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 |

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.

Date Night Feta Dip with Pistachios, Chili Honey and Mint

Feta Dip | 

My love language is most definitely, undeniably, food. It took me a long time to see the pattern: my personal rewards for a job well done, reasons to get together with friends that had fallen out of touch and ways to to connect with my husband all centred around eating great food. When my husband and I first moved in together, I remember being shocked by my own domesticity, and it was during that time that I learned to massage the starch from arborio rice to make the perfect risotto, and took up the challenge of creating a multi-course Indian meal on my stove with two broken burners. I realize now that it was the best way I knew how to show him how much he meant to me, and that I was committed to the life we were growing together. I have a twinge of sadness, nowadays, when I realize that the realities of the 9-5 with two kids in tow (one of whom is fairly particular, in the way of toddlers, about what she eats) has caused us to rely more on those quickly whipped together weeknight standards that lack the flourish of Sunday dinner, or a romantic meal for two. My heart is in it, surely, but there rarely seem to be enough hours in the day.

Feta Dip | 

I love the idea that a fellow food blogger and food-as-love-language enthusiast Ashley Rodriguez had: once a week, she and her husband put their three children to bed and then share a special dinner date together in the comfort of their own home. The concept resonated strongly with her readers, and she published a cookbook called “Date Night In” just recently. It occurred to me, though, that an evening of sharing food with my love doesn’t even have to be as elaborate as a three course meal with accompanying cocktail: it can be as simple as a creative snack assembled easily and enjoyed together – even for only as long as a small bowl of whipped feta and fancy crackers lasts. This dip is remarkably exquisite considering the ease with which it can be pulled together; the flavours of sweet heat, fresh mint and salty cheese are punctuated by each crunch into a lightly roasted pistachio, and soon you’ll find yourself chasing down the perfect combination of these components to top each cracker.  

Feta Dip |


How do you connect with your partner or other loved ones? Do you make it a regular habit?


This is a cross-posting from my new blog, Nalumana Women’s Wellness. 

Feta Dip with Pistachios, Chili Honey and Mint
Write a review
  1. 1 cup feta cheese
  2. 1/4 cup olive oil
  3. 1/3 cup pistachios, lightly roasted and chopped
  4. 1/4 honey
  5. 1/2 teaspoon chili flakes
  6. 1 tablespoon mint, chiffonade
  1. Combine the honey and chili flakes in a small bowl; set aside.
  2. In a food processor, blend feta cheese and olive oil. You may need to adjust the amount of olive oil depending on the consistency and moisture of your cheese: the mixture, when blended, should be smooth and creamy.
  3. Place whipped feta in a serving bowl. Top with pistachios, chili honey and mint. Enjoy!
Adapted from Segovia Tapas Bar
Adapted from Segovia Tapas Bar
Purple House Café

Mango Salad

Mango Salad |

My job is to match pregnant mamas with doulas that they will love, who will carry the honour of being with the woman and her family during birth with care and attention and love.  Every so often, I get to match myself with a family, reminding me of why I cherish this work and how much I have to learn from the power of birthing women.

This spring I had the good fortune of working with a chef and her lovely family.  We communicated through words and food, with me bringing her a fortifying traditional Ethiopian postpartum dish just after she birthed, and she making me and my family an exquisite Thai meal a few weeks later.

Continue reading