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Culinary Delights

A Taste of Nova Scotia

Posted by on Dec 30, 2016 in Culinary Delights, FEATURED | 0 comments

A Taste of Nova Scotia

This dish was created as a way to enjoy a typical Maritime lobster dinner in a single bite or two. In Nova Scotia lobster is almost always boiled but steamed lobster is becoming more popular, personally I prefer it boiled in heavily salted water to give it that fresh from the water flavor.

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Island Chef

Posted by on Jun 21, 2014 in Culinary Delights | 0 comments

Island Chef

Island Chef Charbroiled Onaga, Vegetable Ratatouille & Essence of Basil By Chef Ben Takahashi Chef Ben Takahashi is an island boy through-and-through, born in Honolulu, Hawaii, he always had a knack for the culinary arts.  Even as a young boy he was the first to get the best catch when out fishing with friends and he was quick to share his prize at the dinner table.  Ben attended Santa Rosa Jr College, rooming with five other Hawaii boys, and it was during that time that he discovered he wanted to become a Chef.  Perhaps due to the fact...

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Sri Lankan King Prawn Curry

Posted by on Mar 31, 2014 in Culinary Delights, FEATURED | 0 comments

Sri Lankan King Prawn Curry

“One of Peter’s signature dishes which is well-known and loved by many in Fiji and Australia is his Sri Lankan King Prawn Curry. The layers of aromatic spices and coconut compliment the fresh sweetness of the prawns perfectly. Enjoy!”

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Oven Baked Cod Fillet with Egg White and Conpoy

Posted by on Dec 1, 2013 in Culinary Delights, FEATURED | 0 comments

Oven Baked Cod Fillet with Egg White and Conpoy

“Inspired by the unique style of Singaporean culinary culture,Chef Mok infuses an artistic and modern touch to the presentation of his dishes, which brings the dining experience to a new height.”

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Chicken Breast “Braciole”

Posted by on Sep 13, 2013 in Culinary Delights, FEATURED | 0 comments

Chicken Breast “Braciole”

Chef Massiomo Capra ~
“The food was authentic. My mother would never put anything on our table that was not locally grown, weather in our garden or that of our neighbours that was just how it was, the tomatoes, peppers, other vegetables as well as livestock. We all knew how the food was grown, without additives or preservatives, natural and fresh.”

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Grilled Hanger Steak with Chimichurri

Posted by on Feb 2, 2013 in Culinary Delights, FEATURED | 0 comments

Grilled Hanger Steak with Chimichurri

“The trick to cooking a great steak is resting time. This allows the juices to resettle throughout the meat.”

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