What’s a meal without great wine? Skip the glass and let the aromatic flavours of a lush, rich wine work it’s magic in your food as a condiment. Chef Ned Bell demonstrates the versatility of wine in cooking.
Chef Elizabeth Manville let’s us in on the secrets of those incredible sauces made in great restaurants. From rich creamy buttery sauces to light fragrant herb sauces, Chef takes us through them from the starting ingredients to the glorious finished product.
Roasting the perfect whole Turkey has long been a challenge. Impress your guests every time with Chef Michael Allemeier’s secrets to the perfect bird.
Chef Michael Bonacini takes the mystery out of cooking up those tasty creatures from the deep blue sea. Octopus, squid and shrimp are all on the menu as the secrets to cooking these delicious delicacies rise to the surface.
Chef Michael Cummings gets his hands into the mix cooking up the versatile grain - rice. His masterpiece is risotto and the rice is his canvass. From appetizer to dessert, chef unveils his collection of trade secrets.
Chocolate is the thing that dreams are made of - rich, sweet, sexy. Chef Tim McRoberts opens our eyes to the techniques of working with chocolate.
The perfect steak is a beautiful thing. Chef Ned Bell works with various cuts of beef and demonstrates the techniques used to create mouth watering carnivorous dishes.
Herbs and spice and everything nice, that’s what a great meal is made of. Chef Elizabeth Manville intoxicates us with the fragrance of fresh herbs and spices in a broad range of dishes.
It’s no tale - Fish is an incredibly versatile ingredient to cook with. Chef Michael Allemeier gives us tips on all the fishy business one needs to know.
Chef Michael Bonacini shows why he is no small fry in revealing his kitchen sizzle. Learn the secrets on sautéing, pan frying and deep frying.
Wonder why chefs like to cook with veal? Chef Michael Cummings heats up the studio while working with various cuts of veal.
The secrets of stuffed pasta are revealed as Chef Tim McRoberts dresses each pasta for success by padding them with delicious fillings, sprinkling them with fragrant seasoning and topping each off with the perfect sauce.
Every chef knows that cooking starts with smart planning. Chef Ned Bell demonstrates the techniques behind those fascinating preparation skills only a chef seems able to do.
Join Chef Elizabeth Manville in exploring the fresh fish you probably know best coming from a can. Sardines, anchovies and tuna have never tasted so good.
Chef Allemeier embraces his wild side and reveals the secrets to cooking with a variety of game meats.
Mushrooms and Truffles Episode with Chef Michael Bonacini Chef Michael Bonacini puts the ‘Fun’ in Fungi - learn the culinary techniques to cooking with mushrooms and the venerable truffle.
Tired of potatoes for dinner? Chef Michael Cummings gets back to his roots and cooks with the lesser known tubers and root veggies.
As the Japanese say, we eat with our eyes first. Chef Tim McRoberts demonstrate the techniques of savoury pastries in four eye appealing dishes.
Chef Ned Bell takes the egg to new heights by sharing the secrets of creating sauces, custards and of course - the perfect omelette.
Great cooking starts with the basics. Chef Elizabeth Manville walks us through various techniques that are used everyday in a professional kitchen as the fundamentals to creating phenomenal food.
Crackling, loins and legs are three of the pork cuts Chef Michael Allemeier works his magic on as he demonstrates the versatility of this succulent white meat.
Chef Michael Bonacini gives his gentle touch to heavenly delights from truffles to candied flowers demonstrating the skilled techniques applied to craft beautiful desserts.
Chef Michael Cummings knows that the fruits of your labour will never go unrecognized if you follow his secrets to preparing fresh seasonal fruit.
Fair or fowl play, Chef Tim McRoberts demonstrates how to use the venerable chicken and not just focus on the breasts!
Rabbit and squab are both delicious treats that often get overlooked. Chef demonstrates how you can embrace these new additions to your home menu.
Duck is a rich and plump bird. Chef Elizabeth Manville tips us off to the cooking techniques used to make duck in a variety of ways.
One Potato, Two Potato, Three Potato, Four! Chef Michael Allemeier works with the mighty spud to create some of North America’s favourite dishes. From perfect french fries to delicious mashed the secrets out on how to make your tubers taste like those at the restaurant.
You can stuff it, you can roll it you can cube it or eat it whole. Chef Michael Bonacini examines these and other tasty options for our adaptable friend the fish.
Reading a recipe is like reading a map - you need to know where you are going before you begin. Chef Michael Cummings educates us on how to prepare some delicious basics to great foodstuff.
Cheese please! Chef Tim McRoberts hangs the questions out to dry and demonstrates some great tips on how to work with various cheeses to create phenomenal meals.
Wild rice, basmati rice, sushi rice - there are so many different kinds. Chef Ned Bell demonstrates a few techniques to making fool proof rice dishes.
Foie Gras is the one ingredient every chef would kill to work with. Chef Elizabeth Manville shares the secrets to this wonderful taste indulgence.
The temperamental soufflé needs a gentle touch, but when the beautiful creation emerges from the oven - there is nothing like it. Chef Michael Allemeier reveals all the tricks behind the perfect soufflé.
Fish is so versatile. You can eat it in almost any way from raw to grilled, fried to baked. Chef Tim McRoberts demonstrates the secret to alternative cooking methods including roasting, griddling, stewing and chowder.
Chef Michael Cummings celebrates the wondrous ingredient that is Lamb. From the shank and rack to the legs and loin, Chef creates mouth-watering dishes.
Pastry is an art unto itself, but one that can be mastered with a few simple tricks. Chef Michael Bonacini walks through the techniques of making fool- proof pastry & sweet dough.
We all bow down to the Royal crab. Chef Ned Bell prepares some crab delights and points out the tools of the trade that help make them so great.
‘ Fresh is best’ is what they always say. Chef Michael Allemeier whips up some simple fresh pasta dishes and shares some tips on the perfect pasta along the way.
Chef Tim McRoberts demonstrates some inventive new ways to work with veggies. Chef explores the techniques required to revamp the common vegetable side dish into a main course that will steal the show.
Chef Michael Bonacini exposes great new ideas on how to create some delicious and imaginative dishes using grains of various shapes & sizes.
Not all desserts need to be baked. Chef Elizabeth Manville shows us some great ways of satisfying a sweet tooth without ever having to use the oven.
Peppers are so versatile. They are striking in colour and full of flavour. Chef Ned Bell presents us with some great ways to create superb sides, sauces & appetizers with a rainbow of peppers.
Chef Michael Allemeier explores the techniques to cooking, carving, barding and stuffing four different birds in the fowl family.
Chef Caroline McCann-Bizjak explores the treasures of the sea. She gives some great tips and techniques to cooking with different kinds of seafood
Chef Georges Laurier shares his passion for cheese and demonstrates some great ways to create your own masterpieces.
Chicken is no ordinary bird when Chef Tim McRoberts puts his spin on it. He shares some great tips on how to dress up this common dinner component.
Chef Michael Bonacini grew up in an Italian household where secrets to great fresh pasta have been passed down through the generations. In this episode Chef shares some of his grandmothers recipes with his own masterful techniques.
That pig just keeps on giving! Chef Elizabeth Manville cooks up a feast of tender juicy pork providing great insight into how to cook the various cuts available on the market.
Chef Ned Bell reveals some unique ways to infuse the intense and rich flavours of fresh herbs into some tempting and easy to make dishes.
Nothing adds a punch of flavour and protein to a meal like nuts & seeds. Chef Michael Allemeier let’s us in on some great techniques & recipes for cooking with these crunchy treats.
There are so many wonderful vegetables that are overlooked when cooking everyday meals. Chef Caroline McCann-Bizjak looks beyond broccoli & carrots and demystifies the art of cooking with some of the more unique vegetables available on the market.
The tempting smell of sweet garlic makes your mouth water every time. Chef Georges Laurier gives us some great tips on how to work with garlic and create some incredible lip smacking dishes.
Sweet tasting sugar comes in many forms. Chef Tim McRoberts will blow you away with the incredible culinary art he creates using sugar as his main ingredient.
A Saucier holds a coveted position of envy in a professional kitchen. Chef Michael Bonacini let’s us in on some of his secrets to some great sauces.
The smell of fresh bread is an invitation to feast in almost any household. Chef Elizabeth Manville breaks down the tricks of the trade to creating incredible breads, doughnuts & rolls.
Think of Coffee as a spice and Tea as an herb. Chef Ned Bell shows us some incredibly delicious & imaginative ways to cook with our favourite forms of caffeine.
There are beans in all shapes and sizes, flavours & textures. Chef Michael Allemeier shows us how turn a simple bean into a chef’s stunning success.
Chef Caroline McCann-Bizjak demonstrates how to create chef caliber meals using tender delicious veal.
Chef Georges Laurier starts by making three basic stocks. He then takes each one to a new level by creating some sensational hot soups that will sooth you at any time of the year.
Who better to handle fish than a chef who lives on an island surrounded by sea water! Chef Tim McRoberts passes on his knowledge on how to create sweet & succulent fish to dishes.
Chef Michael Bonacini shows us the first grade techniques behind creating beautiful sweet & savory custards & flans.
Not all salads have to be green. Chef Elizabeth Manville shows us the techniques and recipes to creating a salad dressed to the nines.
Every Chef loves to work with poultry. Chef Ned Bell jazzes up the everyday chicken with some innovative recipes and some techniques that every uberchef should know.
From Champagne & foie gras to a secret ingredient extracted with a magnificent antique chef’s tool, chef Michael Allemeier opens the door to the secrets of a great sauce.
Chef Caroline McCann-Bizjak shows us the techniques behind making delicious Italian pasta with a flare of French-Canadian culinary flavours.
A burger is never just a burger when a master chef gets involved. Chef Georges Laurier shows us some fascinating techniques & recipes for cooking with ground meats.
Chef Tim McRoberts demonstrates the techniques behind creating delicious & exotic chutney’s, mustards & salsa’s to accompany almost any dish.
There is more to beef than a great steak. In this episode Chef Michael Bonacini works his magic on four different cuts of beef served up chef style.
Scallop ceviche & mussel soufflé are only two examples of the incredible culinary dishes chef Liz Manville explores in the tantalizing episode of Cook Like a Chef.
There are an endless variety of vegetable dishes to be made. Chef Ned Bell explores some delicate and tasty organic sides and mains while disclosing the secrets behind making them a meal changing experience.
Chef Michael Allemeier dazzles and delights as he creates mouth-watering desserts that settle in the cold of your refrigerator instead of in the heat of the oven
A starch as a side dish can be as exciting as any main event on the plate. Chef Caroline McCann-Bizjak creates beautiful and delicious starches designed to please both the eye and the palette.
Chef Georges Laurier tantalizes you with incredible different cooking techniques for the different cuts of lamb. From marinades and sauces to braising and grilling - he will make you want to come baaaack for more.
Nothing says freshness like the aroma of sweet fresh herbs. Chef Tim McRoberts creates everything from appetizers to desserts using delicious clean aromatic plants.
Chef Michael Bonacini treats us to some incredible unique poultry dishes made with the flare and panache of a world-class chef.
Cooking with game is only a matter of understanding few basic rules. Chef Michael Allemeier indulges us with some great tips and some delicious recipes for cooking wild game.
Chef Caroline McCann-Bizjak answers all your questions about how to cook up a live lobster and make a succulent meal you will never forget.
Sexy chocolate desserts are the perfect match for this sexy French chef. Georges Laurier creates delectable chocolate delights and talks about his cooking techniques to working with this sweet & tantalizing ingredient.
For Chef Michael Bonacini fruit in this episode is all about bananas and peaches. Savoury, sweet, delicious bananas and the classic peach Bellini from Harry’s Bar in Venice.
Frying is all about coatings for Chef Ned Bell. Fish, seafood, vegetables and cheese can all fry in a unique and tasty crispy shell.
Chef Georges Laurier explores classic preparations for fish - the inimitable Bouillabaisse to decadent fish pie and the minimal tartare are on the menu for this episode.
Chef Rene Rodriguez loves working with pork. Here he shows us how to cook perfect pork belly, poach in plastic bags, braise and prepare tenderloins 3-ways.
Chef Michael Allemeier reveals his secrets to cooking perfect spring vegetables -asparagus and artichoke. Don’t shy away from the unknown! Chef will give you all the tips to creating incredible dishes with these two seasonal vegetables .
Fat isn’t a substance to avoid in cooking, it’s integral to great tasting food. Here chef Caroline McCann-Bizjak explains the properties of oils, butter, pork and duck fats and how to make them work for you in the kitchen.
Chef Tim McRoberts tell us all about garde manger and then goes on to display a wide selection of the repertoire of the garde manger chef in any restaurant.
Food that looks great often tastes better too. Chef Michael Bonacini reveals the art of making elegant, clever and edible plate decorations - those finishing touches that turn a meal into a masterpiece!
As soon as the snow melts, Canadians hit the backyard and light their BBQ’s. Chef Ned Bell explains the principles behind successful, tasty bbq cooking, proving that anything you can cook in an oven you can cook on the bbq too.
When it comes to dessert, it’s got to be dairy! Fruit doesn’t cut it when you need something rich and creamy. Chef Georges Laurier reveals the tricks to cooking with dairy, infusing flavours into milk and cream, highlighting this most wicked of waistline-wreckers.
Interesting, inventive ways to cook without meat. Chef Rene Rodriguez brings out the best in vegetables, grains and noodles.
If it comes in a shell, chef Michael Allemeier loves to cook with it. In this episode he reveals tricks for preparing snails, clams and mussels.
In the hands of chef Caroline McCann-Bizjak, a tomato becomes a culinary marvel. Dried and roasted, chopped and pureed, the lowly tomato can even appear in a desserts.
Who needs knives and forks when you can eat these delicacies with your hands. Chef Tim McRoberts reveals some classic preparations for finger licking gourmet food.
Back to basics with fish. Chef Michael Bonacini reveals how to deal with flat fish, round fish, fish with bones and those with cartilage. Simple preparations that taste and look spectacular.
Summer soups are best cold. Chef Ned Bell explains tricks and tips to prepare easy, quick and oh-so tasty cold soups that don’t demand hours sweating over a hot stove.
Chef Georges Laurier tempts your taste buds with some mouth watering meat dishes, but not your normal cuts of meat. Some of the best bits of an animal are on the inside. Chef divulges the secrets to preparing various delicious organs - kidneys, sweetbreads, giblets and livers. Don’t knock it until you’ve tried it!
Chef Rene Rodriguez reveals the tricks to preparing the fruits of the gods -figs, grapes, and quince. Chef Rodriguez will make you want to experiment with all kinds of unique seasonal fruits.
There are bakers and then there are cooks who never bake. Chef Michael Allemeier will finally explain the mechanics of making a cake rise, what self-raising flour is and neat little tricks for breads and biscuits
Chef Caoline McCann-Bizjak explains the importance of fat in meat and reveals tricks to make your lean cuts of meat taste better and remain juicier with barding and larding.
Scallops, crabs and clams are revealed in all their glory by chef McRoberts. This episode will reveal how to deal with scallops to produce their very best, how to tell if your seafood is the freshest.
Michael Bonacini shows you how to make herbs more than an after-thought or a decoration. This is herbs front and centre.
Chef Bell shows us beef slow-cooked and beef not cooked at all. Chef reveals some need to know techniques for working with a variety of cuts of beef.
Chef Laurier reveals the secrets to making your own curry paste, preserving tarragon for winter use and he even feature herbs in dessert. Herbs can feature at every stage of a meal.
Mmmm dairy! Rich, creamy – a texture like non-other. Chef Tim McRoberts shows us how to cook like Mom - butter, butter and egg-based sauces, custard and cream.
Y’all know how to bbq? Well, you will do after Chef Allemeier reveals the tricks of a true Southern BBQ complete with a hog roast, brisket and bbq sauce.
Chef Georges Laurier reveals the tricks to working with shrimp large and small. Canada’s favourite seafood is prepared in every which way.
Sausages, seafood and meat, pate and quenelles all fall under the topic of forcemeat. Chef Bonacini shows us how to work with raw ground meats and fish to create these hearty, juicy treats.
In this show tips for roasting, toasting, coating, freezing, drying and cooking with delicious herbs are exposed by Chef Caroline McCann-Bizjak.
Bored with broccoli and boiled potatoes? Well Chef Rodriguez will show you how to make your veggies more interesting. Radishes and celery, asparagus and potatoes cooked with the sous-vide technique are all in his repertoire.
The best thing about summer is fruit and berries. Ned Bell shows off berries to their best advantage and reveals the tricks to keeping that bursting summer flavour throughout the winter.
Chef Tim McRobert’s approach to deep-frying is surprising. There’s nothing conventional about deep fried soup, his own variation on fish and “chips” and deep fried fruit.
There’s more to cheese than pizza. Chef Michael Allemeier reveals some of his own quick and easy methods for using great cheese in day-to-day eating.
Nothing beats home made bread. Chef Georges Laurier explains the do’s and don’ts of making bread successfully, from croissants to bagels.
Chef Michael Bonacini de-mystifies working with gelatine. He explains the quantities of liquid versus gelatine for the perfect set dish.
There’s something about cooking whole fish that makes a meal more of an occasion. Chef Caroline McCann- Bizjak reveals her secrets to cooking small fish, large fish, but always whole fish. Smoked fish, fried fish, baked fish and roasted fish.
If turkey means Christmas, Thanksgiving and not much more, Chef Rodriguez will give you the tips to cook turkey successfully at any time of year and he won’t be roasting it!
There’s so much more to pastry than puff rolled from a packet and pre-lined tart tins. Chef Ned Bell introduces cheese pastry, herb pastry and gougere pastry – cream bun pastry in a savoury setting.
It’s all about onions for Chef Tim McRoberts. He reveals the diversity of the onion family – how to sauté, sweat and caramelize. He might even tell you how to cut them up without crying.
The secrets of pressure cooking revealed. Chef Michael Allemeier demonstrates how to use this fearsome-looking cooking pots to create incredible stews and canned preserves in half the time.
It isn’t just the turkey that deserves stuffing. Chef Georges Laurier reveals the secret to making great stuffings from a number of different bases – bread, rice, chestnut and oysters. And they work in all kinds of settings.
Chef Bonacini reveals the secrets to cooking perfect eggs. Watery scrambled eggs? No more once you’ve watched this show. From scrambling to baking and frying, this is how to prepare the ultimate egg dishes.
There’s much more to greens than broccoli and cabbage. Chef Caroline McCann-Bizjak explores some little-known greens such as dandelion and sorrel. She’ll also reveal how to make spinach delicious, not just edible.
Chef Rene Rodriguez will share some tips for the classic – crispy fried chicken – and the not-so-classic – deep fried foie gras – with viewers. Deep fry made easy.
Fish is Mediterranean for Chef Ned Bell. He reveals how to deal with the Italian speciality Salt Cod, makes a fish lasagna and fish cakes before revealing the diamonds of the fish world – caviar.
There’s nothing fancy about Chef McRobert’s desserts. Some of the very best can be the traditional desserts of childhood with a new twist – baked Alaska, summer pudding and lemon meringue pie finish any meal in style.
Funny fungi are fascinating for Chef Allemeier. He reveals some simple tricks to make great mushroom meals using everything from the common button mushroom to exotic puffball and chanterelle.
Chef Laurier reveals his secrets for making tofu edible – delicious even. Flavoured Tofu butters and burgers will tempt vegetarians. Lasagne doesn’t need meat but can be made with polenta and roasted vegetables for a delicious main course. Meat-free eating is here to be explored.
For Chef Ned Bell pork in this episode is all about adding a new twist to old family favorites. Chef serves up brined pork chops stuffed with fruit, roasted pork tenderloin with a port cranberry sauce and more!
Chef Michael Bonacini creates works of art with chocolate. His unique twist on everybody’s favourite includes chocolate noodles, and how to build a delicious tower of cocoa cake wrapped in chocolate and acetate.
Chef Rene Rodriguez loves to cook with veal. Chef makes mouth watering porcini dusted veal chops with a wild mushroom and Fava ragout, veal in eggplant purses and more.
Noodles, noodles and more noodles, Chef Caroline McCann-Bizjak gives some great tips on how to create unique and delicious meals with noodles. Chef tempts the pallet with goat cheese & fresh herbed cappelletti with asparagus spears, scallops in a spicy both with soba noodles and more.
Chef Tim McRoberts demonstrates the techniques to making some delicious sauces suitable for any occasion. Chef makes a light Piri-Piri sauce drizzled over a perfectly roasted chicken, a ruby and a white port sauce each perfect for a tender cut of lamb and finally three great sauces that heighten a tuna steak to new levels.
Chef Ned Bell has endless delicious ideas for salads. Chef dresses to impress with a breakfast salad with fresh goat cheese, a lobster salad napoleon with pappadams, tangerine and olive salad and a tempting roasted potato salad.
In this episode Chef Michael Bonacini coaches us on an eclectic mix of new and exciting ways the cook fish. From Haddock mousse stuffed Trout with a butter sauce to sesame crusted medallions of Cod with a red wine sauce; fish has never looked so good.
Chef Rene Rodriquez adds new and improved taste to soups by relying simple techniques and the nations best ingredients. Chef has a soup for each season including an asparagus and morel soup, a pumpkin potato soup, a fish soup and sweet summer gazpacho.
Chef Caroline McCann-Bizjak guides us into the world of curries. Chef explains the complex layers to curry while teasing our taste buds with Thai green curry salmon and Southeast Asian pork curry recipes.
Chef George Laurier steers us in a new direction with beef. We learn new techniques that spice up old favorites. Chef George brings new life to Prime Rib, the beef stir fry and succulent beef short ribs.
With ease and grace Chef Tim McRoberts bakes like a chef. Chef makes gorgeous chocolate molten cake, and demonstrates that art of working fondant.
Chef Ned Bell works with the delicate spice Saffron. We learn how to infuse the unique taste in dishes like Saffron mussel bisque and grouper with saffron-fennel compote.
Chef Michael Bonacini reveals the secret to cooking with nuts. Chef thinks outside the box and experiments with tasty recipes such as deep fried chestnut balls and sweet maple syrup glazed pistachio pork roast.
Chef Rene Rodriquez creates delicious aromatic dishes using onions and leeks as the main ingredient. Chef prepares a leek and artichoke heart tart with a molasses dressing, champagne onion soup and a rich onion demi-glace that is the perfect base to any sauce.
Chef Caroline McCann brings out the best in chicken when she creates a gourmet meal with chicken crêpes with asparagus and mushrooms. She also show her fun side when we learn her favorite grilled jerk chicken recipe.
Chef Georges Laurier demonstrates how to prepare squash for all occasions. He makes an array of delicious fare including zucchini spaghetti pancakes with jumbo shrimp, an acorn squash soufflé and mouth watering brown sugar glazed squash with an apple stuffing.Chef Georges Laurier demonstrates how to prepare squash for all occasions. He makes an array of delicious fare including zucchini spaghetti pancakes with jumbo shrimp, an acorn squash soufflé and mouth watering brown sugar glazed squash with an apple stuffing.
Chef Tim McRoberts works with pork in all its shapes and sizes. He builds succulent dishes such as pork scallopini and Sichuan pork ribs.
Chef Neb Bell will tempt your sweet tooth with his hazelnut caramels and grape jellies, chocolate truffles and marzipan fruit.
Great things come in small packages. Chef Michael Bonacini prepares delectable appetizers that are perfect for any occasion - mini crab cakes with a roasted red pepper sauce, mango shrimp salad spring roll cups, capicolla and asiago pinwheels and more!
Chef Rene Rodriguez brings out the best in mushrooms with dishes such as mushroom and chevre tart or how about cheese and red pepper and mushroom strata to tantalize your taste buds.
From breakfast to desserts Chef Caroline McCann-Bizjak creates inspirational dishes with fruit including cranberry eggs benedict and a cold honeydew & mint soup in a cantaloupe shell.
Georges Laurier embarks on a chicken crusade designing fabulous new dishes. Chef entices us with kolbasa sausage stuffed chicken legs with sweet compote a baked chicken casserole with an apples potato crust and more.
Beef with Chef Tim McRoberts In this episode Chef Tim McRoberts tempts the carnivore in all of us - from steak and kidney pie with dark beer to a porcini-crusted filet mignon. Learn some great techniques and recipes for working with beef.
Explore classic ways to prepare lamb with Chef Ned Bell. He elevates your imagination and creates incredible meals such as lamb in a fennel coconut sauce and a crown roast of lamb that is served with mustard rub and a shallot and mint sauce.
Chef Michael Bonacini is inspirational as he prepares gorgeous delectable desserts such as rhubarb and anise hyssop custard, pear and blue cheese strudel, grilled pineapple with a ginger-lime mascarpone mousse and more.
Discover alternative ways to create salads with Chef Georges Laurier. Seafood salad in martini glasses or Asian beef salads in umbrellas are not only delicious, but beautiful as well.
Chef Caroline McCann-Bizjak adds her special touch to shellfish. Try to withstand her charms as she prepares a scrumptious crab & shrimp soufflé with roasted red peppers, her oysters Rockefeller or her moist and tender scallop croquettes. We dare you!
Wines – not just a beverage! Chef Tim McRoberts explores how to use wine in your cooking. From his passion for cooking he creates incredible dishes such as pancetta wrapped salmon with a red wine butter sauce and seafood brochettes with tomato-basil champagne cream sauce.
From baked to mashed, Chef Ned Bell takes the potato to new heights. He builds beautiful delicious layered napoleons, sweet potato pie and a scalloped potato dish that’s out of this world.
Chef Michael Bonacini is full of great culinary ideas and techniques. Chef dazzles and amazes as he demonstrates how to tea smoke a duck, grill quail and much, much more.
Candy’s not just for kids. Chef Georges Laurier demonstrates the tricky techniques to making hard maple taffy and the perfect sponge candy. They will inspire you to give it a whirl!
Chef Caroline McCann-Bizjak demystifies the art of cooking with lamb. Chef prepares stuffed breast of lamb, glazed and crusted racks, beautiful braised shanks and more.
Want to give your veggies a face lift? Try out Chef Tim McRoberts new recipes for beet custards, vegetable and ricotta stuffed cabbage rolls and a root vegetable puree with a pecan honey crust. Veggies have never looked so good.
Chocolate is better than….almost anything! Chef Ned Bell creates two delicate and delicious decadent dishes that ooze with chocolate. These recipes will win you the gold metal with anyone and every one you serve it to.
Chef Michael Bonacini dresses up chicken in so many ways. First he bones, stuffs, roasts and fries a whole bird. And if that isn’t amazing enough, chef continues create more moist and flavourful dishes with our favourite bird.
Chef Caroline McCann-Bizjak knows how to get creative with hors d’oevres. She demonstrates how to create artful packages bursting with flavour using meat, fish, veggies, and puff pastry.
Cheese please! Chef Michael Bonacini takes you on a culinary adventure of cheese influenced dishes. Chef makes outstanding dishes including beef fillet with gorgonzola cheese and funky parmesan soufflé.
Chef Caroline McCann-Bizjak takes you deep into the exotic ways of working with fish. She explores the techniques to making moist and flaky snapper wrapped in romaine lettuce, how to create delicious packages with salt cod and dresses up seabass with a anchovies and breadcrumbs.
Chef Craig Wong cooks lamb