Creamy Sausage & Mushroom Rigatoni

Enjoy this easy-to-follow Italian pasta dish at your next family dinner. The tubes of rigatoni are the perfect size to hold the creamy sauce and small pieces of sausage inside, giving you flavour in every bite.

Serves: 6 servings


* 12 ounces of rigatoni Pasta
* 12 ounces bulk Italian Sausage (mild or spicy)
* 1 1/2 Tablespoons of Butter
* 1 pound sliced mushrooms
* 1 small onion diced
* 2 Garlic Cloves Minced
* 1/2 teaspoon each of salt & pepper 
* 2 Cups Heavy Whipping Cream
* Minced Fresh Basil (optional)

Cook rigatoni according to package directions in salted water

Meanwhile in a large skillet, cook sausage (remove from casing) over medium heat 4 – 6 minutes or until no longer pink, breaking into crumbles; drain and remove from pan.

In same skillet, heat butter over medium heat. Add Onions and salute until translucent. Add mushrooms, garlic, salt and pepper, cook covered 4 minutes, stirring occasionally. Uncover; cook and stir 2 – 3 minutes or until mushrooms are tender and liquid is completely evaporated.

Stir in the cream and bring to a boil. Reduce heat to medium and cook, uncovered, 8-10 minutes or until slightly thickened. 

Return sausage to skillet; heat through. Drain pasta; serve with sauce, If desired, sprinkle with basil. 

Add a dash of red pepper flakes for some heat (optional)


English Cheese & Onion Pie

This delicious and savoury British pie recipe will surely become your family tradition! It is an easy recipe to follow and pairs well with a tossed garden salad for dinner or brunch.

2 Frozen Pie Shells (or you can make your own)

1 Old Nippy Cheese or 1 Imperial Carefully Aged (comes in a tub)

1/2 Cup Cheddar Cheese Grated

2 Onions Diced (you can’t have too much)

1 Egg

1/4 Cup Milk

1/4 Teaspoon Worcestershire Sauce

1/4 Teaspoon Dry Mustard

Salt & Pepper To Taste

Preheat Oven to 350 F degrees.

Sauté onions in oil or butter until translucent about 5 minutes. Shred the nippy cheese into a mixing bowl and add grated cheddar. Add sautéed onions, egg, milk and all seasonings. Mix all the ingredients together.

Spray a 9 inch square or round pie pan with pam. Line the pie pan with 1 defrosted pie shell. Pour the cheese mixture into the pie shell. Top cheese mixture with the second pie shell.

Wash the top with 1 Egg lightly beaten with 2 tbsp milk.

Prick the top of the pastry with a fork so air and water can escape.

Bake in the oven for about 30 – 45 minutes until the top is a golden brown.

Cool and cut up into bite size pieces.

Can be stored in fridge in airtight container for up to 1 week.

a recipe in memory of a lovely English lady, Joyce Lord…

Heirloom Tomato & Buffalo Mozzarella Bruschetta

A classic recipe with a gourmet twist!  While entertaining your guests this summer enjoy a delicious and versatile summer appetizer using sweet heirloom tomatoes, fresh basil and buffalo mozzarella. 


Heirloom Tomato & Buffalo Mozzarella Bruschetta Recipe


2 Heirloom Tomatoes, ¼” slice (different colours, preferably)

1 pc. Large Fresh Buffalo Mozzarella

3 tbsp. Pesto

4 leaves of Fresh Basil

1 French Baguette

2 tbsp. Butter

1 tsp. Coarse Sea Salt

 (serves 2 – 3 people)


  1. Slice 8 pieces of the French Baguette on a bias about 1/2” thick.
  2. Brush the baguette with Butter and quickly toast both sides on a grill or in a large frying pan. Warm slightly.
  3. Place pieces of Baguettes on a large platter. Spread about 1 tsp. of pesto on each piece. Place thinly sliced tomatoes on each piece.
  4. Next, cut the Buffalo Mozzarella in half and then in to 4, to create 8 equal pieces.
  5. Place each piece of Cheese on top of the tomato. Then place one leaf of fresh basil on top.
  6. Sprinkle with sea salt & drizzle with extra virgin olive oil.
  7. Enjoy with a nice glass of White Sangria or a lovely glass of Chardonnay!                     

Chocolate Espresso Mousse Recipe

Chocolate Espresso Mousse 

Try this easy-to-follow chocolate Espresso Mousse recipe straight of the press from our Pastry Chef Hayley. This delicious dessert is so impressive your guests won’t think you had time to make it yourself!

500ml (2 cups) 35% Whipping cream

454g (1lb) Dark Chocolate (not cookie style chocolate chips)

3 Eggs

1/4 cup White Sugar

50ml (3tbsp) Espresso or 2tbsp instant coffee


1. Using an electric mixer, or a hand whisk, whip the cream to soft peak stage. (Whipped but still slightly soft). Set aside in refrigerator.

2. Using a double boiler, melt the chocolate with the espresso/instant coffee until smooth and lump free.

3. Using electric mixer or hand mixer, whip eggs with sugar until they are light and fluffy.

4. Add melted chocolate to whipped eggs and mix until smooth. The mixture will deflate slightly with the addition of the melted chocolate.

5. Gently fold in the whipped cream by hand using a spatula until it is smooth and no lumps of whipped cream remain.

6. Pour into desired vessels (glasses, ramekins etc.) and chill in the refrigerator for 4-6 hours before serving. (looks cute pipes into small teacups)


Old Mill BBQ Sauce Recipe

Want to take your BBQ to the next level! Learn how to prepare this delicious Old Mill Toronto BBQ sauce recipe and you will WOW your BBQ guests. This Sauce is good on Chicken, Ribs, Burgers and Steak, just about anything you can grill.

BBQ Sauce

Yield: 2 Liters


Tomato Ketchup  1 Liter
White Onion (medium dice)  1 Large
Brown Sugar  250 grams
Worcestershire Sauce  1/3 Cup
White Balsamic Vinegar  1/3 Cup
Water  2 Cups
Onion Powder  6 tbsp.
Mustard Powder  ½  Cup
Garlic Powder  ¼  Cup
Cayenne Pepper  2 tbsp.
Salt & Pepper  (to taste)
Liquid Smoke 1/4 tsp.


  1. Heat medium saucepan with Oil, add white onion and sweat until soft.
  2. Begin by adding all the spices and continue to sweat.
  3. Once the spices and onions have been fully incorporated and sweat until completely soft, add the remaining ingredients.
  4. Using a whisk, incorporate all ingredients thoroughly.
  5. Bring liquid to a simmer and continue to cook for an hour.
  6. Using hand blender or high speed mixer, blend until completely smooth.


Handmade Herb Gnocchi

This Dining Room Special melts in your mouth! Executive Chef Martin Buehner shares the Old Mill Toronto’s Handmade Gnocchi recipe for you to enjoy at home.

Ingredients: (serves 6)

1 Kg Russet Potatoes
250 g (approx 2 cups lightly packed) All-Purpose Flour
1/4 a Bunch each of Herb Thyme and Fresh Rosemary, chopped fine
3 Large Grade A Eggs 
1/4 a Bunch Curly Parsley, chopped fine
100 g (approx 2/3 cup) Parmesan Cheese (Grana Padano or Reggiano)
2 tbsp Kosher Salt  
1 Pinch Ground Black Pepper 


1. Bake Potatoes with Skin-on in oven @ 375F for approx 20-30 minutes, or until soft on the outside but slightly hard on the inside.
2. Weigh all ingredients. Set aside.
3. Cut Potatoes in half and remove Potato from the inside.
4. Pass through a food mill or fine chinois.
5. Add all ingredients and mix by hand until mixture is thoroughly combined.
6. Roll out about 1/4 of the mixture into a long thin snake-like tube, ensuring even all the way throughout.
7. Cut approx. 1 inch apart using bench scraper or knife. Pinch the middle of each side with fingers.
8. Blanch in hot boiling water, until Gnocchi begins to float.
9. Place on Baking sheet with parchmant paper and oil, Let cool. 

Pan-fry in butter until light-golden brown and serve au natural with a pinch of salt and pepper and chopped fine herbs or with your favourite sauce topped with good quality shredded parmesan cheese.


Spring Thyme Recipe

Once again Executive Chef Martin Buehner shares one of his favourite recipes with us. Hoisin Rack of Lamb with Five Spiced Whipped Sweet Potatoes, Steamed Sesame Ginger Garlic Baby Bok Choy, Snow Peas and Candy Cane beets. Chef Martin also shares his secret on the best Plate Presentation to serve this Spring Thyme Recipe to your guests.


1 rack of Ontario spring lamb
1 tbsp vegetable oil
¼ cup hoisin sauce
2 tbsp honey
1 tsp finely chopped fresh garlic
1 tsp finely chopped fresh ginger
½ tsp crushed coriander seeds
1 tsp sambal olek sauce
Kosher salt and freshly ground Szechwan pepper corns to taste.


Season lamb with kosher salt and ground Szechwan pepper corns. Sear the rack of lamb in vegetable oil over medium-high heat in a pan until browned. Roast in a pre-heated 425-degree oven for approximately 15 minutes. In the meantime, to prepare the glaze blend all remaining ingredients together thoroughly. Set aside.

Pull lamb from the oven after 15 minutes and allow cooling briefly so that the glaze does not run off the rack. Brush the semi-cooled lamb rack with the hoisin glaze and return to the oven for another 5 to 7 minutes or until desired internal temperature has been achieved. Pull the lamb rack from the oven and let rest for 3 to 5 minutes before slicing to give the juices a chance to re-absorb into the meat.

Whipped Five Spice Sweet Potatoes 

¾ pound peeled sweet potatoes
1½ Chinese Five Spice blend (found in most grocery stores)
½ tsp ground fresh ginger
2 tbsp salted butter
1 ounce whipping cream
Kosher salt to taste.
1 tbsp table salt for boiling.


Cut peeled sweet potatoes into 1½ inch squares and boil in salted water until just tender (will slide off of a fork easily if pierced). Stain away water, add butter, and mash using a hand mixer on low speed. Add Chinese five-spice blend and all other ingredients and whip on medium speed until light and fluffy. Season to taste with kosher salt.

Steamed Sesame Ginger Garlic Baby Bok Choy (and Snow Pea) 

2 medium sized baby bok choy
¾ tsp finely chopped fresh ginger
¾ tsp finely chopped fresh garlic
½ tbsp sesame oil
Kosher salt to taste


Cut baby bok choy in half lengthwise. Wash very thoroughly in a bowl under cold running water making sure you get all of the sand out. Be careful not to damage the leaves. Allow to dry thoroughly. Toss with ginger, garlic, and sesame oil. Place cut side down in a bamboo (or whatever is handy in your kitchen) steamer and steam over boiling water for about 7 minutes covered with the steamer lid. At the 5-minute mark add 2 ounces weight of tipped and tailed snow peas to the steamer. This can be done over the boiling sweet potatoes if timed correctly. Pull from the steamer and season lightly with kosher salt.

Candy Cane Beets  

1 medium sized candy cane beet (not peeled)
1 tsp vegetable oil
Kosher salt to taste


Toss beet in vegetable oil and place in an oven-safe ceramic dish and place in the 400-degree oven at the same time as the lamb. Pull from the oven after 25 minutes. Let cool for a minute or two. Peel the beet scraping with a paring knife and cut into approximately 6 wedges. 

Plate Presentation

Building on two 12-inch dinner plate first place a portion of the whipped five-spice potatoes just off centre. Lean a piece of baby bok choy on either side of the potatoes, leaves pointing upwards. Fan out equal pieces of snow peas in front of the potatoes. Decorate the top of the potatoes with candy cane beet wedges. Cut the hoisin glazed lamb rack into four pieces with two bones in each piece. For one portion take two pieces and interlock the bones together and place directly over the snow peas just in front of the potatoes meat side of rack facing outward and bones pointing straight up. Drizzle plate with chilli oil, extra virgin olive oil, aged balsamic vinegar, or anything to your preference. Enjoy with a nice glass of Beaujolais or for the white wine lover an oaky Chardonnay would also be lovely.


Easter Brioche Recipe



400 g strong white bread flour, plus extra for dusting
5 g powdered dried yeast
10 g fine sea salt (I’ve put 8 gr)
90ml warm milk
2 Tbsp caster sugar 100 g butter, softened
4 medium free range eggs, beaten
zest of 2 lemons

To Glaze

1 medium free range egg
2 Tbsp milk
sugar for finishing

To knead by hand: mix all the ingredients in a large bowl, and bring it all together to form a dough. Knead for about 10 mins, until smooth and shiny.

Or, to use a food mixer: fit the dough hook and add all the dough ingredients to the mixer bowl. Mix on low speed until combined, and leave to knead for about 10 mins, until smooth and shiny.

Shape the dough into a round ball, place in a bowl and cover tightly. Leave in the fridge overnight.

The next day, divide the dough in two and form into the shape of your choice. Lightly flour the loaves, lay them on a wooden board or linen cloth and cover with a plastic bag. Leave them somewhere nice and warm to prove until almost doubled in size; this could take 3 or 4 hours, as the dough is cold.

Preheat the oven to 200C/gas mark 6. For the glaze, beat the egg and milk together. Transfer the risen loaves to a baking tray and brush all over with the glaze. Sprinkle with sugar on top. Bake for about 10 mins, then lower the oven setting to 180C/gas mark 4 and bake for a further 20 mins or until golden brown. Cool on a wire rack.

Brioche is best enjoyed the day they are baked, but will keep for a day in an airtight container, or can be frozen for up to 2 months.

Chef Marty’s German Caramelized Apple Pancakes


6 eggs
½ cup 2% milk
½ cup A.P. flour
3 tbsp sugar
½ tsp ground Ceylon cinnamon
½ tsp kosher salt
¼ lb. melted whole unsalted butter 

Caramelized Apples

3 pcs Braeburn apples, peeled, cored, and sliced ¼ inch thick
2 tbsp unsalted butter
3 tbsp sugar
1 tsp ground Ceylon cinnamon

Whipped Cream

1 cup 35% cream
3 tbsp icing sugar
1 tsp real vanilla extract
½ tsp lemon juice 


For the Caramelized Apples

Peel and core the apples and slice ¼ inch thick. In a medium sized pan (non-stick preferably) melt the butter over medium-high heat. Toss in the apples and toss to coat with the melted butter. Sauté the apples until nicely browned on all sides turning only often enough to avoid burning. Once a nice browned colour has been reached add the sugar and ground cinnamon. Continue to cook until the sugar become a caramelized syrupy consistency. Remove the apples from the heat and keep in a warm place until needed for service.

For the Whipped Cream

In a cold stainless steel or glass bowl pour in the heavy cream, vanilla extract, and lemon juice. Whip using a hand blender on medium speed (medium speed will create smaller bubbles in the cream and therefore create a denser creamier whipped cream). Once the cream is half-way whipped add the icing sugar and continue to whip but on low speed at first while incorporating the sugar. Whip until stiff peaks form. Store wrapped in the fridge until needed to serve.

For the Pancakes

In a medium sized bowl whisk all of the dry ingredients together thoroughly. Whisk the eggs together until well blended. Add the milk and vanilla to the eggs. Make a hollow indentation into the center of the flour and slowly whisk in the eggs mixture until a smooth batter is formed.

Heat a large non-stick or very well-seasoned stainless steel pan over medium heat. For each pancake first pour 1 to 2 tables spoons of melted unsalted butter into the pan coating thoroughly (you can use whole cold butter is you so desire but this takes slightly longer and cools the pan each time). Once the pan has been well coated, pour in approximately 3 ounces of batter and lift the pan and tilt in a circular motion until the entire bottom is coated with batter. This needs to be done quickly to ensure the batter is of even thickness throughout. Fry until the top begins to dry slightly. Flip the pancake and fry for another minute or so. Slide the pancake onto the plate and fill with a good portion of caramelized apples and drizzle with a tablespoon of maple syrup before rolling up into a long tub. Repeat the process and serve two rolled stuffed pancakes topped with another drizzle of maple syrup and two nice dollops of whipped cream.


Creole Seasoning Mix


This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavour boost.

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Salmon or Trout Sauce:

1 1/2 tablespoon creole seasoning
2 or 2  1/2 tablespoons miracle whip
1 tablespoon cilantro
1 teaspoon lime juice
1 chili pepper finely chopped– optional

The above ingredients are guidelines/approx. measurements adjust to taste and quantity of fish (the above should do 2 to 3 fillets easily)


Season fish with Black pepper and oil
BBQ until desired doneness
Remove from heat and apply sauce liberally
Serve and Enjoy!