Tortellini di Mela Cotogna By Rob Gentile of Buca, Toronto Roasted quince filled pasta with burrata dolce, maritime spring flora honey, hazelnut croccante and chianti 'Vincotto' Serves 9 (5 tortellini per portion) Pasta dough Ingredients: 350g plain flour, 3 whole eggs, 25g sugar Method: Combine all ingredients in mixer with a dough hook attachment on speed #1 until well combined. Then knead by hand until all comes together. Wrap and rest overnight Quince filling Ingredients: 5 quince peeled, cored and quartered, 6 pieces of clove, 6 black peppercorns, ½ tbsp of ground anise, 1 cinnamon stick, ½ litre white wine, 1 litre water, 1kg sugar, 50ml fresh lemon juice Method: Peel and remove seeds from the quince, cut into quarters and combine in a deep oven-safe pan with water and white wine. Add sugar and spices (spices in a cheese cloth) and bake, covered with foil at 220°C for 3 hours until the quince is soft and red in colour (caramalised). Purée once cooled and add lemon juice Chianti reduction Ingredients: ½ bottle of chianti, ¾ cup sugar Method: Bring chianti to a boil on a high heat than reduce to medium heat and add sugar. Reduce to syrup-like consistency Sweet burrata Ingredients: ½ packet of buratta, 50g icing sugar Method: Add the sugar to the burrata and mix until combined Rose honey sauce Ingredients: 1 cup cream, ½  cup butter, ½ cup Société-Orignal honey , 2-3 Société-Orignal dried rose buds (crushed) Method: Combine ingredients and bring to a boil while whisking and reduce until darker in colour and syrupy in consistency Hazelnut Tuiles Ingredients: ¾ cups flour, ¼  tsp salt, ½  cup brown sugar, ½  cup butter, ¼ cup molasses, 1 tbsp honey, ½ tbsp lemon juice, 3 tbsp crushed hazelnut Method: Add everything to a pot and melt together on a medium heat. After it is all melted take one big spoonful and put in between two sheets of parchment and flatten with a rolling pin until approx 2-3mm thick. Refrigerate overnight than bake at 180°C for 5 minutes until they bubble. Before they cool cut in a diamond shape 1" x 2" and curl over a wooden dowel. Let cool. The finished tuile should be delicate and crisp Assembly: Poach the tortellini in water with 25% sugar. Assemble the tortellini in an even circle on a round plate, pour the honey sauce to pool the bottom of the plate, top each tortellini with burrata and a hazelnut tuile and finish with a circle of chianti 'vincotto'

今年的设计大奖(W*155)的最佳传播奖得主是蒙塔尔。

Wild Pheasant By Derek Dammann of DNA, Montreal Roasted wild pheasant with immature juniper, speck and pine mushroom, served with Société-Original rye berries Wild Pheasant Ingredients: 1 whole cleaned wild hen pheasant, 6 sprigs thyme, 2 cloves garlic, smashed and peeled, 30g butter, sea salt and ground Société-Orignal myrica gale, 5 slices speck (or any other artisanal smoked fatty ham will do), 100ml white wine, 1 tbsp Société-Orignal black immature juniper capers, 50ml Michele Jodoin apple brandy, 4 tbsp heavy cream, 2 tbsp Société-Orignal green immature juniper capers, 1 tsp Société-Orignal immature juniper berry pickling liquid, 60g button sized matsutake mushrooms Method: Preheat the oven to 215°C. Put the thyme, crushed garlic and butter into a cleaned cavity and season generously. Lay the speck over the breast. Truss the bird with butchers twine making sure to go over the speck to keep it in place. Put the pheasant in a lidded cooking pot breast side up with the black juniper berries and the white wine. Partially cover the pot with the lid and place in the oven. Roast for 30 minutes, remove from the oven and turn the bird onto its breast. Partially cover and return to the oven for an additional 20 minutes. Remove from the oven again, turn the bird breast up, remove the lid and roast for 10 minutes. By this time the legs should just pull away from the body and the juices run clear. Remove the pot from the oven, add the apple brandy and allow the bird to rest for 15 minutes. Remove the bird from the pot and pour the butter and resting juices from inside the cavity into the sauce, removing the majority of the black junipers. Split the sauce with the cream and season with the green juniper berries and their liquid. Add sea salt and myrica gale to taste. Take the string of the pheasant and place onto a warmed serving platter, remove the speck and chop roughly, pour the sauce over the bird. Top with the crispy speck and shower over the raw matsutakes with a truffle slicer Société-Orignal rye berries with red wine Ingredients: Société-Orignal sunflower oil, 1 medium red onion, finely chopped, 2 small carrots finely chopped, ½ head celery, finely chopped, 2 cloves garlic, finely chopped, 1 tbsp sage, finely chopped, 1 tbsp rosemary leaves, 100 g pancetta, finely chopped, 250 g Société-Orignal rye berries, 375ml red wine, 1 litre chicken stock, sea salt and Société-Orignal myrica gale to taste, 2 tbsp wild boreal arugula, roughly chopped Method: Fry the onions, carrots and celery in the sunflower oil until soft. Add the garlic, herbs and pancetta for about 10 minutes, over low heat so the pancetta does not crisp. Add the rye berries and stir to coat. Add the wine ladle by ladle so the rye berries absorb the wine before you add any more. Heat the stock and check for seasoning. Add one third of the stock and cook until the rye berries are done. Adding more stock if necessary. Season with salt, myrica gale and more sunflower oil. Finish with the chopped arugula  

Dumplings Jonathan Chovancek of Kale and Nori Culinary Arts, Vancouver Fava bean flour dumplings stuffed with sweet and hot peppers, red quinoa and kale, with a summer garden consommé, peach-bullkelp kim chi Makes 35 Dumplings Ingredients: 1 cup Société-Orignal fava bean flour, 1 cup plain flour, 1 cup cornstarch, 300ml water, 1 tsp Société-Orignal wild green alder cones, dry roasted and ground into a powder Method: Bring water to a boil and incorporate with the dry ingredients. Mix into a stiff dough. Knead for 10 minutes on a well-floured surface. Rest dough over night in the refrigerator. Dust surface with plain flour, roll out the dough as thinly as possible and use a glass to cut circles. Place 1 tsp of filling (see recipe below) in the centre of the dumpling and bring the sides together to make a closed dumpling. Steam 15-20 minutes and serve hot Dumpling Filling Ingredients: 100g roasted peppers (peeled skins and seeds removed), 75g roasted poblano peppers (skins and seeds removed), 20g roasted jalapenos (skins and seeds removed), 175g black quinoa (cooked), 2g chives (finely sliced), 3g thai basil, 1g Société-Orignal clay pepper, 10g celery, 5 ml sweet soy, 5 ml black vinegar, 2ml sesame oil Method: Dice the peppers and celery very finely. Mix all of the ingredients in a bowl. Season with salt, pepper and lime juice Summer Garden Consomme Ingredients: 1 tbsp sesame oil, 8 brown mushrooms (quartered), 1 onion (sliced), ½ cup celery (diced), ½ cup carrots (diced), 2 cobs of corn (peeled and choppedm including cobs), ¼ cup white turnip (diced), 1 cup white cabbage, 4 cloves garlic (smashed), 2 tbsp ginger (sliced), 20 white peppercorns (crushed), 1 star anise pod, 1 tbsp Société-Orignal wild green alder cones, 1 lime leaf, 1 tbsp sake kasu (lees), 2 ripe tomatoes (crushed), 1 sheet kombu, 2L water, 2 tbsp white soy sauce   Method: In a medium, heavy bottomed pot, heat the sesame oil, peppercorns, wild alder and star anise. Add the onions and mushrooms and cook over high heat, stirring steadily so the onions don't colour. Once sweet smelling, add the garlic, ginger, sake lees, carrots, celery, turnip, cabbage  tomatoes and corn. Cook over a medium heat to caramelise all of the vegetables, stirring frequently. After about 10 minutes,  add the lime leaf and water. Simmer for about an hour, skimming away any froth. Add the kombu and simmer another 30 minutes. Strain through cheesecloth into a new pot. Add the soy sauce and adjust seasonings to preference Peach and bull kelp kim chi Ingredients: 4 large ripe peaches (skinned with pit removed), 2 tbsp Gochujang (hot pepper paste), 2 tsp white soy sauce, 1 tbsp garlic (finely minced), 1 tbsp green onion (finely minced), 1 tbsp lime juice, 1 tsp powdered bull kelp, 1 tsp ginger (finely minced), 1 tsp fish sauce, 1 tsp kosher salt, 1 tsp white pepper (crushed) Method: Finely dice the peaches and combine the remaining ingredients to create a runny paste. Incorporate with the peaches gently and place into a ceramic jar and cover lightly. Place in a dark but warm cupboard and allow the kim chi to ferment (12-24 hours). When it smells spicy and sharp it is ready to eat. Keep in the refrigerator over the next month  

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