French Grape Harvest Cake

This light moist cake is simple and impressive. No Muscat de Beaumes-de-Venise? Try a late-harvest Riesling, Vidal or even white grape juice. The smaller the grape the better, with Champagne grapes being the best choice. Be sure they are dry before using.

Pea and Bacon Crostini With Fried Eggs

A little goat cheese is all you need to transform a couple handfuls of frozen peas into a creamy purée. Serve with greens dressed in a simple lemony vinaigrette. 

Roasted Beets and Pearl Onions With Pistachio Vinaigrette

Beets are hearty, delicious and so good for you. Red beets tend to stain everything in their path, so if you're using a combination of red and gold, keep the two colours slightly separated when roasting.

Pecan-Crusted Chicken Cutlets

Phyllo-Wrapped Apricot Cheesecake

Turkish Egg Tartines

Çilbir (pronounced "chilber") is a traditional Turkish dish made with poached eggs and yogurt. Here, we've transformed it into elegant dinner tartines. 

Oregano Lamb Chops with Grilled Fennel and Mint-Almond Pesto

Ask your butcher for frenched lamb chops (with the meat scraped off the long bones). Freeze any leftover pesto in an airtight container for up to six months; thaw and use as an instant flavour booster in pastas or sandwiches.

Vegetarian Tofu Chili

This is a great way to introduce tofu to skeptical family members. Extra-firm tofu cubes don't fall apart when you fry them. You can top each serving with grated Monterey Jack cheese, chopped green onions and sour cream and serve with a green salad and corn bread.

Hearty Beef Stew

Cocoa powder might seem like an unusual ingredient to add to a savoury stew, but it adds an extra hit of toasty richness and colour, but without any of the sweetness you might associate with dessert. It’ll be your new favourite secret ingredient!

Anytime Seafood Bake

By Tania Chugani, winner, Fish or Shellfish category and Grand Prize winner.

Not only did we love this dish, but also the whole presentation, including the Roasted Garlic, the baguette and the small bowls of broth and melted butter for dipping.