Chef's Recipes

The dishes Rob and Craig serve up at The Chef's Bar are designed to be rustic, simple fare the home chef can handle. For a quick how to guide check out these video recipes and follow along!

Wild Boar Chops

A simple and easy way to make pork chops a standout entree for any meal.


Wild boat chops (or pork chops) salt and pepper, olive oil, butter, rosemary, thyme, garlic.

Tortelli in Chicken Brodo

A time consuming dish to make from scratch but this comfort food is well worth the effort.


Fresh pasta dough, mortadella, eggs, chopped onion, Parmagiana cheese, olive oil, chicken broth (chicken, onions, carrots, celery, fresh herbs) salt and pepper,

Stuffed Zucchini Blossoms

Rob's take on this great starter is sure to wow your dinner guests or friends.  


 Ricotta cheese, salt and pepper, lemon zest, chopped fresh basil, grana padano cheese, olive oil, chopped fresh chives, zucchini blossoms.

Spaghetti Alla Matriciana

The tomato sauce is from Craig's Nona but this dish is all Campagnolo, another one that has yet to come off the menu. 


Guanciale, olive oil, garlic, chiles (peperoncino), pureed tomato sauce, pasta, fresh parsley.

Quail Saltimbocca

It means 'jump in my mouth' and that's the perfect name for Rob and Craig's delicious quail offering.


Boneless quail, salt and pepper, sage leaves, prosciutto, flour, butter, olive oil, rosemary, caper berries, white wine, lemon juice 

Mushroom Risotto

Inspired by their trip to Parma, Rob's ingredients and technique make this dish insanely delicious.


Mixture of raw mushrooms, olive oil, salt, butter, chopped onions, fresh thyme, risotto, white wine, chicken stock, parmigiana cheese, truffle cream, black truffle, chopped parsley, truffle oil,

Lamb Scottadita

Mouthwatering lamb chops are served right off the grill with rosemary and garlic.  Delicious and rustic, this dish is perfect for sharing family style.


Lamb chops, olive oil, rosemary, thyme, garlic, maldon salt.

Chicken Liver Crostini

This classic Italian starter gets the full rustic treatment with Rob and Craig's respectful nod to Tuscany.


Chicken livers, olive oil, salt and pepper, thyme, shallots, garlic, balsamic vinegar, chopped parsley, salt and pepper, lemon juice, grilled crostinis them.


This hand rolled pasta from Southern Italy is fun to make and made delicious  with a delicious sauce made from scratch.


Fresh pasta dough, garlic, olive oil, chiles, whole tomatoes, salt and pepper, basil leaves.

Burrata Cheese and Roasted Grapes

One of the most popular dishes at Campagnolo since day one. The flavours of this appetizer are balanced majestically and the end result is dangerously delicious.


Burrata cheese, green and red seedless grapes, olive oil, salt and pepper, chopped chives, crostini slices.

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