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3-B Ribs
  Kara Wille's secret to great ribs — brine, braise and barbecue
A Nice Salad
  Kara Wille turns over a new leaf with this amazing summer dish
Bean Encounter
  Jamie Oliver discovers how a simple white bean dish turns divine
Beat The Bland
  Think you don't like rice pudding? Think again with Kara Wille
Big Fish
  Michael Smith's recipe celebrates tuna as the filet mignon of the sea
Braised Stuffed Cabbage in Lemon Garlic Sauce
  Recipe and image from Modern Flavors of Arabia by Suzanne Husseini
Chicken Aloo and Viognier
  A fragrant dry white is a fast friend to a curry encountered on a culinary mission to Burma
Cob Appeal
  When it comes to cooking this season, Kara Wille is all ears
Company's Coming
  Cassoulet and red wine makes a wintry feast. Kara Wille digs in
Cost Cutting
  Kara Wille encourages saving money by raising dough
Flavour Packed
  Kara Wille develops a savoury dish that'll bring a tear to your eye
Gazpacho & Dry Spanish Whites
  Gazpacho's heritage suggests its best mate is a Spanish wine.
Grilled Hamburgers with Blue Cheese, Balsamic Onions & Chive Aioli
  Grilled Hamburgers with Blue Cheese, Balsamic Onions & Chive Aioli Recipe created by St. Francis’ Executive Chef David Bush
Grilled Oysters and Pilsner
  The bitter, hoppy character of German pilsner offers a nice contrast to the briny flavour of this oyster dish
Hot Fuzz
  Grilled peaches and pork chops sing with Riesling
In Motion
  A scrumptious and easy-to-make pizza from a restaurateur on the move.
Italina Classic
  Wood-fired pizza mets its match, with Barbera d’Alba
Northern Comfort
  Roasted tomatoes star in a delicious dish inspired by Sonoma County
Oliver Twist
  A celebrity chef takes to the supermarket, with Jamie Oliver
Orange Crush
  A hearty soup that makes us all pumpkin eaters, with Tony de Luca
Passover Plates
  Complete your holiday meal with this easy fish dish
Pollastrello Arrosto con Passato di Pomodoro
  Pan-Roasted Baby Chicken with Tomato Passato with Mark McEwan’s Fabbrica
Prime Time
  A newly created Canadian cocktail accentuates the distinctive Maplewood character of rye whisky
Risotto Redux
  A classic comfort dish shifts with the seasons. Kyle Rindinella lets it ripple
Shell Game
  Kara Wille says don't fear the oyster
Shelling Out
  Pairing fresh East Coast lobster with Chardonnay, with Chef Michael Smith
Shrimp Curry
  Recipe and image from Burma: Rivers of Flavor by Naomi Duguid
Shuck and Ah!
  Pairing oysters on the half-shell with Muscadet, with Bronwen Clark
Simply In Season
  Sparkling Wine and Yellow Tomato Gazpacho with Zucchini Bread, with Tony de Luca
Sizzle & Spice
  Grilled Lamb Chops with Tomato-Chimichurri Sauce, with David Frakes
Sizzle Team
  The dynamic duo of steak and Cabernet Sauvignon
Steak Out
  Looking for some tasty new dishes to try out on the grill? Take a look at these fantastic recipes from Beerlicious
Stuffed Peppers and Garnacha
  A gutsy, fruity red works magic with the medley of spice flavours in this Eastern dish
SUMMER COUSCOUS SALAD WITH CRUNCHY VEGETABLES
  Bastianich and Tanya Bastianich Manuali Excerpt from Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favourite Food by Joseph
Sweet Temptation
  An American classic tastes heavenly with late harvest Riesling, with Anna Olson
Take Flight
  Challenge holiday convention with roast hen and Chianti with Mark McEwan
Two-Crust Caramel Apple Pie
  A cross between a French apple tarte Tatin and a traditional apple pie.
White Chocolate-Crowned Hazelnut Biscotti Pears
  From Icewine: Extreme Winemaking by Donald Ziraldo
Wild At Heart
  Pairing cedar plank salmon with Oregon Pinot Noir, with Alex Sokol Blosser
Wild Spring Salmon with braised fennel, vanilla and green olives
  Recipe from Blue Water Cafe Seafood Cook Book by executive chef Frank Pabst.

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