Grilled tenderloin Nicoise with Lemon Dill Olive Bernaise

By Robert Morrow | June 7, 2017 |

Much to the chagrin of white tablecloth restaurants, great steak is not always about the steak, it’s about the rest of the dish. In this presentation, the steak sits on a bed of sauteed vegetables and is topped with a custom bernaise-style sauce mixed with chopped black olives.  I added a few leftover hash browns…

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Bistro Halloumi and Warm Olives

By Robert Morrow | April 12, 2017 |

This is one of our favourite mid-summer simple suppers but since Spring has started early this year, I thought I’d pull it out and, Wow! what a treat to start the warm season off with. Halloumi doesn’t melt quickly so you can grill, saute, bake, etc. and it holds its shape reasonably well. When combined…

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Official launch of my debut novel!

By Robert Morrow | December 13, 2016 |

After seven years of effort, my debut novel is finally here. New York Fried, the first in the Tales of the Artichoke Hart series, is a spy thriller full of international intrigue, suspense, character shenanigans, and a little humour. You can get a digital copy right now, immediately downloadable, to read on your Kindle, smartphone, tablet…

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