It’s almost time for Easter Weekend

Nothing says spring quite like the blooming of flowers, the arrival of warm weather and the Easter long weekend. If you’re taking the time to relax with family and friends on Good Friday join us for brunch at Hawksworth Restaurant. We’ll be serving brunch from 10:30 to 2:00, reservations can be made by calling 604.673.7000 or online at here.

As always Bel Café is excited to celebrate the beginning of our favourite season by bringing back some of our classic treats, alongside some tempting new ones. Chef Wayne Kozinko is once again preparing his coveted individually baked hot cross buns. Enjoy in the cafe paired with your favourite TWG Tea or order online at for a half and full dozen of buns packaged for takeaway.



Pretty in pastels, Bel Cafe’s handmade marshmallows are another returning favourite – the beautifully packaged boxes are ready for gifting to guest and any little ones that may not feel like searching for their Easter treasure! New this year, and a testament to the skill of Chef Kozinko’s culinary team, are ‘religieuse’; a traditional French pastry made of two filled choux puffs that is named after the nuns that the pastries resemble. We’ll be preparing a decadent dark chocolate and a lighter key lime pie version of the eclairs for a sinfully sweet treat this Easter.





Ballet BC’s Balanchine



Have you purchased tickets to Miami City Ballet in Balanchine? Make a special night of it by joining us for dinner before the performance. Hawksworth Restaurant has partnered with Ballet BC to offer a special pre performance menu all three days of Balanchine.


Carrot soup, gingerbread, coconut, cilantro
Apple Beet salad, burrata, walnut, caramelized honey vinaigrette


Winter squash agnoloti, wild mushroom, red wine salsify, pecorino
Slow cooked steelhead, barley risotto, meyer lemon, fennel


Verrine of kalamansi cremeux, raspberry, hibiscus
Warm chocolate cake, poached pear, almond

$49 per person

To take advantage of this offer, advanced reservations are required and must be made by calling our reservations line at 604.673.7000. Please mention you will be joining us for the Ballet BC menu and please present your ticket at the restaurant.

For 4 performances only, Balanchine features three of George Balanchine’s most acclaimed works: Serenade, a romantic piece that George Balanchine himself calls “a dance in the moonlight”, Ballo della Regina, a virtuosic and energetic work set to Verdi’s Don Carlos, and the simple yet powerful Symphony in Three Movements, set to Stravinsky’s work of the same name.

Balanchine runs at the Queen Elizabeth Theatre from February 19-21 at 8:00pm plus Saturday, February 21 at 2:00pm.

Balanchine tickets can be purchased through Ticketmaster at 1-855-985-2787 (1-855-985-ARTS) or online here.

Chef Hawksworth’s recipe for tuna carpaccio


Tuna Carpaccio, Jicama, Avocado, Yuzu, Puffed Rice

Makes 4 appetizer servings



4 pc centre cut Ahi Tuna loin (30z each)
soy yuzu vinaigrette (recipe below)
1 cucumber (julienne)
1  jicama (julienne)
1 finger chili (mince)
1 asian pear (julienne)
6 sprigs cilantro
avocado purée (recipe below)
puffed rice (recipe below)
micro cilantro

Soy Yuzu Vinaigrette

2 cloves garlic
50 grams ginger
2 tbsp.  sriracha
180 mL yuzu
150 mL soy
6 tbsp. honey
400 mL grapeseed
1 lrg pinch xantham gum

Avocado Purée

4 pc avocado
juice of 2 lemons
1 tsp. ascorbic acid
1 tbsp. mirin
consistency olive oil to taste
salt to taste

Puffed Rice

400 mL sushi rice
2L water
1 tbsp. salt
2L canola oil
sprinkle of togarashi



Soy Yuzu Vinaigrette – combine all but oil and xantham in blender, feed in oil, add xantham, adjust seasoning

Avocado Purée – place all but oil and salt in food processor, blend together, add oil and salt to finish, pass through a fine sieve, cryovac in plastic piping bag

Puffed Rice – combine with water and salt and cook until rice is slightly over cooked (still resembles the grain) rinse starch, dehydrate for 3 hours, fry at 390 degrees in canola oil, (rice should puff and double in size instantly) season with togarashi



1.) Place each tuna loin between two sheets of plastic wrap and gently pound flat with a mallet.

2.) Place cucmber, jicama, asian pear, cilantro plouche and finger chili in a small mixing bowl and combine with half of the yuzu vinaigrette.  Form into a pile and place in the center of the plate.

3.) Brush the tuna sheets with remaining yuzu vinaigrette and drape over the vegetable pile.

4.) Pipe dots of avocado purée on top of the tuna sheet

5.) Garnish with puffed rice, and micro cilantro


Valentine’s Day arrives at Bel Café


Thinking of getting your loved one something sweet this Valentine’sDay? Chef Kozinko has prepared some sweet treats that are pre-wrapped on our retail wall.


Valrhona Manjari chocolate covered raspberry marshmallows – $8 per box.
Valrhona Manjari chocolate and raspberry macarons – $2 each or $18 per box.


Complete your Valentine’s to-do list by pairing your gift with one of the many Valentine’s Days cards available. Don’t forget that has also launched online ordering for our lunch menu, seven days a week.



Nectar Juicery arrives at Bel Café


Nectar at Bel Cafe


Bel Café is excited to partner with local Vancouver company, Nectar Juicery, to carry their juice on tap. Guests can enjoy the juice either in house or to go. Currently the cafe is serving The Daily, which includes cucumber, celery, seasonal greens, green apple, parsley, lemon, and ginger.


Put your best foot forward – it’s easy when you’ve got everything you need. Cucumber, celery, green apple, spinach, parsley, lemon and ginger provide a deep, nourishing cleanse, alkalizing the body and boosting vitamin absorption – meaning you’ll be facing the day fully charged. But without the static cling.


The benefits of 100% organic, cold pressed, unpasteurized, formulaic and local juice are boundless. Enjoying juice in this form is the quickest, healthiest, and easiest way to nourish your your body with all of the vitamins, minerals and enzymes it needs. As juice bypasses digestion the nutrients can easily be absorbed and accessible for your body to use almost instantly.


For more information about Nectar Juicery look them up online.


Online Ordering at Bel Café


Blog Post 2


Do you want to spend more of your lunch hour enjoying the break? Need to make your next meeting or appointment and want to grab something while enroute?


We’re excited to launch online ordering on Look for the black “Place Order Now” button, once your account is set up with only a few clicks you can order any of our salads, sandwiches or soups online and have it ready at your selected time. Registering and paying online is simple and ordering is available seven days a week between 11am and 5pm. Now you can focus on what’s important, while enjoying your favourites from David Hawksworth’s Bel Café.


Bel Online



Chef’s Australian Adventure

Last month I was lucky enough to visit Australia for the first time to attend the ‘Invite the World to Dinner’ with the tourism organization Restaurant Australia. I knew it would be a great opportunity to go to cities that were on my bucket list. Amazingly I was able to see lots of old friends and colleagues I had lost touch with, many of whom had moved to the land down under. The trip was two weeks of nonstop touring, eating and soaking up the best of Australia’s food scene.

The first stop on the intense food and wine trip was Hobart, Tasmania. Upon arrival I was taken to Garagistes where Chef Luke Burgess showcased his love for fresh and local products with amazing charcuterie and seafood. This skilled team is definitely worth a visit if you find yourself in Tasmania. The next morning the touring began with the super knowledgeable Duncan Garvey, the pioneer of French truffles in Australia. The idea of Tasmanian Perigord Truffles was realized back in 1999 and now they have over 20 working farms spread over the state.

aus 1


One of the best lunches we had was at a winery called Frogmore Creek: a surreal dining setting with avant garde food prepared by Chef Rueben Kopman. After meeting with him I realized he looked too familiar for it to be a coincidence… it turns out I hired him about 10 years ago at Le Petit Blanc in the UK. The next evening was the main event – ‘Invite the World to Dinner.’ All 80 participants were loaded onto boats and cruised through Hobart’s harbour, where we enjoyed fantastic outdoor Aussie BBQ, including giant fresh lobsters. The dinner guests were some of the world’s best food personalities, including Heston Blumenthal and the likes of AA Gill. After reading years of Gills’ work it was fantastic to meet him, even if all I got over Twitter was a cheeky response.

aus 3

aus 4


After the BBQ a total of 280 people sat down for a dinner prepared by three of Australia’s iconic chefs: Neil Perry, Peter Gilmore and Ben Shewry. The event lasted late into the evening at the Museum of Old and New Art, which is owned by David Walsh, who is an even more interesting personality. Look him up!





The last stop in Tasmania was at Saffire Freycinet, a beautifully designed retreat on the East Coast. The properties high attention to detail stood out, not to mention the experience of shucking fresh oysters in the bay. Food doesn’t get any fresher than that.


aus 2


After Tasmania all of the participants of ‘Invite the World to Dinner’ dispersed across Australia to experience different states and cities. I decided to travel to the fashion-forward, café-crazed Melbourne, Victoria. There were many culinary highlights but if you only have time to look up one restaurant go to Vue de Monde. Meet Chef Cory and enjoy what I call a ‘real Sunday lunch experience’. Yes, lunch: not brunch.



Some of the other chefs on the trip; Matt McCallister (Restaurant FT33), Clare Smyth (Royal Hospital Road) and Andre Chiang (Restaurant Andre), were also in Melbourne and so we all met up at Press Club Projects for an experimental dinner. Another notable spot was The Piggery at Burnham Beeches. What blew me away was that firstly, this small powerhouse café serves over 1000 guests on any given Saturday or Sunday. Secondly, they had emus, pigs and a truffle plantation on the grounds.



If you have time, check out Tonka. Chef Adam D’Sylva’s menus have an Indian twist with a refreshing kick of spice. After visiting here we went off into the night to try some of Melbourne’s great cocktail bars.



Early the next morning a small group of us headed down to the Queen Victoria Market, where the quality and variety of products were outstanding and there was everything you could possibly want to buy. The final meal in Melbourne was at the famed Attica. Of course Chef Ben Shewry showed us great hospitality with a guided tour of his gardens, where we picked berries for our desserts. His passion and dedication to food is very evident is his menu where he is consistently pushing the boundaries.

The last leg of the trip was to the famed oceanside city Sydney, New South Wales. By this point I was very full. I started the day with a personalized tour of Sydney with Richard Graham of My Sydney Detour. Check this guy out, he knows his stuff and knows his city. One of our stops was at Pepe Saya. This gent makes absolutely amazing cultured butter: I may or may not have snuck some back into Canada. This guy’s product is the real deal and he’s currently working on a black truffle cultured butter with Duncan Garvey.

aus 5


One thing I notice when travelling is how many vegetables we have on our plates here in Vancouver. When I arrived at Kitchen by Mike I was ecstatic because I saw large plates full of fresh, ripe veggies. This place is a must-stop in Sydney. It’s very casual but was probably one of the best lunches on the trip. Chef Mike’s also got a new cookbook that’s worth the read.



By this point I really needed to do something other than eat – luckily enough I was taken fishing. To my surprise we were able to take a boat just 15 minutes out of Sydney Harbour with Fish About Tours to catch local salmon, yellowtail and (what I’m most jealous about) local squid. Of course, even being on the other side of the world, I ran into some regulars from Hawksworth Restaurant at Tetsuya’s and ended up meeting them for a very classic tasting menu. The final meal of the trip was at the highly acclaimed Sepia. Everything about this fine dining was on-point: from London-trained Chef Martin Benn’s Japanese influenced menu and execution to the genuine and efficient service.

My trip was a foodie’s dream trip of a lifetime. Thank you to Restaurant Australia for the invitation. I can honestly say that after having this two week taste of the country, I’m already eager to return and experience the abundance of fresh produce available.

Naughty or Nice?


With the holiday season now upon us, the chefs from Bel Café have prepared a tempting array of treats that make perfect presents for your clients, guests or family. The big Christmas party of the year deserves a fabulous centrepiece and our peppermint macaron tree makes a delicious focal point. Available in both 14” and 18” heights, these trees are adorned with either 35 or 55 delicious cookies and are sure to be a party pleaser.


Experience stress-free gifting with our boxes of Macarons (9 pieces), Linzer Cookies (8 pieces), and Whipped Shortbread (12 pieces) available in new Christmas packaging. Our Christmas Cake, an annual favourite, is back. Order our light fruit cake of candy citrus, apricot, golden raisin and black current soaked with rum, brandy and marsala, and covered in almond marzipan.


All of these items are available to order online at and limited quantities are available in store.



Your Home: You Host, We Cook



Enjoy the contemporary Canadian food of Hawksworth Restaurant in your own home this holiday season. For a truly personal culinary experience, Hawksworth chefs will create and customize inspired menus using the freshest, highest-quality, seasonal ingredients available. Expert chefs will carefully prepare your menu in your own kitchen while Hawksworth service staff provide fine dining service to you, your family and friends. Hawksworth Catering also includes event management to assist with organizing all of your function’s elements; ensuring an elegant and seamless guest experience.


For more details please contact Hawksworth Catering at 604.605.3325 ext 1 or


Chef Hawksworth’s Perfect Pasta

Pasta Large

Break out of the ordinary and add some spice to your Fall recipe book. Enjoy a spaghetti nero with Dungeness crab and a touch of chili.


200g of cooked pasta- al dente

1/2 red chili

75ml white wine

4 tbsp EVOO

6 leaves of basil torn

6 leaves of flat leaf parsley

2 heaping tbsp of Dungeness crab

3 tbsp of san marzano tomato chopped

1 organic garlic clove sliced as thin as possible

1/4 onion minced

kosher salt

crushed black pepper


1. Sauté the onion till soft with no colour with half the olive oil

2. Add the garlic, chili, tomato, and deglaze with white wine

3.Warm the pasta in water and strain, add to the pan

4. Add the remaining olive oil, crab and herbs

5. Season to taste

6. Enjoy