Describe your culinary style.
My culinary style is laid back honest food with a hint of gourmet. I hate the fussy French traditions and prefer take a simple fresh approach to maintain the quality of seasonal ingredients.
What is the main source of inspiration for your recipes?
I draw inspiration from a global flavors and put my own local twist on classic cultural dishes. For example right now I’m working on a recipe for Jamaican Pepperpot Soup using Ontario okra that’s in season right now. I love allowing one ingredient to inspire the culinary journey – you never know where it’s going to take you.
If you could have one food while stranded on a desert island, what would it be?
It would be any sort of Asian noodle soup. Thai, Vietnamese, Japanese I’ll take any of them as long as I have hot sauce & fresh herbs.
For someone new to your blog, which recipes do you recommend they try first?
- In the fall I would definitely recommend them to check out the Parsnip & Pear Puree because it’s such a unique combination and really holds a wow factor.
- My recipe for Thai Sesame Slaw with Poached Shrimp is pretty simple (and delicious)
- Another great one for an easy quick bread would be my Pumpkin Ginger Bread. It’s perfect for the holidays.
What is your ultimate guilty food pleasure?
My ultimate guilty food pleasure is going to a nice restaurant with a bunch of open minded food loving friends and ordering a very large selection of the menu. I want to taste everything!
To me yummly represents the love and ease of finding delicious recipes.