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Food

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 | Main Dishes

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.

A Foraged Feast

A Foraged Feast

Mar 21, 2016 | Don Scallen

Skip the supermarket, find the ingredients for gourmet dining in forest, field and stream.

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.

Pineapple Weed Tea

Mar 21, 2016 | Don Scallen | Drinks

Pineapple Weed is a member of the aster family, it is easily overlooked because it lacks petals.

Chef Christopher Walsh and Rustik owner Brett Jaggard. Photo by Pete Paterson. Styling by Jane Fellows.

Cooking with Chef Christopher Walsh of Rustik

Mar 21, 2016 | Tralee Pearce | Departments

He’s full of insider tips too. Think you know how to make homemade mayo or aioli?

Chorizo and Charred Asparagus Tacos. Photo by Pete Paterson. Styling by Jane Fellows.

Chorizo and Charred Asparagus Tacos

Mar 21, 2016 | Tralee Pearce | Main Dishes

Enter the charred asparagus taco, in which al dente shoots are at the centre of a big, complex bite.

Mix a half quantity of the ingredients into the ground pork and mix well. Once combined, add the rest of the ingredients until well mixed. Refrigerate overnight to develop flavours. Photo by Pete Paterson. Styling by Jane Fellows.

Chorizo Caseless Sausage

Mar 21, 2016 | Tralee Pearce | Main Dishes

Amp up the bite in this Mexican-inspired dish with an easy chorizo caseless sausage.

In a sauce pot, mix pickling spice, garlic, sugar, water and red wine vinegar. Bring to a boil. Remove from heat. Let cool for 5 minutes. Place red onions in a dish and pour pickling liquid over until just covered. Set the dish in the fridge for 10 minutes. Photo by Pete Paterson. Styling by Jane Fellows.

Pickled Red Onions

Mar 21, 2016 | Tralee Pearce | Sauces

A multi purpose condiment, great on salads, on the side or on Chorizo and Charred Asparagus Tacos.

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