I’m very proud to announce that I have completed my very first novelty cake all by my lonesome. Six or so hours later and 2 kg of butter, 18 eggs and a tonne of red food colouring later, I give you the pig!
“A little farmhouse revival” in downtown Toronto
Earlier this month, I had the pleasure of being invited to dine at the Chef’s table at Marben, a cozy and cool restaurant specializing in the art of butchery and charcuterie. From what I understand, the imaginative and passionate kitchen staff of Marben are responsible for making nearly every single item that hits the table, right down to the bread and condiments. What makes things even better is the fact that most, if not all, of the produce and meats served are grown and purchased within 100km of Toronto, meaning guests are served the freshest ingredients, and local farmers are supported. Awesome!
We recently had the pleasure of being spoiled by a very dear foodie from far far away… The company was great, the evening full of laughs and to top it all off, the food was outstanding.
Here are just a few of the many food pictures we’ve collected in and around Rome/Florence….. Enjoy
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Just thought I would put up some pics of pretty little desserts from Ma Maison in Etobicoke (Dundas and Royal York). Enjoy!
Just thought we’d give good ol’ Cake Boss a run for his money… or try at least! The cake is completely edible, constructed from a simple chocolate génoise filled with chocolate buttercream…. oh and it feeds 30 people easily!
Super simple recipe requires only a few ingredients and a little patience. Before you start, you need paper cupcake cups and a muffin tin (if the mini version of both is available it makes for a better size) and a pot of boiling water for your bain marie.
After much deliberation and some very full stomachs, it has been officially decided that Pizzeria Libretto is my top restaurant of Toronto. Last night we returned for the second time, only to be enchanted once again by the warm and cozy atmosphere and unforgettable food. Similar to our first experience, the service was flawless, the staff knowledgeable and friendly (but not over the top) and the meal was outstanding.
Having recently visited Montreal, I had the wonderful opportunity to visit Au Pied de Cochon and therefore a review of such a restaurant was inevitably due to appear on our blog. Although the locale’s name won’t sound too familiar, you may know the owner/chef Martin Picard from his Food Network Canada show “The Wild Chef” where he steps outside the boundaries of the kitchen to hunt and cook his meals as one with nature. He’s eccentric, burly, rebellious and sometimes downright strange but his food will definitely force you to overlook these minor details.
Having always been fascinated about the art of making macarons, I’m proud to put up this little post as a tutorial for those wanting to try this process out. Just to clarify, I’m not talking about those fairly disappointing and overly sweet coconut confections but about the colourful and extremely flavourful french macarons. A thick and shiny shell, a gooey meringue and a silky ganache are only a few of the important attributes of a perfect macaron. So here are the instructions to making your own:
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