Savoury Chanterelle Stuffing recipe for a drool worthy Thanksgiving, comin’ up…
I love wild twists on old favourite recipes, this one is spectacular. The original recipe was radicchio marmalade from Cin Cin Restaurant in Vancouver. Our twist is to use foraged dandelion greens and flowers instead of radicchio. Serve with duck or on buttered toast.
This is a great recipe for any wild mushrooms that you find from chanterelles to wild oyster mushrooms.
Wildflower chocolate cake recipe by Chef Robin. Using her native flowering currrant blossoms, but you can use rose petals too.
Falernum liqueur recipe by Chef Robin. A tiki mixer made with almond, lime peel, cloves, kaffir lime, ginger… delicious
Recipe for Thai sour soup (Tom yum) with wild mushrooms.
Learn how to cook wild mushrooms like Bears tooth with Chef Robin
Chef Jane Cornborough of L’Abattoir gives us her favourite salmon croquette recipe to celebrate salmon season in BC. Enjoy!
Green figs grow like mad in Vancouver, so what do you do with them all? Here’s a simple recipe for Persian style green fig preserves which are traditionally eaten for breakfast with bread, butter and nuts.
How to make the best fish and chips