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Flavours of the West Coast recipes

Get cooking with natural gas… it’s what top chefs prefer. Check back for more recipes, as featured on Flavours of the West Coast:​


Braised Rabbit with Fraser Valley Blueberries & Wilted Mustard Greens
Serves 4 - 6

1 rabbit, cut into pieces (substitute chicken if desired)​
3 tbsp/45ml oil
1 large onion, thinly sliced
4 cloves garlic, whole
4​ medium red-skinned potatoes, cut into quarters
1 tsp/5ml thyme
2 cups/500ml chicken stock
3 bay leaves
½ cup/125ml peas
½ cup/125ml​ blueberries, fresh or frozen
1​ large bunch mustard greens (or spinach), washed and drained, not fully dried​
salt and pepper​


  1. Heat a flame-proof casserole dish or oven-proof pan over moderate-high heat.
  2. Season rabbit pieces with salt and pepper.
  3. Add oil to pan. Sear meat until golden brown on all sides. Remove from pan.
  4. Add onions and garlic to pan. Cook until golden. Add thyme, chicken stock, and bay leaves.
  5. Return the rabbit to the pan with the potatoes. Cover tightly and cook in 325°F/160°C oven for 30 minutes.
  6. Remove the rabbit pieces. Place pan on the stove over high heat and reduce the sauce by half.
  7. Add the peas and blueberries and cook for three minutes.
  8. Meanwhile, heat a frying pan to moderate-high temperature. Add the mustard greens with a good pinch of salt and pepper. Stir gently until wilted. Drain well and place on a warm serving platter.
  9. Lay rabbit pieces over greens and pour sauce over.
  10. Garnish with a few fresh blueberries and parsley tops.​

Grilled Spot Prawns, Slaw & Buns (East Coast Lobster Rolls)
Serves 4

16 large spot prawns, peeled and deveined​
1 tsp/15ml honey
2 tbsp/30ml soy sauce
1 clove garlic, crushed
4​ soft rolls
2 tbsp/30ml butter
3½ oz/100g Chinese cabbage, shredded
1 oz/30g mustard greens, shredded
2 tbsp/30ml mayonnaise
1 tsp/5ml​ ketchup​
½ tsp/2½ml​ horseradish (to taste)​
salt and pepper​
green onion, chopped​


  1. Combine honey, soya sauce and garlic. Pour over prawns and marinate for 30 minutes.
  2. Grill for two minutes on each side until just cooked. Brush with more marinade if necessary. Cool slightly and chopped roughly.
  3. Combine cabbage, mustard greens, mayonnaise, ketchup, horseradish, salt and pepper.
  4. Butter the rolls and grill lightly to toast.
  5. Fill rolls with slaw and top with prawns.
  6. Garnish with chopped green onion.​

Golden Coconut Fudge Nugget Bannock
Makes 2 deep 9" / 23cm

3 cups/850ml ​all-purpose flour
1 tsp/5ml salt
2 tbsp/30ml baking powder
½ ​tsp/3ml crushed chillies
⅓ cup/160ml​ butter, melted
1½​ cups/400ml
(1 can)​
coconut cream, warmed to body
3 eggs (room temperature)
8 oz/240g fudge, roughly chopped
¼ cup/60ml golden sugar


  1. Mix flour, salt, baking powder and chillies into a large bowl.
  2. Mix butter, eggs and coconut cream together and pour over flour mixture. Stir thoroughly to make a smooth soft dough.
  3. Add fudge pieces and stir in.
  4. Pour into in a well-greased 9”/23cm cake pan and sprinkle with golden sugar.
  5. Cook at 350 degrees F (175 degrees C) for 25 to 30 minutes until a skewer comes out clean when inserted.
  6. Allow to cool for 10 minutes before turning out onto a cooling rack.
  7. Best served with vanilla ice cream or lightly whipped cream.

Bitter Chocolate French Toast with Summer Berries
Makes 4 portions​

8 slices ​whole wheat bread
1½​ cups/250ml summer berries (strawberries, blueberries,
blackberries, logan berries, etc.)
½​ cup/125ml lemon curd
3 eggs
½​ cup​ whipping cream
½​ cup​ milk
2 tbsp/30ml cocoa powder
¼ cup/60ml clarified butter​
icing sugar for dusting


  1. Wash the berries under gently running water, slice the strawberries.
  2. Spread lemon curd on all the slices of bread.
  3. Cover 4 of the slices with the mixed berries, save a few for garnish.
  4. Place the second slice of bread on top of each, curd side in then cut off the crusts of the bread.
  5. Vigorously whisk eggs, cream, milk and cocoa in a large bowl then dip each sandwich making sure they are well soaked for at least a minute.
  6. Heat a heavy frying pan to a medium heat, add half of the clarified butter and cook two “sandwiches” at a time until golden brown and crispy.  They may be placed on a baking sheet and finished in the oven.
  7. Slice into 4 triangles and serve with a few fresh berries and a dusting of icing sugar.

West coast sushi with chanterelles or salmon & clams
Serves 4​

2 cups/500ml ​sushi rice
2½​ cups/625ml water
⅔ cup/180ml rice wine vinegar
½​ cup/120ml sugar
4 tsp/20ml​ salt
5 oz/150g​ chanterelles, fresh or rehydrated
5 oz​/150g sushi-grade salmon
4 oz/120g cooked clams, finely chopped​
2 tbsp/30ml vegetable oil
8 sheets​ Nori, seaweed wraps
pickled ginger
Wasabi paste​
Soya sauce​


  1. Rinse rice under cold water quickly to remove excess starch.
  2. Bring water to a boil in top of double boiler. Add rice. Bring back to a boil. Cover tightly and place over hot water for 20 minutes.
  3. Remove lid and gently fluff rice, ensuring it’s cooked. If needed, cover and finish cooking for 5–10 minutes.
  4. Meanwhile, put vinegar, sugar and salt in a small pot. Bring to a rapid boil for 1 minute. Allow to cool.
  5. Tip rice into a large bowl or shallow tray and spread gently with a spatula or baking scraper. Drizzle 1/3 of the vinegar evenly over the rice and lightly toss to coat. Do twice more, letting rice cool a bit between each time.
  6. Split the Chanterelles into long thin strips. Heat a frying pan to moderate heat. Add oil and gently cook until strips are wilted and tender. Season with salt and pepper.
  7. Slice salmon into long thin strips. Season lightly with salt and white pepper.
  8. Lay Nori sheet onto sushi rolling mat and cover nearest ¾ with 1/8 of the rice. Spread out evenly and lay ¼ of the Chanterelles in a line nearest you. Roll into a tight log.
  9. Repeat for salmon and clams. Spread clam meat over nearest 1/3 and lay the strips of salmon lengthways. Roll.
  10. Slice rolls into 2.5cm/1” slices. Serve with ginger, Soya sauce, and Wasabi.

Tiramisu Cappuccinos - Kahlua soaked lemon sponge with an espresso scented mascarpone custard topped with chiffon cream
Makes 6 desserts​

3 ​egg yolks
¼ cup/125ml white sugar
⅓ cup/160ml milk
½​ tsp/3ml vanilla extract
½ lb/225g​ mascarpone cheese
2 tbsp/30ml​ strong coffee, room temperature
1 small loaf​ ​lemon pound cake*
2 tbsp ​Kahlua
⅔ cup/320ml heavy cream
2​ egg whites
1 tbsp/15ml cocoa powder
* Any flavour pound cake may be used; try ginger, orange
  (use Grand Marnier instead of Kahlua) or poppy seed​


  1. In a medium saucepan, whisk together egg yolks, vanilla and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture thickens but DO NOT allow to boil remove from heat and allow to cool.
  2. Whisk mascarpone into cooled egg yolk mixture until smooth then add coffee.
  3. Cut slices of lemon sponge about 3/4” / 2cm thick and using a round cookie cutter, cut discs that will sit flat in the bottom of a coffee cup or individual serving dish.
  4. Place one disc in the bottom of each coffee cup and drizzle with Kahlua.
  5. Spread half of mascarpone mixture over the pound cake discs and repeat with another pound cake disc and the remaining mascarpone mixture.
  6. Refrigerate for minimum of 2 hours.
  7. In a medium bowl, whisk cream until stiff peaks form.
  8. In a separate clean bowl, whisk eggs whites until soft peaks form then gently fold into the whipped cream.
  9. Spoon the cream and egg white mixture generously over each ‘cappuccino’.
  10. Sprinkle lightly with cocoa powder before serving.

Toad in the Hole with Spicy Chorizo & Sweet Onion Sauce
Makes 4 portions​

Toad in the Hole
1½ lb/680g chorizo sausages​
¾ cup/190g all-purpose flour
1½ cup/375ml​ milk
3​ eggs
salt & pepper​
Onion Gravy​
2 tbsp/30ml oil (may use excess chorizo fat)
1lb/500g​ red onion, sliced
2 tbsp/30ml all-purpose flour
2 cups/500ml beef stock, warmed
salt & pepper​


  1. Whisk eggs & milk together well. In a large bowl add flour, salt & pepper, blend together and make a well.
  2. Pour egg & milk into well and whisk together LIGHTLY! Do not over mix; a few little lumps are fine. Allow to rest at room temperature for at least 30 minutes.
  3. Pre-heat oven to 375°F / 190°C.
  4. Place sausages in an oven proof dish and cook in oven for 15 minutes.
  5. Add a little splash of hot water to the batter mix then whisk lightly to break up any remaining lumps.
  6. Working as quickly as possible, drain any excess oil from the baking dish, arrange the sausages evenly and pour the batter over them. Return to the oven for 30 minutes.
  7. Place a heavy pan on the stove and heat to moderate, add oil and onions then cook until golden brown, sprinkle flour over onions and stir well to absorb the fat. If it looks oily a little more flour may be added.
  8. Add the stock in 3 stages, stirring well after each addition making sure there are no lumps before adding any more stock and bring the liquid to a full boil. Reduce heat and simmer for 10 minutes.
  9. Toad in the Hole should be well risen and nicely browned. Cut into serving portions and serve with onion gravy over top.

Moroccan Spiced Vegan Rissoles with Rhubarb Gravy
Serves 6​ ​

3 tbsp/45ml vegetable oil​
1 large onion, sliced
4 cloves​ garlic, minced
2 tbsp/30ml​ fresh ginger, minced​
1 tbsp/15ml​ ground cumin​
​1 tbsp/15ml ​curry powder
​1 tbsp/15ml paprika​
​1 tbsp/15ml ​tomato paste
​400ml ​canned chickpeas, keep liquid from the can
​1 cup/250ml ​parsnip, roasted and mashed
​1 cup/250g ​hazelnuts, toasted and skinned
​1 cup/250ml ​sprouting mung beans and lentils, (if using dried, see note below*)
​½ cup/125ml ​raisins (or currants), soaked in hot water for 30 minutes
​½ cup/125ml ​Chana (chickpea flour)
salt and pepper​
Rhubarb Gravy​
1 small onion, finely chopped
3​ large stalks rhubarb, roughly chopped
1 small red pepper, finely chopped
2 tbsp/30ml honey
1 tsp/5ml caraway seeds​



  1. In large pot, heat oil over moderate heat. Add onion, garlic and ginger. Cook until golden brown and just starting to stick to the bottom.
  2. Add curry, cumin and paprika. Cook for 3-4 minutes. Add tomato paste. Cook for another 3-4 minutes, stirring constantly.
  3. Add chickpeas and liquid from the can (if cooking your own chickpeas, keep the cooking water). Stir and scrape the bottom of the pot so it’s clean. Cook until most of the liquid evaporates.
  4. Remove from heat and gently stir in the mashed parsnip, hazelnuts, mung beans, lentils and currants.
  5. Add salt and pepper if needed. Gently stir in the chana to form a dough-like consistency. Add more chana if needed. 
  6. Using an ice cream scoop, place balls of the mixture onto a parchment-lined baking sheet. Cook in 350°F/175°C oven for 20-25 minutes (or in a loaf pan for 50-60 minutes.)


  1. Sweat onions in a splash of water in a covered pot until well-cooked.
  2. Add remaining ingredients to the pot and cook over moderate heat until rhubarb is soft and broken down.
  3. Strain through a fine-meshed sieve and check seasoning. Add more honey if needed to balance the rhubarb’s acidity. There should be a slight tartness to the gravy, not too sweet.

*To cook dried mung beans and lentils, soak mung beans for a few hours in cold water then simmer gently in salted water for 20 minutes. Add lentils and cook for 20 more minutes.​

Warm Bacon, Cheese & Squash Ravioli with Sweet & Sour Vinegar & Apricot Dressing
Serves 6​ ​

Pasta dough
500g/1 lb bread flour​
5 eggs, beaten 
15ml/1 tbsp​ olive oil
water if necessary​
250ml/1 cup roasted butternut squash, pureed (or pumpkin)
4 strips​ double-smoked bacon, lightly cooked and finely chopped
2 cloves roasted garlic
60g/2 oz blue cheese​
5ml/1 tsp nutmeg​
salt and pepper​
egg for egg wash​
45ml/3 tbsp Vinegar Works apricot vinegar
135ml/½ cup canola oil​
5ml/1 tsp Dijon mustard​​
Pinch​ chili flakes​
salt and pepper​
100g/3 oz​ Fresh micro salad greens​
Shaved  Parmigiano-Reggiano​
Fresh cracked pepper​


  1. Put flour in bowl and make a well in centre. Add eggs and oil. Mix to soft but firm dough (if too dry, add water). Knead for 3–4 minutes. Allow to rest for 20 minutes.
  2. Place vinegar, Dijon, chili, salt and pepper in bowl and whisk while slowly adding oil. Put aside.
  3. Mix squash puree with nutmeg, salt and pepper.
  4. Roll pasta dough out to 2mm thick. Cut out 12 9cm discs and place on floured surface.
  5. Put 40ml/2 tbsp of puree in centre of 6 discs. Add 1/6 of bacon to each. Top each with blue cheese. 
  6. Brush edges lightly with beaten egg and put second disc over each ravioli. Working around edges, seal each one, expelling as much air as possible without getting any filling between sealed edges.
  7. Cook ravioli in large pot of boiling water until they float. Carefully remove from water and place on serving dishes, one per portion.
  8. Whisk dressing and use some to dress salad. Pour the rest over ravioli.
  9. Place greens on each ravioli. Serve with shaved Parmesan and black pepper.​
West Coast Panipuri (Golgappa, Watery Indian Bread)
Serves 6 - 8​ ​
12 sheets phyllo pastry​
2 large potatoes, cooked and mashed (keep  warm) 
250ml/1 cup​ chickpeas​
250ml/1 cup​ cauliflower, cooked and roughly chopped (keep warm)​
120ml/½ cup ghee (clarified butter)​
1​ small onion, finely chopped​
30ml/2 tbsp fresh ginger, minced​
4 cloves garlic, minced​
45ml/3 tbsp curry spice from Vikram Bajaj​​
125ml/½ cup   coconut cream​
¼ bunch  fresh mint  ​
¼ bunch fresh cilantro​
salt and pepper ​​


  1. ​Brush phyllo sheets with ghee. Layer three sheets on top of each other. Season with salt and pepper between the layers then cut into 12 squares.
  2. Place each sheet into muffin cups and bake at 350°F/180°C until golden brown.
  3. In a pan, heat ghee. Add onions, ginger and garlic. Cook until brown and starting to stick to the bottom.
  4. Stirring constantly, add the spice mix and cook for 3-4 minutes. Add coconut cream. Bring to a boil. Add chickpeas.
  5. Combine the potato and cauliflower in a large bowl and pour the coconut mixture over. Stir to combine. Add mint and coriander.
  6. Spoon the mixture into the phyllo cups. Garnish with fresh cilantro and serve immediately.


Soft tacos with jalapeno crab, sweet heirloom tomato chutney & spinach slaw
Serves 6
Tomato Chutney
2​ Large heirloom tomatoes, diced            ​​
1​ Medium onion, diced​​
3 cloves Garlic, minced​
30ml/2 tbsp  Brown sugar​
30ml/2 tbsp Vinegar​
Salt and pepper​
Filling​ ​
30ml/2 tbsp​ Olive oil​​
1 clove​ Garlic, minced or pressed
1​ Small red onion, finely chopped ​
1​ Small diced japapeno chili​ ​
​454g/1lb Shelled cooked crab meat​ ​
½ bunch​ Cilantro, chopped coarsely​ ​
12​​ 6-inch corn tortillas ​
Spinach slaw​
1​​ Small bunch spinach, shredded
12​​ Lemon wedges to garnish


  1. Combine all chutney ingredients in a small pan and cook over medium heat for 30 minutes until thick and syrupy. Remove and let cool.
  2. Heat a frying pan to moderate heat. Add oil and sauté garlic, onion, and chili lightly. Remove from heat and add crab and cilantro.
  3. Wrap tortillas in foil and warm in oven for 10 minutes.
  4. Place crab mixture on each warm tortilla, cover with a spoonful of chutney and finish with a pinch of spinach and as lemon wedge.


Oysters Baked With Sea Asparagus & Wasabi Cheese
Serves 4​ ​
Tomato Chutney​
24​ Pentlach Seafood oysters​
8 oz/240g Natural Pastures wasabi cheese, grated 
4 oz/125g Fresh sea asparagus ​​
½ tsp/3 mil​​ Fresh ginger, minced ​
Salt & pepper ​
1​ Cedar plank ​


  1. Soak cedar plank in cold water for at least 2 hours
  2. Pre-heat BBQ to high heat for 15 minutes.
  3. Meanwhile bring a pot of water to the boil and blanch the asparagus for 30 seconds.  Rinse under cold water to stop the cooking, drain well
  4. Scrub oysters clean under cold water
  5. Pile sea asparagus on the cedar plank and position oysters with the deep cup side down and all the rounded ends facing the same direction.
  6. Place the cedar plank on the BBQ grill and close the lid for 2 minutes.  Open the BBQ lid and the oysters will be just starting to open.
  7. Lift the tops off each of the oysters and season each one with salt & pepper, a small pinch of ginger and the wasabi cheese.
  8. Place cedar plank back over BBQ grill and close the lid, cook for 1 ½ - 2 minutes until the cheese is melted and the oysters are cooked.
  9. Serve the whole plank on the table and enjoy each oyster with a pinch of the sea asparagus