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The Cayman Islands recently launched their destination Culinary Guide with an intimate cooking and mixology demonstration in Toronto. On hand were Cayman culinary all-stars Chef Massimo De Francesa of Kimpton Seafire Resort + Spa, and James Beard Award-winning Master Mixologist Charles…

Rhubarb Compote


Our editor-in-chief Jacob Richler shared his simple rhubarb compote recipe with us and now we are hooked. If you love rhubarb, this easy-to-make hot pink treat is a must-try.  Perfect spooned over yogourt, panna cotta or fromage blanc.  A true highlight…

Masayoshi’s Hirame Ochazuke

This recipe comes to us from Vancouver's incredible Masayoshi, no. 48 on our 2018 list.  Chef  Masayoshi Baba's  fresh take on the classic Japanese comfort food dish of rice with savoury toppings includes clover and Japanese mint flower.   


It's the perfect martini for summer quaffing thanks to the bright and bracing flavour courtesy of tart, citrusy grapefruit bitters and zest.  INGREDIENTS 3 parts Elit Vodka 1⁄4 part dry vermouth 3 dashes grapefruit bitters grapefruit zest METHOD Stir in…

Herradura Horseshoe Margarita

INGREDIENTS 2 parts Tequila Herradura® 1 part fresh-squeezed lime juice 3⁄4 part agave nectar 1 lime wedge (garnish) METHOD Combine all the ingredients in a shaker with ice, shake hard so that some of the ice melts, then strain over…

Le Trou

Le Trou cocktail will warm you right up by combining maple syrup, Calvados and cedar infusion.

Saffron Gnocchetti

This saffron gnochetti is the perfect complement to Rob Gentile's Gnochetti with Crab and Agretti.
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