By Kristi Alexandra Meaty, cheesy, messy, mouthwatering. Depending on who you ask, the most savoury junk food treat to come out of French Canada–maudite poutine–roughly translates to “a…
By Thomas Haas Patisserie – Chocolate CafĂ© Makes about 4 six ounce glass terrines. INGREDIENTS Cream (1 Âľ cups) Milk (ÂĽ cup) Dried lavender (1 tsp) Egg yolks…
By Sheliza Mitha If you believe that it takes a passport and a trip to the other side of the world to get yourself an authentic chicken shawarma…
By Chef Daryle Nagata, Blue Canoe Waterfront Restaurant Richmond’s own Chopped Canada champion, Chef Daryle Nagata is of Japanese and Scottish heritage, and developed his skills in some…
By Joyce Chua, Vancouver Foodie Tours Sticky, sweet, and delicious, British Columbia’s honey is an indulgence for food lovers. Each of the over 300 varieties of honey in…
By Catherine Dunwoody Locally born and raised, Chef Alistair Veen worked his way up from dishwasher to Red Seal chef. To get to where he is now at…
By Kristi Alexandra Newly yoked vegetarians may have a hard time breaking their ties with Canada’s favourite comfort food, but good gravy – going meat-free is no reason…
By Dan Olson, Chef/Owner, Railtown CafĂ© and Catering A light spring dish layered with sweet pea puree, shellfish gelĂ©e, chowder garnish and potato cream, topped with caviar and…