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Recent Reviews


My guests were in the kitchen when I was making the dish and asked me not to strain the veggies. I wish I had, for the carrots were soggy lumps and the fennel couldn't be distinguished from anything else, though the broth was superb and one of my guests went back for his third helping. I used Pacific gray cod, which retained its white colour, along with red snapper, clams, mussels, and shrimp. Next time, I'll use prawns instead. The garlic toast is a great addition. I'll certainly make this dish again.

Posted: 01:50 pm on January 26th 2017

Re:Wild Mushroom Toasts

This is a favourite among my dinner guests. I have cut back on the creme fraiche, and used a mixture of farmed mushrooms, without a significant loss in flavour. The fresh thyme is a necessary ingredient. Simple and elegant; the best kind of appetizer.

Posted: 05:17 pm on April 14th 2010

Re:Coriander-Crusted Pork Tenderloin

This is quick, very tasty, and has become our favorite recipe for pork tenderloin. Searing the meat keeps it moist and binds the spice to the loin. It makes a good, low-fat mid-week dinner when served with chutney, steamed rice and veggies.

Posted: 12:59 pm on February 24th 2010

Re:Apple, Blue Cheese & Hazelnut Salad on Endive Leaves

This is so easy and yet so exceptionally tasty. I once served it before a complex main course and had one guest tell me that he could have made a meal of the appetizer! Be careful not to use too much blue cheese or you won't taste the apple. The endive "dish" makes it good to serve with pre-dinner drinks for a garden party, as long as the endive is not piled too high.

Posted: 12:44 am on July 5th 2008