ANTIPASTO
Antipasto or Antipasti literally translates to ‘before the meal’ and is served as an appetiser/first course. It is such a social way to eat; a group of family or friends...
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Spring
Enjoy bright and colourful dishes that Chef’s Pencil brings to your spring. These spring dishes will bring a smile to your face.
ASPARAGUS AND PROSCIUTTO BITES WITH REDUCED BALSAMIC
The crisp asparagus is sure to please the lovers of all things green. The salty prosciutto will definitely make the meat lovers smile. The reduced balsamic will satisfy the sweet...
ASPARAGUS, MUSHROOM, CHORIZO, BRIE AND DILL FRITTATA
Frittata is one of those items you can make when all you have in the fridge are eggs and a few bits and pieces; it’s entirely welcoming to your creativity....
Basil Infused Tuna
Only sashimi-grade Yellowfin tuna will do for my signature dish. If your fishmonger can’t deliver, shop around somewhere else or put the recipe on the backburner for another day. Mustard...
BEETROOT RISOTTO AND GORGONZOLA
Put the beetroot through the juicer to obtain the fresh beetroot jus. Gorgonzola Sauce Melt very slowly gorgonzola with the cream on a low heat. Risotto Cook the shallots in...
BEETROOT, COFFEE AND COCOA
Coffee and Cocoa Melt butter and combine with ingredients above in a bowl and mix through. Spread evenly onto a baking tray and cook for 30 minutes at 160°C Allow...
CONFIT OCEAN TROUT WITH CAULIFLOWER PUREE
Basil Oil Pick the leaves off the basil. Blanch in boiling water for 5 seconds, drain, and puree with the vegetable oil. Oil Crush the stalks along with the parsley,...
CRAB APPLE SALAD WITH WASABI DRESSING
For Wasabi Sauce Combine all ingredients and reserve. For Yuzu Soy Dressing Combine all ingredients and reserve. For Sliced Apple Slice the green apple on a mandolin if you have...
CRAB, DILL AND MANDARIN SHORTCRUST CUPS
This is a great little recipe to pull out as a simple yet impressive canapé next time you want to make an impression. All the ingredients are pretty easy to...
BUTTERMILK SHRIMP WITH COCONUT QUINOA
In a medium-sized pot with a lid, place the cooked quinoa, coconut milk and agave syrup and bring to a simmer. Simmer for 5 minutes until all the liquid has...
DE-MOLDED PISTACHIO SOUFFLE
Pistachio Creme Patisserie Bring milk and pistachio paste to the boil in a heavy based saucepan. Place yolks, egg, sugar and flours into the kitchen aid with the paddle attachment...
DOUBLE LAMB CUTLETS WITH QUINOA AND CAPSICUM SAUCE
Lamb is a rarity in Canada, where I come from, so it’s great to be able to work with lamb at least once a week at home and every day...
