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A golden pie with star cut outs on top

Mom's Tourtière

12 Servings
16 Ingredients
Occasions Magazine Winter 2014

A whole trout on a platter topped with lemon wheels and fresh herbs

Grilled Whole Trout with Lemon Caper Aioli

4 Servings
7 Ingredients
Occasions Magazine Summer 2015

A bowl filled with colourful vegetables

Country Vegetable Bowl

2 Servings
18 Ingredients
Occasions Magazine Spring 2017

A grilled steak with chorizo and red and yellow peppers

Grilled Steak and Chorizo with Chimichurri

4 Servings
10 Ingredients
Occasions Magazine Summer 2017

A whole chicken sitting on a beer can

Spicy Beer Can Chicken

4-6 Servings
14 Ingredients
Occasions Magazine Summer 2017



Cooked lobster with herbed butter

Grilled Lobster with Herby Butter

4 Servings
11 Ingredients
Occasions Magazine Summer 2017



A bowl of squash soup topped with bacon and rosemary

Baking Spice and Bacon Squash Soup

6 Servings
14 Ingredients
Occasions Magazine Winter 2017



Mixed cooked vegetables topped with an egg

Cellar Dweller Hash

6 Servings
8 Ingredients
Occasions Magazine Spring 2018



Skewered lamb with carrots and peppers, topped with feta

Spiced Lamb and Carrots with Feta, Brown Butter and Honey

4 Servings
15 Ingredients
Occasions Magazine Spring 2018



Gnocchi topped with asparagus, parmesan and lemon

Roasted Garlic and Asparagus Gnocchi

4 Servings
8 Ingredients
Occasions Magazine Spring 2018



Sliced charred steak with a side of endive salad

Charred Steak with Endive Salad

4 Servings
10 Ingredients
Occasions Magazine Spring 2018



2 enchiladas drizzled with sour cream

Green Enchiladas

6-8 Servings
12 Ingredients
Occasions Magazine Summer 2018



Thinly sliced tuna

Tuna Tataki

6-8 Servings
10 Ingredients
Occasions Magazine Summer 2018



2 fish cakes topped with grapefruit and tomato chutney

Fish Cakes with Tomato Chutney

6 Servings
12 Ingredients
Occasions Magazine Summer 2018



A golden pie with meat and vegetable filling with 1 slice out

Pork and Vegetable Pie

4-6 Servings
14 Ingredients
Occasions Magazine Spring 2019



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