If you ever interview for a cooking job in a French restaurant and Chef asks you to make an omelette, this will ensure you don’t…
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Greek Salad
I’m no expert and I’m not of Greek descent, though I don’t think a proper Greek salad should be full of lettuce for cheap filler.…
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Banana “Ice Cream”
This is more of a discovery than a recipe and having a downloadable PDF of it is almost silly. Regardless, this technique made its way…
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Cannellini Bean Hummus
Full disclosure: I blatantly stole this idea from my friend Colin. You’ve probably made chickpea hummus before and the only thing different here is the…
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Pork & Broccoli Adobo
Here in Winnipeg, we’ve got a vibrant Filipino community and the food scene just keeps getting better. Filipino flavours are spectacular and I really believe…
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Broccoli Rabe & Sausage
A version of this recipe was sent to me by a friend who used to work for the same organization as me until he decided…
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Yam Puree
There are few things more satisfying to a cook or diner than a silky smooth puree. I made this in a Blendtec blender and if…
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Watermelon & Feta
The ingredient combination here is nothing new, though the preparation and plating give this classic combination a whole new life. I keep the recipes on…
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Calamari Salad
Flavours, textures, colours and nutrition. This salad has it all. Quickly blanched squid tossed with plenty of fresh ingredients. Serve it as a starter or…
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Breakfast Sausage
There are many ideas of what constitutes breakfast sausage, though these flavours are my take on it. If you’re worried about fat content, use extra…
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