Cinnamon Berry Buns
Baker/owner Jonathan McPhail Jonnies Sticky Buns Born out of regional ingredient sensibility and a penchant for whimsy, this bun transports taste buds to the boreal forest. For a vegan rendition…
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Piña Colada Buns
Baker/owner Jonathan McPhail Jonnies Sticky Buns Another taste-of-a-place, Friday's piña colada number heralds the weekend with its laid-back, tropical sensibility. Relish juicy pineapple morsels fused between caramelized coconut layers. Ingredients…
Blackberry, Apple & Ginger Trio
Chef Nick Beaumont, The Fairmont Ingredients Sunshine Coast Blackberry and Lemon Curd 3 eggs 1 egg yolk 1 cup sugar 7 Tbsp butter 2 lemons, zest and juice 1/4 cup…
Fantaisie Aux Noix
Chef Dave Bergmann Bergmann's on Lombard This festive nut pie has a subtle sweetness that isn’t too rich for a midday holiday feast. The smokiness of roasted nuts adds depth…
The Who’s Hoegaarden® Gingerbread Layer Cake
Chef Roger Wilton Bell MTS Place Bring the essence of holiday pine into the kitchen with this festive tart, a creamy combination of pine nuts, ricotta cheese and orange zest.…
Sweet Potato & Pecan Cookie S’mores
Try this seasonal twist on the campfire s'more. Ingredients 1 1/4 cup all-purpose flour 1 1/2 tsp baking soda 1 1/2 tsp baking powder pinch of salt 1/4 tsp grated…
Berry Coffee Cake
Chef Tom Janzen, Bread & Circuses' This wholesome cake recipe can accommodate any fresh fruit that’s found at the market or in your back yard. Serve it warm to complement…
Tomato & Basil Sorbet with Pernod
Chef Greg Callis, Nicolino's Fleshy oxheart, brandywine or roma tomatoes are recommended for this punchy sorbet. Balsamic reduction cuts the initial sweetness, while Pernod adds a hint of licorice to…
Lemon Verbena Loaf with Candied Pansy Salad
Finish with a starter. Lemon verbena reawakens this classic loaf with a splash of citrus flavour. Serve it with your favourite summer fruit compote recipe. Ingredients Lemon Verbena Infusion 8…
Zesty Pine Nut and Ricotta Tart
Bring the essence of holiday pine into the kitchen with this festive tart, a creamy combination of pine nuts, ricotta cheese and orange zest. Ingredients Pine Nut Crust 1 3/4…
Ginger Financier with Rhubarb Ice Cream
Chef Barry Saunders, The Current Tingling pockets of ginger add character to this light tea cake. The slightly sour rhubarb ice cream delivers a refreshing level of flavour to the…