Culinary Delights
A Taste of Nova Scotia
This dish was created as a way to enjoy a typical Maritime lobster dinner in a single bite or two. In Nova Scotia lobster is almost always boiled but steamed lobster is becoming more popular, personally I prefer it boiled in heavily salted water to give it that fresh from the water flavor.
read moreIsland Chef
Island Chef Charbroiled Onaga, Vegetable Ratatouille & Essence of Basil By Chef Ben Takahashi Chef Ben Takahashi is an island boy through-and-through, born in Honolulu, Hawaii, he always had a knack for the culinary arts. Even as a young boy he was the first to get the best catch when out fishing with friends and he was quick to share his prize at the dinner table. Ben attended Santa Rosa Jr College, rooming with five other Hawaii boys, and it was during that time that he discovered he wanted to become a Chef. Perhaps due to the fact...
read moreSri Lankan King Prawn Curry
“One of Peter’s signature dishes which is well-known and loved by many in Fiji and Australia is his Sri Lankan King Prawn Curry. The layers of aromatic spices and coconut compliment the fresh sweetness of the prawns perfectly. Enjoy!”
read moreOven Baked Cod Fillet with Egg White and Conpoy
“Inspired by the unique style of Singaporean culinary culture,Chef Mok infuses an artistic and modern touch to the presentation of his dishes, which brings the dining experience to a new height.”
read moreChicken Breast “Braciole”
Chef Massiomo Capra ~
“The food was authentic. My mother would never put anything on our table that was not locally grown, weather in our garden or that of our neighbours that was just how it was, the tomatoes, peppers, other vegetables as well as livestock. We all knew how the food was grown, without additives or preservatives, natural and fresh.”
Grilled Hanger Steak with Chimichurri
“The trick to cooking a great steak is resting time. This allows the juices to resettle throughout the meat.”
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