Flavour

Words Joan Saunders Photos Sarah Hartley Photography I may be biased, but when I hear a recipe said with its traditional French name, it just sounds more impressive. Take, for example, Coq au Vin; it’s a dish that was created to make the tough meat of a rooster more palatable. Simply put, the name just [...]

Words Richard Hope Picture this: a crisp winter's day in Vancouver at the International Wine Festival. California and Oregon winemakers out in force, toasting partnership and "brotherly love" with their B.C. counterparts. On Thursday, February 27, the mood was downright celebratory. American growers talked about supporting B.C.'s wine industry with much-needed grapes. We were all

Words Richard Hope Standing in the aisle at my local wine shop, I felt that familiar wine-shopping paralysis. I was visiting friends and looking for something special. They are the type who know their wines, and I wanted something unique. That's when I spotted it: Brachetto d'Acqui, a sparkling wine hidden at the back of

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

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

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

Words Joan Saunders Photos Sarah Hartley Photography Whenever I make this meal, I’m always amazed at how the flavours complement each other so fabulously. It shouldn’t really be a surprise, as this dish is a take on Middle Eastern food; the salty olives and feta interact with the freshness of the cherry tomatoes and cucumber