Israeli Couscous and Lentil Salad with Roasted Red Bell Pepper Gelée
Chef Anna Olson's food specialty stores in the Niagara Region
Rose Panna Cotta with Grenadine Syrup and Crunchy French Pralines. You'll see la vie en rose.
Savory Goat Cheese Panna Cotta with Beluga Lentil Relish (Panna Cotta au Chevre et sa Macedoine de Legumes)
Chestnut mousse (Mousse aux Marrons), topped with a marron glacé.
Edible diamonds colored delicious pink with amazing texture thanks to agar-agar
So simple. So pure. Niagara ice wine martinis.
Filipino "Jello" Shooter: An edible cocktail made from Filipino lime juice, agar-agar, and tequila.
Coffee and Coconut Milk Jelly
A delicious and refreshing cup of Coconut Jelly.
Learn how to make a faux inside-out egg.
two-layer coconut agar jelly
Pomegranate Agar-Agar, refreshing with a hint of sweet rose aroma.
Coconut and Pandan Agar-Agar Jelly
Celebrating the Luna New Year in a nontraditional way- With calamansi noodles.
Koshian Agar Agar Chews (Japanese Red Bean Paste and Molasses) at Absolutely Green [in French]
Che Thai (A Vietnamese Dessert of Tropical Fruit, Agar, and Tapioca Covered Water Chestnuts in Coconut Milk)
Easing into Fall: late harvest concord grapes + sweet fall fruits abound.....
Tilapia smothered in an arugula pesto with a side of fresh, locally grown CSA greens. Fish never looked (or tasted) so good.
Agar-Agar based mooncakes with assorted flavours!
Iron Chef inspired micro-towers of goat cheese and figs.
An unusual dessert...