Recipes

  • Classic Blueberry Tart

    Classic Blueberry Tart

    Made from scratch blueberry custard tart. Buttery crust, homemade blueberry jam and custard. Recipe by Dominique Ansel (the inventor of the Cronut). Read more

  • Lobster Ravioli

    Lobster Ravioli

    Lobster ravioli inspired by Gordon Ramsey served atop a tomato and basil sauce made with fresh organic tomatoes. Stuffing made of lobster shrimp mousse, lemon and basil. Lobster stock made the evening before (5 hour cooking time) used to create the lobster sauce (added cream and reduced until thick) and to boil the ravioli in. Read more

  • Salmon Uni Don

    Salmon Uni Don

    From Taro’s Fish, Toronto’s source for high quality fish and other Japanese grocery items and where we go to purchase fish for our uni and salmon don. The total price came out to about $50 for the two bowls, far less than at any sushi restaurant. Read more

  • Classic French Madeleines

    Classic French Madeleines

    Melt in your mouth light and fluffy on the inside while golden crispy on the outside.  Normally a 12 hour wait time, but my wife couldn’t wait. Read more

  • Cauliflower Steak

    Cauliflower Steak

    Charred cauliflower “steak” basted in brown butter and homemade chicken stock with fresh Ontario corn, tomatoes, black olives, onions and garlic with a chicken stock butter sauce inspired by Gordon Ramsey’s vegetarian version made for his daughters. Read more

  • Flaky Butter Croissants

    Flaky Butter Croissants

    Super buttery, flaky and tasty… this recipe is not for the impatient as it takes several days to make.  For starters, I fermented flour and water for 5 days before combining with European butter to make a dough which I then allowed to rest in the fridge for 12 hours.  Eight days into the process, Read more