Kimchee Aioli

Kimchee Aioli

Recipe Courtesy of Saravanan Balasubramani at Big Fish Who knows seafood better than Big Fish? With a whole new look after its reopening in June, the renowned seafood spot off Edmonton Trail in Calgary really is a catch. Want to really impress your guests? Try...
Koftas and Tzatziki

Koftas and Tzatziki

Koftas, or Turkish lamb kebabs, are a perfect opportunity to try Alberta’s excellent lamb and use some of the delicious mint that is plentiful at this time of year. PrintKoftas Serves 4 Ingredients450 g ground lamb or beef ½ small onion, finely chopped 1 clove...
Buon Giorno’s Calamari Napoletana

Buon Giorno’s Calamari Napoletana

Recipe By Buon Giorno Ristorante Italiano, Photography by Ingrid Kuenzel PrintBuon Giorno’s Calamari Napoletana Ingredients225 g squid tubes (we like to use the size U/10) 1 cup flour to coat the squid tubes To taste salt Canola or corn oil for deep frying 1 Tbs (15...
Watermelon, Lime and Mint Granita

Watermelon, Lime and Mint Granita

Photography and recipe courtesy of Renee Kohlman Granita is an Italian frozen dessert not unlike sorbet , except that granita is made by hand and not a machine. The result is a coarser, flakier texture, almost like a fruity bowl of snow. The first bite of granita has...
Burwood’s Sangria

Burwood’s Sangria

By using the natural sweetness of fruits and the Burwood Honey Liqueur, this delightfully light Sangria is perfect for impressing a crowd or enjoying with friends, and the kombucha gives it a wonderful complex flavour. Make lots, this one will go quick! PrintBurwood’s...
Rainbow Salad

Rainbow Salad

Photograph courtesy Alberta Pulse Growers This colourful crowd-pleaser From Alberta Pulse Growers is always a favourite with both guests and hosts as it can be prepared well in advance (just don’t add the dressing until you are ready to serve!) The texture of...

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