Flavour

Words & Photos Shelley Tice This summer, our family spent a month travelling through Italy. We saw ancient cities, wandered through villages, climbed towers, swam in thermal pools and walked more kilometres than we could count. But one of our favourite ways to understand each place was much simpler: we ate our way through it.

Words Richard Hope This time of year is great for a walk up to Phyllis Park in East Victoria. Just off Arbutus Road, Ten Mile Point drops away in front of you and the water opens up. The San Juans sit out to the east, and on a clear afternoon Mount Baker perches majestically on

Words Dan Cunningham, Head Chef, The Surly Mermaid Photo Janis Jean I chose squid for my ingredient based on its availability in our oceans and the fact that it’s an oceanwise product. Most people only attribute calamari to its range of dishes, but Humboldt squid is a versatile protein that, if handled correctly, can be

Words Joan Saunders Photos Sarah Hartley Photography Peaches have always been a favourite part of the late summer stone fruit season here in our home. A million years ago when my husband and I were still dating, I found out that he really liked peaches, the ones you buy in tin cans from a grocery

Words Richard Hope When I first arrived in B.C. three years ago, I couldn't believe the variety of wines available locally. One type caught my eye that I had never heard of. Meritage wines (pronounced to rhyme with "heritage") are a New World category of wines made in the Bordeaux style, though under European Union

Words Joan Saunders Photos Sarah Hartley Photography It’s not always easy organizing a picnic or figuring out a warm weather meal. I do enjoy a classic sandwich when I’m on the go, but if you’re looking for another option then this Thai Chicken Salad ticks off a lot of boxes. It has everything you need

Words Paul Moran, Sixty Forty, Ancient Dunes Photo tymo creative Black Sesame & Ginger Dressing (Yield: approx. 1.2 litres; 6 week shelf life) Ingredients 1 cup (225g) tahini 1 cup (225g) white miso 1/2 cup (112g) sugar 1 tbsp (11g) nutritional yeast 2 tbsp (34g) lime juice 1/2 cup (112g) pickled ginger 1/4 cup (56g)

Words Joan Saunders Photos Sarah Hartley Photography I’ve been lucky enough over the years to travel to Greece a few times. It’s glorious. But even if we can’t journey to our favourite places, we can indulge ourselves on a warm West Coast summer evening and pretend we have landed on foreign shores with a flavourful

Words & Photos Richard Hope It's that time of year where long summer days drift into warm evenings relaxing at the beach or on the verandah, and a glass of Riesling is a great prospect. Last month I was in the Finger Lakes region of New York State, meeting winemakers specializing in Riesling. It got

Words Joan Saunders Photos Sarah Hartley Photography Turning up to a backyard barbecue with a pavlova in hand is sure to guarantee entry. While both Australians and New Zealanders lay claim to this gorgeous dessert, its origins remain unclear. However, no matter who created this showstopper, its inspiration remains the legendary light-as-air ballerina Anna Pavlova