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breakfast & brunch
not your average burrito
We have served thousands and thousands burritos of various sorts made with this indian mexican fusion inspired ‘bean mix’ at Rock Salt Restaurant and Cafe at in previous years at the Tree House Cafe. We sell about 5000 of these every summer in one form or another. The bean mix is key to the... »
shredded pork in puff pastry
Thanks to Executive Chef Rick Choy from Hotel Grand Pacific for this recipe. If you want to sample this dish check out the hotel’s east meets west ‘Dim Sum and Then Some’ menu served up every weekend. 2lbs Slopping Hill pork butt 12 cups water 4oz sherry wine 1 cup soya sauce 2 Tablespoons dark soya sauce 2 Tablespoons salt... »
spot prawns on corn & pea succotash
Succotash ¼ cup red onions 2 cloves garlic 1 cup red pepper 1 cup corn kernels 1 cup English peas ½ cup cherry tomatoes 2 Tablespoon basil pesto * Request a pesto recipe on ask a chef if you need it Method: Sauté diced red onions and garlic in just a little olive oil.... »
orange glazed scones
2 cups unbleached flour, plus more for rolling berries 1 Tablespoon baking powder 1 teaspoon salt 1/3 cup sugar 1/4 cup unsalted butter, chilled and cut in chunks (salted is fine) 3/4 cup buttermilk or cream (not milk) 1 egg 2 cups fresh blueberries (or frozen, or other berries) Preheat oven to 400 degrees.... »
yam quesadilla
Start by making tamarind chipotle bbq sauce. There is a separate recipe filed under healthy in this blog. We used to make this with a tomato, chipolte, lime sauce which is also good. Or you could try ordinary bbq sauce if you are in a rush. Then cook yams. Peel and then slice yams... »
potato souffle
Yield 14 3lb Yukon gold potato, cooked, mashed, kept warm 6oz butter, melted 4oz cream, warm 6 egg yolks 1oz fresh chopped herbs (parsley, thyme, rosemary) salt & pepper to taste 6 egg whites, whipped stiff Method: Cook potatoes, weigh three pounds and pass through ricer. Add cream, butter, herbs, seasoning, and then yolks.... »
