My brother got married in Canada last month, meaning several wonderful days on beautiful Manitoulin Island, six hours north ofContinue Reading
While it’s certainly no beauty, this glorious Provencal pumpkin gratin from Richard Olney is packed with flavour, and has the most compellingly beautiful texture: soft and yielding underneath; crisp and almost breadcrumb-like on top, making it a wonderful side option for Autumn dinners.
Diana Henry pretty much summed up how I feel about autumn in this beautiful piece from last Sunday’s ‘Stella‘ magazine: ‘Autumn isContinue Reading
Americans are good at salads. Salad in the States doesn’t really mean ‘greens’. It means a big plate with a combination of tastes, textures and temperatures – fresh fruit; raw vegetables; salad leaves; a protein; something crisp and a great dressing to bring it all together like Poppyseed, Thousand Island, or the simple perfection of buttermilk-based Ranch.
More importantly, Americans understand how to bring all of these elements together with a dressing, be it poppyseed and peach, Thousand Island (good in its own retro way) or a simple, buttermilk-based ranch
Julie and Rod Calder Potts at Highbank Orchards have been quietly, determinedly ahead of the curve for aContinue Reading
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