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Eric Akis

Eric Akis

Eric Akis has been food writer for the Victoria Times Colonist since 1997. His recipe- and cooking-tip rich columns are published Sundays and Wednesdays.

Eric also works as a food consultant, providing services such as recipe development, food styling and food photography.

Prior to becoming a food writer and consultant, Eric had a successful professional culinary career, working 15 years as a certified chef and pastry chef in fine hotels, catering businesses, bustling restaurants and other food operations.

Eric is the creator of the Everyone Can Cook cookbook series, published by Whitecap Books, which has seven titles. In 2015, Appetite by Random House published his eighth book, The Great Rotisserie Chicken Cookbook.

In 2014, Eric received an Alumni Achievement Award from the University of Victoria for his career achievements since attaining a Certificate in Business Administration from that university in 1996.

Email
eakis@timescolonist.com

Recent Work by Eric

Eric Akis: Ginger, spices lend rich flavour to baby carrot soup

Eric Akis: Ginger, spices lend rich flavour to baby carrot soup

This is a flavourful, easy-to-make soup rich with fresh ginger, spices and coconut milk, made easier by using bagged baby carrots to cut down on chopping.
Eric Akis: Ravioli makes a lasagna-like casserole

Eric Akis: Ravioli makes a lasagna-like casserole

In this recipe, ravioli are layered and baked in lasagna-like fashion with sauce, cheese and spinach.
Eric Akis: Start the day right with Morning Glory muffins

Eric Akis: Start the day right with Morning Glory muffins

These Morning Glory muffins, made with some fibre-rich whole-wheat flour, are stocked with bits of carrots, nuts, coconut, apples and orange zest.
Eric Akis: For an irresistible vegetarian pho, it's all about the broth

Eric Akis: For an irresistible vegetarian pho, it's all about the broth

A flavourful vegetarian pho starts with broth that is simmered and infused with fragrant, warming spices, including star anise, cinnamon and black peppercorns.
Eric Akis: Overripe bananas? Time for some chunky monkey bread

Eric Akis: Overripe bananas? Time for some chunky monkey bread

Turn your banana bread into chunky monkey bread with dark chocolate chunks and walnuts.
Eric Akis: Banana lends fruity richness to savoury curry sauce

Eric Akis: Banana lends fruity richness to savoury curry sauce

In this recipe from chef Eric Akis, cubes of seared chicken are baked in a banana curry sauce until tender and very flavourful.
Eric Akis: Lighten up with shrimp salad lettuce wraps

Eric Akis: Lighten up with shrimp salad lettuce wraps

Shrimp salad, flavoured with curry powder, lime and mango chutney, is served in lettuce leaves, ready to wrap up and devour.
Eric Akis: A quick, easy and delicious Brazilian fish stew

Eric Akis: A quick, easy and delicious Brazilian fish stew

Moqueca is a coconut milk-based fish stew that’s strewn with vegetables and seasoned with such things as chili peppers, spices and herbs.
Eric Akis: Hearty, filling breakfast starts with tasty corned beef hash

Eric Akis: Hearty, filling breakfast starts with tasty corned beef hash

Serve this tasty corned beef hash with poached eggs, toasted whole grain bread and ripe tomato slices
Eric Akis: Victoria-made dumplings star in brothy Asian-style soup

Eric Akis: Victoria-made dumplings star in brothy Asian-style soup

For this Asian-style soup, chef Eric Akis simmered handmade dumplings from Dumpling Drop and topped them with a tasty broth infused with ginger and garlic.
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