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Tralee Pearce

Tralee Pearce is an associate editor of In The Hills Magazine.

Chef Alfredo Ferrante, head chef Dominic Fezzuoglio and owner Nando Mellaci. Photo by Pete Paterson.

Cooking with Orange Bistro

Sep 16, 2017

Orange Bistro’s aim is to showcase real handmade Italian cooking, from pasta and hearty meat dishes to seafood and classic pizza.

gnocchi

How to Make Gnocchi

Sep 16, 2017

The chefs at Orangeville’s Orange Bistro show us how to make the best handmade gnocchi.

Either strain or use a strainer to scoop gnocchi from the water and directly into a pan with sauce. Stir the gnocchi into the sauce. Add grated Parmesan and stir once more before serving. Photo by Pete Paterson. Styling Jane Fellowes.

Orange Bistro Bolognese Sauce

Sep 16, 2017

Head chef Dominic Fezzuoglio shares the classic Bolognese recipe he makes from scratch to serve with pillow-shaped homemade gnocchi.

On our summer 2017 cover, honeybee on viper’s bugloss. Photo by Debbie Gray.

Meet Mulmur’s New Beekeepers

Jun 21, 2017

How the Heritage Bee Company is boosting the honeybee population in Headwaters and inspiring newbie beekeepers.

Deb’s Raw Honey and Apple Cider Vinegar Dressing

Jun 21, 2017

Here’s a way to indulge in raw honey.

Chef Paul J. Dickson: “I like a bit of a challenge. I stick to it and find my own ways of cooking.” Photo by Pete Paterson. Styling Jane Fellowes.

Cooking with Paul J. Dickson of The Black Wolf Smokehouse

Jun 21, 2017

There’s virtually no food Paul won’t give the smoker treatment – mussels smoked in their shells and smoked beets are two recent successes.

Cured and smoked salmon. 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. Photo by Pete Paterson. Styling Jane Fellowes.

Cured and Smoked Salmon

Jun 21, 2017

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.

Canada, Eh!

Jun 21, 2017

From books to art and locally made flags, here are just a few ways to toast Canada in our neck of the woods.

A Conversation with Terry O'Reilly

A Conversation with Terry O’Reilly

May 26, 2017

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.

Liz and George Knowles have lived and gardened in Mono since 1976. Photo by Rosemary Hasner / Black Dog Creative Arts.

A Botany of Desire

Mar 20, 2017

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.

Painterly dabs of colour announce spring in one of the rock gardens. Photo by Liz Knowles.

Take a Tour of Larkspur Hollow

Mar 20, 2017

At their garden in Mono, Liz and George Knowles garden with an eye to all four seasons.

A cultivar of the famous blue poppy found in the Himalayas, Mecanopsis ‘Lingholm’ adds a surreal touch to the landscape. Photo by Rosemary Hasner / Black Dog Creative Arts.

Stars of Larkspur Hollow

Mar 20, 2017

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.

Oh, Baby!

Mar 20, 2017

Need something to dazzle at your next baby shower?

Sous chef Catherine Taccone and chef-owner Jason Perkins look out from the open kitchen at Ray’s 3rd Generation Bistro Bakery in Alton. Photo by Pete Paterson. Styling Jane Fellowes.

Cooking with Jason Perkins of Ray’s 3rd Generation Bistro Bakery

Mar 20, 2017

Jason drew the inspiration for today’s dish from a restaurant meal he enjoyed last year in Port Dover.

Mini Yorkshire Pudding stuffed with Braised Beef Short Ribs. Photo by Pete Paterson. Styling Jane Fellowes.

The Yorkshire Pudding Takes Centre Stage

Mar 20, 2017

At Ray’s 3rd Generation Bistro Bakery in Alton, chef Jason Perkins strips Sunday dinner back to its Yorkshire pudding best.

Put in the oven for 3–5 minutes, until the cheese has melted. Serve with horseradish mayonnaise and the reserved braising liquid or veal demi-glace. Photo by Pete Paterson. Styling Jane Fellowes.

Veal demi-glace

Mar 20, 2017

A demi-glace is a long process, but worth it if you have the time!

Braised Beef Short Ribs

Braised Beef Short Ribs

Mar 20, 2017

Braised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.

Beth Hunt and David McCracken, fine food and laughter. Photo by Pete Paterson.

Beth Hunt and David McCracken

Nov 22, 2016

Fine food and laughter

In The Hills is an independent, locally owned print and online magazine that has earned its reputation as the best-read, best-loved magazine in Headwaters.

The magazine is delivered to more than 40,000 homes and farms throughout Caledon, Erin, Dufferin, Orangeville and Creemore – up to double the circulation of any other local publication. And it is available to visitors at local inns, restaurants, specialty retail stores and other tourist locations.