Cider is clearly the new, um… well, I don’t know what, but it appears to be on trend or something since none other than brewing giant Labbatt’s (a.k.a. InterBrew) have launched a mass-appeal hard cider under their Alexander Keith’s brand.
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Food Editor Annabelle Waugh and the test kitchen at Canadian Living’s new edition promises to be The Complete Preserving Book. GFR caught up with Waugh at CL HQ to find out more about the comprehensive cookbook, and why it’s designed for veterans and newbies alike.
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by Malcolm Jolley I saw Gabrielle Hamilton suck a bone. Seriously: from a lamb for its marrow in a...
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In a region dominated by “spoofilated” one-dimensional aromatic monsters, Churton stands defiantly with a handful of producers who are committed to make Vins de Terroir as opposed to Vins de Technique. Winemaker Sam Weaver’s deft and learned interpretation of biodynamics is immediately apparent in the glass, with a stunning purity of fruit exhibited in each bottling tasted.
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Good Food Revolution caught up with former music business executive turned successful restaurateur at The John Dory to discuss the secrets of his success there, at The Spotted Pig and elsewhere.
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