Growing up, my mother's homemade dumplings were a treasured meal that the entire family looked forward to. She could fold them as fast as any master dumpling chef, her fingers a blur of flour as she rolled, pressed, and pleated. As children, we'd lurk by her side, sometimes sneaking small scraps of dough to squish into amorphous blobs that we'd then insist on tossing into the pot alongside her far more picturesque creations. We would wait like hungry puppies with salivating mouths, until the momentous minute the ladle plunged into the boiling waters, breaching to bear aloft glistening plump parcels with great wafts of fragrant steam.

If you're looking for that perfect recipe that's low in effort, but high in rewards, look no further. This delightful dish pairs crisp and buttery pastry with a rich and creamy filling packed with clams, shrimp, and uni - a veritable symphony of seafood right on your plate.

There's nothing like the smooth rich warmth of a good soup. This delicious bisque marries the caramelized sweetness of buttery roasted squash with the soft subtle creaminess of our Rimouski sea urchin. This soup is perfect as a prelude to a special dinner or fantastic paired with a simple salad for a quick lunch, an is also a great source of vitamin A! Bask in those autumnal flavours and let each luscious spoonful take you away to the seaside.

Ah, the humble egg. So versatile yet understated. Fried, soft-boiled, or lightly scrambled 'til creamy and smooth...there's a hundred ways to cook an egg, but it's time to take things to the next level. The mellow smooth textures and flavours act as a perfect canvas for the deliciousness of our fresh Quebec uni. Add some to your next dish of scrambled eggs and you'll be whisked away to the brisk seaside by an explosion of flavour.