Month: October 2015

Montreal Markets – Atwater

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food / travel

Atwater, south of the downtown core, is a smaller market, situated alongside the Lachine Canal. A region of the city once heavily industrialized, there are still remnants of the factories that once toiled there, now converted into residential spaces. Atwater is an easy walk from Metro station Lionel-Groulx, down towards the canal. Don’t make the mistake of getting off the Metro at Atwater Station – it is situated on Avenue Atwater, but further north of the market. Atwater has a great selection […]

No-bake mascarpone cheesecake

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dessert

Growing up in Australia, baked cheesecakes were unheard of. Most of the time when my mother made a cheesecake, it was of the unbaked type, using gelatine to set the cheesecake. It was always light and fluffy, and not heavy like some of the baked cheesecakes. I have never tried using gelatin to make a cheesecake, but I do make a no-bake cheesecake, made with cream cheese and mascarpone. Ingredients Base: 200g biscuits, ground 100g […]

The Year of Living Danishly – A review

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food / travel

In her epitome of a year living in Denmark, The Year of Living Danishly (Icon Books Ltd. 2015), author Helen Russell gives us an authentic insight into life in Denmark. Denmark, the small European country of nearly 6 million people, is comprised of the Jutland peninsula, and 443 islands. Little is known of Denmark, beyond being the home of Lego, best restaurant in the world, NOMA, and TV dramas such as Borgen, The Bridge, and Dicte. Oh, and also the […]

Eating in Montreal – Le Comptoir

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restaurant

On our last trip to Montreal this summer we ate at a fantastic restaurant called Le Comptoir charcuteries et vins. The menu is a series of share plates, with two plates per person recommended. Here are some of the plates we tried: Salad of roasted beets, celery Greek, apples, goat, watercress and argan oil Porchetta di Testa, dill mayo, pickled cucumbers, and fried goat cheese. Sautéed duck hearts, duck prosciutto, celery and egg yolk. Lobster tart, slow cooked onion, […]

Eating in Montreal

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restaurant

Montreal is home to many exceptional restaurants.  One of my favourite – Au Pied de Cochon, owned by Martin Picard. Like maple syrup? Pork? Foie gras? Duck in a can? Then this is the place for you. In the winter he also runs Cabane à sucre, or the Sugar Shack, about 45min from Montreal (Montreal Gazette review here). It’s a set menu and reservations only. Can’t get to a restaurant? Try reading one of his books. Picard also has a […]

Cool album…

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music

If you like the TV series Vikings, you may also like the theme song to the series, performed by Swedish musician Fever Ray (also known as Karin Elisabeth Dreijer). The theme song is If I Had a Heart, but the whole album is quiet brilliant.

Try a scone today.

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baking / food

It is rare to find new ideas amongst cafe’s, or even bake shops. Cupcake shops are somewhat yesterday’s thing. How about something refreshingly British? Try a scone. *Not* a biscuit – the two are inherently different… but really that’s for another longer discussion. Now north American scones can differ slightly from British scones. British scones are generally plain, with butter, jam and clotted cream being added to make them sweet. North American scones often contain their own flavouring, so are […]

The *best* yoghurt ever?

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food

So on Saturday I was perusing the aisle at my favourite cheese shop at the St.Lawrence Market – Scheffler’s Deli & Cheese, which has been at the market since 1955. And what should I see? Yoghurt in petite glass jars. Now yoghurt in glass jars is more common in Europe, and some of the smaller brands do make large glass jars here – but petite yoghurt? Almost unheard of here. Also unheard of here are […]

Canadian Thanksgiving, time for… Capon!

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food

Thanksgiving is normally associated with Turkey. But cooking a turkey isn’t always foolproof. A better bet is to skip the turkey and try a capon instead. What is a capon you ask? A capon is a rooster that has been neutered. So what makes a capon special? Basically the meat is both juicer, and has more flavour than normal hens. Considering a capon can be 5-10 pounds in size, it is comparable to a small […]

A quick banana bread

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food / recipe

Many people are intimidated by baking. Baking does require a certain preciseness, you can’t just mix together things in the hope that something tasty will emerge. For instance, you can’t add more baking powder to make a cake rise more. Books on baking have done the hard grind of testing, to bring you a recipe that *should* work. I say should because sometimes there are slight differences in ingredients such as flour, and oven temperatures that […]