Eat Me: Soba noodle salad
An extremely flexible, light and fresh pasta salad. Read More
Carménère: The anti-pinot noir
This is an unabashedly robust wine that has no intention of not being noticed. Read More
Now bring us some figgy pudding!
Plum pudding is a funny thing. It is neither plum nor pudding. Read More
The Great Canadian Food Adventure: Squash ravioli
Fun Fact of the Day: You can grow squash practically anywhere in Canada. Basically, anywhere below the tree line. Read More
Modern stemware and pushup bras
Before you spend a zillion dollars on wine glasses there's something you need to know: Modern stemware is the equivalent of a pushup bra. Read More
The French connection
A couple of decades ago, a number of Australian winemakers came to the conclusion that the ultimate use of their grapes was found in a blend of grenache noir, syrah, and mouvedre, or GSM Read More
Conan impatient for free beer at Guinness brewery
"I tried to make Guinness myself, once. I took a loaf of pumpernickel bread and put in the blender, then buried it in the yard for about six weeks. I got sick as a dog." Read More
Bacon shortage? What bacon shortage?
A journey into a chef's bacon-fuelled madness Read More
For the love of old-school cocktails: The Sidecar
Don Draper and his Mad Men manliness has led us back to proper gin martinis and a nice Manhattan. I am really enjoying this shift. Read More
Wines for cooling, cold weather
It is autumn and those snappy, summer whites don't quite seem appropriate. I want something different but serious... Read More
How we learned to stop worrying and love the oyster
“He was a bold man who first ate an oyster” - Jonathan Swift Read More
In defence of Barolo
A couple of weeks ago, after a lecture about the neuroscience of wine tasting, I ran into Nanette, another wine writer (@wineharlots). We promptly retired to… Read More
Eat Me: Potato gnocchi with fresh herbs
POTATO GNOCCHI WITH FRESH HERBS 2 large russet potatoes 1 large egg, slightly beaten 1 tbsp unsalted butter, soft 1 tbsp flat leaf parsley, minced… Read More
Attack of the Great White Chards
For most of the '90s chardonnay was the most popular white wine on the planet. Californian and Australia ruled and consumers couldn't get enough of the stuff. Read More
Stir the Pot: Getting grounded
But ultimately, it all boils down to one question: Where do you get your ground beef from? Read More
Stir the Pot: An exciting time for food lovers in Winnipeg
What is next? Who is opening the next hot new restaurant? On what new adventures is the next young chef going to take us? Read More