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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 Michael Bonacini
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.
