Tortellini di Mela Cotogna By Rob Gentile of Buca, Toronto
Tortellini di Mela Cotogna By Rob Gentile of Buca, Toronto
(Image credit: TBC)

The winner of 'Best spread' for this year's Design Awards issue (W*155) went to Montreal-based culinary company Société-Orignal - an ethical grocery that works with farmers and foragers across rural Quebec to uncover new culinary products. We asked three of Canada's top chefs, whose restaurants are currently supplied by the company, to share dishes that show off some of its ingredients. Here we show you the recipes.

Tortellini di Mela Cotogna (pictured above)
By Rob Gentile of Buca, Toronto

Roasted quince filled pasta with burrata dolce, maritime spring flora honey, hazelnut croccante and chianti 'Vincotto'

Serves 9 (5 tortellini per portion)

Pasta dough
Ingredients: 350g plain flour, 3 whole eggs, 25g sugar

Method: Combine all ingredients in mixer with a dough hook attachment on speed #1 until well combined. Then knead by hand until all comes together. Wrap and rest overnight

Quince filling
Ingredients: 5 quince peeled, cored and quartered, 6 pieces of clove, 6 black peppercorns, ½ tbsp of ground anise, 1 cinnamon stick, ½ litre white wine, 1 litre water, 1kg sugar, 50ml fresh lemon juice

Method: Peel and remove seeds from the quince, cut into quarters and combine in a deep oven-safe pan with water and white wine. Add sugar and spices (spices in a cheese cloth) and bake, covered with foil at 220°C for 3 hours until the quince is soft and red in colour (caramalised). Purée once cooled and add lemon juice

Chianti reduction
Ingredients: ½ bottle of chianti, ¾ cup sugar

Method: Bring chianti to a boil on a high heat than reduce to medium heat and add sugar. Reduce to syrup-like consistency

Sweet burrata
Ingredients: ½ packet of buratta, 50g icing sugar

Method: Add the sugar to the burrata and mix until combined

Rose honey sauce
Ingredients: 1 cup cream, ½  cup butter, ½ cup Société-Orignal honey , 2-3 Société-Orignal dried rose buds (crushed)

Method: Combine ingredients and bring to a boil while whisking and reduce until darker in colour and syrupy in consistency

Hazelnut Tuiles
Ingredients: ¾ cups flour, ¼  tsp salt, ½  cup brown sugar, ½  cup butter, ¼ cup molasses, 1 tbsp honey, ½ tbsp lemon juice, 3 tbsp crushed hazelnut

Method: Add everything to a pot and melt together on a medium heat. After it is all melted take one big spoonful and put in between two sheets of parchment and flatten with a rolling pin until approx 2-3mm thick. Refrigerate overnight than bake at 180°C for 5 minutes until they bubble. Before they cool cut in a diamond shape 1" x 2" and curl over a wooden dowel. Let cool. The finished tuile should be delicate and crisp

Assembly: Poach the tortellini in water with 25% sugar. Assemble the tortellini in an even circle on a round plate, pour the honey sauce to pool the bottom of the plate, top each tortellini with burrata and a hazelnut tuile and finish with a circle of chianti 'vincotto'

Wild Pheasant By Derek Dammann of DNA, Montreal

Wild Pheasant By Derek Dammann of DNA

(Image credit: TBC)

Wild Pheasant
By Derek Dammann of DNA, Montreal

Roasted wild pheasant with immature juniper, speck and pine mushroom, served with Société-Original rye berries

Wild Pheasant
Ingredients: 1 whole cleaned wild hen pheasant, 6 sprigs thyme, 2 cloves garlic, smashed and peeled, 30g butter, sea salt and ground Société-Orignal myrica gale, 5 slices speck (or any other artisanal smoked fatty ham will do), 100ml white wine, 1 tbsp Société-Orignal black immature juniper capers, 50ml Michele Jodoin apple brandy, 4 tbsp heavy cream, 2 tbsp Société-Orignal green immature juniper capers, 1 tsp Société-Orignal immature juniper berry pickling liquid, 60g button sized matsutake mushrooms

Method: Preheat the oven to 215°C. Put the thyme, crushed garlic and butter into a cleaned cavity and season generously. Lay the speck over the breast. Truss the bird with butchers twine making sure to go over the speck to keep it in place. Put the pheasant in a lidded cooking pot breast side up with the black juniper berries and the white wine. Partially cover the pot with the lid and place in the oven.

Roast for 30 minutes, remove from the oven and turn the bird onto its breast. Partially cover and return to the oven for an additional 20 minutes. Remove from the oven again, turn the bird breast up, remove the lid and roast for 10 minutes. By this time the legs should just pull away from the body and the juices run clear. Remove the pot from the oven, add the apple brandy and allow the bird to rest for 15 minutes.

Remove the bird from the pot and pour the butter and resting juices from inside the cavity into the sauce, removing the majority of the black junipers. Split the sauce with the cream and season with the green juniper berries and their liquid. Add sea salt and myrica gale to taste. Take the string of the pheasant and place onto a warmed serving platter, remove the speck and chop roughly, pour the sauce over the bird. Top with the crispy speck and shower over the raw matsutakes with a truffle slicer

Société-Orignal rye berries with red wine
Ingredients: Société-Orignal sunflower oil, 1 medium red onion, finely chopped, 2 small carrots finely chopped, ½ head celery, finely chopped, 2 cloves garlic, finely chopped, 1 tbsp sage, finely chopped, 1 tbsp rosemary leaves, 100 g pancetta, finely chopped, 250 g Société-Orignal rye berries, 375ml red wine, 1 litre chicken stock, sea salt and Société-Orignal myrica gale to taste, 2 tbsp wild boreal arugula, roughly chopped

Method: Fry the onions, carrots and celery in the sunflower oil until soft. Add the garlic, herbs and pancetta for about 10 minutes, over low heat so the pancetta does not crisp. Add the rye berries and stir to coat. Add the wine ladle by ladle so the rye berries absorb the wine before you add any more. Heat the stock and check for seasoning. Add one third of the stock and cook until the rye berries are done. Adding more stock if necessary. Season with salt, myrica gale and more sunflower oil. Finish with the chopped arugula

Dumplings Jonathan Chovancek of Kale and Nori Culinary Arts, Vancouver

Dumplings Jonathan Chovancek of Kale and Nori Culinary Arts, Vancouver

(Image credit: TBC)

Jonathan Chovancek of Kale and Nori Culinary Arts, Vancouver

Fava bean flour dumplings stuffed with sweet and hot peppers, red quinoa and kale, with a summer garden consommé, peach-bullkelp kim chi

Makes 35

Ingredients: 1 cup Société-Orignal fava bean flour, 1 cup plain flour, 1 cup cornstarch, 300ml water, 1 tsp Société-Orignal wild green alder cones, dry roasted and ground into a powder

Method: Bring water to a boil and incorporate with the dry ingredients. Mix into a stiff dough. Knead for 10 minutes on a well-floured surface. Rest dough over night in the refrigerator. Dust surface with plain flour, roll out the dough as thinly as possible and use a glass to cut circles. Place 1 tsp of filling (see recipe below) in the centre of the dumpling and bring the sides together to make a closed dumpling. Steam 15-20 minutes and serve hot

Dumpling Filling
Ingredients: 100g roasted peppers (peeled skins and seeds removed), 75g roasted poblano peppers (skins and seeds removed), 20g roasted jalapenos (skins and seeds removed), 175g black quinoa (cooked), 2g chives (finely sliced), 3g thai basil, 1g Société-Orignal clay pepper, 10g celery, 5 ml sweet soy, 5 ml black vinegar, 2ml sesame oil

Method: Dice the peppers and celery very finely. Mix all of the ingredients in a bowl. Season with salt, pepper and lime juice

Summer Garden Consomme
Ingredients: 1 tbsp sesame oil, 8 brown mushrooms (quartered), 1 onion (sliced), ½ cup celery (diced), ½ cup carrots (diced), 2 cobs of corn (peeled and choppedm including cobs), ¼ cup white turnip (diced), 1 cup white cabbage, 4 cloves garlic (smashed), 2 tbsp ginger (sliced), 20 white peppercorns (crushed), 1 star anise pod, 1 tbsp Société-Orignal wild green alder cones, 1 lime leaf, 1 tbsp sake kasu (lees), 2 ripe tomatoes (crushed), 1 sheet kombu, 2L water, 2 tbsp white soy sauce
Method: In a medium, heavy bottomed pot, heat the sesame oil, peppercorns, wild alder and star anise. Add the onions and mushrooms and cook over high heat, stirring steadily so the onions don't colour. Once sweet smelling, add the garlic, ginger, sake lees, carrots, celery, turnip, cabbage  tomatoes and corn. Cook over a medium heat to caramelise all of the vegetables, stirring frequently. After about 10 minutes,  add the lime leaf and water. Simmer for about an hour, skimming away any froth. Add the kombu and simmer another 30 minutes. Strain through cheesecloth into a new pot. Add the soy sauce and adjust seasonings to preference

Peach and bull kelp kim chi
Ingredients: 4 large ripe peaches (skinned with pit removed), 2 tbsp Gochujang (hot pepper paste), 2 tsp white soy sauce, 1 tbsp garlic (finely minced), 1 tbsp green onion (finely minced), 1 tbsp lime juice, 1 tsp powdered bull kelp, 1 tsp ginger (finely minced), 1 tsp fish sauce, 1 tsp kosher salt, 1 tsp white pepper (crushed)

Method: Finely dice the peaches and combine the remaining ingredients to create a runny paste. Incorporate with the peaches gently and place into a ceramic jar and cover lightly. Place in a dark but warm cupboard and allow the kim chi to ferment (12-24 hours). When it smells spicy and sharp it is ready to eat. Keep in the refrigerator over the next month

Rosa Bertoli was born in Udine, Italy, and now lives in London. Since 2014, she has been the Design Editor of Wallpaper*, where she oversees design content for the print and online editions, as well as special editorial projects. Through her role at Wallpaper*, she has written extensively about all areas of design. Rosa has been speaker and moderator for various design talks and conferences including London Craft Week, Maison & Objet, The Italian Cultural Institute (London), Clippings, Zaha Hadid Design, Kartell and Frieze Art Fair. Rosa has been on judging panels for the Chart Architecture Award, the Dutch Design Awards and the DesignGuild Marks. She has written for numerous English and Italian language publications, and worked as a content and communication consultant for fashion and design brands.