Chefs Oct 22, 2011 Inn at Laurel Point hires new pastry chef Oct. 20, 2011, Victoria, BC – In late-August, April Iverson joined the staff at AURA, the Inn’s on-site waterfront restaurant and patio, as ... Read More Dessert / Recipes / Side dish Oct 16, 2011 Spiced Applesauce with Sweet Basil Seeds This raw applesauce, created by Tamara Bailey, chef/owner of Café Ceylon, has a unique paradisiacal ... Read More Artisan Jul 8, 2011 Where to Find Artisan Ice Cream and Gelato in Victoria Warmer weather has finally arrived, and it is no longer only the kids craving cold desserts. If you’ve had a hankering for something sweet, ... Read More Dessert / Recipes Apr 6, 2011 Wildfire’s Blackberry Cobbler with Rosehip Mirroir Cobbler 2 cups blackberries 2 eggs 125 gm butter 1/2 tsp vanilla 1/2 cup sugar 1 cup flour 2 tsp baking powder 2 TBs milk Using a standing mixer, ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Summer Cobbler with Cardamom If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert – the perfect ending to any summer meal. Any ... Read More Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More Dessert / Recipes Apr 6, 2011 Milk Chocolate Panna Cotta Yields 6 servings. The new ‘Ryza’ rice milk isn’t overly sweetened, nor chalky. You can even stomach it as if it’s a glass of milk and chug ... Read More Dessert / Recipes Apr 6, 2011 Jasmine Tea Sorbet Chef Heidi Fink writes that “this exotically refreshing and intensely lemony sorbet is the most elegant form of iced tea in the world. This ... Read More 1234
Dessert / Recipes / Side dish Oct 16, 2011 Spiced Applesauce with Sweet Basil Seeds This raw applesauce, created by Tamara Bailey, chef/owner of Café Ceylon, has a unique paradisiacal ... Read More Artisan Jul 8, 2011 Where to Find Artisan Ice Cream and Gelato in Victoria Warmer weather has finally arrived, and it is no longer only the kids craving cold desserts. If you’ve had a hankering for something sweet, ... Read More Dessert / Recipes Apr 6, 2011 Wildfire’s Blackberry Cobbler with Rosehip Mirroir Cobbler 2 cups blackberries 2 eggs 125 gm butter 1/2 tsp vanilla 1/2 cup sugar 1 cup flour 2 tsp baking powder 2 TBs milk Using a standing mixer, ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Summer Cobbler with Cardamom If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert – the perfect ending to any summer meal. Any ... Read More Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More Dessert / Recipes Apr 6, 2011 Milk Chocolate Panna Cotta Yields 6 servings. The new ‘Ryza’ rice milk isn’t overly sweetened, nor chalky. You can even stomach it as if it’s a glass of milk and chug ... Read More Dessert / Recipes Apr 6, 2011 Jasmine Tea Sorbet Chef Heidi Fink writes that “this exotically refreshing and intensely lemony sorbet is the most elegant form of iced tea in the world. This ... Read More 1234
Artisan Jul 8, 2011 Where to Find Artisan Ice Cream and Gelato in Victoria Warmer weather has finally arrived, and it is no longer only the kids craving cold desserts. If you’ve had a hankering for something sweet, ... Read More Dessert / Recipes Apr 6, 2011 Wildfire’s Blackberry Cobbler with Rosehip Mirroir Cobbler 2 cups blackberries 2 eggs 125 gm butter 1/2 tsp vanilla 1/2 cup sugar 1 cup flour 2 tsp baking powder 2 TBs milk Using a standing mixer, ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Summer Cobbler with Cardamom If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert – the perfect ending to any summer meal. Any ... Read More Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More Dessert / Recipes Apr 6, 2011 Milk Chocolate Panna Cotta Yields 6 servings. The new ‘Ryza’ rice milk isn’t overly sweetened, nor chalky. You can even stomach it as if it’s a glass of milk and chug ... Read More Dessert / Recipes Apr 6, 2011 Jasmine Tea Sorbet Chef Heidi Fink writes that “this exotically refreshing and intensely lemony sorbet is the most elegant form of iced tea in the world. This ... Read More 1234
Dessert / Recipes Apr 6, 2011 Wildfire’s Blackberry Cobbler with Rosehip Mirroir Cobbler 2 cups blackberries 2 eggs 125 gm butter 1/2 tsp vanilla 1/2 cup sugar 1 cup flour 2 tsp baking powder 2 TBs milk Using a standing mixer, ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Summer Cobbler with Cardamom If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert – the perfect ending to any summer meal. Any ... Read More Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More Dessert / Recipes Apr 6, 2011 Milk Chocolate Panna Cotta Yields 6 servings. The new ‘Ryza’ rice milk isn’t overly sweetened, nor chalky. You can even stomach it as if it’s a glass of milk and chug ... Read More Dessert / Recipes Apr 6, 2011 Jasmine Tea Sorbet Chef Heidi Fink writes that “this exotically refreshing and intensely lemony sorbet is the most elegant form of iced tea in the world. This ... Read More 1234
Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Summer Cobbler with Cardamom If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert – the perfect ending to any summer meal. Any ... Read More Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More Dessert / Recipes Apr 6, 2011 Milk Chocolate Panna Cotta Yields 6 servings. The new ‘Ryza’ rice milk isn’t overly sweetened, nor chalky. You can even stomach it as if it’s a glass of milk and chug ... Read More Dessert / Recipes Apr 6, 2011 Jasmine Tea Sorbet Chef Heidi Fink writes that “this exotically refreshing and intensely lemony sorbet is the most elegant form of iced tea in the world. This ... Read More 1234
Dessert / Recipes Apr 6, 2011 Summer Cobbler with Cardamom If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert – the perfect ending to any summer meal. Any ... Read More Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More Dessert / Recipes Apr 6, 2011 Milk Chocolate Panna Cotta Yields 6 servings. The new ‘Ryza’ rice milk isn’t overly sweetened, nor chalky. You can even stomach it as if it’s a glass of milk and chug ... Read More Dessert / Recipes Apr 6, 2011 Jasmine Tea Sorbet Chef Heidi Fink writes that “this exotically refreshing and intensely lemony sorbet is the most elegant form of iced tea in the world. This ... Read More 1234
Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More Dessert / Recipes Apr 6, 2011 Milk Chocolate Panna Cotta Yields 6 servings. The new ‘Ryza’ rice milk isn’t overly sweetened, nor chalky. You can even stomach it as if it’s a glass of milk and chug ... Read More Dessert / Recipes Apr 6, 2011 Jasmine Tea Sorbet Chef Heidi Fink writes that “this exotically refreshing and intensely lemony sorbet is the most elegant form of iced tea in the world. This ... Read More 1234
Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More Dessert / Recipes Apr 6, 2011 Milk Chocolate Panna Cotta Yields 6 servings. The new ‘Ryza’ rice milk isn’t overly sweetened, nor chalky. You can even stomach it as if it’s a glass of milk and chug ... Read More Dessert / Recipes Apr 6, 2011 Jasmine Tea Sorbet Chef Heidi Fink writes that “this exotically refreshing and intensely lemony sorbet is the most elegant form of iced tea in the world. This ... Read More 1234
Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More Dessert / Recipes Apr 6, 2011 Milk Chocolate Panna Cotta Yields 6 servings. The new ‘Ryza’ rice milk isn’t overly sweetened, nor chalky. You can even stomach it as if it’s a glass of milk and chug ... Read More Dessert / Recipes Apr 6, 2011 Jasmine Tea Sorbet Chef Heidi Fink writes that “this exotically refreshing and intensely lemony sorbet is the most elegant form of iced tea in the world. This ... Read More 1234
Dessert / Recipes Apr 6, 2011 Pomegranate Granita photo: Maryanne Carmack This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York. Bring to a ... Read More Dessert / Recipes Apr 6, 2011 Milk Chocolate Panna Cotta Yields 6 servings. The new ‘Ryza’ rice milk isn’t overly sweetened, nor chalky. You can even stomach it as if it’s a glass of milk and chug ... Read More Dessert / Recipes Apr 6, 2011 Jasmine Tea Sorbet Chef Heidi Fink writes that “this exotically refreshing and intensely lemony sorbet is the most elegant form of iced tea in the world. This ... Read More 1234
Dessert / Recipes Apr 6, 2011 Milk Chocolate Panna Cotta Yields 6 servings. The new ‘Ryza’ rice milk isn’t overly sweetened, nor chalky. You can even stomach it as if it’s a glass of milk and chug ... Read More Dessert / Recipes Apr 6, 2011 Jasmine Tea Sorbet Chef Heidi Fink writes that “this exotically refreshing and intensely lemony sorbet is the most elegant form of iced tea in the world. This ... Read More 1234
Dessert / Recipes Apr 6, 2011 Jasmine Tea Sorbet Chef Heidi Fink writes that “this exotically refreshing and intensely lemony sorbet is the most elegant form of iced tea in the world. This ... Read More 1234
