Restaurant entrepreneurs are banding together to open food halls all over the world. We discover what this means for Toronto’s dining scene.
Using gin infused with sage and lemon, this spring-ready cocktail recipe is bursting with fresh flavours.
It might not be patio season quite yet, but we‘re soaking in the longer days and springtime weather at these sunny spots indoors.
Power yourself through spring with these healthy energy bars from executive pastry chef Nesreen Mroueh at the Bisha Hotel’s café French Made.
Formerly home to a rotating roster of nightclubs, Mira Restaurant gives the King West strip a more upscale dinner option with Peruvian flair.
As an alternative to traditional tonics, Canadian-made Split Tree Tonic Syrups are a more crafted, flavourful option for G&Ts and other beverages.
We chat with the win the winner of S.Pellegrino’s Young Chef Competition winner ahead of his participation on the global grand finale in Milan on May 10-11.
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