Rouz Djerbi (also known as “Riz Djerbien”) is named after the island of Djerba in Tunisia from where this dish hails. Similar to a biryani in that a variety of ingredients are combined with the rice before it is cooked, but unique in that it is steamed for an hour, much like the couscous dishes […]
Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator, a kind of super-collider of food ideas, smashing them together with incredible force, producing novel and exotic new dishes for a few lucky diners to marvel at. After more than 5 decades in the kitchen, Greg's insatiable curiosity and creativity show no […]
Many classic French patisseries, such as profiteroles, croquembouches, éclairs, French crullers, gougères, and many more rely on the delicate French pastry dough known as pâte à choux, or choux pastry (named after the French word for cabbage, which some small round choux puffs resemble). It’s remarkably easy and versatile for both sweet and savoury dishes […]
#throwbackthursday This is the very first dish that Newcomer Kitchen ever sold, back in May of 2016. It was so incredibly delicious, but for some reason hasn't appeared on the menu since, so we're excited to offer it again! Shakriya Tender cubes of halal beef with onions in a rich yogurt sauce, spiced with fried […]
Chevre & Fall Vegetable Tartlet A colourful savoury tartlet full of zucchini, peppers and eggplant, with a touch of tangy, sweet apple and creamy goat cheese. Comes with a fresh green salad topped with red oignons, cucumber, radish & tomatoes $7 Congolese Chicken Moambe Moambe has been called the national dish of the Congo; tender […]
Chef, restaurateur and culinary historian Abeda Oturkar grew up in Bombay; living by the beach, surrounded by coconut palms and an abundance of fresh fish just off the boat, it should come as no surprise that she developed an abiding love for seafood. For this meal, Abeda picks some of her favourite dishes from the […]
Toronto culinary icon Greg Couillard is best known for his incredible facility with spices and an enduring love of tangy, complex and fiery condiments — so much so, he was once dubbed The Spicemeister by local food critic Joanne Kates. In this fun, hands-on workshop, will be sharing the recipes and techniques for some of […]
Over the last decade, farmers' markets have become a vibrant and dynamic part of Toronto's food landscape, and this is in part thanks to the hard work of these two fabulous ladies. For nearly 10 years, veteran market managers Corry Ouellette & Cookie Roscoe have been working behind the scenes at some of Toronto's best […]
-or- Mahashi Flefleh فليفلة محشي Stuffed vegetables were cherished by the former Ottoman Empire, and they made them popular from the Balkans to the Levant. Pale green young zucchinis are perhaps the most common, but almost any vegetable can be Mashi (stuffed). Today it’s a combination of colourful peppers (flefle) that have come into […]
At first glance, Mexican and Korean cuisines might seem pretty far removed, but if the wild success of trends like Los Angeles' famous Korean Tacos Trucks is any indication, they make great friends. It's not that surprising really - both cultures have an abiding love of chilies, garlic, meat, varied textures and bold flavours. Chef […]
