Re-join Chef Kimberly Lallouz in her One Big Recipe test kitchen as she masterfully creates a week night feast of grilled asparagus with a 63 degree egg, farro succotash, sous-vide pork tenderloin with blueberry sauce, and a no bake blueberry cheesecake.
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Fish. Flaky, flavoursome, and perfect for barbeque. High energy host Spencer Watts tests out his grill with delightfully tender fish dishes.
Barbecuing bananas, that's crazy. Chef Spencer Watts shows us how to grill the delicate, evERS-scrumptious fruit. Bananas.
Grill master Spencer Watts shows us four ways to barbeque a classic. Succulent, tender, mouth-watering ribs.
Matt and the Road Grill Team get in the saddle and get inspired to grill up some BBQ! With a full school of riders to feed they grill up some Wild West plates. The menu: Texas Rockets, Perfect Beef Jerky, Beef Brisket, and Hearty Beet & fennel Salad.
The Road Grill team goes rural and gets lost in hedge mazes at Saunders Farm. Luckily, they find their way out in time to cook up some BBQ and feed all families at the farm. The menu: Grilled Chicken Legs with Crunchy Chip Crust, Smoked Ham with Maple Mustard Glaze, Planked Asparagus Bundles with Cheese and Prosciutto, and Cobb Salad.
It's graduation day at Chef School and Matt and the Grill team are sharing in the festivities. To congratulate the new Chefs, Matt has cooked up a masterful menu of fancy, yet simple, dishes. The menu: Mixed Seafood Grill on a Plank, Maple Rosemary Rotisserie Chicken, Dunked Hunan Lamb Rack, and Salmon Pastrami.
The neighbourhood outdoor pool is a great way to cool down on a hot summer day. Matt and the Grill Team are dipping their feet in the pool, splashing with the kids, and, of course, grilling up some fabulous eats to munch on while playing in the park or relaxing on your towel. The menu: BBQ'd Pork Tenderloin & Pears on Bagels, Grilled Asian Chicken Burger, Surf & Turf Kabobs with Arugula Pesto, and BBQ'd Cinnamon Donuts.
Llamas, horses, and pigs...Oh My! The RG team lends it support to a farm animal rescue. Matt sets up his grills during a weekend fundraiser and stays friendly to his animal buddies by serving up a vegetarian menu. The menu: Portobello Burger Stack, Smoked Corn Tamale with Goat Cheese& Salsa Fresca, Pizza Salad Sandwich, and Tabbouleh Salad
Teddy Bears of all age, shape, and size join our grill team with their owners for a day of games, rides and some teddy bear repair. Matt & the RG team are BBQing a menu even the pickiest eater will love. The menu: Grilled Almond Butter & Banana Sandwiches, Grilled Meatball Sub, Smoked White Cheddar Macaroni, and Quick & Snappy Ginger Lemon Ice Cream Sandwiches.
In between hoisting sails and scrubbing the deck, Matt and his team prepare a feast for the sailors before going on a long voyage. Not only is the weather perfect for sailing, it's perfect for BBQing! The menu: Scallop Corn Bacon Burger, Maple-apple Brined Pork Chops, Grilled Tuna Bruschetta, and Strawberry Marscapone Trifle.
Whether you're a pro or a beginner, everyone is welcome to join the Road Grill team at the 19th tee where Matt is busy burnin' up his Q's. What better way to end your day at the links with an enticing menu of Miso Citrus Grilled Sablefish, Smoked Rack of Pork with a Sour Cherry Sauce , Lemon Basil Smashed Potatoes with Mushrooms, Arugula Salad with Peaches, and Blue Cheese and Walnuts.
It's a bird, it's a plane, it's a day of great BBQ. Inspired by the aerial acrobatics of CF18's and Harvards, Matt cooks up a variety of poultry and fowl. The menu: Bacon Wrapped Quail Stuffed with 3 Cream Cheeses, Raspberry Chipotle Turkey Wings, Grilled Balsamic Marinated Duck Breast, and Deviled Eggs.
Forget bicycle built for two. This Big Bike fits 30 people! Matt & the team join forces with the Heart & Stroke foundation to raise money by riding around a track. Matt feeds these 'bikers' some healthy and delicious grub. The menu: Grilled Calamari, Smoked Turkey Fajitas, Grilled Scallops and Watermelon Salsa, and Cold Gazpacho.
With only 30 minutes and the clock ticking, can Vanessa make an Asian-inspired meal for 4 for about 40 bucks? On the menu: honey garlic chicken, snap pea salad, and mango pudding!
With only 30 minutes and the clock ticking, can Vanessa make a weeknight meal for 4 for about 40 bucks? On the menu: bratwurst and white bean cassoulet, warm sauerkraut with apples, and cherry crumble!
With only 30 minutes and the clock ticking, can Vanessa make an Italian-inspired meal for 4 for about 40 bucks? On the menu: parm crusted chicken cutlets, roasted fennel, and broken cannoli!
Celebrity Chef Michael Bonacini explores classic dishes from the central Italian region, Le Marche.
Chef Michael Bonacini uses the fresh ingredients from rich Tuscan soil to make regional dishes like Spinach Ricotta Gnudi.
CombiNATION Plates host Bianca Osbourne is always looking for the best food in the world to share. The first stop is South Korea with her Sesame Crusted Tuna 'Yukhoe', a delicious blend of favourite Korean flavours. Next stamp on the passport? Spain! Mouth-watering Duck Breast is seared and served rare with a crispy artichoke heart, membrillo, olives, and sweet-savoury sherry reduction. Beef short ribs are the common ingredient with Catalonian Braised and Romesco to one side and sticky Korean Kalbi-style grilled to the east! For the topper, drool over Bulgogi Octopus simmered and served with saffron-scented Sticky Rice Paella cakes, finished with crispy Paprika-Gochujang battered mussel. Yep, it tastes as good as it sounds!
Join Bianca Osbourne to taste and combine! Fun CombiNATION Plates host Bianca Osbourne starts this episode with an inspired tribute to Georgian cuisine Beef Tartare with Tkemali (sour plum sauce), marigold powder, and tart, crunchy pickles. Next feast your eyes on her unique Hong Kong dumpling: plump scallops, pork, and veggies are blended, rolled, steamed, sliced, and then served with Crispy Yu Choy and XO. The common ingredient is rabbit! Georgia offers up Rabbit 'Mtsvadi', grilled and glazed with pomegranate reduction. Hong Kong represents with Sweet and Sour Rabbit, Grilled Pineapple and Red Pepper Coulis. Finally, Georgian Milk Braised meets Chinese/Hong Kong-style Roast Duck with quail egg and cheese stuffed 'Khachapuri Dumpling' and crunchy 'Peking Duck Crumble', and it's a plate no-one has ever seen before!
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