Intimidated by the world of pastry? Want to bake a perfect winter treat? Emily Zimmerman will teach you how to make a meal of savoury veggie pot pie, and fab fruit tarts. (Which we'll then share!) We'll also be making classic apple pies for students to take home. Emily will be talking Food Science about […]
This dish probably got more compliments and recipe request than anything else I cooked last year. It's the perfect hot, spicy, comforting dish for a cold January eve. Made with 4 kinds of fresh green chili peppers, white kidney beans, shredded chicken breast, sweet corn, and topped with lots of fragrant cilantro and arugula, lime […]
Ginger's making one of the most luxuriously delicious slow-cook braises: dark, glossy and rich oxtail stew. A Jamaican favourite, it's served with coconut rice and red beans, and a side of fresh, bright, crunchy slaw. $12 A vegan chickpea and potato curry will also be available. $9 (veg'n-friendly and gluten free) Pay What You Can […]
Thursday is Student Chef night at The Dep! This vegan favourite has been the big hit at Megan & Justine's dinner parties. A big, spicy, hearty dish that even has meat lovers coming back for more. It is packed full of vegetables like red peppers and kale, with a big protein boost from the tempeh […]
Fried chicken is pretty great, but really it's all about the crispy, crunchy crust? But what if you could skip the messy, greasy frying by using super crispy-crunchy Ms. Vickies chips for your crust? Genius! Come see for yourself, as Dustin Jude throws down some mad chicken science at The Dep. Served with maple cornbread […]
Every Saturday & Sunday from 10am-2pm, Jonna Pederson hosts brunch at The Depanneur, with a focus on local & organic ingredients.
This event is SOLD OUT - Congrats Ksenija! The inimitable Hotic clan is back for another spectacular spread of authentic Bosnian food. Basturma & Sujuk Homemade cured & smoked meats by Ksenija and her father, alsongside stuffed pickled peppers with shredded sauerkraut (served as salad) Sarme & Maslenica A classic dish across the Balkans, cabbage […]
Every Saturday & Sunday from 10am-2pm, Jonna Pederson hosts brunch at The Depanneur, with a focus on local & organic ingredients.
Paella is often thought of as the Spanish national dish, but it is really a speciality of Valencia, though it has countless regional variations. Named after the pan it is cooked in, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice, saffron, pimentón, olive oil and a paella pan. José Arato, owner […]
Ma Po Tofu is one of my favourite sichuan dishes; spicy, tangy & complex with a deeply satisfying combination of textures. It is a great example of an approach to cooking that uses meat (ground pork in this case) as a flavouring rather than the center of the dish. I also happen to make a […]
