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Food and Drink

Eric Akis: Stuffed chicken breast with Italian flair

Eric Akis: Stuffed chicken breast with Italian flair

Boneless, skinless chicken breast gets a flavour boost from Italian-style ricotta and spinach filling
Eric Akis: A croque monsieur, but give it a seasonal twist

Eric Akis: A croque monsieur, but give it a seasonal twist

Today I’m serving up a croque monsieur using seasonal, local ingredients.
Eric Akis: Asian-style B.C. lingcod a salty, sour, sweet and spicy treat

Eric Akis: Asian-style B.C. lingcod a salty, sour, sweet and spicy treat

If you fancy some fish prepared in a simple, but flavourful Asian-style way, this recipe for B.C. lingcod should satisfy you.
Eric Akis: Chimichurri elevates meatball sub with tangy herbaceous taste

Eric Akis: Chimichurri elevates meatball sub with tangy herbaceous taste

Argentinean-style sauce is made with parsley, cilantro, garlic, vinegar, olive oil and seasonings
Eric Akis: A light lunch of salad and tuna tartare

Eric Akis: A light lunch of salad and tuna tartare

Raw tuna dish with colourful, tasty spring salad makes a healthy meal after Easter weekend indulgence
Eric Akis: Easter leftovers shine in a quick and easy Ploughman's lunch

Eric Akis: Easter leftovers shine in a quick and easy Ploughman's lunch

British-style meal was popularized by milk board ad campaign in the 1960s
Eric Akis: A lovely lemony cheesecake

Eric Akis: A lovely lemony cheesecake

Rich, sweet and creamy cheesecake, offset with the pleasing tangy taste of lemon; 30 minutes preparation, 60 minutes baking
Eric Akis: Hints of green bring spring touch to creamy quiche

Eric Akis: Hints of green bring spring touch to creamy quiche

Special preparation makes egg filling smooth and custard-like when baked
Eric Akis: Lemony Greek-style soup is a palate-awakening delight

Eric Akis: Lemony Greek-style soup is a palate-awakening delight

Avgolemono a simple chicken and rice soup flavoured and thickened with lemon and egg
Eric Akis: Irresistible pork chops, prepared Parmigiana-style

Eric Akis: Irresistible pork chops, prepared Parmigiana-style

Plump and appealing cuts of meat inspire chef Eric Akis’s twist on a classic Italian-American dish.