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Food

Laura and Xel after the ceremony. Photos by Anna Wiesen.

A Wedding in Winter White

Nov 22, 2016 | Tralee Pearce | Back Issues

A snowy forest, hearty food, pretty sweets and warmth to spare.

Buttercream Torte

Nov 22, 2016 | Pia Wiesen | Desserts

Fancy enough for a wedding, this cake is a showstopping finale to any meal.

Terry Doel, the chef half of the dynamic duo who now run their café and catering company from the Athlete Institute on Highway 9. Photo by Pete Paterson.

Cooking with Lavender Blue Catering

Nov 22, 2016 | Tralee Pearce | Departments

Warm up to winter with chef Terry Doel’s Moroccan lentil stew.

Add some fresh chopped cilantro just before serving. Photo by Pete Paterson.

Moroccan Lentil Stew

Nov 22, 2016 | Tralee Pearce | Soups

Warm up to winter with chef Terry Doel’s Moroccan lentil stew.

Rosemont General Store’s Butter Chicken. Photo by Pete Paterson.

Frozen Food Heats Up

Sep 16, 2016 | Janice Quirt | Back Issues

Put a Chef in Your Freezer! Locally made prepared foods make frozen dinners a hot option when there’s no time to cook.

Aria Bistro owner Michael Cherry (left) and chef Anthony Trenton. Photo by Pete Paterson.

Cooking with Anthony Trenton of Aria Bistro

Sep 16, 2016 | Tralee Pearce | Departments

Learning to cook at his Macedonian grandmother’s side as a boy in Mississauga, he says he learned, “You cook with emotion as opposed to cooking just to eat.”

Aria's lamb chops are served with sour cherry preserves. Photo by Pete Paterson. Styling Jane Fellowes.

Herb-Crusted Rack of Lamb with Sour Cherry Preserves

Sep 16, 2016 | Tralee Pearce | Departments

Oh, and those leftover sour cherry preserves? Try with scones, pancakes or French toast.

Heatherlea’s large new market opened this spring. Photo by Pete Paterson.

Heatherlea Farm Shoppe

Jun 20, 2016 | Tralee Pearce | Back Issues

With its own livestock and in-house butchers, this Caledon farm reinvents traditional food production in a shiny new market.

Soba noodle salad at Euphoria. Photo by Pete Paterson.

$5 Lunch

Jun 20, 2016 | Janice Quirt | Back Issues

12 Local Lunches for $5 or Less – Fill up without turning to fast food

Chef Pam Fanjoy: “Cooking gives me energy. It’s why I need to be in the kitchen.” Photo by Pete Paterson.

Cooking with Pam Fanjoy of The Friendly Chef Adventures

Jun 20, 2016 | Tralee Pearce | Cooking with...

Pam Fanjoy’s “Deliciousness Slaw”

Steelhead trout with seared dry scallops and “Deliciousness Slaw”. Photo by Pete Paterson.

Steelhead trout with seared dry scallops 
and “Deliciousness Slaw”

Jun 20, 2016 | Tralee Pearce

Try this dish, built on the “Deliciousness Slaw” which helped her ace the Chopped Canada audition.

Wild Leek Soup

Mar 21, 2016 | Don Scallen | Soups

Please harvest wild leeks sustainably, taking only 5 to 15 per cent of a given population a year.

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