by Kate Colley | Jul 5, 2021 | Recipes
Cherries it’s your time to shine! Thanks to the record breaking heat wave, cherries in the Okanagan Valley are ready now and our farmers need our support. Visit farmers markets, road-side stands and CSA’s across the country. What grows together, goes...
by Kate Colley | Jul 5, 2021 | Recipes
If you think that ketchup is made only from tomatoes, think again! This savoury-sweet ‘ketchup’ made with sweet cherries, honey and red wine vinegar makes for a great stand-in condiment for any burger. Ingredients Naramata Cherry ‘Ketchup’ 2lbs...
by Kate Colley | Jul 5, 2021 | Recipes
This easy to make aioli made with Dijon mustard and white wine vinegar will be your new favourite condiment in no time! Ingredients Homemade Aioli 4 egg yolks 1 cup canola oil 2 tablespoons Dijon mustard 4 tablespoons white wine vinegar 1 teaspoon salt 1...
by Kate Colley | Jun 13, 2021 | Recipes
Chef Ned Bell knows dads, and he knows the top tricks to building delicious, incredible burgers. Here are his top 5 tips on making yours drool worthy: 1. Premium Grass-Fed Beef: The patty is the star of the show – go for quality. We love 63 Acres. Grill tip:...
by Kate Colley | Jun 10, 2021 | Recipes
What tastes more like spring than fresh flowers? With so many fragrant blooms bursting this spring, it’s the perfect time to capture their perfumed flavours by turning the blossoms into a tasty syrup. Flower syrups add a hint of flavour to all kinds of dishes, and...
by Kate Colley | May 28, 2021 | Recipes
Ingredients 1-2 lbs. of head-off live or ultra fresh spot prawns 1 lb. of butter 6 egg yolks 2 tbsp white wine vinegar Bunch of asparagus Scones or English muffins Method Poaching spot prawns In a medium size pot, bring 5 litres of water to a boil. Gently place the...
