April 20, 2010

New Zealand’s sophisticated culinary scene revolves (not surprisingly) around lamb, as well as celebrating an abundance of fresh seafood, including the ubiquitous Green Lip mussel, prepared any number of ways. Marlborough’s Allan Scott features the mollusks ‘pepperonata’ style, in a tasty tangle of chorizo, shallots, garlic, chilli and figs—which just happens to match perfectly …
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April 15, 2010

Steak tartar like never before Vancouver’s Chinatown has fallen on rough times these last few years, its once unique shopping eclipsed by Richmond’s glitzy malls. Even our foraging finds us more often at T&T’s live seafood bar than the eminently more interesting fishmongers on Gore and Pender. Until now, with the exception perhaps of oversized […]
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