All Our Recipes

  • Spring Lamb Loin with Sunchoke Puree and Minted Caponata
    Eric from Edible BC loves to introduce people to the very best of BC’s culinary artisans and this Spring Lamb Loin recipe will do exactly that. This gorgeous meal serves up a tantalizing mix of fresh seasonal flavours and is guaranteed to treat your palate. Even better, this dish combines an array of great ingredients you’ll find throughout the Public Market on your next visit! ingredient list (Also doubles as your shopping list!) Serves 4
  • Boiled Spot Prawns with Soya Chili Dipping Sauce
    By Stephen Wong. Chef Robert Belcham, famous for his Spot Prawn Boil at Refuel (Saturdays during the month of May) taught me his simple secret to some of the most succulent prawns ever: Just pour boiling water over a single layer of prawns in a roasting pan until covered. Wait 5 minutes, peel and enjoy.
  • BC Spot Prawn Bisque With Dungeness Crab
    Recipe courtesy of Eric Pateman, Edible British Columbia president.
  • Spot Prawns at the Public Market
    As the Public Market on Granville Island got going in the 80’s, local prawns were an unknown commodity in Vancouver. Most people and restaurants bought frozen imported crustaceans and shellfish.  Through the efforts of local chefs, “eat local” movements, fishermen and fish shops, BC spot prawns are now a seasonal favourite in the Public Market.
  • Deep-fried boneless turkey thigh
    Deep-frying a whole turkey safely not only requires somewhat specialized equipment, it’s frankly, not for the faint of heart. But a turkey thigh roast cooked this way is easily manageable and quite delicious. Served with the following BBQ corn recipe inspired by James Barber and smashed potatoes. Add a side salad of seasonal greens and the meal is complete.