A Japanese take on the classic Italian Pasta alla Carbonara with a slow cooked Onsen Tamago on top.

Deceptively light, this Filipino favourite made from beef shank and marrow bones makes for a satisfying meal.

Strawberry Rhubarb Parmesan Crisp

Sweet potato poutine. Fried potatoes with cheese curds and a demi-glace gravy, pure heaven!

Fire roasted tomatillos, chilies and garlic add a smokey flavour to this Mexican salsa verde.

Cactus canapes made with grilled nopales with roquefort and agave nectar.

This vegan red bean panna cotta with blueberry sauce blends Japanese Shojin tradition with the classic Italian dessert.

This luscious green sunchoke, ramp and nettle soup will sing with the songs of spring from the bowl all the way to your mouth.

Alsatian Choucroute Garnie, including homemade sauerkraut and knackwurst.

Making sauerkraut at home is simple and it tastes much better than the canned/jarred/packaged stuff.

Beet Arugula Salad with Lemon Mint Dressing.

Lemon Tarragon Polpette with Caramelized Tomato Glaze. Perfect bit sized canapes for a cocktail party.

Green tomato gratin. Slices of green tomatoes in a cheesy mornay sauce bubbling up from under a crust of crisp panko.

Smoked pork belly that is ready to go into a pot of spicy lentils.

This piquant green mango maple relish is the perfect accompaniment to grass fed beef hot dogs.

Golden beet cupcakes with dulce de leche buttercream swirls. Like a yellow velvet cake with half the sugar and no food coloring.

This lamb breast is spice cured for 2 days then braised before being added to this Kumquat and Lamb Breast Tagine.

Braised spice cured pork belly with sauteed ramps, morels and picked ramps. Part of a foraged dinner.

Kinpira Gobo, a Japanese side dish of pan fried burdock with caramelized sweet soy sauce.

Pastel de Tres Leches. This gluten free cake releases a burst of sweet milky liquid with each bite.