Chef Robin gives you her three favourite recipes and shows you how to cook spot prawns from cleaning, grilling to pseudo sous-vide.
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 […]
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.
WIN a one of a kind mahogany cheese board by answering all five questions correctly in our first ever, Cheese Quiz.
Join Chef Robin Kort to find out why our brains love certain foods, a chat about our primal and cultural connection to comfort food.
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 […]
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, comin’ up…
A really fun summer activity in rivers systems in the Pacific Northwest. Crayfish (crawfish) are super tasty and easy to catch
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.