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Cooking with…

Cooking with The Globe Restaurant

Nov 20, 2018 | Tralee Pearce

The Globe’s tea biscuits carry more than a little Rosemont history.

The Globe’s Tea Biscuits

Nov 20, 2018 | Tralee Pearce

The tea biscuits at The Globe Restaurant are light and flakey with a hint of sweetness.

Cooking with Four Corners Bakery Eatery

Sep 18, 2018 | Tralee Pearce

Knead to Know: At Four Corners homemade dough is the key to the perfect pizza.

How the Experts Make Pizza Dough

Sep 18, 2018 | Tralee Pearce

Light pizza dough is at the heart of Four Corners in Caledon East. It’s the base for everything from a simple Marghertia to a decadent dessert pizza.

A Taste of Syria

Jun 19, 2018 | Tralee Pearce

Crispy chickpea fritters and zingy sides are at the heart of Rasmi’s Falafel.

Syrian Lemon Garlic Salad

Jun 19, 2018 | Tralee Pearce

This zingy lemon garlic salad is a takeaway hit at Rasmi’s Falafel at the Orangeville Farmers’ Market. Here’s how to make it at home.

Cooking with James Buder from the Millcroft Inn

Mar 26, 2018 | Tralee Pearce

Millcroft’s James Buder pairs maple syrup with foie gras.

Foie Gras Torchon

Mar 26, 2018 | Tralee Pearce

At the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.

Cooking with Derrick Shedlosky at Mrs. Mitchell’s Restaurant

Nov 22, 2017 | Tralee Pearce

Chef Derrick Shedlosky has tweaked this classic ever so slightly, adding fresh chopped sage leaf and swapping out cognac and red wine for sherry.

French Onion Soup

Nov 22, 2017 | Tralee Pearce

French Onion Soup is served as an appetizer at lunch and dinner, or a lunch main alongside a crusty roll with cheddar-port spread.

Cooking with Orange Bistro

Sep 16, 2017 | Tralee Pearce

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

How to Make Gnocchi

Sep 16, 2017 | Tralee Pearce

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