Tralee Pearce is the deputy editor of In The Hills Magazine.
Try this dish, built on the “Deliciousness Slaw” which helped her ace the Chopped Canada audition.
How Mario Adamo’s Italian roots – and love of fine wine – spurred his family’s next big adventure.
How Lorraine Roberts conjures up dreamy landscapes using colour, shape – and an appetite for surprise.
This year, inspired by a surge in top-notch natural products made right here in the hills, we suggest spring cleaning our beauty routines first.
He’s full of insider tips too. Think you know how to make homemade mayo or aioli?
Enter the charred asparagus taco, in which al dente shoots are at the centre of a big, complex bite.
Amp up the bite in this Mexican-inspired dish with an easy chorizo caseless sausage.
A multi purpose condiment, great on salads, on the side or on Chorizo and Charred Asparagus Tacos.
Garnish for the Chorizo and Charred Asparagus Tacos.
Spread chipotle aioli on a tortilla to make the Chorizo and Charred Asparagus Tacos.
Lynn is the organizing and fundraising brains behind the Friendship Gardens, the vast network of trees, shrubs and flowers that grace the hospital grounds.
But Mel deflects all recognition for these successes. “The credit goes to God,” he says.
I consider myself a facilitator. Maybe it’s the teacher in me.
Made In The Hills – Here’s to a season of searching out the best our region has to offer – and sharing widely with family and friends.
“I feel when you do dishes people know, you really have to do them well.”
With wintery classics such as the braised lamb shanks, there’s plenty of room to deepen and elevate flavours.
How downtown Orangeville rediscovered its groove
These distinctive wares may not be as easy to find as mass-produced goods, but we can assure you the wraps, hats and blankets are worth the hunt and will keep you warm this fall and many more to come.