Mitchell Block Briny Bagna Cauda and tangy Caponata punch up the flavour in this dish. Ingredients Eggplant Caponata 5 Tbsp olive oil 1 large eggplant, unpeeled, cut into…
Chef Jocelyn Harron, The Melting Pot Fondue goes gourmet with Bothwell’s truffle cheese as a base. A fresh baguette or sliced veggies contrasts with this recipe’s natural saltiness. Ingredients 1/4…
Chefs Allan Pineda and Jeremy Senaris Contemporary Filipino cuisine menu Flower petals and seaweed-based “caviar” add pops of colour and bright flavour to Allan’s raw fish dish, native to the…
Chef/owner Arnaldo Carreira, Orlando's Seafood Grill For a refreshing first course, these fine morsels of tuna practically melt on the tongue with light, savoury finish. Ingredients 12 oz tuna steak…
Chef Fabrizio Rossi Nicolino's This briny sauce is filled with bright flavour and pairs well with fish. Ingredients 2 Tbsp olive oil 1 clove garlic pinch chili pepper 1 anchovy…
Butcher Tony Contanzo Piazza De Nardi For those without sausage making equipment, this recipe can be used to make meatballs or patties. Ingredients 1 lb ground fresh turkey 2 tsp Italian parsley, chopped…
Chef Geoff Stevens, GJ Andrew Food & Wine Shoppe A great way to prepare this super-food, these brochettes will last the trek from city to beach in a cooler. Ingredients…
Turkish Delights create a whimsical winter centrepiece you can eat. Ingredients 4 cups white sugar 2 tsp lemon juice 4 1/2 cups water 1 1/4 cups cornstarch 1 tsp cream…
Chef/owner Michael Schafer, Sydney's “Everything on a plate has to be edible. Whether or not you eat it is up to you,” said Chef Michael while preparing this dish. Ingredients…
Chefs Marie and Nikki Melegrito Sugar Blooms & Cakes Inc. A pop of purple from Ube Halaya yam jam, with its delicately sweet and comforting flavour, sets this recipe apart…
Chef Jason Sopel Chaise Café A lighter cheesecake with bold vanilla flavours accented by sea salt. Ingredients Chocolate crust 2 cups oreo crumbs 3 Tbs butter, melted. Filling 12 oz. white…
Master Chocolatier, Fred Morden Mordens' of Winnipeg These gooey, buttery caramels are delicious coated in chocolate or left unadorned. Ingredients 1 cup sugar 1 cup corn syrup 1 1/2 cups…
