Chefs' Recipes

The chef and restaurateur shares his version of the classic salad.

“The mulato chilli adds smoky, chocolate and raisin characters to the honey,” says La Casita chef Josh Lewis. “It’s delicious when brushed over the pineapple and grilled.”

“This achiote paste is usually slathered over our pork for tacos al pastor,” says La Casita chef Josh Lewis. “Here, I’ve used it on some beautiful albacore, which has a meaty yet delicate texture and flavour.”

Just add beer and you're set.

A refreshing side to a banquet, or a worthy snack on its own.

The ice-cream is delicious on its own, but transforms into something else when paired with that sherbet.

It's one of the Stanley chef's all-time favourite Chinese dishes, for good reason.