Food

Our main course, a succulent leg of lamb, takes advantage of the season’s apple harvest. We suggest serving this meal with roasted root vegetables.

A light main course should allow your guests the opportunity to enjoy the citrus cheesecake which can be prepared days in advance.

A basic tomato sauce is used as a topping for our simple cannelloni dish.

The culinary arts program at ODSS has found a way to kids’ hearts and minds through their stomachs.

In our salute to the wild and cultivated varieties, we are featuring a creamed soup, a pie and a bruschetta.

Salad, brussel sprout flan and wafer cups with berries and cream.

We recommend grilling red snapper, which is the most popular of the 250 or so varieties of snapper.

The holiday season invariably means entertaining family and friends – who sometimes drop in by surprise. Having a few items in the freezer helps make the surprise a pleasant one for all. For the bustling winter season, we have come up with three recipes that may be frozen ahead and brought out with no last-minute…

Feast of Fields connects the links in the local food chain in an annual festival of fun and flavour.

The tips of fresh asparagus should be dry and tight. If they look feathery or open, although they are still usable, they have passed their prime.

Remember, the amounts given here are guidelines. Taste the marinade as you make it and adjust the ingredients until you get a balance of flavours that pleases you.