Food

I remember going to my Aunt Annie’s as a little kid and looking forward to her serving them.

“Just play with the recipe. Have fun,” says Soulyve’s Phil Dewar of his Caribbean rum cake ingredients.

At Soulyve, the cake is served with a chocolate-Scotch bonnet sauce and toasted-nutmeg crème Anglaise.

There are many different versions using different spices and fruit. But the one thing they all have in common is lots and lots of rum.

We asked Phil to share with us his recipe for Jamaican rum cake and sauces, an extravagant confection that brings a whiff of the Caribbean to that dependable holiday favourite, fruit cake.

One more way to use the delicious apples we have at this time of year. You can also use peaches or plums. Recipe from my mom’s old cook book.

A meatless dish with loads of flavour – enough to enchant any carnivore!

Many home cooks are daunted by the idea of preparing a risotto, imagining it requires hours of standing over a hot stove stirring constantly.

“Barley works even better than rice because you can’t overcook it,” says Gourmandissimo Chef Gilles Roche.

Crème brûlée is usually served in individual ramekins, but it also presents beautifully in a single nine-inch round ovenproof dish.

“It’s one of my favourite desserts,” Patrick says, “and it’s one of our most popular desserts.”

A look back at a decade of progress and the challenges still ahead.