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Chana Salad
November 6, 2013Add a little bit of North Africa and India to your holiday season with this delicious Chana salad. Combining the robust flavours of lamb merguez sausage from North Africa and the warming spices of garam masala, this dish offers a very lean yet high protein boost (perfect for those chilly,…
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Chef John Morris cooks Mapo Dofu
September 13, 2013Chef John Morris loves the intensity and brightness of flavour in Chinese food. Although traditionally made with meat, John created this version of Mapo Dofu using tofu for his vegetarian sister. John says his mother is responsible for his love of Chinese food. "She craved it all the time…
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Mapo Doufu
September 10, 2013Vegan Mapo Doufu To celebrate the NAC Orchestra’s China Tour this fall, try this fragrant and spicy dish at home. It’s the NAC’s vegetarian version of the traditional Sichuanese “Mapo Doufu” which, according to legend, originated in the kitchen of an elderly woman living on the outskirts…
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Bufala mozzarella with heirloom tomatoes
March 21, 2013Mozzarella di bufala Tellicherry pepper | tomato | basil | olive | balsamic Celebrate the fresh flavours and radiant colours of southern Italy with Bufala mozzarella and heirloom tomatoes, the foundations of this dish. Your tastebuds are awakened with torn basil, a drizzle of XV olive…
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Meet Le Café‘s John Morris
February 27, 2013 -
NAC Niçoise
January 14, 2013NAC Niçoise quail egg | tuna | anchovy | new lettuce What makes a classic dish? The essence of a recipe’s success is perfectly-matched flavours. Take the niçoise made famous in America by Julia Child in her cookbook The French Chef. Our version pushes the dish into new territory with…
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Talkin’ Turkey
December 5, 2012It’s pretty safe to say that many of us range from mildly stressed to genuinely panicked when it comes to cooking a turkey dinner for Christmas. So would you believe me if I told you of a small team of wunderkind chefs, who prepare 120 hot turkey dinners with all the fixins over the course…
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Herbaceous smoked Qualicum sea scallops
October 24, 2012Herbaceous smoked Qualicum sea scallops chorizo kale crumble | green olive and roast garlic whip Everyone loves scallops! In this recipe, these jewels of the sea get the respect they deserve thanks to a cold thyme-infused smoking technique prior to being pan-fried. Once you’re ready to…
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B. A. Beef tartare
September 6, 2012B. A. Beef tartare jasmine and shiso rice bomb | ume plum paint Serves 4 persons One of our most popular dishes at le café is steak tartare, a classic dish with a Blackie spin. I use ribeye because of the firmness and marbling of the meat. There is no egg yolk in this recipe, instead…