Flavour

From the Kitchen – Seasonal Showcase

Words Joan Saunders Photos Sarah Hartley Photography Pears have always been one of my favourite fruits. When I was a kid, my family would travel up to the Okanagan each summer to camp at the lake, and on the way back we would always stop at the roadside stands to pick up cases of peaches, [...]

From the Kitchen – Seasonal Showcase

Off the Vine – Piemonte Uncorked

Words & Photo Richard Hope "There didn't used to be grapes here," the owner of the hotel tells me, gesturing across the Langhe Hills – a statement that seems impossible given the endless carpet of vineyards stretching to the horizon.  But at Ca dei Currà, a small pension in this UNESCO World Heritage Site in

Off the Vine – Piemonte Uncorked

Pizza Battle

Photos Sarah Hartley Photography Sometimes family rivalries extend into the kitchen, and result in amazing, unique dishes that quickly become favourites! Why not go beyond the ordinary and experience the extraordinary? With the flavours of Editorial Director Tabatha Golat's Pierogi Pizza and brother-in-law Mitchell Ogilvie's Ahi Tuna Pizza, you'll be glad you said ta ta

Pizza Battle

One Food, Three Ways – Corn Three Ways

Words Ross Bowles and Tracie Zahavich, Fox and Monocle Café Photo Janis Jean At Fox and Monocle we look forward to corn season every year. It is a vegetable with a refreshing sweet taste, great texture and a nostalgic flavour. The versatility of this vegetable is unlike most. Its starch can be helpful in recipes

One Food, Three Ways – Corn Three Ways

One Food, Three Ways – Lamb 3 Ways

Words Chef Allan Daly, 10 Acres Pier Sidney Photo Janis Jean Why do I love lamb? I find it so versatile in the styles of cooking used, for example braising (lamb shank), flame grilling (lamb chops), baking (lamb rack), sautéing (lamb loin), boiling (lamb bone and off cuts for Scotch broth). Sheep have been on

One Food, Three Ways – Lamb 3 Ways

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