How to cook spot prawns
Chef Robin gives you her three favourite recipes and shows you how to cook spot prawns from cleaning, grilling to pseudo sous-vide.
Elderflower Sumac Hot Cross Bun recipe with Chef Robin – From harvest to baking
Come bake and forage with me! Try this elderflower sumac hot cross bun recipe, I guarantee you’ve never tasted these beauties before. My family are hot cross bun lovers, my grandma makes amazing ones and I get voracious cravings for them every year. I had a lot of fun playing with a recent sourdough hot […]
Chef Robin’s Vlog on Cooking & Foraging in the Pacific Northwest
If you want to follow my culinary adventures online, I’ll be posting weekly videos on my YouTube Channel below. Lots of recipes and handpicking ingredients from the coasts and mountains of BC.
The Big Cheese Quiz – WIN a cheese board
WIN a one of a kind mahogany cheese board by answering all five questions correctly in our first ever, Cheese Quiz.
Comfort food: The nostalgia of taste
Join Chef Robin Kort to find out why our brains love certain foods, a chat about our primal and cultural connection to comfort food.
Not all onions make you cry : The flavour secrets of onions
I’m a little crazy. I took a perfectly good Saturday morning and used it to conduct an onion tasting experiment. There was much tearing as I sniffed at each of the 10 specimens, my partner was snickering at me from his computer the whole time. Onions are a culinary staple across cuisines, so why don’t […]
Avgolemono soup with Truffles
One of Chef Robin’s favourite recipes for featuring black or white truffles, one of the most expensive ingredients in the world.
Savoury Chanterelle Stuffing recipe for a drool worthy Thanksgiving
Savoury Chanterelle Stuffing recipe for a drool worthy Thanksgiving, comin’ up…
How to catch & cook crayfish in BC
A really fun summer activity in rivers systems in the Pacific Northwest. Crayfish (crawfish) are super tasty and easy to catch
How to make an osoberry shrub cocktail
Osoberry is a native BC coastal berry shaped like a small deep purple plum. They are perfect in recipes for shrubs or vinegar syrups which are made with very ripe fruit. Add a soda water if you want a non-alcoholic version or Prosecco if you want to start the party.
