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The Menu

Ontario Pork

According to Hamilton butcher Jamie Waldron, you shouldn't give up the grill just because the weather is cooler.  To prove it,  he's got three simple ideas to help you get the best out of Ontario pork no matter what the…

Luciano Monosilio’s Perfect Carbonara

Make Luciano Monosillo's  recipe and you'll understand why he's nicknamed the King of Carbonara. His signature dish combines silky spaghetti with a perfectly creamy (when done right) egg yolk sauce featuring guanciale, DOP Parmigiano and pecorino with generous amounts of black pepper. Canada's…

Tonton Rémi

Tonton Rémi

The Tonton Rémi combines aromatic Calvados, gin and lemon with a subtle brown butter-roasted butternut squash syrup to deliver the true taste of fall in Québec.
Antonella Ricci

Antonella Ricci’s Burnt Wheatberry Cavatelli

Antonella Ricci's burnt wheatberry cavatelli is more than just a simple pasta dish. Chef Ricci blends ingredients and techniques from across Italy's 20 Regions for a supremely authentic take on Italian. Her artfully composed dishes make the most of texture, flavour…

Cacao Barry Chocolate Pie

Summer doesn't have to be all about fruit pies.   The chocolate geniuses at Cacao Barry have put together this dream of a chocolate pie featuring three different chocolates from their incredible selection:  ALUNGA™ is slightly sweet milk chocolate with a…

Rhubarb Compote

RHUBARB COMPOTE

Our editor-in-chief Jacob Richler shared his simple rhubarb compote recipe with us and now we are hooked. If you love rhubarb, this easy-to-make hot pink treat is a must-try.  Perfect spooned over yogourt, panna cotta or fromage blanc.  A true highlight…

Masayoshi’s Hirame Ochazuke

This recipe comes to us from Vancouver's incredible Masayoshi, no. 48 on our 2018 list.  Chef  Masayoshi Baba's  fresh take on the classic Japanese comfort food dish of rice with savoury toppings includes clover and Japanese mint flower.   

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