Iain Fraser

It wasn't a meteor that killed the stegosaurus, it was me and these gents.

Zucchini wrapped Trout mouseline with crispy fish skin, pickled boy choy, red pepper coulis and saffron aioli. Cold apps are served!

Pumpkin Soup with a few variations on garnish with sautéed peppers and bacon, diced cucumber, brocconcini, and poached egg.

Confit arm and leg of rabbit with a pear salad dressed in burnt honey vinaigrette and glazed endive

French onion soup, smoked Gouda gratin homemade croutons. Bon apetite!

Prosciutto wrapped rabbit saddle stuffed with its own kidneys, caramelized onions. Served with glazed romesco, yam purée, and red currant Demi. How’s this for liver and onions?

Soy chicken ramen with a soft boiled egg and fresh vegetables.

Prosciutto wrapped rabbit saddle stuffed with liver, kidneys, kale and served with lemon lead quinoa, glazed rainbow carrots, red currant Demi, and sage oil.

Chive crusted lingcod with shrimp bisque risotto and sage oil.

Mint crusted rack of goat with coconut curry garbanzo and eggplant with a natural Demi from the meat trim.

Chicken fried steak with Onion mushroom peppercorn gravy and mash potatoes.

Blackened Mahi mahi with turmeric coconut rice, pomegranate salad, and fennel chayote purée.

Rabbit rilette terrine style served with a French bread crustini.

This one goes out to Crabby Abby for supplying such great fresh ingredients for this weeks selection. To start we have a Dungeness crab and cod mousse cake with fruit salsa and tzatziki. For soups we have a bisque made from the crab and spot prawn shells with a seared scallop and sea veg for decoration and andouille, spot prawn gumbo seasoned with blackening spice. Support local people.

Caramelized Nectarine Tart Tarim with lemon crème anglaise.

Another plating attempt at my croquettes with bbq sauce. Now with a Siracha mayo garnish.

How do you end a workout? Why with a bbq jalapeño Mac and cheese of coarse! Beef cake! BEEFCAKE!

Cheddar croquettes with bbq sauce and stewed kale. #

Pan roasted lingcod on a bed of fresh herb pesto linguine and purple cauliflower purée.

Breakfast time! Polish style. I used the recipe from Jamie Oliver’s pierogi video and served it with some balsamic fried onion pancetta jam.

What happens when you combine ratatouille with lamb stroganoff? You get one hell of a rich pasta dish to revitalize the bod after class.

Red wine braised beef cheek with sour cream mash, seasoned arugula, and kohlrabi, zucchini, carrot medley. Perfect fall dish to warm your mood and your belly!

As promised crabby Abby, here’s that dish your mussels contributed too! Butter poached monkfish on salt spring mussel risotto with romesco purée. Thank you so much to crabby bob’s for these fresh delicious local ingredients.

Chilean sea bass with a kale quinoa salad a@d papaya purée. After tonight I can say I like Chilean seabass… but not enough to spend 40 bucks on it again.