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Cover_FlavoursSpring14_cDIGITAL EDITION
Flavours Spring Issue
OctopusSalad_FlavoursSpring14RECIPE
Giant Pacific Octopus Carpaccio
with Verjus and Nasturtium Vinaigrette

River Café chef Andrew Winfield uses sustainable trap-caught or diver-harvested Giant Pacific octopus, part of the River Café team’s commitment to ocean conservation.
ReneeKohlman_FlavoursSpring14_bwCLOSEUP
Renee Kohlman
With rich, luscious treats like her Chocolate Espresso Date Cake, pastry chef Renee Kohlman is skipping the gluten, but not the taste at Leyda's Café in Saskatoon.
EggsBenedict_FlavoursSpring14_c1RECIPE
Classic Eggs Benedict
This traditional recipe courtesy of Joseph Wojakowski, executive chef at Winnipeg's Fort Garry Hotel, is a must-have at any brunch celebration.
PanSearedHalibut_FlavoursSpring14_cRECIPE
Pan Seared Halibut with Asparagus, Spring Peas, Radish and Tarragon Vinaigrette
This halibut recipe from fish-friendly executive chef Rob Clark of Vancouver's The Fish Counter is perfect for a light, mid-week Spring dinner.
TestKitchenHollandaise_FlavoursSpring14_cVIDEO
Test Kitchen: Learn how to make Hollandaise Sauce
This classic sauce is a staple for brunch dishes like Eggs Benedict. It's simple to make, but like so many simple things, not so easy to master. Step into our test kitchen to learn the 1-2-3s from our Flavours chef.
IMG_3237_Gray_Flavours Summer 2013_Black Velvet_SPONSORED FEATURE
Smoothly flavouring palates with Toasted Caramel
With its butterscotch overtones and toasty caramel notes, Black Velvet Toasted Caramel simply begs to be matched with vanilla ice cream in this special sundae.
Foraging_FlavoursSpring14_cFEATURE
Foraging for the First Tastes of Spring
An expedition with Chef Bill Jones of Deerholme Farm reveals some unexpected seasonal treats. 
FlavoursatHome_FlavoursSpring14FLAVOURS AT HOME
Pretty pastels and practical gadgets usher in the season
Our favourite gadgets, decor and items for your home! 
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