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Harvest dinner at mine with friends and family
Caesars with jumbo prawns and home-pickled asparagus
“One of the very nicest things about life is the way we most regularly stop whatever it is we are doing and devote our attention to eatings” Luciano Pavarotti
Cooking class at Le Cordon Bleu, Paris with my girl
Cheese grazing board
It just keeps getting better!
Beef bone broth with herbs from my garden
Eggs benny with home grown asparagus
Chef’s Table charcuterie boards
Taste testing my breads this morning
Amy and I taking a break between service and clean-up
Charcuterie board at the Harvest Dinner
I love chickens and someday I will have a flock of my own
No dinner should be served without a vintage drawer full of warm biscuits
My favorite snack
Vintage tea cups ready for service
Paella cooking class in Barcelona
Crème brûlée, chocolate truffle and white port
Weekend brunch at home
Crab claw seafood chowder with sourdough at Chef’s Table
Braised mushroom gravy drenched brisket with crispy leek chips
What better way to start the night off than with bubbly
Making biscuits this morning
Stuffing vegetarian artichokes in the Loire Valley, France
Chocolate cheese
One of my favourites – grape pistachio truffles
Inspiration and happiness lives in these books
RDC Culinary School
Home
Coconut shrimp with warm coconut curry sauce
Feed your soul
Open-faced ham and sprout bites
Cinnamon raisin sourdough
Fresh flowers added to a fall tablescape
One of the highlights of 2018: catering Taste of Markerville
Our little streetside table in Paris was hardly big enough for our lunch!
Lemon curd tarts with fresh raspberries
Mini crème brûlée
Bruschetta, hummus, microgreen crisps
Desserts for all
+40 degrees in Bali for a raw/vegan cooking class
Just add a glass of chardonnay
Home
Nothing better than cheese and crackers
Brussel sprout, tomato and spinach cauliflower crust flatbread
Home-baked milk buns
Prepping for Chef’s Table
Fresh baked croissants anyone?
Nothing is worth more than this day!
I use stock in place of water in much of my cooking to add a big flavor boost
Desserts display ready for grazing
Wine with my girl in the Loire Valley, France
A charcuterie board is just not complete without a wedge of Pierre Robert brie
Simple, healthy, delicious
Attending a Chef’s Table in Paris. Delicious!
Tenderloin ready for the grill
Wontons in bone broth
Deconstructed salad for a quick lunch drop-off
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