Comfort Food

The bounty of the fall means harvest time and that inspires Spencer to make black bean and kabocha squash soup with braised Swiss chard and chili pesto, as well as pumpkin gnudi smothered in a rich cream sauce.

Spencer makes a spicy spinach and Taleggio cheese wonton soup in a chorizo broth, a jerk rubbed chicken and ramen noodle soup.

A pork bolognese stuffed tortellini with American cheese rose and soffrito; a quick pillowy soft ricotta gnudi with tomato sauce; a creamy pasta with gorgonzola goat cheese sauce, crisp pancetta and charred vegetables.

Spencer stays fireside and makes an open-faced Montreal smoked meat potato rosti, campfire steaks with a nori butter, and a sweet and creamy chocolate and cherry liqueur fondue with treats.

Spencer cooks up comfort food with a little heat to tickle taste buds, including Cajun shrimp cakes with a creole etouffee, and Brazilian moqueca with halibut and shrimp.

Spencer has a sweet tooth and he is sharing three sweet treat recipes to help indulge a love of sugar; including candied orange and caramelised white chocolate blondies with orange cream cheese.