Recipes

Let’s Dive In! Stage 1 - Sear the Brisket Preheat the oven to 160°C. Heat a large oven-safe casserole dish or Dutch oven over medium-high heat with 2 tbsp oil. Season the brisket with salt and black pepper, then sear...

This hearty and flavourful Jamaican-inspired curry combines tender chickpeas and sweet potatoes simmered in a rich coconut milk base infused with aromatic spices. 

My homemade pink pickled onions (also known as pinkled onions!) are the perfect quick pickles to partner with salads, tacos, sandwiches, burgers, curries, chili, and so much more!

At the Biffen’s Kitchen food truck, I have replaced the smashed avocado with a more local and tastier alternative, which I call Avo-No-Cado!  Smashed broad beans, sweet garden peas, spinach powder, salt and mayo.

Inspired by my surf trip to Moroccan in 2018. Packed with a variety of vegetables, bold flavours and is so simple to make. It’s vegan, gluten-free, and perfect for a comforting meal. 

My Korean Barbecue Lasagne is a bold fusion of Korean barbecue flavours (think rich, umami-packed bulgogi sauce) with the comforting layers of classic Italian lasagne. Meat lovers can easily add beef mince, shredded chicken or pulled pork in this recipe.