Chefs And The City: Rob Gentile’s Toronto

Chefs and the City: Rob Gentile’s Toronto

Rob Gentile, the Buca group’s culinary mastermind shares where he eats, drinks and plays Coffee I only drink Italian-style espresso. The beans should have zero acidity with a dark chocolate charred flavour. It should not taste like you dipped a…

Chefs And The City: Kristian Eligh’s Vancouver

Chefs and the City: Kristian Eligh’s Vancouver

Kristian Eligh, the former Hawksworth culinary director shares his favourite haunts and a few trade secrets Coffee Morning’s are for Kafka’s. It’s in my hood, I avoid crowds (sometimes), and they serve one of the best Americanos in town. Drinks…

Chefs And The City: Justin Leboe’s Calgary

Chefs and the City: Justin Leboe’s Calgary

Justin Leboe, the Vancouver-born chef behind Model Milk and Pigeonhole shares the routines and places that keep him happy in his adopted home town Morning coffee Monogram or Phil and Sebastian’s. Both are local shops that are heavily invested in their…

Chefs And The City:  David McMillan’s Montreal

Chefs and the City: David McMillan’s Montreal

David McMillan, the veteran chef and restaurateur behind Joe Beef and Vin Papillon, lets us in on his private city. For late-night food and drink Loïc just down the street from us and has a great vibe. L’Express is also a must and…

Drynuary Or Bust

Drynuary or Bust

Surviving January, the sober way. Where December is shiny bows, fatty foods and festive knitwear, January is the office supplies of months. Practical, useful, but in no way any cause of celebration. And while life isn't much fun without a…

In The Kitchen With Miele

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…

First Canadian Jollibee Location Opens In Winnipeg

First Canadian Jollibee location opens in Winnipeg

Jollibee has landed in Canada. Winnipeggers jonesing for Filipino fast food are in luck. Jollibee, the giant fried chicken chain from the Philippines,  has chosen downtown Winnipeg as its first Canadian location. And it's brought along its signature "crispylicious" chicken and…

Le Cordon Bleu Ottawa Passion For Excellence Chef Scholarship

Le Cordon Bleu Ottawa Passion for Excellence Chef Scholarship

Presentation. Technique. Taste. Hygiene. Organization. These five components, rated by a panel of five judges, are what decided the winner of the 2nd annual 2016 Passion for Excellence Chef Scholarship from Le Cordon Bleu Ottawa Culinary Arts Institute. The gruelling…

Nick Liu’s Chinese New Year Soup

Nick Liu’s Chinese New Year Soup

After a big Chinese New Year, noodle soup is something we eat the next day in the morning. After a week of celebration, you’re going to need some broth and noodles at some point. You’re going to be hungover from…

Jacob Richler On The Cayman Cookout

Jacob Richler on the Cayman Cookout

When you picture José Andrés, the one-time elBulli apprentice who built an American culinary empire more than 20 restaurants strong, he is more than likely sporting a pristine white chef ’s jacket. Or possibly black tie, like in that photo…

Search