Recipes

Chef Shelagh's Fish Tacos Yield: Serves 4 Ingredients   2 ripe but firm mangos, diced 1 ripe but firm avocado, diced 1 small red onion, diced 1 tomato, diced Juice of 1 lime Salt Pepper   680 grams flaky white...

Grilled Nutty Greens Yield: 4 servings Ingredients   250 grams asparagus 300 grams green beans 250 grams broccolini 2 tablespoons sesame oil 1 small bunch cilantro 100 grams roasted, salted peanuts 1 lime, cut into wedges Salt Freshly ground pepper...

Grilled Bizcochuelo with Roasted Strawberries Yield: 8 servings Ingredients Bizcochuelo Butter and flour, for the pan 4 eggs, at room temperature 3/4 cup sugar 1 teaspoon salt 1 teaspoon vanilla extract 3/4 cup cake flour, sifted For Serving Vegetable oil,...

CHEF JESS' CHOCOLATE CHRISTMAS CAKE Yield: 10 slices Ingredients: 1¾ cups seedless raisins 1 cup currants 3 cups pitted Medjool dates 1/4 cup candied peel 3/4 cup soft unsalted butter 1 cup dark brown sugar ⅔ cup honey ½ cup...

Your stovetop & oven may have been on hiatus for the summer, but with this week's rain, I'm sure they are back on!  To help you take advantage of all that fall has to offer, and warm up your baking...

Yields: 1 Serving  Ingredients:  Smoothie: 1 cup frozen pineapple 1 small banana Juice of 1 lime 1 cup coconut milk from a carton 5-6 mint leaves Peach crumble: 4-5 slices peach, thawed if frozen 1 tbsp coconut butter (also known...

Yield: serves 9 Ingredients: 2 ½ cups sifted all-purpose flour 1 tbsp baking powder ¼ tsp baking soda 1 tsp salt ¾ cup buttermilk ¼ vegetable oil ½ cup unsalted butter, softened 2/3 cup granulated sugar 3/4 tsp cinnamon Directions:...

Cookery's wonderful Chef Joyce Singh has shared her delicious Ravioli Lasagna with Pancetta Sauce recipe with us! Make the sauce in advance and freeze and this recipe makes a perfect mid week dinner, or keep it as a weekend indulgence after a day in the...

Prep time 5 minutes | Ready in 15 minutes | Serves 3 to 4 This classic Korean flavour combination is out-of-this-world delicious. It’s traditionally made with really thinly sliced beef, but since that’s time consuming and a difficult technical skill...