Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.

Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.

Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.

Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.

Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.

Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.

Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.

Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.

Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.

Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.

Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.

Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.

Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.

Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.

Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.

Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.

Blueberry Lemon Galette 🫐 🥧 ✨ inspired by #FiveStarWeekend on STACKTV. Final #FiveStarWeekend inspired recipe by @thetippytoeschef #3outof3 Blueberry Lemon Galette Serves 6–8 Buttery Cornmeal Galette Dough • 1½ cups (190 g) all-purpose flour • ¼ cup (35 g) fine yellow cornmeal • 2 tbsp granulated sugar • ½ tsp kosher salt • ½ cup + 2 tbsp (140 g) very cold unsalted butter, cubed • 4–6 tbsp ice water Blueberry filling • 3 cups fresh blueberries • ⅓ cup granulated sugar • 2 tbsp cornstarch • Zest of 1 lemon • 1 tbsp fresh lemon juice • 1 tsp vanilla • Pinch of salt Make the pastry 1. Whisk flour, cornmeal, sugar and salt. 2. Add cold butter. Using your fingertips or a pastry cutter, work it in until you have a mixture of small crumbs plus plenty of pea-sized pieces of butter. 3. Add ice water 1 tbsp at a time, gently tossing until the dough just holds together when squeezed. 4. Form into a disk. Don't knead it smooth. 5. Wrap and refrigerate at least 45 minutes. Make the filling Gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Let sit for about 10 minutes. Assemble 1. Heat oven to 400°F / 205°C. 2. Roll chilled dough on lightly floured parchment into roughly a 12-inch circle. Rustic edges are good here. 3. If using preserves, spread a very thin layer over the center, leaving about a 2-inch border. 4. Spoon blueberry mixture into the center. Avoid pouring excessive liquid from the bowl onto the pastry. 5. Fold the pastry edges up and over the blueberries, pleating as you go. 6. Whisk egg with milk. Brush exposed pastry generously. 7. Sprinkle the crust with coarse sugar.(optional) 8. Chill the assembled galette for 10–15 minutes before baking. This helps keep that crust flaky. 9. Bake for 35–45 minutes, until the pastry is deeply golden and the blueberry filling is bubbling. 10. Let cool at least 20–30 minutes before cutting.

These homemade air fryer pizza pockets are crispy, melty, and impossible to resist 🤩🍕 @Samantha | Miss Baker’s Bites #pizza #pizzapocket #airfryer #recipe

Anna Olsons quick and easy One Bowl Brownies are perfect for satisfying your chocolate cravings 🤤🍫 #brownies #chocolate #dessert #food #onebowlrecipe

❤️🍽️ Give a little, make a big impact. Join Flavour Network's Festive Meals, Full Hearts campaign supporting Food Banks Canada and help provide 1 million meals. Learn more: partnerships.flavournetwork.ca/festive-meals-full-hearts @FoodBanksCanada MUSIC CREDITS FOR ROGER HODGSON’S “GIVE A LITTLE BIT” FOR ALL MEDIA Written by @rogerhodgson and Richard Davies

Gooey Toasted S’mores Brownies 🍫 @larabuchar INGREDIENTS For the graham cracker crust: 2 cups graham cracker crumbs (about 10 graham crackers) ¾ cup unsalted butter, melted For the brownies: 4 Tbsp unsalted butter, cold 4 oz bittersweet chocolate, chopped ½ tsp espresso powder, optional 2 Tbsp cocoa powder ½ cup all-purpose flour ¼ tsp baking powder ½ tsp salt 2 eggs ¼ cup canola oil ¾ cups granulated sugar ¼ cup packed brown sugar 1 tsp pure vanilla extract For s’mores topping: 1 cup mini marshmallows 1 Hershey’s chocolate bar 2 graham crackers, broken into pieces Flaky salt, for sprinkling DIRECTIONS: Preheat oven to 350°F and line a 9×9-inch square pan with parchment paper. For the graham cracker crust, in a large bowl combine graham cracker crumbs and melted butter. Press graham cracker mixture into prepared pan in a flat, even layer, and set aside. For the brownie batter, in a medium saucepan over medium heat, melt butter and bittersweet chocolate until melted and smooth. Remove from the heat, mix in espresso powder and add let cool slightly. In a small bowl, whisk together cocoa powder, flour, baking powder, and salt, stirring until combined. In a large bowl, whisk together eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add in flour mixture and mix until just combined. Pour batter into prepared pan with graham cracker crust and bake 30-35 minutes, or until a toothpick inserted into the centre comes out with crumbs. Remove from oven and sprinkle with mini marshmallows, graham cracker pieces and Hershey’s chocolate. Turn oven to broil and broil brownies on high for 1-2 minutes or until marshmallows have just toasted. Transfer the pan to a wire rack and let cool completely before cutting into squares. #summerrecipe #smoresbrownie #baking #easydessert

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

Meet the talented chefs competing in Top Chef Canada Season 13 👨‍🍳🍽️ Kicking off our Chef Spotlight series with the first group of competitors! Don't miss the premiere Tuesday, October 20 at 10 p.m. ET/PT on Flavour Network, streaming on STACKTV.

First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

New season. New chefs. New challenges. 🍽️ Watch the season premiere of Top Chef Canada on Thursday, October 20 on Flavour Network, and stream it on STACKTV.

Hot Honey Peach & Burrata Platter 🍑 🥗 ✨ inspired by #FiveStarWeekend on STACKTV. #2 of three recipes by @thetippsytoeschef Recipe: Serves 6 Ingredients • 4 ripe but still firm peaches • 1x 4 oz ball burrata • 2 tbsp olive oil, divided • 2 tbsp butter • 3 tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp red pepper flakes • 1 tsp fresh lemon juice • Large handful fresh basil • Salt and pepper to taste Make the hot honey Combine: • 3 tbsp tbsp honey • 2 tsp Sriracha hot sauce • ½–1 tsp chili flakes Warm for about 30 seconds in a small saucepan. Remove from heat and let it infuse while you prepare everything else. Peaches 1. Cut peaches into thick wedges. 2. Heat butter and 1 tbsp olive oil in a skillet over medium-high heat. 3. Add peaches in a single layer and cook for about 1–2 minutes per side. 4. Transfer to baking dish and broil for 2 mins until peaches are slightly caramelized 5. Remove from oven and add lemon juice Assemble 1. Place burrata in the centre of your platter. Place peaches around the burrata and add basil, salt and pepper and a drizzle of hot honey and olive oil on top.

Butter tart ice cream sandwiches 🍨@chef.souschef

Inspired by The Five Star Weekend. This dish is 1 of 3 parts hosting recipes by @thetippytoeschef Catch Five Star Weekend streaming now on @stacktv ✨ Brown Butter Lobster Dip Serves: 6-8 Ingredients: 300 g raw lobster meat, divided — ⅔ finely minced and ⅓ roughly chopped 4 tbsp unsalted butter 1 small shallot, finely minced 1 garlic clove, finely grated 225 g cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 tsp Dijon mustard 1 tsp Old Bay, plus more for finishing Zest of ½ lemon 1 tbsp fresh lemon juice 2 tbsp finely chopped chives ½ cup shredded sharp white cheddar Black pepper Crispy topping: ⅓ cup panko 1 tbsp melted butter 2 tbsp Parmesan Pinch of Old Bay For serving: Thick-cut kettle chips Lemon wedges Chives Method: 1. Heat oven to 400°F / 205°C. 2. Prepare the lobster: Roughly chop one-third of the lobster into bite-sized pieces. Finely mince the remaining lobster by hand or pulse briefly in a food processor until finely chopped, being careful not to process it into a paste. 3. Melt the 4 tbsp butter over medium heat. Continue cooking until it foams, smells nutty, and the milk solids turn golden brown. 4. Add the shallot and cook about 1 minute. Add the garlic and cook 30 seconds. 5. Turn the heat down to medium-low and add your raw lobster meat. Gently cook it in the brown butter, tossing occasionally, just until the meat turns opaque and is almost cooked through. Depending on the size of the pieces, this should take roughly 2–4 minutes. Don’t aggressively sauté it—you want tender lobster. 6. Remove the lobster pieces from the pan. Let it cool for a few minutes. 7. Mix the cream cheese, sour cream, mayo, Dijon, Old Bay, lemon zest, lemon juice, chives, cheddar and black pepper. Gently fold in the lobster leaving the bigger chunks for later. 8. Transfer to your baking dish, add the bigger lobster chunks and panko topping. Bake for 15-18 minutes, or just until hot and bubbling. Broil briefly for colour if needed.