My Collection of Recipes
#Supportlocal: Fill your Larder and Stuff Those Stockings
Considering the Sunshine Coast is a group of small communities tied together by the 101,.
Read More“Dousing the Fire” meets “Fanning the Flames”; A Winter Stew to accompany Brickers Newest Release.
If you read the post from earlier this week with founding members of Bricker Cider,.
Read MoreChanterelle Bonanza
I haven't been posting as often as I typically would due to my addiction; FORAGING.
Read More“Dousing the Fire” : Violette Alaouze Wild Spirits Bartending
In a liquid version of "Fanning the Flames", we have a chat with the Coast's.
Read MoreVegetarian Soup & Sandwich; Mexican Style
This may not seem like much to many people but for those who know, I’m.
Read MoreSalmorejo – Campbell’s Tomato Soup This Ain’t
My tomato plants are really ramping up and that had me thinking of tasty ways.
Read MoreAnother “It Must’ve Been Something We Ate”; Salty on the COAST
www.saltyonthecoast.com "It Must've Been Something We Ate" (sprinkled?) is Coast Culinary Collective spotlighting new start-ups,.
Read MoreA Forager’s “Fantasy Island”. If We Were an Island. Sunshine Coast, BC
"Quest for the Golden Chanterelle" Prior to moving to Vancouver in 2003, foraging for anything.
Read MoreWhen the Vegetables Take Over; Take the fight to the Kitchen.
This is the 2nd part of a minor saga put to sci-fi of what happens.
Read MoreIt Must’ve Been Something We Ate Part 4 “Garlic Scapes” A reunion with Potters Black Garlic
This is the latest episode in an ongoing series of postings featuring cool products grown.
Read MoreWelcome to the Jungle; Dealing with Veggies Run Amok.
A little reading music... https://open.spotify.com/playlist/41pGrUXWk55CAgbHrrlgx1?si=G4GC4K0KQhyBaGYimrw3gw This is the tale of a city boy who bought.
Read MoreAntenna to Tail; Spot Prawn Extravaganza!
Ya ya ya, another write up about Spot Prawns. Yes indeed the season is upon.
Read MoreLager: Last Call in our 6 part Series on BEER.
Top fermenter The last splash in our Spring 2020 series on BEER. But we're doing.
Read MoreIndia Pale Ale: The Long Journey
Thus begins the 5th in our series of 6 write-ups on BEER and its happy.
Read MoreStout for Straw; Beer Finds Nobility
Stout for Straw; the 4th in a 6 part series focusing on BEER and the.
Read MoreBeer Mixology 101: Pint 3 of the Suds Series
Sometimes at the height of summer heat, I actually find beer can be too heavy.
Read MoreBeer: the FACTS and the fiction(?)
I am by no means any expert on beer. There are thousands of hard core.
Read MoreBeer; ya ist good!
Coast Culinary Collective will be featuring all things “BEER” prominently in our next few posts..
Read MoreTelevision to Drool For; A Weekend’s Worth of Gourmet Binge Watching.
Coast Culinary Collective has done a couple of posts "Dinner and a Movie" but this.
Read More“Smokin Dragon Hot Sauce”: We put that…um… SAUCE on everything!
Another opportunity to put the focus on one of our own doing good. Or more.
Read MoreCider; it’s not just for drinking anymore
Here on the Sunshine Coast we’re fortunate enough to have 2 cideries plus a microbrewery.
Read MoreIt Must’ve Been Something We Ate part 3; Black Garlic / Black Gold.
Welcome to the third installment of “It Must Have Been Something We Ate”. We're picking.
Read MoreFire up the Grill and Fill that Salad Bowl; Vinaigrettes & Compound Butters to accent your meal
I grill year round and eat salads whether it's June or January. With the season.
Read MoreIt Must’ve Been Something We Ate part 1
Since moving to the Sunshine Coast, I’ve been repeatedly impressed by all the cool food.
Read MoreDinner and a Movie; Episode 2
Welcome to Coast Culinary Collective’s second installment of “Dinner and a Movie”. At the moment.
Read MoreFor the Love of Ramen. DEEP Love.
I write this just before I take on the task of making two versions of.
Read MoreThe Many Sources of Culinary Inspiration
a glossary of recipe sources I wish I could claim that all the recipes I.
Read MoreKitchen Confidential: 20 Years Later
May 22nd will mark the 20th anniversary since Anthony Bourdain’s iconic memoir of his life.
Read MoreDinner and a Movie
As there's a great deal of "home time" these days, I thought we'd create a.
Read MoreFEAR NOT THE ANCHOVY FOR IT IS YOUR FRIEND
“Anchovies”. Some people have an instant thought “ultra salty, fishy, or just yuck. I once.
Read More“Tonnato” or Tuna Sauce with capers
This classic Italian tuna dish from the region of Piedmont, traditionally served with veal is.
Read MoreAsparagus Soup – a taste of the garden
This recipe was given to me by Andrew Richardson, Executive Chef at Cin Cin. It.
Read MoreHalibut & Chorizo Cioppino
Cioppino originated in San Francisco and is kind of a simplified version of Bouillabaise. I.
Read MoreMexican style Steelhead Gravlax
I made a version of this last summer but with sockeye. The inspiration comes from.
Read MoreJapanese Style Tuna Tartare
I say this is "Japanese" in style based on some of the ingredients. But even.
Read MoreHelping our fishing industry one meal at a time
The current pandemic has set the world's economy on it's ear. And our local fishing.
Read MoreBourbon Spritz courtesy of Wild Spirit Bartending
1.5 oz Apple infused Bulleit Bourbon Whiskey 2 oz Organic unfiltered apple cider .5 oz.
Read MoreVegan Stout and Cheddar Soup
Ingredients 45 ml Vegan Butter1 small white onion - medium diced3 cloves garlic - minced.
Read MoreMatt’s Lemon & Blackberry-Ginger Salmon
Needed for this recipe: Sunshine Coast Olive Oil Co. Fused Eureka Lemon Olive OilSunshine Coast Olive.
Read MoreSlow Cooked Beef Short Ribs
Serves 4Ingredients Olive Oil, for frying6 thick-cut meaty Beef Short Ribs1 large head of garlic,.
Read More
Recent Comments