Sweet, roasted parsnips and warm spices combine to produce a moist and flavourful bundt cake.

Shredded Brussels sprouts sautéed with mustard seeds, curry leaves and fresh coconut.

Sweet cookie crust filled with orange blossom water scented ricotta cream and topped with fresh, vibrant blood oranges.

Boiled eggs simmered in a spicy and tangy tomato sauce.

Korean sweet potato noodles stir fried with beef slices and vegetables

Fresh spinach and potatoes braised with warm Indian spices.

Chunks of chicken and slippery rice noodles bathed in a warm spiced broth.

Ground chicken kebabs studded with fresh pomegranate arils, spices and saffron.

Lightly sweetened, slightly dense cake with fresh apple slices and fresh blackberries.

White chicken chilli with Anaheim and poblano chilies, white chocolate and lime.

An updated Yule Log, a chocolate cake filled with cream and black cherries and frosted with whipped ganache.

Roasted butternut squash and sweet potato salad spiced with Ras el Hanout and Harissa

Creamy, white chocolate mousse nestled in a crisp meringue topped with fruit preserves.

Creamy pumpkin and mascarpone cheese combine in a gingerbread cookie crust.

spinach, beets, pears and mandarins drizzled with a sweet tart pomegranate vinaigrette and sprinkled with sugared hazelnuts.

The classic French madeleine gets a makeover.

Fresh Colorado pears combined with blackberries with a cinnamon, brown sugar and pecan filling.

Creamy and feather light pumpkin mousse layered with lady fingers soaked in ginger spice syrup.

A warming noodle soup with Thai flavours and fresh herbs.

A spicy curry made with ground beef and potatoes.

Butternut squash gnocchi with brown butter and crispy sage leaves

Pumpkin mini bundt cakes with cream cheese frosting and pumpkin seed brittle.