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Lunch: Grilled Romaine Heart Salad

This crowd favourite works really well if you’re using natural charcoal. Barbecues are meant to be fun and unstructured, so let guests mix their own vinaigrette.

Lunch: Blueberry Grunt

This traditional recipe has been used for hundreds of years and is consistently one of the most searched on our website. Serves 4

Brunch: Eggs Veronica

If you’re poaching using the boiling water method, crack the egg into a small bowl, and then pour it into the water. It’s more likely to hold together. Serves 2

Brunch: Smoked-Salmon Chowder

This chef swears by chowder as the ultimate brunch dish. Making it ahead means longer Saturday mornings. “It’s a time to slow down and spend time with family,” she says.

IODE Cheese Spread

This spread stores in the fridge for a week and freezes beautifully.    

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