CULINARY

This “monster of the deep” and darling of sustainability-minded chefs is popping up on menus across the country. Unlike the ubiquitous baby squid imported from Asia, this eco-friendly option — found in B.C. waters — offers a fresh clean taste of the ocean.  Read more…

We have an embarrassment of riches when it comes to Island libations, from vodka and gin, to local bubbly, to craft brews.  Read more…

What is it about oysters? They inspire trendy bars, beachside grilling feasts and elegant celebrations paired with crisp champagne. For a taste of the sea, try Cynthia Nims’ recipe for endive and radicchio salad with fried oysters.  Read more…

Tea culture in Victoria continues to evolve and enchant in the hands of tea masters, sommeliers and flavour curators who uphold this ancient sip for its healing, calming and culinary qualities. Read more…

It’s been burned into our minds to keep our distance from dietary fat and to centre our eating around grains and leafy greens. But could we all be wrong? YAM talks to the experts and discovers the truth about fat.  Read more…

Chicken soup has long been known for its health-giving properties, but rebranded bone broth is the new nectar of the holistic gods. This delicious, nourishing health booster is making the transition from traditional to on-trend.  Read more…

Three Victoria chefs — Heather Cunliffe, Castro Boateng and Stephan Drolet — share their favourite flavour traditions of the holiday season. For one of them, it’s not about the turkey but a simple farm-fresh boiled egg!  Read more…

This less traditional take on mandelbrot uses almond paste to add pockets of softness and sweetness to an otherwise firm cookie. Because they have a long shelf life, they are perfect for sending in the mail as a gift. Read more…

These thoughtful and playful renditions of classic cocktails from five inspired Victoria bartenders offer a great way to try a different take on an old favourite. They may just inspire you to get a little creative with your home bar. Read more…