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Traditional

Heritage Bites

Medium

2H 40MIN

Croquembouche - Finedininglovers

Medium

2H 0MIN

Risone, black seabed, parsley, and Oyster Gin by Valentina Rizzo

Risone, black seabed, parsley, and Oyster Gin by Valentina Rizzo

Easy

1H 10MIN

Chicken and leek pie by Mark Moriarty

Chef Mark Moriarty's chicken and leek pie.

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Easy

1H 0MIN

Chicken katsu curry

Chicken katsu curry - Finedininglovers

Easy

8H 20MIN

Matjes herring with red onion and dill by Douglas Tjärnhammar Alm

Matjes herring at Sillkafe.

Easy

72H 0MIN

Pickled herring with allspice and onions by Douglas Tjärnhammar Alm

Pickled herring with allspice and onions.

Chef Angus An and the Vancouver cityscape.

Angus An’s Guide to Vancouver

Chef Stéphane Modat and the Quebec City skyline.

Stéphane Modat’s Guide to Québec City

Easy

1H 20MIN

Vitello tonnato by Diego Rossi

Chef Diego Rossi's vitello tonnato at Trippa in Milan.

Chef Anna Chen and the Toronto skyline.

Anna Chen’s Guide to Toronto

Easy

1H 15MIN

Beetroot mutabal with apple, walnuts and anchovy oil by Bethany Kehdy

Beetroot mutabal with apple, walnuts and anchovy oil by Bethany Kehdy.

Easy

30MIN

Arroz con mariscos by Penelope Diaz

Arroz con mariscos by chef Penelope Diaz

Medium

8H 0MIN

Rose and fig macaron by Trisha Henault

Rose and fig macarons.

Medium

4H 30MIN

Quail pithivier, mushroom duxelles, foie gras and Madeira sauce by Célia Stoecklin

Dish of quail pithivier, mushroom duxelles, foie gras and Madeira sauce by chef Celia Stoeklin.

Medium

25H 0MIN

Panelle with tzatziki by Bysara Aqel

Panelle with tzatziki.

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