Start your remotes! Top Chef Canada is returning to Food Network Canada for an incredible 11th season on Monday, October 14, and there are 10 new awesome chefs from across the country vying for the title of Canada’s top chef. Among them, several fierce female foodies are showing their stuff, and we had the chance to ask these ladle-wielding ladies about themselves and their fave fall recipe. Bon appetit! —Noa Nichol
Tell us who you are and a bit about yourself!
My name is Moira Murray and I am from Halifax Nova Scotia. Prior to moving back home in 2022 as CDC at Peacock Wine bar with Freehand Hospitality, I spent my career in Toronto, New York, and British Columbia. Being back in Nova Scotia has allowed me to connect with nature, friends and family in a way I didn’t realize I was missing, and ultimately reconnect with the heart of cooking. I have continued my love of working with local farmers and producers, as well as foraging our landscape to create collaborative, sustainable food that brings people together.
What are you looking forward to most about this season of Top Chef Canada?
I have always had a hard time having any attention on me. I grew up devoted to team sports, and as an adult, moved into kitchens which really are also a team sport. The Top Chef Canada kitchen is a whole new game, and I will need to be able to stand on my own and prove that not only do I have what it takes in the kitchen, but that I can handle the attention and pressure that comes along with it.
Is there a specific/special/close-to-your-heart dish you were hoping to make the judges going into the competition?
Foraging was something I did for the first time while working at Actinolite in Toronto. There were so many new flavours I was introduced to, and so many that were surprisingly familiar. One of my absolute favourites that no matter the application always brought a sense of nostalgia to a dish was pineapple weed. I am really hoping to be able to use this in a dish on Top Chef Canada. It’s so versatile, and always brings me back to my time at Actinolite which was such a special time in my career. On my first menu at Peacock I made a dish with fresh mozzarella, preserved apricots, pistachio and pineapple weed. Its balance and pops of distinct flavours have stood out in my mind as one of my favourites to date. I would love to prepare this dish, or use these flavours to wow the judges.
Can you share a recipe with us?
Here is my recipe for Pineapple weed oil. It has fresh mozzarella, pistachio, apricot and pineapple weed.
Moira Murray’s Pineapple Weed Oil
200g Fresh picked pineapple weed, washed/dried and removed from the stem
1000ml grapeseed oil
Blend oil and picked pineapple weed together and pour into saucepan. Over low heat-bring oil/pineapple weed mixture to a simmer. Once bubbles begin to form across surface of oil, remove from heat and chill over an ice bath. Once cool, strain through a coffee filter and allow to settle to have any remaining water separate before use. Oil should be bright green with a distinct fruity flavour.
share:
Be the first to comment