Why Steamed Buns Make Our Braised Pork Sliders BetterA good slider depends on balance. The pork should be rich and tender, the sauce should bring savoury depth, and the bun should hold everything together without…
Fire-Roasted Tomato Jam, Made With Island CharacterA good tomato jam sits somewhere between a relish, a savoury preserve and a slow-cooked sauce. It brings sweetness, acidity, gentle heat and a smoky depth to…
Where our organic taro root for poi sides comes fromPoi is a simple-looking side with a deep food tradition behind it. At South Pacific Cafe & Lounge in Battle Ground, Washington, we serve taro as a soft, earthy…
Regular Fish Vs Macadamia Nut Crusted FishFish can change dramatically through its coating. A plain or regularly prepared fillet lets the seafood itself lead, while a macadamia nut crust adds crunch,…
Why We Use Sea Salt from the Pacific NorthwestSalt is a small ingredient with a surprisingly large role in a restaurant kitchen. It sharpens the flavour of a steak, balances a sweet cocktail, brings out…
A Playful Volcano Cake For Family CelebrationsA volcano cake brings a little theatre to a birthday table: a chocolate mountain, bright “lava” running down the sides, and a dramatic finish that makes…
Make Mealtimes More Colourful for Little DinersA restaurant meal can become a memorable family outing when children have something engaging to do while food is being prepared. A simple colouring sheet, a…