Egg Slut | Dining in Las Vegas

Talk about tasty eats and very satisfying... if you're ever find yourself in the Cosmopolitan Las Vegas (or just make a trip just because...) EGG SLUT IS A MUST!! Whether you need breakfast, lunch, a cure for a hangover, Egg Slut is your best friend for life. The eggs are light, airy, fluffy and super delicious. They have many sandwiches, but hands down you have to try the Fairfax - cage-free soft scrambled eggs and chives, cheddar cheese, caramelized onions and sriracha mayo in a warm brioche bun. If you want to try something different and definitely want to be filled up, be sure to try the Slut - cage-free coddled egg on top of a smooth potato purée, poached in a glass jar, topped with gray salt and chives, served with slices of baguette. All to die for. 

Food: Fairfax - cage-free soft scrambled eggs and chives, cheddar cheese, caramelized onions and sriracha mayo in a warm brioche bun | Slut - cage-free coddled egg on top of a smooth potato purée, poached in a glass jar, topped with gray salt and chives, served with slices of baguette.
Made by: Egg Slut
Location: 3708 Las Vegas Blvd. South Las Vegas, NV 89109 - inside the Cosmopolitan Hotel

Prawns, prawns, prawns...

To celebrate the season of Spot Prawns this year (like every year), my family go nuts and buy pounds of them and cook them in various ways: deep fried prawn heads, British scampi style, Mediterranean style, Gambas (Spanish style),  steamed and much more. Did I forget the best dish (by far)? It was the insides of the prawns which were taken out to mix and cook into stir fried egg noodles... YUM!

Enjoy these tasty photos! 

Market Table | Dining in NYC

New Yorkers! If you’re looking for a fun, fresh and tasty place for lunch, Market Table is a great spot to hit up in the West Village.  Last October, I visited my family in New York City, and we had a fantastic lunch here. All the ingredients were in season and delicious. It was very much comfort food but with a twist of sophistication. We started with the quinoa hushpuppies, which were very hot to the touch but extremely unique and paired well with a spicy aioli. We all ordered our own dishes. I had the seasonal butternut squash risotto side dish that was being served at the time. As a side dish, it was a great portion and not over cooked, and the flavours were all there. That butternut squash really shined throughout the dish. Others had the cheeseburger, the grilled flatbread with truffle mushrooms and caramelized onions, and lastly the beef carpaccio with alfalfa sprouts and croutons. All very delectable! 

Overall, the restaurant was very accommodating and helpful with making wine and food choices. We enjoyed the large windows that surrounded the room; it was such a delightful experience.
I would definitely go back any day for a superb lunch. I would also love to try their dinner menu!

PS: Their cocktails are very good and at the time they had a special cocktail of the day! Be sure to make reservations as they do get booked up very quickly. Bon Appetit! 

Food: Quinoa Hushpuppies, Cheese Burger, Truffled Mushrooms and Caramelized Onions Flatbread, Butternut Squash Risotto, and the Beef Carpaccio. 
Made by: Market Table
Location: 54 Carmine Street, New York, NY

Banoffee Pie | Recipe of the Day

Here’s one of the most yummy and best whip-cream-filled treats: the Banoffee pie, a traditional English dessert. You cannot go wrong with bananas, dulce de leche, and of course cream! And you can probably guess where this pie got its name from (banana + toffee = banoffee). 

The pastry is made up of butter and biscuits that are crumbled. 

Here is a traditional recipe of the Banoffee Pie from Nestle’s Carnation (condensed milk) website. Enjoy!

For the base:

·       100g butter, melted

·       250g digestive biscuits, crushed

For the caramel:

·       100g butter

·       100g dark brown soft sugar

·       397g can Carnation Condensed Milk

For the top:

·       4 small bananas

·       300ml carton whipping cream, lightly whipped

·       grated chocolate

Level of recipe: Easy | Prep time: 10 mins | Cook time: 10 mins

For your base: Fill a bowl with the biscuit crumbles. Add the butter and mix together. Using a spoon, place the crumbled biscuit mixture into the base of your tin you’re using to bake the pie. Make sure the sides are covered half way up. Place in the fridge for 10 minutes to chill.

For your dulce de leche: Melt all the butter and sugar into a saucepan over a low heat; stir constantly until all sugar has dissolved. Now add the condensed milk and bring to a quick boil for a minute. Again constantly stir until the mixture has thickened and has turned into a golden dulce de leche mixture. Spread over the base and allow to cool for an hour, or until firm and it is ready to serve.

The top: Gently lift your pie from it’s tin and place on a serving platter. Take your banana and slice it in decent slices. Fold half of the banana slices into the whipped cream and spoon over the base. Feel free to decorate your pie however you choose! Grated chocolate is great, some mint leafs too and extra slices of banana to top it off will complete that traditional Banoffee Pie look. 

Food: Banoffee Pie
Made by: homemade by my mum
Recipe from: Carnation, UK

Happy Chinese New Year! | Vancouver Food Blog

It’s the year of the monkey, (my year) and many fellow monkeys out there. Chinese New Year is filled with so many delicacies, from the turnip New Year cake, to the New Year candies and so much more… It’s a tradition with my family to have close family and friends over for the New Year’s Eve dinner. So last night, we celebrated by eating a huge feast prepared by my dad. From his famous roast pork, to the traditional New Year dishes, we were stuffed!

Since the start of last week my dad and our family have been preparing and cooking deep fried peanuts, chips of all kinds (lotus root, potato, sweet potato, taro), and taro sesame and cilantro balls. All so good and only made once a year by my family. We also made our own turnip cake - a family recipe that beats everyone else's (sorry not sorry). Nothing beats a fresh bowl of Lo Bak Go! You'll probably recognize it like this, but we get it served like this:

I’m sure many of you have your own traditions, like celebrating the New Year by having dim sum more than once, or eating out having feast after feast, or watching the Lion Dance at your local mall or in Chinatown. 

Here’s a look into the festivities I took part in (food related of course). 

Gung Hay Fat Choy! May your year be filled with prosperity and good health! 

Burdock & Co. | Vancouver Dining

Chef Andrea, who used to work at Bishop's (another one of my favourites), offers refined dishes at Burdock & Co.  The restaurant uses organic produce and fresh resources from all over Vancouver. I've been twice already: one for an event with That's Life Gourmet and the second time with friends (which is the feature of this post). The menu is always changing, but every customer of Burdock & Co. are impressed by the creativity of the dishes and how delicious they are. I had a fantastic experience from beginning to end with the company of good friends.  I highly recommend that you visit Burdock & Co. as you will enjoy the cozy atmosphere, attentive wait staff and mouth-watering dishes.

From Aug 6

from top to bottom:

cheese and crostini (no longer on menu) the infamous burdock and co. grits ribs (literally falling off the bone deliciousness) burdock's version of ramen (very good surprisingly, egg is key) and for dessert, milk and cookies (cookies that were HOT and milk was smoky!)

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Restaurant Burdock & Co.


Patria | Toronto Dining

One of my first meals back in Toronto, I spent a lovely evening at Patria. Spanish food and spanish wines, it brought a few memories back from a summer spent in Barcelona. To start, Sangria was a must: white wine sangria with crisp apples and mixed apple cider and poached apples, with a lemongrass reduction. It was so refreshing for the first night of fall in Toronto.

To eat, small plates were the way to go:  from foie gras stuffed  buns to Jamón croquettes, the little bites were absolutely delicious. We then had Estrella to enjoy, a spanish beer served in a wine glass. It was very citrus tasting on its own, and had to be drank with food. The pairing was just wow. Take a look to find out more about Estrella Inedit.

We had a pasta dish with clams and bacon and melted cheese - it was my favourite dish. I could not put my fork down. Unfortunately the photo I took in the dim light was too dark and a bit wobbly but I wanted to include it anyway so you could see for yourself. A potato hash dish with a fried egg on top was very much like comfort food - a dish that is popular in Spain too.

Patria specializes in Paellas: your traditional seafood paella, a meat paella and a medley. There was one chef who worked on only the paellas that night and I believe that's all she did. It is a bit of a wait to have the paella but definitely worth trying. It was very tasty.  If you've never had paella before be sure to order it from Patria.

Dessert: Churros con Dulce De Leche and a Mousse De Dulce De Leche Conchocolatey Crema Fresca. WOW. The best part of the experience was the desserts. I am a fanatic for dulce de leche. The texture of the mousse was so smooth and the churros were crispy and not too sweet. Dipping them into the dulce de leche just made the world.

To say the least, I was extremely pleased with my visit to Patria - thank you for your hospitality and knowledge that you shared with us on food and wine. It was an experience that I thoroughly enjoyed. Your love for food and drink really showed. I can't wait to come back next time with new friends and family, who can enjoy the wonderful and warming atmosphere at Patria.

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Food Photography | Vancouver Food Photographer

What consists of taking a real foodie picture? Well, to keep it short, LOTS. Lighting, glossing, you name it. It took almost four hours to photograph 4 objects. Insanity!! Here's a look at just what I got to learn about food photography in one afternoon and the results. Featuring Thomas Haas specialties and Hakkaisan Sake.








West | Vancouver Dining

I hadn't been back to West Restaurant in a couple years.

West was packed and has definitely turned into a hip place for drinks. Turns out the bartender had one an award at some point in their career (I was impressed!) The Mint Julep was very tasty.  The other cocktail that you see below the julep is a signature cocktail made by the award winning bar tender. Check out the cocktail list here.

For dinner, I had all appetizers (as that's what seemed to catch my eye as I was going through the extensive list).  We started with an amuse bouche, followed by our courses we ordered:

pea soup, beef tartare, and lastly a seafood risotto of prawns. 

I highly suggest making a reservation, as West is one of the popular choices in Vancouver (it's also great if you don't have to cross a bridge into downtown to dine if you plan on having a beverage or two.)

I would definitely go back in a heartbeat (it is a little more pricy) but this is because West is fine dining in Vancouver (rare to find in the city these days...)

A take on canadian, western cuisine with a modern twist. West, thank you for a pleasurable dining experience. I thoroughly enjoyed the knowledge you offered about my dishes or the cocktails I got to try.


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