recipe

My father’s side of the family is German and this Gluhwein (pronounced “Glu-vine) is one of my favourite recipes to make at Christmas.  Gluh (meaning glowing… hot) and wein meaning wine.  It’s so warming and smells terrific.  Serve this before dinner, hopefully in front of a crackling fire so that everyone gets a nice smile…

Alright, my guests on last weeks wild edibles tour really wanted my braised burdock recipe.  So here it is: Ingredients Serves 4 (side) 1 Tbs. vegetable oil 1 clove garlic, minced 2 cups of burdock, peeled and chopped into 1/2″ chunks (you can buy burdock at Fujiya Market) 2 Tbs. soy sauce 1 Tbs ponzu…

Learning how to harvest mussels in BC is one of the most fun, simple foraging trips that anyone can do.  I’m surprised at how many people are really intimidated about harvesting their own shellfish in BC. Mostly, it’s for fear of getting sick from red tide (PSP).   Here is all the information you need…

How to cook live crab? Everyone wants to throw it into a pot of boiling water. The best advice I can give you is to avoid that route. All the succulent flavour of the crab gets lost to the water. My method is not for the faint of heart, but it’s simple once you’ve learned a few tricks. I recommend you kill the crab quickly by removing it’s carapace (top shell) which I will show you in this video. Then, bake the crab with any aromatics that you like (maybe garlic, ginger or lemongrass) and a bit of white wine. The sauce that develops is so amazing, you can dip bread in it or pour it back over your white crab meat to really amp up the flavour. How to cook live crab from Robin Kort on Vimeo. BAKED CRAB…

It’s the fish my dreams are made of; moist, flaky, flavourful.   We catch it right on the BC coast  during the summer months, so this is the best time to enjoy it.   The key is to buy really fresh fish.  Don’t be shy at your fishmongers,  smell it and make sure it doesn’t smell fishy…

We’re super excited about our new Foraging for Beginners Course.  To learn the basics of how to find and cook wild edible weeds, trees, mushrooms and berries like oregon grape with Chef Robin – click here. Oregon Grape Jelly with ginger The basic ratio of sugar to Oregon grape juice is about 1:1 unless you…

Hi everyone, We’ve been running a lot of Dungeness crab fishing tours this year in Vancouver and everyone wants my recipe for the crab we serve on the beach.  So here it is.  I DO NOT (sorry to yell) boil my crab, you lose all that great crab flavour to the water which is also…

This is the recipe I used at our Argentinian secret supper over a barbecued striploin.  Our next secret supper is a South Indian vegetarian feast to balance out all the meat I ate!   Enjoy the recipe, folks. – Chef Robin Ingredients Chimichurri Sauce 1/4 cup hot water 2 teaspoons dried mexican oregano (get this at…

Just got back from Buenos Aires!  I ate these little cheese buns constantly, usually, while sitting in one of their many sunny parks thinking of the rain in Vancouver:)   They’re made with tapioca flour instead of wheat so they are gluten-free for anyone who needs a tasty bread substitute.  You can use different cheeses to…

We’re having a Tiki Secret Supper & cocktail night at the Swallow Tail (Mar 29), so I had to test out recipes for Dhalpuri Roti as it kicks ass.  The first time I had it was at Rihanah’s Trinidad Roti in Port Moody (the Bomb).  I’m making goat roti for the dinner, if you want…