Recipes
How to Make Gnocchi
Sep 16, 2017 | | Cooking with...The chefs at Orangeville’s Orange Bistro show us how to make the best handmade gnocchi.
Orange Bistro Bolognese Sauce
Sep 16, 2017 | | Cooking with...Head chef Dominic Fezzuoglio shares the classic Bolognese recipe he makes from scratch to serve with pillow-shaped homemade gnocchi.
Deb’s Raw Honey and Apple Cider Vinegar Dressing
Jun 21, 2017 | | SaladsHere’s a way to indulge in raw honey.
Cured and Smoked Salmon
Jun 21, 2017 | | Main DishesPaul’s salmon is a different beast, a chunk of fish that flakes as though it’s been cooked, but with a sweet, salty bite.
The Yorkshire Pudding Takes Centre Stage
Mar 20, 2017 | | Main DishesAt Ray’s 3rd Generation Bistro Bakery in Alton, chef Jason Perkins strips Sunday dinner back to its Yorkshire pudding best.
Veal Demi-glace
Mar 20, 2017 | | SaucesA demi-glace is a long process, but worth it if you have the time!
Braised Beef Short Ribs
Mar 20, 2017 | | Main DishesBraised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.
Buttercream Torte
Nov 22, 2016 | | DessertsFancy enough for a wedding, this cake is a showstopping finale to any meal.
Moroccan Lentil Stew
Nov 22, 2016 | | SoupsWarm up to winter with chef Terry Doel’s Moroccan lentil stew.
Herb-Crusted Rack of Lamb with Sour Cherry Preserves
Sep 16, 2016 | | Main DishesOh, and those leftover sour cherry preserves? Try with scones, pancakes or French toast.
Steelhead Trout with Seared Dry Scallops and “Deliciousness Slaw”
Jun 20, 2016 | | FoodTry this dish, built on the “Deliciousness Slaw” which helped her ace the Chopped Canada audition.
Wild Leek Soup
Mar 21, 2016 | | SoupsPlease harvest wild leeks sustainably, taking only 5 to 15 per cent of a given population a year.