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Wonderful winter salads

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With a bit of imagination and effort, you can enjoy salads during our coldest season

Mackerel Ceviche

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Chef Johnston and the crew from Breakhouse wanted their visitors and diners to think about reducing waste. With that in mind, Johnston served a ceviche that requires next to no energy. As there are so few ingredients in a ceviche, ensure that each item is as tasty as possible. Don’t be afraid to taste your… Read More»

Seabright Smoked Salmon and Pesto Goat Cheese Pinwheels

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Chef Hayes keeps it simple, yet classic and tasty with this dish. “Invite your friends over and watch [the pinwheels] disappear,” he says. You can easily double or triple the recipe. www.restourbandining.ca

Braised Beef Short Ribs

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Inspired by the cozy and inviting space from Lovely Nova Design, chef Simensen served up a hearty braise for the diners at Dine By Design East. With winter coming, be well fed with slow braises like this one. www.stubborngoat.ca | www.scanwaycatering.com

Coffee and Coriander Rubbed Lamb

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Chef Shaver was inspired by the fanciful idea of a backyard BBQ. “An item that I thought would lend itself well to BBQ or grilling was lamb. Coriander is a great flavour enhancer, and with the 30th of September being International Coffee Day, I felt it only natural to add coffee into the seasoning.” www.uptownhfx.com

24 Hours of Brisket Love

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Chef Wammes thinks that all cooks should have a good brisket recipe in their box. “The smoke-flavoured and fork-tender meat is perfect for mashed potatoes or a shining star for Sunday football. This recipe takes a few simple steps, a little bit of patience, but is totally worth the wait.” www.kitchendoor.ca

Duck Sauce

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Chef Clavel has made a name for himself by using modern techniques in his cooking, constructing dishes with multiple flavour elements and textures. But home chefs can get a taste of his cuisine with this versatile dipping sauce that is a take on a classic Chinese take-out sauce. www.theargyle.ca

Spanish Tortilla

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Chef Phipps wanted a real Bay-of-Fundy feel for her dishes. “We thought about the sea and being a vegan restaurant, how we could do that without presenting seafood. There are so many natural elements that we can add from the sea. We went the route of seaweeds, such as wakame, dulse, nori and other elements… Read More»

King Mushroom “Scallop” with Wakame and Cucumber Salad

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Costandi Designs’ room inspiration came from a photo of Mick Jagger from the late 1960s. “Taking a cue from this, I looked into Rolling Stones lyrics for inspiration,” says chef Vorstermans. “I found a cookbook from 1967 called Singers and Swingers in the Kitchen that has a “recipe” by the Stones. It’s basically just hot… Read More»

Vegetable Tagine

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Chef Marchment was inspired by the spice and fruit markets of Morocco, and decided to serve up a tagine like the ones you would find on the streets of Marrakesh. www.elementsonhollis.ca