Recipes

Foccacia is essentially a large slab of bread baked with lots of savoury Mediterranean flavours both in and out of the dough. Herbs, cheese, olives. Tasty.

Berry Pudding

This is the tastiest bread I have ever made. It’s also the easiest because the secret ingredient in all true bread is time. The key to an addictive loaf of rich, hearty goodness is non-laborious kneading; it’s an overnight rest for the living dough. With time, water and flour naturally form an elastic dough that rises with just a small amount of yeast. Here’s how to make your own Country Bread, full of rustic whole grain goodness, or a loaf of refined white City Bread.

We serve this granola every morning as part of our legendary country inn breakfast. It’s a crunchy delicious start to the day!

This is my favourite way to serve broccoli, it’s super speedy and it tastes great. As it steams the broccoli is scented with garlic - but not overwhelmed by it. It’s a great way to turn a head of broccoli into an aromatic side dish on the table in under ten minutes!

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In the fall, when apples are in peak season, I always make a giant batch or two of applesauce and freeze it. It’s one of my favourite things to do in the kitchen with my son Gabe. Then, all winter long, we’re reminded of our favourite season.

If a perfect basket of crisp fried wings isn’t a treat than I don’t know what is!

Spiced Maple Ice Tea

This is one of my favourite salads! It’s loaded with bursts of Asian flavour that give it a ton of fusion character. It tastes exotic but its flavours are still very comfortable.

This is the classic Pesto Genovese featuring basil, pine nuts and Parmesan. It’s a perfect accompaniment for white meats, fish or pasta. Because the word ‘pesto’ simply means ‘paste’ you can use many different ingredient combinations to make this tasty condiment.

The first time I tossed a perfectly good watermelon with olive oil people thought I was nuts - until they tried it. The combination may sound a bit odd but once you taste it you’ll be hooked too.