Robust flavours and warm spices combine in this very traditional Island cuisine classic. Coconut milk, garlic, allspice and thyme flavour a combination of white rice and kidney beans. A natural side dish for either our Jamaican Jerk Chicken Breast or our Jamaican Jerk Chicken Leg.
Jewelled Rice, orJavaher Polowis as delicious as it is beautiful. Named for its gemstone colours of gold (saffron, carrots and orange peel), emeralds (pistachios) and rubies (barberries), Jewelled rice is traditionally served at Persian wedding celebrations. Most notable at fist bite is the abundance of fragrance and flavour created by the fusion of basmati rice with saffron, orange and tart barberry, balanced with sweet carrots, and earthy flavours of pistachio and almond. This delicious dish is sure to become a staple on your table and is outstanding when paired with ourBraised Persian Lamb Shank!
Named for the colourful bits of diced sweet peppers, chopped tomatoes, black turtle beans and fresh cilantro that stand out against the white rice...not because of the spiciness...it's not. Jazzes up any plate! A customer favourite!
Tagines, or stews, are a staple of Moroccan cuisine, and are named after the Tagine or earthenware pot in which they are cooked. Our Root Vegetable Tagine is cooked slowly to allow the fragrant spices to mingle with the sweetness of the carrots, turnip, sweet potato and onions. Deliciously pairs with our Braised Moroccan Lamb Shank.
This is a colourful and unique earthy trio of Jasmine, Thai red and black rice. We spike it with garlic, ginger, scallions, cilantro and lime. It's a delicious side dish for our Asian 8-Spice Duck Breast.
Our chef combines carrots, squash, onions, fennel and parsnips, with garlic infused olive oil, herbs, sea salt and black pepper then slow-roasts them to heighten their natural sweetness. A delicious combination of seasonal flavours to complement any meal! An essential part of our Ontario Farm to Table Dinner Kit.