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Food

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.

Dice tomatoes, onions, jalapeño pepper, and mix in a bowl with cilantro. Photo by Pete Paterson. Styling by Jane Fellows.

Tomato Salsa

Mar 21, 2016 | Tralee Pearce | Sauces

Garnish for the Chorizo and Charred Asparagus Tacos.

Photo by Pete Paterson. Styling by Jane Fellows.

Chipotle Aioli

Mar 21, 2016 | Tralee Pearce | Sauces

Spread chipotle aioli on a tortilla to make the Chorizo and Charred Asparagus Tacos.

“I feel when you do dishes people know, you really have to do them well,” says chef Jeffrey VandenHoek, shown here with his wife Kelsey, who was also a cook at Mono Cliffs until recently. Photo by Pete Paterson.

Cooking with Jeffrey Vandenhoek: Braised Lamb Shanks

Nov 25, 2015 | Tralee Pearce | Back Issues | Cooking with... | Departments | In Every Issue | Winter 2015

“I feel when you do dishes people know, you really have to do them well.”

Mono Cliffs Inn’s Beer-Braised Lamb Shanks, cooking with Jeffrey Vandenhoek. Photo by Pete Paterson.

Mono Cliffs Inn’s Braised Lamb Shanks

Nov 25, 2015 | Tralee Pearce | Recipes

With wintery classics such as the braised lamb shanks, there’s plenty of room to deepen and elevate flavours.

Christian Horner known for his black pickup truck with the company logo emblazoned on the side: Fire in the Kitchen Spice Company. Photo by Pete Paterson.

Fire in the Kitchen

Sep 11, 2015 | Tony Reynolds | Back Issues

Here’s the Rub! Firefighter Christian Horner is spicing up menus in the hills and beyond.

“If you’re going to be a small-scale farmer these days,” says Rebecca Landman, “you have to diversify.” Photo by Pete Paterson.

Cooking with Rebecca Landman: Spicy Roast Pork

Sep 11, 2015 | Cecily Ross | Cooking with...

Rebecca runs Landman Gardens and Bakery while her father, Eric, who builds dry stone walls and often works off-site, and her three younger brothers operate the farm.

Slow roasted loin of pork, servee with a robust kale and apple salad and house-made tomato salsa. Photo by Pete Paterson.

Spicy Roast Pork

Sep 11, 2015 | Cecily Ross | Recipes

Slow roasted loin of pork, served with a robust kale and apple salad and house-made tomato salsa.

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