by Kate Colley | May 15, 2022 | Recipes
by Chef Ned Bell Poached Wild BC Spot Prawns: -2 lbs of fresh live BC spot prawns -have a bowl of ice water ready to put the spot prawns in when they come out of the boiling water -remove the heads of the prawns -in a medium sized pot of boiling water, drop...
by Kate Colley | May 3, 2022 | 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 can...
by Kate Colley | Apr 11, 2022 | Recipes
By Pastry Chef Liz Stevenson “Who doesn’t love a hot cross bun? Definitely not a purist myself, I much prefer a cross made of icing. In fact, it wasn’t until I moved to the UK in my twenties that I discovered the crosses were actually made of flour paste,”...
by Kate Colley | Mar 30, 2022 | Recipes
By Chef Minette Lotz Foraged juniper aioli, fromage frais, Naramata pears, gem lettuce, honey This dish is an excellent way to celebrate spring! With plenty of steps that you can do ahead of time, it’s great for entertaining or a quick weeknight dinner. Read...
by Kate Colley | Mar 15, 2022 | Recipes
As seen in Nuvo Magazine. The Village of Naramata is located on the eastern shore of Okanagan Lake. It is an area known for scenic routes, bountiful orchards, and romantic vineyards. Escaping Vancouver’s perpetual rain, days spent in Naramata are filled with sunshine....
by Kate Colley | Mar 15, 2022 | Recipes
As seen on Marilyn Denis! Learn how to sear a scallop perfectly with this flavour-packed recipe! Serve these tasty roasted scallops with an elegant blueberry vinaigrette made with whisky, topped on a toasted baguette for a yummy appetizer. Ingredients Blueberry and...