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DIGITAL EDITION

Flavours Holiday Issue

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RECIPE

Ginger Sandwich Cookies with Eggnog Ganache

Victoria’s Inn at Laurel Point’s own talented pastry chef, April Iverson, shares her recipe for gingerbread cookies. Cut them into gingerbread people or make small rounds and sandwich them together with a creamy white chocolate and eggnog filling.

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FEATURE

Punch up your Party
If you’ve ever been stuck behind the bar at your own party, shaking up drinks while everyone else has fun, then you will appreciate the beauty of punch. Punch is delicious, sophisticated and elegant, and it’s enjoying a revival among the cocktail cognoscenti.

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VIDEO

Flavours On Location: Oyama Sausage Co.

We go on location at the Oyama Sausage Co. plant, as well as at their storefront at Granville Island Public Market.

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TRAVEL

Roll Out the Barrel

Why age isn’t everything when it comes to Scotch Single Malt.

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RECIPE

Go Nuts Doughnuts with Whisky Cream

Diversity Food’s Chef de Cuisine Kelly Cattani credits her former sous chef and “all around amazing baker” Virginia Jensen for this yummy winter treat.

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CONTESTS

WIN a Trip for 2 to the Cayman Islands!

Winners will experience the culinary creations of acclaimed on island chef Keith Griffin, with a private gourmet dinner prepared in their own suite. Prize value estimated at $10,500.

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RECIPE

Double Chocolate Truffles

These truffles from Chef Giles Gobin, owner of Le Macaron Decadent Desserts and Cafe in Regina, Saskatchewan, are incredible simple to make. Le Macaron always has a selection on hand for gift giving.

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FLAVOURS AT HOME

Say Thanks

Our favourite gadgets, decor and items for your home this holiday!

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SPONSORED FEATURE

How to Make a Crown Royal Maple Mule

Step behind the bar with Mixologist Christina Kuypers and learn how-to prepare a Flavours Custom Cocktail: the Crown Royal Maple Mule.

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VIDEO

Test Kitchen: Learn how to make gravy from your roast

If you ask us, the best part of a big roast dinner is the gravy. If you’ve never made gravy, it might seem intimidating, but it’s actually pretty easy. Just follow these 1-2-3s from our Flavours chef.