Resources

Become a zero waste chef! Learn the tricks of the trade and save your bottom line with Chef Graham’s tips on using the entire vegetable.

Venturing out in the world of nose to tail dining? We’ve got Chef Graham’s hot hacks on how to do it.

There is nothing quite like the smell of freshly made donuts. Chef Sarah has the next dessert for your sweet menu.

Nose to tail dining is an emerging trend that could help you reduce waste, save some money for your back pocket and keep your menu interesting. Want to know more? Enter: Chef Graham!

These Seared Canadian Scallops are great to serve as a canapé for a function, or as a larger serving for a main.

An innovative way to use up the burnt end from the brisket. Spicy, crunchy and fresh this slider will be a hit at your next event.

This succulent slow cooked BBQ beef brisket recipe will make this tasting plate a hit with any crowd.

The club sandwich is a decadent lunch alternative that will impress and delight your diners. It can also be served with toasted or fresh bread, cut in quarters or halves or layered with an additional slice of bread.

Despite being super simple to make, this spicy carrot and ginger soup is such a comforting and delicious winter treat and a sure crowd pleaser. With a creamy smooth texture, fragrant aroma and earthy, slightly sweet flavour it’s one of those soups that will lift your diner’s spirits on even the coldest winter evening.