I first made this pizza dough three years ago and instantly fell in love with it. It packs a lot of great flavour despite only having a few key ingredients and comes out perfectly crispy every time.

This recipe is my take on re-creating a memorable dish from La Strada restaurant in Ottawa, These croquettes are perfectly crispy on the outside and tender and savory on the inside and I think I’ve found the right balance of textures and flavours to represent it well.

We’ve taken your traditional egg roll and deconstructed it. The result is an incredibly flavourful, healthy dish with added crispiness.

I’ve been working on this Tuna Tartare on Crispy Rice recipe for a while now and think that it has the perfect mix of flavour and texture.

I have to admit that I was a bit skeptical about eating raw scallops the first time I heard about them. Didn’t our parents always teach us not to eat raw seafood?? Concerns aside, I can also say that I’ve been a huge lover of scallops for years, so I was very intrigued by this......