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Adam Vettorel's Sarde In Saor

Adam Vettorel’s Sarde in Saor

Adam Vettorel's take on the classic Venetian cicchetti works perfectly as a light, healthy meal or as an antipasto at a dinner party. Sarde in Saor INGREDIENTS 20 sardines Salt 1 tbsp oil 3 large onions 3 fennel bulbs (pick and…

Miele Culinary Institute

In the Kitchen with Miele

Who isn't passionate about cooking these days? We spend so much time in our kitchen that choosing the appropriate appliances has become super-important - and a little nerve-wracking. Smart-cookie Miele knows that cooking is about so much more than having the…

Olive Oil Gelato

Olive Oil Gelato

Gelato is Italy’s answer to our ice cream, but more importantly, it's a product that packs a punch in terms of flavour and consistency. Even in gelato!  This recipe for olive oil gelato uses Olearia San Giorgio OTTO Extra Virgin Olive…

Please Don’t Overcook Me!

Other than our enthusiasm for roasting them and presenting them as a centrepiece for our celebratory family table, we have a strange way of expressing our love for this unfortunate bird. Linguistically, anyway, we are universally keen to dissociate ourselves…

Sean Usher's Pickled Clams

Sean Usher’s Pickled Clams

Sean Usher's Pickled Clams recipe is inspired by a  cichetti recipe that Italians in the Venetian region—who harvest their clams from the Adriatic year-round—can serve in any season. Gabardine chef Sean Usher's recipe features fennel and red onion. Red pepper…

Riccardo Bertolino

Riccardo Bertolino’s Italian Family Christmas

In my old home town, Bologna, this dish is something special—and almost mandatory—for Christmas. It can also be served for a Baptism or Communion. We would have it on Dec. 25 at lunch, which is when we eat our big…

Charles-Antoine Crête

Fir Tree-Seasoned Deer Heart with Squid and Smurfs

This dish looks like a Playmobil box.It’s based on a new dish at the restaurant I call Charcut Schtroumpf (Charcuterie Smurf ). My friends from Au Pied de Cochon make the most amazing ham on earth, the best I’ve eaten…

Joe Beef Recipe

David McMillan’s old English Quebec Christmas

Montreal in the 1800s had a lot of manufacturing and industry The St. Lawrence Seaway was the highway and a lot of goods were sent to godforsaken places like Prince Edward Island and New Brunswick. There was nothing to bring…

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