Sake enthusiasts take note: one of Canada’s officially anointed sake samurai Michael Tremblay is hosting a pair of upcoming on-line sake seminars which you cannot afford to miss. Each webinar (on February 15th and 22nd) will cover four exceptional sakes,…
In the latest episode of Beyond the Plate, chef Marc Cohen reveals an appreciation for change. Which is good, because in the last 10 years he has seen lots of it. Restaurant Lawrence (temporarily closed) is co-owned by Chef Marc Cohen, Sefi…
My love story with Côtes du Rhône wines really took off when I moved to France in 2009 to pursue my studies at Université du Vin in Suze-la-Rousse. To put it in context, this is the Northern limit of the…
When Covid-19 hit and many began pouring their anxieties into sourdough, I instead attempted to conquer this finely detailed, thankfully foolproof Thai cookbook by Vancouver chef Angus An. The challenge was just as laborious. Panang curry of braised beef rib,…
Cooking was something Zyleigah Archibald always enjoyed, but pursuing it as a profession felt way out of her reach. For Archibald, a group-home resident, enrolling in culinary school was unattainable. But her case worker noticed the 18-year-old’s interest and talent…
Meal-prepping for my young daughter, Roísín, has made me nostalgic for my mother’s kitchen back in Bantry, West Cork. Her excellent colcannon was a staple at the family table—usually served with pork sausages and a side plate of soft butter.…
Climate change is putting even your daily coffee ritual at risk. Higher temperatures dramatically increase the incidence of diseases and pests that impact coffee plants, like lethal coffee leaf rust, to which arabica plantations are particularly vulnerable. The same disease…
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…
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…
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…
These days, no one is hopping a flight on a whim just to satisfy their dining pleasure. But there is one old-fashioned option that’s still in play, that can satisfy our yearning for travel, deliver a change of scene, and…