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Golden hour… pork edition.

Because when the light hits just right, even a smoked ham becomes a work of art.

Mussel perfection.

Picked up some beautiful Saltspring Island mussels from the awesome team at and wanted these beauties to shine. Onion, garlic, shallots, grilled red pepper, a little saffron… simple ingredients always deliver big flavour.

This is the kind of dish that makes me pause halfway through and think: why the heck don’t I make this more often? Clean and bright coastal flavours that put a grin on my face every time 😁.

Great ingredients + simple
preparation = .

✨ Fideo night at my place ✨

I finally cracked open the stash of fideo I brought back from our last trip to Spain.

The first time I tried fideo was in Valencia and I’ve been craving it ever since. It’s one of those dishes that proves my favorite motto true: good food doesn’t need to be complicated.

Tonight’s version was as simple as it gets: toasted fideo, a quick sofrito, and some chicken to rock that flavour train. Yeah, not the traditional seafood version but still darn tasty. Minimal steps, maximum comfort.

It’s proof that you don’t need a long ingredient list or fancy techniques to eat well. A handful of basics, a little heat, and boom… deliciousness unlocked!

Yum.

A world of possibilities…
. a shoutout to chef Derrick from for nudging (and encouraging) me to start experimenting with lacto fermentation. Going to have some fun with this!

A night of Spanish flavours and unforgettable eats! 🇪🇸🔥

My good friend and I had a great time cooking up a feast together featuring paella, pincho moruno, and eggplant bravas—so delish!

Who else is obsessed with the awesome flavours of Spain? Drop your favorite cuisine in the comments!

Travel grub….

… enjoying the long weekend with lots of Okanagan magic. Wine, cider, good food, and incredible friends.

Needed a quick snack to bridge the group to dinner time. These caramelized shallot bruschetta hit the spot.

Alpaca Shearing + Local Market Magic! 🎉

This weekend at , experience the best of live alpaca shearing, market vendors, delicious eats, and farm fun!

🔥 BBQ lovers, rejoice! Stock up on Scheep Dust and take your summer grilling to the next level.

🌟 Shop small, support local, and enjoy:
✔️ Fresh & unique finds from amazing vendors
🍽️ Tasty bites from food trucks
🐾 Interactive farm tours

🚗 Plenty of free parking! Grab your tickets online or at the gate and make it a weekend to remember.

Tag your crew, spread the word, and don’t miss out! 🦙✨🔥

Sometimes…

…you eat something and it just gets imprinted on your brain.

Navigating the narrow streets in Tarragona Spain, we stumbled across a great little restaurant called Casa Balcells up next to the cathedral. By that point in the trip we had eaten our fair share of patatas bravas… so when I saw aubergine bravas, I had to try it. Needless to say it blew my mind.

Fast forward to today, every time I see an eggplant, I still think about that dish. It was time to try to replicate it.

I started by grilling the eggplant. Then it was cut into large chunks, placed in a pan, and braised slowly with some vegetable stock until fully cooked through. Served skin side up, I finished it off with a little dollop of bravas sauce.

Nailed it. Can’t wait to make it again!

Oh the flavours!

Lots of fun playing with some new recipes:
- Chicken Shawarma
- Beef Kofka
- Batata Harra (spicy potato’s)
- Fattoush salad
. a bit of a test run for the next . I think the group will enjoy these for sure!

My attempt…

… at replicating an absolutely epic brussel sprout dish I had recently tried at .

Served on top of a goat cheese crema, these little beauties were roasted and glazed with balsamic vinegar, and then tossed with a grainy mustard vinaigrette right before serving. And don’t forget those toasted pumpkin seeds on top!

Definitely some levelled up sprouts! Thanks for the inspo !

Watching videos…

… just isn’t as good. I had and absolutely incredible time at a pitmaster course today.

With expert instruction from Jason Bauer () and Jerry Keane (Duelin’ J’s BBQ), we were walked through the entire process to deliver competition brisket, pork shoulder, ribs, and chicken.

Then after being grouped into teams, we sent up our gear and spent the day cooking each of the proteins and even had a practice turn-in.

Expert mentors were also assigned to each team to answer questions and further coach us through the process. I was particularly lucky to have fellow Canadians Marc Beaulieu () and Steve Waldron () as our team mentors… we had such a great time!

Also a shoutout to my teammates Keegan, mark, and Yoshee ()… I had an absolute blast with you guys! 👊

I’d consider myself a fairly avid bbq guy but I learned so much and can’t wait to get my smoker fired up to practice some more!

Who wants to come over for some bbq?

If you were wondering…

… yes, I am still around and still cooking 🤪. Busy with life right now and social just isn’t a priority. Hope to get back to posting regular content soon 😁.

Tonight’s dinner: gnocchi with bacon, garlic, and cabbage. Simple. Rustic… and damn tasty.