March|April 2018

The latest issue of EAT is now out and in retail shops and restaurants. Pick-up a copy or take a look at the issue online at http://bit.ly/2oRRyW5

IN THE MARCH/APRIL ISSUE

Spring Lamb, Bananas, How Does a Wine Rep Work?, A New Tea In Town, In the Belly of the Beast, A Good Egg, Eating Well For Less, Pie!, An Insider’s Guide to Local Grains, The Big Salad, Liquid Assets, City Eats news and events.

RECIPES

Seared Duck with Olives and Lemony Gnocchi, Golden Halibut Curry, Billionaire Bars, One Pan Potatoes & Prawns, Smoked Meat Poutine