My latest recipes…

It’s been a really long time since I’ve updated you here, but I thought I would share some of the latest recipes I’ve developed for Pete’s Fine Foods.

There was this amazing panna cotta with warm salted caramel sauce:

Salted Caramel |

And these pad thai tacos:

Pad Thai Tacos |

Quick pickled strawberries!  Perfect for shaking up your next charcuterie board!

Quick Pickled Strawberries |

An amazing BBQ chicken, apple and cashew pizza:

BBQ Chicken Pizza |

A really neat beet and seaweed salad…also with cashews:

Beet and Seaweed Salad |

Classic bibimbap graces our table on the regular…here’s my recipe:

Bibimbap |

And finally, Hawaiian Cold Brew.  Seriously, this is going to change your summer coffee game:

Hawaiian Cold Brew |

Comfort muffins, the best almond butter, smoked salmon and lamb with a twist

I thought I would share a handful of my latest recipes for Pete’s Fine Foods.

First, there are these peanut butter and jelly muffins, made even more exquisite with the addition of all-natural peanut butter and rose-scented raspberry jam

Peanut Butter and Jelly Muffins |

Then, there’s this salted mocha almond butter, which essentially evaporated as soon as I pressed “off” on the food processor.  It was that good.

Salted Mocha Almond Butter |

I was challenged to make dishes that included smoked salmon and lamb, which I’m going to admit are not my favourites.  I took it upon myself to make each in a way that sounded totally irresistible.  I made these amazing open-face smoked salmon sandwiches with a huge pile of quick-pickled vegetables.  

Open-face Smoked Salmon Sandwich |

And then there were these lamb. halloumi and fennel skewers with a honey mint glaze.  The flavours in this dish were so beautifully balanced – earthy lamb, salty cheese, slightly spicy and aromatic fennel, the high notes of peppermint, and the sweetness of honey.  Perfect.

Lamb Skewers |


Big Grapefruits, Squid and Roses…

Biscuit for Two with Rosehip Jelly |

I’ve had a few great recipes posted to the Pete’s Fine Foods blog recently:  a Valentine’s Day treat – Biscuits for Two with locally made rosehip jelly and coconut cream – which was a simple favourite in our house.

Then there was my attempt, at long last, to satiate my lust for Cantonese pastries with this spin on steamed custard buns, infused with the flavour of pomelo.  It worked:  I no longer have to show up at my favourite Cantonese bakery on a Monday only to wilt in disappointment that it is the one day they are closed.  My kitchen has been inaugurated, and I can whip up custard buns at my leisure.

Pomelo Steamed Custard Bun |

Finally, there was this simple salt and pepper calamari recipe, which I jazzed up with a beautifully vibrant seafood rub mixed into a classic aioli.  

Classic Calamari with Dave's Aioli |

So, as you see, my kitchen and camera are getting just as much love as always, but it’s being funnelled in a slightly different direction.  I’ve been doing a lot of other food and related writing lately as well, and it’s hugely gratifying.

Healing Winter Foods

Thai Kale Soup |

I’ve recently had a couple more recipes published to the Pete’s Fine Foods blog – one for an awesome Thai Kale Coconut soup that will help you get your greens in a warmer, maybe-even-more delicious way than the ubiquitous green juice.  The other is a variation on the Ayurvedic kitchari, which is meant to help restore the body and immune system, as well as detoxify without all the deprivation.

Kitchari Bowl |


Fig and Maple Overnight Oats

Fig & Maple Overnight Oats |

This is the most indulgent healthy recipe I can think of…tons of fibre, probiotics and antioxidants plus beautifully juicy figs, cacao nibs and vanilla star anise-infused maple syrup.

Find the recipe here.