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To make great sandwiches, it is all about the bread, the mains, and the condiments. The corporate side of food has done everything possible to cheapen all
Yves Farges (QFG) [FARYVE]
January 8, 2021
A vegan wrap with bold Indian flavours made with tender, golden nuckhen, the newest vegan meat. An ideal addition to every vegan menu.
Jodi MacKinnon (QFG) [MACJOD]
April 23, 2018
Made with Italian passion for flavour and simplicity, this basil-lemon cream sauce and pasta won't disappoint. Change up the herbs and spices.
Jodi MacKinnon (QFG) [MACJOD]
October 23, 2017
A company-worthy meal that can be on the table in 30 minutes. The squid ink pasta makes a stunning presentation tossed with tomatoes, greens and feta cheese.
Jodi MacKinnon (QFG) [MACJOD]
September 25, 2017
Knight rice turns purple when cooked, creating a stunning presentation with a slightly sticky, chewy texture and an appealing nutty flavour.
Jodi MacKinnon (QFG) [MACJOD]
April 3, 2017
This quick tomato sauce with David's Bombay Curry is versatile and delicious simmered with vegetables, meat, fish, grains, beans or tofu.
Ray Martin (QFG) [marray]
March 14, 2017
Guests in my kitchen will tell you I’m very fond of humourously telling them, “I always cook with wine…and sometimes I put some in the food.” Humanity has
Yves Farges (QFG) [FARYVE]
October 3, 2013
Italians are no strangers to pasta; they have been eating pasta since the 11th Century, so they know a thing or two about it. Of course, pasta has long
Yves Farges (QFG) [FARYVE]
October 3, 2013