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Cross Canada Flavours

Bika’s Artichokes With Green Peas, Broad Beans and Sabayon of Verjus

Artichokes have a special place in Fisun Ercan’s heart – and in her new cookbook, Racines, published in March.

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A culinary celebration of Canada’s diverse terroir is back for 2022

Calgary hosts this year's Terroir Symposium, a summit on sustainable gastronomy, starting on September 18.

Bar Mordecai’s Daybreak in Trelawny Cocktail

This dazzling cocktail has subtle Caribbean nuances, courtesy of co-owner Christina Veira’s Jamaican background.

BonTon’s Open-Faced Roast Beef and Beet Sandwich

Elevate your roast beef sandwich game with a horseradish-beet dressing and potato salad – yes, the potato salad goes straight on the

Citrus Semifreddo with Lemon Curd and Coconut Lime Yogurt

Chef Bangerter uses dozens of kinds of edible flowers in his kitchen, some picked wild in the woods, while others, like these

JinBar’s Ahi Tuna Crudo

Chef Jinhee Lee’s visually stunning dish features sleek raw tuna with sweet and spicy Korean aromatics.

Ayden’s Ricotta Gnocchi With Tomato-Butter Sauce

The tang of olives and tomato, the aroma of fresh herbs, the silky weight of a wicked butter sauce… Gnoc, gnoc, gnocchin’

Wayfarer’s Seared Albacore Tuna With Coconut Broth

Super-fresh seafood reaches Whitehorse from Canada’s east and west coasts. At Wayfarer, it often receives a rich, spicy Southeast Asian treatment.

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11th Mile’s Lemony Roasted Broccoli with Walnut Crema

Chef Peter Tompkin's sweet and savoury brassica recipe is a favourite of Fredericton foodies.

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