Tralee Pearce is an associate editor of In The Hills Magazine.
Orange Bistro’s aim is to showcase real handmade Italian cooking, from pasta and hearty meat dishes to seafood and classic pizza.
The chefs at Orangeville’s Orange Bistro show us how to make the best handmade gnocchi.
Head chef Dominic Fezzuoglio shares the classic Bolognese recipe he makes from scratch to serve with pillow-shaped homemade gnocchi.
How the Heritage Bee Company is boosting the honeybee population in Headwaters and inspiring newbie beekeepers.
Here’s a way to indulge in raw honey.
There’s virtually no food Paul won’t give the smoker treatment – mussels smoked in their shells and smoked beets are two recent successes.
Paul’s salmon is a different beast, a chunk of fish that flakes as though it’s been cooked, but with a sweet, salty bite.
From books to art and locally made flags, here are just a few ways to toast Canada in our neck of the woods.
In The Hills welcomed CBC host Terry O’Reilly to Orangeville for a chat with us about his new book, This I Know: Marketing Lessons From Under the Influence.
Gardener Liz Knowles’ passion for rare yet rugged alpine flora has transformed her Mono gardens into more than an aesthetic triumph. They’re an aide memoire of her life and travels 40 years on.
At their garden in Mono, Liz and George Knowles garden with an eye to all four seasons.
Up close and personal with some of the stars of Liz Knowles’ garden – many of them from alpine destinations in Central Asia, China and India.
Need something to dazzle at your next baby shower?
Jason drew the inspiration for today’s dish from a restaurant meal he enjoyed last year in Port Dover.
At Ray’s 3rd Generation Bistro Bakery in Alton, chef Jason Perkins strips Sunday dinner back to its Yorkshire pudding best.
A demi-glace is a long process, but worth it if you have the time!
Braised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.
Fine food and laughter