Braised wild burdock recipe
A great recipe from Chef Robin on how to braise burdock root. With instructions on how to forage for the plant in the wild.
Modern Indian Feast – Part2
Chef Valentino Pereira creates a pop-up restaurant to die for of Goan, Indian delights.
Foraging fun: False lily of the valley
Foraging expert Robin Kort describes one of her favourite spring forage ingredients, false lily of the valley.
How to harvest mussels in BC
How to harvest mussels in BC? Learn some simple tips and info from Chef Robin
Don’t freak out! Safety tips on Death Cap mushrooms
Don’t freak out! The death cap is easy to ID and safe to handle. Here are tips on how to know when you see one in BC
How to cook live CRAB
How to cook live CRAB? Tips on how to get the best flavour out of live crab by West coast chef, Robin Kort. Don’t boil your crab!
How to cook halibut like a pro
Chef Robin gives you pro tips on how to cook halibut like a pro. Pan-searing recipe.
How to cook salmon – pink, chum, sockeye, coho, spring, oh my…
Oh my… so many different types of salmon! Chef Robin gives you tips on how best to cook each type of salmon. How to cook salmon 101
Pintxos – Spot Prawn recipe from Chef Robin
This is one of my favourite tapas to eat in Barcelona at any of the Pintxo Bars (especially in Boqueria Market off Las Ramblas). And with spot prawn season in Vancouver coming up, I thought it would be a perfect one to share with you! – Chef Robin Succulent Spot Prawn Recipe – Spanish Pintxos […]
How to make Vermouth (Vermut)
Chef Robin’s recipe for making vermouth inspired by her trip to Barcelona, Spain (Vermut)
