Spring vegetables are at last beginning to trickle in - so it’s time to dispense with last year’s root vegetables.And the ultimate send off for last year’s beets is this recipe from Jason Carter, of Dandylion - which treats beet…
Part popover, part crepe, a Dutch Baby is typically served sweet with sugar and a squeeze of lemon, which is lovely. However, this savory version from The Preservatory, inspired by a delicious brunch in Brooklyn, is the cat’s pajamas, as…
New cookbook The Preservatory serves up dreamy recipes for creating and cooking with artisanal preserves. Located on a ten-acre farm and winery in South Langley, BC is The Preservatory is an artisanal food production company specializing in seasonal preserves. The…
The traditional dictates of Italian cookery have it that pasta, seafood and cheese should never mingle. But rules do not apply to great chefs like Heinz Beck, whose three Michelin-starred flagship restaurant La Pergola is widely considered to be the…
The Irish whiskey category is on fire of late - and I don’t just mean this week. Over the last decade, stateside sales are up some 600%. Some attribute this to the Emerald Isle’s newly proliferating brands, blends and single…
This dish from Chef Nino Di Costanzo of Danì Maison in Ischia, Italy is totally unique and a true masterpiece.
What's the next best thing to dinner at Alo? Alo at home, of course. This stunning caviar service by chef Patrick Kriss is the ultimate way to go about that. Because it's both exquisitely luxurious - and easy to pull…
Quail and polenta is a dish often served in the fall during hunting season in Italy. At North & Navy, we use white polenta. Quaglia is a speciality of Veneto and Friuli where polenta is a staple of the region.…
ARDO Restaurant's Roberto Marotta's Polpette di Cavolfiore is an easy and tasty vegetarian take on the polpette or Italian meatball. Polpette di Cavolfiore Cicchetti INGREDIENTS 1 head cauliflower 4 medium potatoes (Yukon Gold or similar) 2 eggs 1 cup ragusano or…
This dish is big in flavour but light on the stomach. Its sauce is a light emulsification of fish stock and flavoured olive oil, the essence of the sea accented with the robust punctuation of bottarga, lifted with chillies and…
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…
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…