Western Living Magazine
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Ginger, lemongrass, pork bellytoo many delicious ingredients to list here. Try these recipes at home before catching the chefs' expert tips at the Vancouver Home and Design Show.
What do chefs Zuzana Harsaghy, Sheldon Maloff, Keev Mah, Taryn Wa and James Olberg have in common? They’ll be presenting their expert tips on the Vancouver Magazine Cooking Stage at the Vancouver Home and Design Show (October 23–25)—and they’ve shared their favourite recipes for you to try at home.
Tuna tartare is a classic West Coast dish; James Olberg’s version is paired with granny smith apples and avocado.
If you love Greek food, you’ll love Chef Zuzana Harsaghy’s grilled lamb dish; it’s served with tzatziki and hummus.
Sheldon Maloff’s version of teriyaki chicken is served with lemongrass-scented basmati rice.
Taryn Wa’s pork belly bites are served with a spicy daikon salad.
An aromatic broth made with ginger, lemongrass and kafir leaves is the star of this dish from Sai Woo’s Keev Mah.
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