My Collection of Recipes
Vegetarian Soup & Sandwich; Mexican Style
This may not seem like much to many people but for those who know, I’m.
Read More
Salmorejo – Campbell’s Tomato Soup This Ain’t
My tomato plants are really ramping up and that had me thinking of tasty ways.
Read More
Another “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 More
A 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 More
When 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 More
It 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 More
Welcome 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 More
Antenna to Tail; Spot Prawn Extravaganza!
Ya ya ya, another write up about Spot Prawns. Yes indeed the season is upon.
Read More
Lager: 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 More
India Pale Ale: The Long Journey
Thus begins the 5th in our series of 6 write-ups on BEER and its happy.
Read More
Stout for Straw; Beer Finds Nobility
Stout for Straw; the 4th in a 6 part series focusing on BEER and the.
Read More
Beer Mixology 101: Pint 3 of the Suds Series
Sometimes at the height of summer heat, I actually find beer can be too heavy.
Read More
Beer: the FACTS and the fiction(?)
I am by no means any expert on beer. There are thousands of hard core.
Read More
Beer; ya ist good!
Coast Culinary Collective will be featuring all things “BEER” prominently in our next few posts..
Read More
Television 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 More
Cider; it’s not just for drinking anymore
Here on the Sunshine Coast we’re fortunate enough to have 2 cideries plus a microbrewery.
Read More
It 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 More
Fire 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 More
It 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 More
Dinner and a Movie; Episode 2
Welcome to Coast Culinary Collective’s second installment of “Dinner and a Movie”. At the moment.
Read More
For the Love of Ramen. DEEP Love.
I write this just before I take on the task of making two versions of.
Read More
The Many Sources of Culinary Inspiration
a glossary of recipe sources I wish I could claim that all the recipes I.
Read More
Kitchen Confidential: 20 Years Later
May 22nd will mark the 20th anniversary since Anthony Bourdain’s iconic memoir of his life.
Read More
Dinner and a Movie
As there's a great deal of "home time" these days, I thought we'd create a.
Read More
FEAR 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 More
Asparagus Soup – a taste of the garden
This recipe was given to me by Andrew Richardson, Executive Chef at Cin Cin. It.
Read More
Halibut & Chorizo Cioppino
Cioppino originated in San Francisco and is kind of a simplified version of Bouillabaise. I.
Read More
Mexican style Steelhead Gravlax
I made a version of this last summer but with sockeye. The inspiration comes from.
Read More
Japanese Style Tuna Tartare
I say this is "Japanese" in style based on some of the ingredients. But even.
Read More
Helping 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 More
Bourbon Spritz courtesy of Wild Spirit Bartending
1.5 oz Apple infused Bulleit Bourbon Whiskey 2 oz Organic unfiltered apple cider .5 oz.
Read More
Vegan Stout and Cheddar Soup
Ingredients 45 ml Vegan Butter1 small white onion - medium diced3 cloves garlic - minced.
Read More
Matt’s Lemon & Blackberry-Ginger Salmon
Needed for this recipe: Sunshine Coast Olive Oil Co. Fused Eureka Lemon Olive OilSunshine Coast Olive.
Read More
Slow Cooked Beef Short Ribs
Serves 4Ingredients Olive Oil, for frying6 thick-cut meaty Beef Short Ribs1 large head of garlic,.
Read More
Recent Comments