Food

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

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

Head chef Dominic Fezzuoglio shares the classic Bolognese recipe he makes from scratch to serve with pillow-shaped homemade gnocchi.

Here’s a way to indulge in raw honey.

A guide to local food producers in Dufferin, Caledon and Erin.

There’s virtually no food Paul won’t give the smoker treatment – mussels smoked in their shells and smoked beets are two recent successes.

Paul’s salmon is a different beast, a chunk of fish that flakes as though it’s been cooked, but with a sweet, salty bite.

Jason drew the inspiration for today’s dish from a restaurant meal he enjoyed last year in Port Dover.

At Ray’s 3rd Generation Bistro Bakery in Alton, chef Jason Perkins strips Sunday dinner back to its Yorkshire pudding best.

A demi-glace is a long process, but worth it if you have the time!

Braised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.

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