Meditations - Enlightened gastronomic insights

Chinese Soul Food

I finally got around to making renditions of some favorite dishes of mine from the Yunnan and Hunan cuisine, as well as a Hakka dish that I learned from my father. I had…

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Tyranny of Craft Beer

 London, UK –  How did craft beer come to rule our taps?  Who allowed the pleasure of a simple pint to drown under barrels of manhandled complexity?   This…

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The Art of Stinky Seafood

Today I made a dish called “Tum Bhu Pla Ra.” After I finished, I realized that in one dish I put in not 1, not 2, but 3 different ingredients that by Western standard…

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Communist Ales

  Beer has long lifted the burdens of the working class, and so it is fitting that Karl Marx who toiled to relieve the working class’ burdens was oft to lift…

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Russian Tea: A Soulful Experience

Russians love tea more than vodka. Even though it is vodka, bears and Siberia that became the ubiquitous symbols of Russian culture in North America, for Russians it is…

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The Truth About Sriracha

Every foodie seems to know what Sriracha is—the hot sauce with a cock on the bottle. It has become associated with Vietnamese restaurants, yet the current version was…

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Ten Commandments of Dining Around

When it comes to Dine Arounds, Dine Outs or any “Eat At [INSERT CITY NAME HERE]!” complaints tend dominate the accolades. Why? In my experience, diner…

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Vodka Saves the Day

There are moments when you get slapped out of apathy and assumption-making that resonate a while. Meeting Elena was one such moment. In a few spoken words she shattered…

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YOU be the chef

I’ve had a few conversations regarding some customers wanting to customize their food to such an extent that it drives chefs up the wall and begs the question…who’s…

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Striking French Gastronomy

Many revolutions start in the belly. Empty stomachs and bare cupboards feed rhetoric, ideals and slogans. Sparked by food prices too high or food stocks too low revolution…

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Guidance - Recipes & tips that will convert you

Thai Up Your Leftovers

I did something for dinner yesterday that was so brilliant in its future usefulness I couldn’t wait to share it. Not only is it delicious, it’s also extremely quick to…

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The Fry

The last two summers that I’ve been in Edmonton I’ve been lucky enough to be around for The Fry party hosted at my friends Andrew and Fiona’s house. Not knowing what…

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Blueberry Almond Financier Cake

My favourite part of the summer harvest season is eating through all of the different types of fruits. The beginning of summer (whether the Vancouver weather knows it or…

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Eventail d’aubergines à la provençale

In this first week of my French stage, I’ve learned all kinds of tips and tricks . This ranges from suspending a soupy salad (like bulgur-less tabbouleh) in a tamis…

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Campfire Yumminess: The Jaffle Iron

I’m always excited when my friends Denise and Darren come to the lake as that means they are bringing their jaffle iron. When they first told me about it I had no…

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Spot Prawning With Foodists (video)

Foodists is a collective of obsessed food fanatics, and as such our relationship with where our food comes from is super important to us. Many of our motley crew live in…

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What Do I Do With Leftover Rice?

I come from a long line of people who cannot cook the appropriate amount of food. There is never too little – that’s for sure. I believe it is a…

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(the not quite every) Weekly Wine Picks

Finally got my act together to come with a reds list as partner to the white picks I posted a while back. Once again the emphasis is on wines that over-deliver in the…

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Black Garlic?

Meet Sarah Reinertsen our latest guest contributor.  The fortunate instance of a bus breakdown in the Himalayan foothills – after the bus driver tried…

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Chocolate-Tasting classes in Vancouver

People get wine, even if they don’t get wine. My parents proclaim Yellow Tail to be the best thing they’ve ever tasted, but even they understand that…

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Worship - Feasting at the temples of others

I thought I knew olive oil. I was wrong.

I thought I knew olive oil. In fact I’ve always sort been an olive oil snob, willing to pay extravagant prices for “the good stuff”, most often from…

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Creative? – An Audience With Ferran Adrià

  London, UK It is a question that quietly haunts chefs: what is creativity? From raw ingredients, fire and knives a meal is created, but is it inherently creative?…

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curious-oyster-oyster-on-plate

Bringing Oysters to Curious Places

Serving oysters with a unique twist Richard Boucher and his team at The Curious Oyster Catering Co. have been bringing their wares to different venues across Vancouver. In…

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Savouring the Garden

The pathway that leads to the front door of Savour in the Garden, the new restaurant headed by Chef Alex Haun, is winding and a bit rocky. That’s fitting, actually,…

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Contest: We All Need Our Own Patch

Meet Patch, the self-watering planter for herbs and greens. Leave a comment you’ll be entered into a draw to win a FREE Patch planter for your kitchen windowsill.

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Koko Monk by Levni Chocolate

A quiet little pocket of Kitsilano sits along West 1st Ave between Burrard and Cypress, just off of the south end of the busy Burrard street bridge. It’s a beautiful…

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25 Things To Taste Before You Die

When I first pitched this idea to Alec in December, it seemed obvious that we should do it. Consume all of Vanmag’s “25 things to taste before you…

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Porchetta Crawl

How do you truly compare four different porchetta sandwiches from across Vancouver? Eat them all at the same lunch! To help burn off the 10,000+ calorie carbo load,…

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A Totally Offal Experience

When a friend of mine found out I’m writing a magazine piece on offal in the Maritimes, he said, “You have to meet Jesse Vergen.” Well, last week I had…

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Bocuse d’Or Team Canada 2013

“The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you’re eating. So that goes back to the trend of fine ingredients”…

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