Flourist mills up bouquet of fresh grains and breads Words Gail Johnson X Photos by Lia Crowe These days, more and more people want to know where their food comes from. Yet while we tend to seek out the source of foods like vegetables, fruit, poultry and meat, it’s …
Food & Drink
Shake, muddle and stir
Cocktails from around the world
WORDS Susan Lundy The walk from our sea-level hotel in San Francisco took us huffing and puffing up and over some of the city’s famous hills…but we were on a mission. Similar to other quests during travels near and far, we sought the birthplace of something culturally …
Shake, muddle and stir<br>Cocktails from around the worldRead More
Picnic Perfect
The pleasurable portability of summertime’s most simple form of al fresco dining Words Ellie Shortt X Photos Lia Crowe It’s a warm sunny afternoon. You’ve been cooped up inside for what feels like days, weeks, even months now. You look longingly out your window, …
Sacred Supper – How you eat is as important as what you eat
WORDS ELLIE SHORTT X PHOTOGRAPHY DON DENTON The warm dim of candlelight, the joyful timbre of laughter, the rich aroma of hearty fare wafting from the oven, the mirthful taste of sweet bread and lush wine, the calming comfort of familiarity, family, tradition and timelessness. …
Sacred Supper – How you eat is as important as what you eatRead More
Fresh and Green
Recipes for renewal Words Heidi Fink x Photography Don Denton Iam starting to get tired of winter fare.My appetite for rich stews and rib-sticking carbs has turned to a craving for fresh, green, crunchy, bitter and sour — flavours that remind me of spring and renewal. We …
FONDUE The Slow food with heart
Words Jane Zatylny x Photography Don Denton I first experienced the communal cooking ritual known as fondue some 20 years ago. Six of us gathered around an avocado-coloured pot, a hand-me-down from the host’s parents. We pierced cubes of raw meat with our fondue forks and …
Taste of LA
By Mijune Pak Three top dining experiences in the City of Angels LA is one of my favourite cities to dine, and so I visit annually. It offers a global perspective in dining with its culturally diverse offerings and international chefs. And even the …
名厨Carlo Zarri 的新书：《从索菲亚到米歇尔》
圖：Carlo Zarri “索菲亞讓我意識到自己不僅僅是位厨師，還有更多潛力，可以説，改變了我的職業生涯。“在溫哥華市中心一間酒店，意大利名厨Carlo Zarri說起當年成功地為國際影星索菲亞·羅蘭主理兒子的婚禮宴會時，仍頗爲激動。 的確，如今的Carlo Zarri 不僅是位厨師，更擔當意大利松露大使，葡萄酒大使，世界各地推廣飲食文化和旅游觀光；不僅在家鄉科爾泰密利亞 (Cortemilia) …
聚會新去處 VV Tapas Lounge
文/ Arezoo Aliperti VV TAPAS LOUNGE是一家新開張的小酒館，座落在溫哥華士達孔那社區，從華埠，Commercial Drive，甚至市中心步行即可到達。這一聚會新地點迎合溫市居民喜歡精美小食，以及經濟划算的特點，並備有本地和國際品牌的葡萄酒，精釀啤酒，鷄尾酒，更重要的是有志趣相投的夥伴。 小酒館可容納55名顧客,由溫哥華為基地的Nahal Gamini設計，本地發展商承建。室內空間受大自然的啓發，重點突出其藝術性和手工細節。與此同時，也利用中性色調和配飾, …
4 Ways to Enjoy Meiomi Pinot Noir 4 种享用梅欧密 黑皮诺的方式
翻译/ Yu Zhang 产自加州，混合着浓郁果香的Meiomi 黑皮诺葡萄酒拥有浓厚的红宝石色。醇厚的草莓、果酱、摩卡、香草和橡木气味弥漫鼻端，而波森莓、黑莓、黑樱桃、多汁草莓及炙烤过的摩卡风味一一滑过舌尖，味道多重而深厚。 除了倒入杯中啜饮，还有这四种有趣好玩的方式让你拥抱Meiomi 黑皮诺。现在，我们就玩起来吧！ …