The first cookbook from chef Michael Hunter, of Antler, in Toronto’s west end, comes out of the gate with a short, whole-animal butchery guide that begins with this assertion: “Butchering your own deer is incredibly satisfying.” If you are anything…
Bring quality dining home this festive season without any of the fuss–with a meal kit from HelloFresh. “We’re not going out like we used to,” said HelloFresh Head of Culinary Corby-Sue Neumann. HelloFresh helps Canadians master that restaurant-style experience in…
AS A DISTILLERY BAR, PATENT 5 HAS A MANUFACTURER'S LICENSE THAT ALLOWS IT TO PACKAGE AND SELL PRE-BATCHED COCKTAILS—OR, IN THIS CASE, A LARGE-FORMAT BOTTLED PUNCH. “It’s pretty amazing since batched cocktails were only legalized in Manitoba last year and…
MY MOM WAS ALWAYS KEEN ON FINDING NEW WAYS TO FEED HER KIDS VEGETABLES. Since we lived in Ushuaia, Argentina—the southernmost city in the world—she relied heavily on vegetables shipped from northern provinces. Squash travelled well, so it became a staple…
I LOVE USING INGREDIENTS THAT ARE ON THE CUSP OF TWO SEASONS In this dish, the pears and fennel represent the last of fall’s sweet flavours. Celery root is the first of the year’s winter vegetables—at my favourite time to…
Cheese is a transformative ingredient - providing comfort and serving up a complex mix of flavours. I love the saltiness and the acidity. It can add such an interesting dimension to any dish. We use a really nice 3% milk…
THESE EXTRAORDINARY WHISKIES ARE MADE FOR THOSE PERFECT MOMENTS — ALONE OR WITH FRIENDS AND FAMILY — WHEN ONLY THE BEST WILL DO
Montreal's Agrikol has been a favoured destination for authentic Caribbean/Haitian food for years. Celebrity chef Paul Toussaint formerly fronted the Arcade Fire-owned Agrikol. When new chef Hans Marckley took over the kitchen in the epicentre of the gay village last summer, there was…
When the much-lauded chef David Lee opened Planta Yorkville for Steven Salm’s Chase Hospitality Group (CHG) in 2016, there were few restaurants serving thoughtful plant-based cuisine in Toronto, let alone Canada. But Lee’s knack for inventive vegan cooking and the surging…
In Canada, people make products with love, and quality. So do I. When I work, I work with passion, and only the best ingredients. I like to bring a Creole element to Mac & Cheese. It’s covered in a cheesy Bechamel…
We're proud to live this side of the world where you're able to find everything close by - from seafood to dairy, to the vegetables we use for this dish. We started making our own butter and getting the buttermilk…
