Brussels, bacon and beer

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Serves 4 for dinner


10 brussel sprouts

nob of butter

splash-¼ cup of beer

2 oranges

clove of garlic

½ cup pumpkin seeds, toasted

handful of fresh or dried cranberries

2 sprigs of thyme

2-10 pieces of crispy bacon


Use a pairing knife to prep your Brussels sprouts. Point the tip of your knife at an angle into the base of the sprout to cut out the cone shaped core. Once you’ve got the solid core removed you can pull the sprout apart and into individual leaves. Pile those leaves into a bowl and discard the cores. It takes a couple tries to get the whole core so you can pull it all apart, but finding spiritual enlightenment takes practice.

Get a very large pan on medium high heat and leave it for 5 minutes to warm up.

When the pan is hot add the oil and immediately add the Brussel Sprouts, thyme and garlic. Cook for 3-4 minutes, tossing everything occasionally. Aren’t they turning a lovely green colour?

Add the orange juice and cook for 1 minute. Remove from the heat and add the butter, stir to distribute. Taste it. Does it need salt? Add some until it tastes perfect.

Serve with pumpkin seeds and bacon on top.




Brussels enlightenment

Open your mind to a meal where Brussel Sprouts are not just a holiday obligation. Break through the tightly packed layers of negative feelings wrapped around a deep-rooted core of sulfurous mental anguish. Cut to the core of the problem and breakdown your sprout into leaves for faster cooking, which results in bright green colour and no sulfurous compound flavour development. It will blow your mind wide open to a whole new level of Brussel Sprout consciousness.


Green ‘Curry’ brussel sprouts

Serves 4 for dinner


10 brussel sprouts

600g of ground pork or turkey

1/2 can of canned coconut milk

2 big scoops of green curry paste*, or more to taste

3 green onions sliced


1 cup of short grain or Sushi rice

2 ½ cups water

pinch of salt


Curry Paste

2 Jalapeno peppers or 1 habanero (very spicy), stem and seeds removed

1 big chunk of ginge

1 bunch of mint, leaves only

1 bunch of cilantro, leaves and soft stems

1 bunch of basil, leaves and soft stems

½ cup vegetable oil

½ cup rice wine vinegar

juice & zest of 2 limes

pinch of salt


Get the rice on. Pour the water into a small pot, add rice and salt and place over high heat, as soon as it comes to a bubble, reduce the heat to low and place a lid on top, cook for 15 minutes remove from the heat and let the rice rest for 10 minutes before serving.

This is not a traditional green curry recipe, but it’s super delicious and it will last in the fridge for 1 week. This makes a big batch, so you can use the leftovers to scoop into soup, mix into scrambled eggs or mixed with mayo and spread on a sandwich.

To make the curry you’ll probably want to use a food processor, if you use a blender you may have to add more oil to get the flow going. In the food processor start by blitzing together the zest & juice of the lime with the ginger, jalapeno, oil and vinegar. Blend until the ginger is nicely pureed. Add the mint, basil and cilantro. Blitz the mix, scraping down the sides as needed until the mixture is consistent but not totally smooth.

Get the rice on. Pour the water into a small pot, add rice and salt and place over high heat, as soon as it comes to a bubble, reduce the heat to low and place a lid on top, cook for 15 minutes remove from the heat and let the rice rest for 10 minutes before serving.

Get a very large pan or pot on medium high heat and leave it for 5 minutes to warm up.
Use a pairing knife to prep your Brussels sprouts. Point the tip of your knife at an angle into the base of the sprout to cut out the cone shaped core. Check out the photo on the side. Once you’ve got the solid core removed you can pull the sprout apart and into individual leaves. Pile those leaves into a bowl and discard the cores. It takes a couple tries to get the whole core so you can pull it all apart, but finding spiritual enlightenment takes practice.

When the pan is hot add the oil and immediately start putting in little quarter sized bits of ground meat. Space them out so they get a chance to brown, When the pork or turkey is brown on one side, stir it all up and add the Brussel Sprouts. Cook for 3-4 minutes, tossing everything occasionally. Aren’t they turning a lovely green colour?

Add the coconut milk and cook for 1 minute. Remove from the heat and add the curry, stir to distribute the curry. Taste it. Does it need salt or more curry paste? Add some until it tastes perfect.

Serve a steamy scoop of rice in a bowl with a big scoop of saucy sprouts on top. Make sure you get enough of the creamy tangy sauce.

This recipe works really well with any leftover dark meat from the turkey.  

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Bacon, Lettuce and Pickles

It's the top of the summer for fruits and veggies in the market. Why would we make pickles out of all this lovely fresh fruits and veg? Because pickles taste delicious. Pickling enhances the natural flavour of fruits and veg with a bright burst of vinegar, salt and sugar. Use your quickie pickles to bump up your ramen, spike a drink or make an epic summer BLP sammy.

Making quickie pickles is easy! Here is a recipe for our basic brine you can pour over pretty much anything you feel like pickling. 

To assemble your epic summer sammy you'll need. 

 - big slabs of hearty sourdough bread

- gobs of mayonnaise

- loads of crispy bacon

- a bouncy pile of fresh lettuce

- your choice of quickie pickles


Bake your bacon, preheat your oven to 350˚. Spread your bacon into a single layer on a parchment lined baking sheet. Bake until bacon is perfectly even and crispy, place the bacon on a piece of papertowel so it crisps up more.

Assemble your sandwich.

Liberally smear your bread with gobs of mayonnaise.

Scatter on your quickie pickles, pile up the lettuce, and now it's bacon time. Close your sandwich or leave it open faced. 

Eat this sandwich in the garden.


Like bacon?



Like pickles?


Written by Pierre Lamielle — August 17, 2014

Easy Summer Salad

Don't over think a simple salad. If these fresh ingredients could speak to you, they'd say, "put me on the plate, drizzle me with a light vinaigrette and enjoy".

Serves 4-6 depending on serving size



A handful of Assorted Leafy Greens

2 bushels of Purslane* (substitue lemon zest if you cannot find this green)

1 sprig of dill, torn

1/2 C Raspberries

1/4 C Green Beans, chopped

2 Marigold Flowers, deflowered

1/2 C Cucumber, sliced thin

1/2 Jalepeno, sliced thin


Wash all freshly picked garden ingredients thoroughly–or if fresh from the grocery store wash them, too. Place your greens nicely on a plate. Chop the green beans to bite size pieces and place a top the lettuce greens, along with the cucumber slices and jalepeno slices. Pull the pretty colourful flower bits from the marigold and sprinkle artfully over top of the plate. Lightly sprinkle dill. When ready to serve drizzle lightly with the raspberry vinaigrette.


Raspberry Vinaigrette

1/4 C White Balsamic Vinegar

3/4 C Light Olive Oil

1 tbsp Whole Grain Mustard

2 tbsp Raspberries, muddled

1 tsp Black Pepper, fresh ground

Salt to taste


Muddle the raspberries strain the seeds by squishing the juice through a sieve. In a mason jar, add the raspberry juices, the mustard, white balsamic, olive oil and pepper. Shake to emulsify. Add salt to taste.


*Purslane is a citrusy succulent green. We really enjoy it raw on salads, or sauteed. It is great on anything. It's grown locally by our friends, Leaf & Lyre where you can find all sorts of wonderful locally grown greens and vegetables.


The life of a gypsy is a colourful patchwork of adventure. Constant change is the spice of life for these ragamuffin nomads. Salmagundi, sometimes abbreviated as Salmi, is derived from the old French word Salmagondis which means a mismatched medley of unrelated objects, people or ideas. The concept of a collective chaos works perfectly in a salad bowl and the variety will keep you salad interesting and always fresh.


Build your salad using the following formula


3-5 vegetables, diced


1 fruit (dried or fresh), diced


1 nut (raw or roasted), diced


1 protein (Cheese, meat, fish, egg), diced or crumbled


1 herb or aromatic (fresh herbs, microgreens, lemon zest)


1 pickle or marinated veg (quick pickle, olives, capers), diced


saladmagundi, the ultimate salad



3-5 vegetables

  • cauliflower
  • carrot
  • broccoli
  • cabbage
  • celery
  • corn
  • endive
  • romaine lettuce
  • iceburg lettuce
  • radicchio
  • bell pepper
  • cucumber
  • jicama
  • zucchini
  • tomato
  • green beans
  • chickpeas, cannned or fresh
  • edamame beans
  • sugar snap peas
  • snow peas
  • asparagus
  • celeriac
  • fennel
  • kohlrabi
  • radish
  • daikon radish
  • yellow beets


1 fruit (dried or fresh)

dried: cherries, cranberries, blueberries, figs, dates, mango, pineapple, raisins, papaya

fresh: cherries, blueberries, strawberries, figs, avocado, apple, raspberry, mango, peach, grapes, orange, cantaloupe, kiwi, plum, nectarine, pear, dragon fruit,



1 nut (raw or roasted)

  • - walnut
  • - macadamia nut
  • - hazelnut
  • - pecan
  • - cashew
  • - pistachios
  • - pinenuts
  • - pumpkin seed
  • - sesame seeds
  • - flax seed


1 protein (Cheese, meat, fish, egg)

  • - feta
  • - blue cheese
  • - chevre
  • - crumbled cheddar
  • - prosciutto
  • - pepperoni
  • - grilled chicken
  • - grilled flanksteak
  • - pork tenderloin 


1 herb or aromatic (fresh herbs, microgreens, lemon zest)

  • - citrus zest
  • - ginger
  • - citrus zest
  • - garlic
  • - chives
  • - fresh dill
  • - fresh basil
  • - fresh horseradish
  • - mint
  • - parsley
  • - arugula
  • - celery leaves
  • - chili peppers


1 pickle or marinated veg (quick pickle, olives, capers)

See Quickie pickles for recipe.

quickie pickle


Make your own quickie dill pixels.

or create a pickle out of all kinds of diced fruit or vegetable. Peaches, plums, cherries, onions, carrots, cucumber, green beans, etc... the choice is yours.


2 cups water

1 cups vinegar or acid

1 Tbsp salt

1 Tbsp sugar

spices of choice

1½ cups of diced, sliced or broken down vegetable/fruit

Suggestions: carrot ribbons, cucumber, halved cherries, sliced onion


Bring all the ingredients for the brine to boil until the sugar and salt dissolve. Let it steep for 10 minutes.

Place the vegetable/fruit in a large heatproof bowl. Pour the brine, straining out the spices if necessary, directly over the vegetable/fruit to cover.

Wrap the bowl tightly in plastic wrap and allow pickles to cool to room temperature before refrigerating. Will be good to eat in an hour and will last in the fridge for 2 weeks.


Written by Pierre Lamielle — July 10, 2014

Half Baked Pot brownie with sticky green sauce and grilled strawberries


This pot brownie is righteous and it's half-baked.

Dude, wrap your head around the concept of a brownie that you mix and bake in one pot. Did that just blow your mind?

Just wait until you try this gooey, fudgy brownie with a sticky-icky centre like a molten chocolate cake. I guarantee your mooching buds will be rolling around looking for freebies when they catch a whiff of this righteous brownie.

I tweaked this recipe on Chopped Canada using Instant mashed potatoes, fennel seed, strawberries and sandwich cookies.



Check out our Chopped Canada inspired t-shirt Chop Chop.


Green pesto

¼ cup of almonds

1 large bunch of mint.

2 Tbsp honey

zest and juice of 1 lemon

2-3 Tbsp water


In a blender, combine the almonds, oil and mint. Blend until smooth. Add the zest and juice of lemon and the honey. Blend again and set aside. Add water if needed to thin out the consistency.


Grill some strawberries. Putting them on skewers makes them easier to handle. Or just use raw strawberries. Whatever, man.



1 cup of chocolate chips

½ cup of butter


2 eggs

½ cup of brown sugar

1/3 cup of flour

1 tsp baking soda

pinch of salt


In a medium pot combine the butter and chocolate chips. Place over simmer to let them melt together.

In a bowl combine the eggs and brown sugar, whisk or beat with an electric beater until they are very light and fluffy. Super floofie!

Add the flour and baking soda to the eggs. Whisk it into the melted chocolate, scrape down the sides of the pot and pop the whole thing into the oven for 10-12 minutes. Set aside to cool and serve scoops of brownie with grilled strawberries and pesto.


Written by Pierre Lamielle — June 26, 2014

Peaches and cream chilled soup perfection

Life isn’t all peaches and cream, but sometimes it can be.

It’s the truly perfect peachy micro-moments of unquantifiable bliss that make life worth living. Don’t get caught up in trying to beat the monotony of life with canned peach-attempts at happiness, pick the perfect moments and savour the sweetness while it lasts. Enjoy those juicy bursts of peachy perfection that give us the real warm, fuzzy navel feeling inside.


6 very ripe peaches (can also be over ripe, or slightly bruised for this recipe)

1 Tbsp freshly grated ginger

2 Tbsp runny honey

500 ml 2% or homogenized milk

250 ml of whipping cream

pinch of salt

honey as needed


Get a large pot of water on to boil.

Meanwhile fill a large bowl halfway with ice and add enough cold water to fill the rest of the bowl ¾ of the way up. Leaving enough room for the peaches to fit in the bowl.

When the water is boiling rapidly, drop all the peaches in at once. Careful not to get splashed with hot water.

Boil the peaches for 30-60 seconds to loosen the skin and then scoop them out with a slotted spoon and dunk immediately into the ice bath to cool for 1 minute.

Use your fingers to peel away the loosened skin and discard. If the skin does not come away easily simply pop it in the boiling water for another 30 seconds and back into the ice bath to cool.

Now you can tear open the peaches using your fingers and discard the pits. Pile all the peaches in a medium pot and add the milk, honey, pinch of salt and fresh grated ginger. The whipping cream goes in much later.

Over medium heat bring the pot to a bare simmer. When you see little bubbles forming quickly around the edges of the pot and some steam rising from the middle you can remove it from the heat and get ready to purée the soup.

Using a stand up blender and blending while hot makes your soup super smooth, much better than a hand blender. However, puréeing hot soup in a stand up blender requires kitchen know-how so you don’t end up splatter painting your kitchen and face with the hard to colour match “peach explosion”.

Remove the little plastic thingy center hole from the lid of your stand up mixer, and cover the hole with a folded dry tea towel. (This stops it from being airtight, which would cause an ugly kick at the start—although the steam can sometimes get slightly warm on your hand.) Fill up your blender only half way and do batches. Start on low, and build up the speed incrementally.

When the soup is looking smooth, turn it off.

Pour the soup into a container, wrap the top tightly with plastic wrap and get it into the fridge to cool for at least 2 hours.

When you are ready to serve get a large bowl and a big whisk and beat the whipping cream until it is nice and thick. Soft peaks if you want to get technical.

Add 1/3 of the whipped cream to the peach purée and mix it in until smooth. Add another 1/3 of the whipping cream and mix in. Now add the last of the whipped cream and stir it all until smooth.

To serve, simply pour the thick creamy soup into lovely chilled bowls or teacups. You could also add a splash of champagne to each serving or dig out that bottle of peaches schnapps.


Back during the Great Depression food mostly came out of a can. A tinny version of Succotash using canned corn was choked down so regularly it coined the catchphrase “Suffering Succotash”. Nowadays with an abundance of fresh food we no longer need to suffer any boring fodder and we can enjoy virtually limitless variety. This pasta is so expletifly good that it may soon spur a new explurge “Sweet-ass Succotash!”


If you are a purist who loves their corn with butter, here's a shirt for you.

Pass that Succotash Pasta, sucka!


200g small shell pasta or orecchietti (little ears)

2 corn cobs

4 slices bacon, diced

1 red pepper, diced

1 cup of white wine

½ cup fresh or frozen broad beans (fava, lima or edamame), shucked

1 cup sour cream

3 sprigs chives, finely chopped

good pinch of salt

nice crack of pepper

1/2 cup crumbled blue cheese


Bring a large pot of salty water to a boil.

Hold the ear of corn upright on the cutting board. Use your chef knife to slice straight down the sides of the corn to trim off all the corn kernels. They will be popping around like popcorn so be careful about the bouncing kernels.

After you trim off all the kernels remove all the corn milk by using the dull side of your knife to scrape down the length of the cob. The chunky milky stuff that comes out is the corn milk, or corn cream.

Cook the bacon in a frying pan over medium high heat until crispy. Remove crispy bacon with a slotted spoon so the fat stays in a pan and set aside. Keep the pan off the heat until the pasta water is boiling.

Dump the pasta in the boiling salty water. It should take 8 minutes to cook the pasta, so set a timer.

Get the pan with the bacon fat back on the stove over high heat and toss in the red pepper, cook until soft, 3 minutes.

To the red peppers, add the white wine, all the corn and broad beans. Bring it all to a rapid boil and let it bubble while the pasta cooks.

Drain the cooked pasta in a colander and immediately dump it back into the same large pot. Pour the corn sauce and all into the pot. Add the sour cream, a good pinch of salt, a crack of fresh pepper and the blue cheese. Stir it all around so it is nice and smooth.

Serve it up all steamy hot and garnish with chives and crispy bacon.

Samurai Tataki slaw


If you have the skills and steel to be a knife monkey, here is your shirt.



2 (3-4 oz) flat iron steaks



3 Tbsp soy sauce

2 Tbsp Mirin (or sweetened Japanese cooking wine)

1 tsp rice wine vinegar

1 tsp yuzu or lemon juice

10 drops of sesame oil



1/2 small head of Savoy Cabbage

1/2 daikon radish

1/2 cucumber, peeled and de-seeded

1/2 fennel

1/2 red pepper

1/2 yellow pepper

1 carrot

2 green onions

1 firm mango

1/4 cup crushed cashews



1 Tbsp soy sauce

1 Tbsp Mirin (or sweetened Japanese cooking wine)

1 Tbsp rice wine vinegar

1 tsp yuzu or lemon juice

5 drops of sesame oil

1 nob of fresh ginger, grated on a zester

1 Tbsp almond or cashew butter


Start by getting your meat very cold in the refrigerator.

While the beef is chilling get a grill pan or a cast-iron skillet on super high heat and let it get blazing hot, about 10-15 minutes.

Make sure the pan is dry (no oil or food particles) or they will start to smoke like crazy and probably set off an alarm. Put on the hood fan to suck out any smoke. It’s going to smoke anyways, you just don’t want things getting out of control.

Meanwhile make the very simple marinade of soy sauce, mirin, rice wine vinegar, lemon juice and a drops of sesame oil. Divide the mix in two and set them aside.

When the pan is smoking take the beef out of the fridge and pat it dry with paper towels. It’s important that the beef is very dry before it goes in the pan.

Because the pan is hot enough, you don’t need any oil. Simply lay the steak into the pan and count slowly to 30. Flip the steak and count to 30 while you get a clean plate.

Take the steak out of the pan and onto the clean plate. Pour one half of the marinade onto the beef and flip it over to make sure it is covered. Put the steak into the fridge immediately and let it cool down for 15-20 minutes.

To make the slaw.

Using a Japanese mandoline or a very sharp Japanese knife, finely slice or julienne the cabbage, daikon radish, cucumber, fennel, red & yellow peppers, carrot, green onions

and firm mango. Toss all the veg in a large bowl and drizzle with the dressing. Toss with your fingers to coat.

Serve a tall proud pile in a bowl. Using your finger tips to add some height.

Get your grilled and chilled steak out of the fridge and slice it very thinly. Top the slaw with strips of beef tataki and serve with the remaining marinade in shallow serving dishes.



1 cup vegetable oil

1/3 cup red or white wine vinegar, or any vinegar of choice

1 tsp Dijon or grainy mustard

salt and pepper

1 clove of garlic


Get a clean mason jar with a tight fitting screw top lid. Place all the vinaigrette ingredients in the jar and give them a good shake.

Leave it to let the flavours infuse. The mixture will separate over time, but all you need to do is give it a good shake before using. The dressing will keep in the fridge for 1 month.


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