Chef's Corner

Telling the culinary story of RBG

Chef's corner is a regular series of posts which will include recipes, chef tips and other tidbits of information brought to you by our Executive Chef Peter Mancini and the culinary team.

Please feel free to write us and comment or ask for additional information at

creme brule in small individual cup topped with berries

Wednesday March 14

Recipe: Crème Brulee

This classic dessert is a favourite of lunch-goers at the Greenhouse Café. Try the recipe below or come sample it for yourself, open daily from 10:30 a.m. to 3 p.m.

Portions: 12 x 4oz

Prep Time: 20 mins

Cook Time: 35 mins

View Full Recipe


  • 12 egg yolks
  • 4 cups 35% cream
  • 1 cup white granulated sugar
  • 1 tsp vanilla extract
  • 12 tbsp powdered sugar
  • 24 blueberries
  • 24 raspberries
  • 1/2 pound white sugar


  1. In medium pot heat 35% over med low heat. Do not boil.
  2. Combine egg yolks, sugar and vanilla in mixing bowl. Whisk until smooth.
  3. Stir in heated cream to egg yolk mixture slowly to temper eggs without scrambling.
  4. Pass liquid / custard through fine strainer and fill ramekins with strained custard.
  5. Place filled ramekins in hotel pan, pour water into hotel pan to cover ramekin half way.
  6. Cover pan with foil and place in pre-heated oven at 330F. Bake for 30 mins, check consisitency and adjust cook time.
  7. Remove fully cooked brulees from water bath, place on baking sheet and cool in fridge to hold for service.
  8. Liberly sprnkle brulees with white granulated sugar to coat the entire top
  9. Carelfully cook sugar with chef torch until it starts to turn golden and harden, being careful not to cook your hand
  10. Place two blueberries and two raspberries on top of Brulle and dust with sifted sugar

pancakes with blueberries on top

Wednesday February 28

Recipe: Lemon Ricotta Pancakes

Its brunch season here at RBG, so our culinary team thought we would share one of our favoruite breakfast dishes with you.

Portions: 36 x 2oz Pancakes

Prep Time: 20 mins

Cook Time: 2-3 mins

View Full Recipe


  • 5 cups flour
  • 1 cup sugar
  • 4 tbsp baking powder
  • 1 tsp salt
  • 4 cups ricotta cheese
  • 8 whole eggs (lg)
  • 2 cups milk
  • 1 cup lemon juice
  • Zest from 3 lemons
  • 1 stick of butter
  • Powdered sugar and maple syrup as desired


  1. Combine & mix lemon zest from the 3 lemons with sugar, flour, baking powder and salt in large mixing bowl.
  2. Whisk eggs and add milk, lemon juice and ricotta cheese in a separate mixing bowl and mix well.
  3. Add liquid mixture to dry and continue mixing until all dry ingredients are disolved. This will result in a lumpy batter.
  4. Melt 1 small piece of butter in the pan on low to medium heat and place 1/3 cup (90ml) of batter into the pan x 3 and fry.
  5. Flip pancake when bubbles start to form on the uncooked side and cook until center of pancake is completely cooked.
  6. Continue to make pancakes and serve with butter, Canadian Maple Syrup & powdered sugar.


strawberries cut and arranged


Royal Botanical Gardens caters a number of seasonal, and holiday-specific brunches. Reservations required. Learn More


folk musicians playing under a tent for a crowd

Upcoming Events

RBG hosts events year-round, from blooms celebrations, to performing arts, to holiday celebrations. Learn More


outdoor corporate event at Rock Garden Visitor centre

Host Your Event

With function space and catering available for up to 500 people, RBG is your natural choice for conferences, special events and weddings. Learn More