Latest Articles

The idea of writing about quick meals was suggested to me and it was a tussle and struggle to figure out what people want and what they are able to achieve.

Sesame is hugely involved in cuisines around the world, even defining some of them. Originating in Africa or India as one of the very first seed crops

We are all attempting to eat less meat. Ethically it is difficult to argue against this, the evidence is now rather overwhelming.

A very different meaning anywhere else in the world. I feel I have made a luxurious trade in my life to be in this community and climate. Definitely a trade though.

It is an embarrassment how easily the third hole bent over for me. I started offline but slid right, right down the chute.

Every shank is forgotten, every pond skimming hook hidden in the depths of our minds and every topped tee to the trees lost in the forest of imagination.

If you can get two then it really is more fun and you have extra time to play. Recently I purchased many a bird to teach how to bone out.

We are getting to know our own like never before. 6am is the busiest time. Victoria hums with traffic, the lots start filling with trucks (and only trucks)

Just when the dreary doldrums of the new year seem to have truly settled in, Valentines baby!

A wise man once said that looking after guests is harder than looking after your children. So much fussier, so much more demanding, and so much more needy.

The days are getting longer and so with it is my patience. Slow simmering shakas and gratins are the only orders we receive right now.

Is ‘healthy-ish’ still a thing? The (newly) woke culture of Bon Apetit will surely tell us. Their site really is a wondrous resource.

This months necessities are simple and consistent. I could happily get by with the three T’s of turkey, twiglets and toblerone but alas I strive to try harder.

The handwritten menu is a joy to behold. Something ever changing and not set in a locked typeface. The promise of the new and different. The whims of the day.

Opening the door you’re hit with the warm spices toasting. The last of falls fruits simmering away. Hazelnuts roasting gently in the oven.

The new food offering is upon us. Everyday starts a different time. We slowly gather at the construction site to talk of the finer things in life.

Family meal is what happens when you work hard tiresome jobs with a close-knit group of people that are underpaid and undervalued (everyone?).

The morning air has the fresh snap of a newly picked vegetable. The colours of our foods and our outdoor settings feel more focused and defined.

I write this on the morning of the LFI annual dinner. Everything is ready and so is everyone. A few minor here and there jobs remain to be finished

Life is full of these chances to put ourselves in harms way for an experience like no other. Venturing into the strange, raw and wild world makes us feel at one with it.

Is it the recipes? Technique is tops no matter your level. We are so dependant on recipes regardless of ability. I have been training chefs for a few years

Unfortunately we need to vote with our wallets and our loyalty to be enjoying wonderful occasions and evenings with people proud to serve them.

I was speaking with a musically inclined friend of mine and the subject naturally strolled into the topic of modern polka. Fried chicken anyone?

Food is very easy when you work with it everyday, this i believe to be true of most things. However a recipe caught me off guard

An extravagant purchase right before the shutdown was just what I needed after brightly burning the wick of the winters catering along with the busy cafe.

The following was written to pep up Dose coffee and push them a lil bit further. We had many a successful year together. I miss them fondly.

When the adrenaline has surrendered to the clarity.

Chefs consider themselves artists and even for everyday cooks the ‘Potluck Pressure’ can bring out the elaborate in us.

Whether served on the finest local pottery by the fireplace or from a paper bag atop a mountain, a collection of ingredients is so much more than a meal.

To maintain ourselves we should look to the future, not now. The present is filled with presents, more treats, sweets, meats and feats of culinary largesse please.

This has been the month to perfect ourselves and prove that we are wonderful strong willed individuals with unique talent and skills.

Nothing scarier than the terrifying speed of the bug sized bird blindly tossing itself from sweet to sweet. Any summer event and this describes me to a tee.

I was foolishly apprehensive about what Revelstokians would or would not like. I thought of playing safe and sticking to tried and true

Local food is truly a joy and the abundant markets of a Saturday bring out the best of the community.