Recipes

(As the season allows add Fresh Peas, Wilted Spinach or Asparagus Pieces) Chef Mark Filatow, Waterfront Restaurant Makes 4 x 300ml bowls Ingredients - 300g Jerusalem Artichoke (otherwise known as Sunroot/Sunchoke) peeled and sliced into 1 inch pieces - 50g … [Read more...] about Jerusalem Artichoke Soup with Seared Quadra Island Scallops and Pancetta

Executive Chef Rob Cordonier, Hillside Estate Winery Bistro Ingredients - Royal Miyagi Oysters 1 dozen - Cleaned Spinach Leaves 2 cups - Bacon (Fine Julienne) 4 strips - Shallot (Minced) 1 piece - Rice Wine Vinegar 4 Tablespoons - Egg Yolks 2 - Clarified … [Read more...] about Yuzu Oyster Gratin

by Don Genova, Canadian journalist specializing in writing and broadcasting about food and travel – www.dongenova.com We almost always eat olives at room temperature or straight out of the fridge. By gently warming them with some fresh herbs, citrus zest and a little … [Read more...] about Warm Citrus Olive & Herbs Appetizer

For those of you who love the bitter, complex taste of marmalade, there is no better time than now to make it. Citrus fruits are in season and the limes are nice and juicy. I’ve adjusted my recipe to make just 2 cups of marmalade. This way, you can make the marmalade in a … [Read more...] about Two Cups of Lime Marmalade

  Ingredients 1 pound cheese tortellini 2 large portobello mushrooms 1/4 cup white wine 1 tablespoon chopped fresh parsley 2 cloves garlic, minced 8 ounces Alfredo-style pasta sauce salt and pepper to taste 1/3 cup grated Parmesan … [Read more...] about Absolutely Fabulous Portobello Mushroom Tortellini