Dark Chocolate Fondant With Burnt Orange Compote
This elaborate dessert has been a hit since its 2011 debut on the opening menu at Vancouver's Hawsworth restuarant.
Botanist’s Tequila Negroni
This unique take on the Negroni (dubbed the "¡Que Padre!") is made with cranberry-infused tequila.
Spaghetti With Clams
Chef David Hawksworth shares the recipe for one of Nightingale restaurant's most popular dishes.
Salted Plum Margarita
Mott 32 Vancouver's inventive take on the Margarita uses whole and ground salted plums.
Scotch and Smoked Tea Cocktail
The 'Council of Trees' cocktail from Vancouver's Botanist Bar is worth foraging for.
Cream of the Crop: Canada’s top small-batch ice cream makers
The ice cream flavour game is changing thanks to boutique ice creameries across the country.
Sushi master Masayoshi Baba is taking over Vancouver’s top raw bar
Nigiri expert Masayoshi Baba will be directing a new dining program at the Lobby Lounge & RawBar.
