Triple Bacon BLTs with Roasted Garlic and Bacon Aioli

Triple Bacon BLTs with Roasted Garlic and Bacon Aioli

Hey, fellow bacon lovers – rejoice! It’s officially BLT month, and that means that we get to unabashedly celebrate our love of this classic sandwich every day if we jolly well please – because April only lasts 30 days, so let’s get snacking.

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Salted Caramel and Fenugreek Snickerdoodles

Salted Caramel and Fenugreek Snickerdoodles

To the classic sugar and cinnamon flavour profile of a snickerdoodle, I have added a touch of fenugreek seed, a spice most typically associated with Indian curries. Its scent is reminiscent of sweet lemons and soft caramel, and whenever I open the container containing the seeds I am greeted with that sweet, inviting aroma that begs to be incorporated into a dessert – so I had to oblige!

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Grilled Loin Chops With Three-Chili Chutney

Grilled Loin Chops With Three-Chili Chutney

With Valentine’s Day fast approaching, the pressure is on to amp up the romance. This year, skip the crowded restaurants and bustling bars and opt to spend the night in with your beloved.

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Green Bloody Mary with Ghost and Scorpion Pepper Hot Sauce + Giveaway!

Green Bloody Mary with Ghost and Scorpion Pepper Hot Sauce + Giveaway!

With Halloween around the corner, I thought it would be a great excuse for a recipe with a ghoulish theme. No pumpkins here…not black cats and, hey, no black or orange in sight. Instead, I want am putting a spin of the classic Bloody Mary (that’s creepy…right?) and making it a tad more spooky with a green hue and a frightful kick of Ghost and Scorpion pepper hot sauce!

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Burrata, Bruised Kale and Bread Salad with Crispy Farro

Burrata, Bruised Kale and Bread Salad with Crispy Farro

If you are anything like me, you have the best of intentions to eat healthier – which usually includes a generous supplementation of salads to your diet. Here I have attempted to combat the mundane character of the salad by focusing on a mash-up of texture. The kale is hearty, the crisp farro crunchy and nutty, and the burrata is so soft and creamy.

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Black Forrest Bacon, Brown Sugar and Bourbon Ice Cream

Black Forrest Bacon, Brown Sugar and Bourbon Ice Cream

Bacon in your ice cream? You bet! It may sound strange, but hear me out on this one. Do you like salted caramel? Ever munched out on potato chips and chocolate? Then you, my friend, are going to go nuts (hey add nuts if you like!) for this sweet and salty combo. With International Bacon day on September 3, I wanted to highlight the savoury virtues of bacon in a not so common way. No bacon wrapped this or that here…boring! 

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Shrimp Causa

Shrimp Causa

Most people who have a bit of familiarity with the Peruvian food scene equate it with ceviche, empanadas and pisco, and they wouldn’t be wrong! If you haven’t heard of it before, causa is a traditional Peruvian dish made of layered and seasoned mashed potatoes, avocado and a ‘salad’ of tuna, chicken shrimp or seafood that is served chilled.

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Arnold Palmer Pops

Arnold Palmer Pops

DIY popsicles and paletas are a major trend right now. They are great because you are not limited to the freezer burnt, dull flavoured (named after colours, not flavours) store-bought popsicles of our youth. For my band-wagon-jumping-on-ness I present to you, Arnold Palmer pops, named after the iconic beverage, named after the iconic golfer.


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Sous Vide Shawarma Chicken Wings with Roasted Garlic Tahini Dip

Sous Vide Shawarma Chicken Wings with Roasted Garlic Tahini Dip

Happy Chicken Wing Day to all! Yes, another random food holiday. The thing I like best about food holidays is because unlike traditional holidays, you can really pick and choose your absolute favourites to celebrate, and fully disregard the rest. And man, do I love me some chicken…wings…

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Caesar Sangrita Punch

Caesar Sangrita Punch

Happy national tequila day, muchachos! I love me a national spirit day, because what’s better than a social obligation to imbibe and better yet have a theme around it? For this oh, so sacred of holidays I have decided to steer clear of the typical sweet and lime-laden drinks that tequila usually finds itself thrown into and opt for a savoury, garden fresh concoction. 

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Triple Canapés

Triple Canapés

Triples, (pronounced trip-lays) are a staple Peruvian sandwich. A triple decker nosh with egg salad, fresh tomatoes and sliced avocado, they are a relatively light, satisfying and easy to make snack. The avocados in Peru are unlike here in North America. They are soft, sage green and always seem to be perfectly ripe. This sandwich no doubt owes its invention to the abundance of beautiful avocados readily available in Peru. We up north have to make due with sometimes-hard, under-ripe avocados, but none the less, this sandwich is still a crowd pleaser.

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Grilled Pineapple Pavlova

Grilled Pineapple Pavlova

Typically, most pavovas are adorned with a multitude of fresh berries, which pairs classically with the sweet cream and meringue, but this version veers from tradition and takes on a tropical tilt with pineapple and coconut. The coconut is grilled to soften the fruit and bring out its deeper, more caramel-like flavours.

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Ibérico Ribs

Ibérico Ribs

Unlike most farmed pigs, the Iberico is raised free to roam the wooded pastoral areas of the Spanish countryside. Here their diet, enriched by an abundance of flora like fresh herbs, mushrooms, and notably acorns, coupled with a highly active lifestyle gives their meat a true richness. This high fat and free-range diet saturates the Iberico pigs with a delicate yet complex flavour that many refer to as akin to nuts. The Iberico also have a unique ability to store fat intramuscularly, rendering a completely natural marbling effect, another aspect that makes these pigs so prized.

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Pan Roasted Hot Pepper Aioli

Pan Roasted Hot Pepper Aioli

If you like it hot then this recipe is for you! I am a huge fan of chilies. I love them dry, but my preferred way to eat them is fresh. When they are fresh you can really appreciate the citrus and floral notes that dissipate during the drying process. My love of peppers is followed closely by my love of aioli. I know, it’s not everyone’s cup of tea, and yes it is laden with fat and calories, but nothing quite gets the job done like a creamy aioli. And what’s more, it’s incredibly easy to make.

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Ibérico Chorizo Pizza

Ibérico Chorizo Pizza

Pizza is my favourite food group, what is yours? I am actually a little flabbergasted that I have not yet included a pizza post on this blog. I mean, when I say pizza is my favourite food group that is not hyperbole, I actually mean it. If I were on death row a Margherita pizza and glass (oh, who am I kidding) a bottle of Chianti would be my final meal.

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