Espresso Butterscotch Bars: the reason to have dessert first.

Blueberry Thyme Jam: honey, thyme and lemon infused jam ready to brighten any morning.

Mango and Coconut Bundt cake: one bowl to contend with and a moist cake to enjoy.

Lettuce Pie: sort of lasagne with lettuce and spaghetti.

Baby corn dogs with caper berry mayo.

Fish Sarnies: pepito, sesame and mustard seed crusted mahi mahi on a panini with flavoured mayo.

Homemade, maple-cured pork belly

Peach Crumble Pie

Herb Beignets: savory donuts filled with herbs, fried in bacon fat and served with garlic butter.

Club Sandwich Meatloaf: turkey meatloaf full of all things that you love about a club sandwich.

Spring Lamb Stew with Pistou: tender lamb stew, spring vegetables and a topping of herb relish.

Coq Au Vin Skewers: favorite winter time stew reinvented as a bbq classic.

Breakfast Bundt: a yeasted cake studded with dried cherries and apples.

Fridge pickled and ready in no time.

Raisin Pie: an old fashioned recipe updated and ready to enjoy.

Spring Veg Danish: asparagus, green beans, wild mushrooms and chevre in a crunchy, phyllo package.

Brunch Bread Pudding: maple syrup sweetened and laden with; pancetta, brie and apples.

Roasted Tomato Crostini: sweet tomatoes roasted with garlic and fresh basil. Smeared into chevre, ready to top crusty bread.

Egg Baskets: potato lined cups baked with eggs. A perfect weekend breakfast or a quick weeknight dinner.

Lime and Coconut Muffins: hearty breakfast muffins full of lime and coconut and made with healthy olive oil.

Hot Cross Pretzels: soft pretzels with all the beautiful taste of hot cross buns.

Huevos Rancheros: step-by-step instructions to make your own corn tortilla.