In The Hills

But the other women were ooh-ing and ah-ing that this was the BEST cake they had ever tasted.

The crust is perfect — flaky and flavourful, and the filling has just the right proportions of wonderfully moist chunks of chicken and fresh-tasting and textured vegetables.

Letters published in the SUMMER 2011 edition of In The Hills magazine.

Our favourite picks for summer, must pickle, must golf, must row, must indulge and must see!

They’re made fresh every time, simple local ingredients and consistently delicious!

These are the most decadent cinnamon buns we have ever tasted. Really.

Some form of the omelette has been around practically since humans first learned to crack an egg.

Adapted from chefs Gilles and Adriana Roche of Gourmandissimo in Caledon East.

Adapted from chefs Gilles and Adriana Roche of Gourmandissimo in Caledon East.

Adapted from chefs Gilles and Adriana Roche of Gourmandissimo in Caledon East.

Gillian’s heirloom potatoes from The New Farm are perfect for her potato salad.

At Eat Local Caledon, we are putting together a new guide of who is “serving local” in the Caledon area.

This salsa has become a hit at the Inglewood Farmers’ Market during strawberry season.

This soup is a variation on traditional vichyssoise, a cold potato-leek soup.

This recipe is based on a classic salad created by the eminent French chef, Jacques Pépin.