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