Chocolate de la Casa Gelati
Baker Raul Mantel, Eva’s Gelato Ingredients 1 1/2 cups whole
Category: Recipes by Restaurant
Raspberry Gelati
Baker/owner Ignazio Scaletta, Goodies Bake Shop Ingredients 3 1/8 cups
Wild Mushroom and Gruyère Tartlets
Chef Neil Higginson, Fort Gibraltar Fresh from the oven, these
Voyageur Stuffed Chicken with Cranberry Maple Sauce
Chef Neil Higginson, Fort Gibraltar Savoury roasted chicken pairs perfectly
Maple Sugar Pie
Chef Neil Higginson, Fort Gibraltar This classic dessert is a
Red Velvet Cupcakes
Baker/owner Chris Atkinson, Lilac Bakery Ingredients Red Velvet Cupcakes 1
Chocolate Peanut Butter Cupcakes
Baker/owner Chris Atkinson, Lilac Bakery Ingredients Chocolate Cupcakes 2 cups
S’mores Cupcakes
Baker/owner Derrick Godfrey, The Cupcake Corner Ingredients Marshmallow Cupcakes 2
Chocolate Coconut Raspberry Cupcakes
Baker/owner Derrick Godfrey, The Cupcake Corner Ingredients Chocolate Cupcakes 1
Port and Black Cherry-Braised New Zealand Lamb Shank
Chef Andy Arjoon, Billabong Bar & Bistro Fall-off-the-bone lamb dissolves
Stracciatella Soup
Chef/owner Roy Huntrods, Spuntino Café Tuck into a soothing and
Pistachio-crusted Lime Ricotta Tart with Lime Curd
Chef Todd Bjornson, Bombolini Rich ricotta marries well with tart
Caramelized Fennel Salad
Chef/owner Roy Huntrods, Spuntino Café Caramelizing fennel with maple syrup
Spaghetti alla Bolognese
Chef Todd Bjornson, Bombolini Low and slow simmering is key
Caramel Crêpes
Chef Michael Day, Hermanos Creamy and decadent dulce de leche
Picanha Steak with Chimichuri and Farofa
Chef Michael Day, Hermanos Grill a 10 oz cut of
Peru Meets Lake Winnipeg Ceviche
Chef Michael Day, Hermanos Loads of lime, freshly grilled corn
Watermelon and Cucumber Salad
Chef Michael Day, Hermanos Sweet and tangy balsamic reduction dances
Chocolate Banana Walnut Cake
Chef Peter Long, Maxime’s Chocolate and caramelized bananas play off
Savoury Stuffed Figs
Chef Peter Long, Maxime’s Each bite-sized parcel releases complementary tangy,
Bonfire Hawaiian Pizza
Chef Shaun Ursell, Bonfire Bistro A crispy, thin crust and
Manila Clams with Grilled Portuguese Water Bread
Chef Shaun Ursell, Bonfire Bistro This garlicky broth is reminiscent
Barbeque Duck
Chef Hong Jian Zhu, North Garden Restaurant Presentation of this
Steamed Fish Fillet with Lotus Flower
Chef Hong Jian Zhu, North Garden Restaurant Lotus flower, wolfberries,
Hong Kong Lettuce Wrap
Chef/owner Lawrence Wararuk, Luxalune Gastropub Lest we forget that food
Lamb Masala
Chef/owner Lawrence Wararuk, Luxalune Gastropub The robust aroma and flavours
Spicy Tuna Sandwich
Chef/owner Wendy Murray, The Underground Café Simple ingredients and little
Hummus with Toasted Garlic Pita Chips
Chef/owner Wendy Murray, The Underground Café Simple ingredients and little
Goat Cheese Parcels with Red Onion Compote
Chef Darryl Riddle, Le Garage Café Each golden flake of
Peanut Butter Banana Cake
Chef Darryl Riddle, Le Garage Café The classic peanut butter