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Pastel

Pastel

Have a look at Pastel's Instagram-perfect plate of foie gras cuit torchon, cut in a perfect square and scattered with umeboshi-cured plum, mirin-infused pear, hazelnuts and edible flowers. Now, imagine that the dish tastes as good as it looks. That’s…

Woodcuttersblanket

Canada’s Best Bars: The Woodcutter’s Blanket

“I always have a great time at The Woodcutter’s Blanket sipping on a whisky cocktail and enjoying some oysters.” — Dave Mitton, Canadian whisky ambassador Housed in a refurbished log cabin built in 1938, and often called “the moose” (referring to the…

A Nonlinear History of Cuisine with Chris Ying

Tucked away in an unmarked white tent on Copenhagen’s Refshaleøen Island—as a rainstorm howls in typical Scandinavian fashion outside—food writer Chris Ying is leading a MAD6 discussion about the world’s most culturally significant dishes. As Chris Ying talks, David Chang…

Claudia McNeilly Sits Down with Rosio Sanchez at MAD6

Less than a year after opening Copenhagen’s new favourite Mexican restaurant SANCHEZ, ex-Noma chef Rosio Sanchez has found new power in bringing her unique take on taco culture to the bustling Scandinavian metropolis. Rosio Sanchez’s menu acts an ode to…

Sushi Meets Street Food at Tachi

At Tachi, a microscopic, eight-person sushi bar in downtown Toronto’s Chefs Assembly Hall, Simon Jang and Matt Taylor work diligently to crown beds of vinegared rice with buttery slices of blue fin tuna, smoked bonito and wild saltwater eel. Their…

Antonella Ricci

Antonella Ricci’s Burnt Wheatberry Cavatelli

Antonella Ricci's burnt wheatberry cavatelli is more than just a simple pasta dish. Chef Ricci blends ingredients and techniques from across Italy's 20 Regions for a supremely authentic take on Italian. Her artfully composed dishes make the most of texture, flavour…

Pumpkin Dumplings

Reinventing the Tasting Menu

At his celebrated Asian brasserie DaiLo, chef Nick Liu began a recent tasting menu with plump lime leaves stuffed with lemongrass and coconut caramel. Tamari-glazed beef carpaccio, smoked miso-poached oysters and pumpkin dumplings dusted in black truffle, their insides as…

Cacao Barry Chocolate Pie

Summer doesn't have to be all about fruit pies.   The chocolate geniuses at Cacao Barry have put together this dream of a chocolate pie featuring three different chocolates from their incredible selection:  ALUNGA™ is slightly sweet milk chocolate with a…

Nuit Regular’s Gra Prow Burger

Gra Prow Burger from Nuit Regular, owner of Pai Northern Thai Kitchen and Kiin in Toronto Fresh from the kitchen of Kiin and Pai Northern Thai Kitchen comes a sizzling new recipe by Chef Nuit. With the harnessed hot bite of…

Magnus Nilsson

Finding Swedish Cooking with Magnus Nilsson

According to Magnus Nilsson, chef at the iconic Swedish restaurant Fäviken and author of the magnificent culinary opus The Nordic Cookbook, Sweden and Canada have something unusual in common, culinarily speaking. Think beyond climate, and the fact that foreigners know their…

RAW:almond

Pop-Up raw:almond Announces Next Location

RAW:almond, Winnipeg’s famed pop-up restaurant, has announced it’s national park dining series, consisting of a 20-course tasting menu pop up in Wasagaming, Riding Mountain National Park. From September 29th to October 14th, Joe Kalturnyk will work on the architectural and…

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