May|June issue on the stands. Read Here! The post May|June 2023 Issue appeared first on Eat Magazine ..read more

I’m used to meeting the chef when I dine out — in the best places, the chef often comes to the table to chat with guests or even arrives to deliver the plates and describe the provenance of local ingredients. But I’m not used to having the chef at the table, or literally on the table, for the entire meal. That’s what you get with the new Le Petit Chef experiences at Victoria’s Marriott Inner Harbour, with the diminutive cartoon cook cavorting around the place settings as he “prepares” each course before your eyes in an engaging 3D illusion. Of course, it’s all a technological sleight-of-hand ..read more

The busy, popular, boutique-style seafood supplier and market Finest At Sea has been setting the example of sustainable fishing on Vancouver Island since 1977.   On this particular day at Finest at Sea, things are a little chaotic. Entering through the customer-facing deli counter—where every square inch has been put to use to showcase fresh seafood, canned products, photos, books, tools, or any number of fishy accoutrements—one has to squeeze by the counter to slip into the operations office. This little room, the antechamber leading toward the brains of the business, feels a ..read more

Food lovers across the city were heartbroken to hear about the sudden closure of Agrius in early January. The closure was a timely reminder of the ongoing challenges facing independent restaurants and food businesses. We can’t urge you enough to get out there and show some love to the places that go above and beyond and really make our town a culinary gem as Agrius did, highlighting seasonal food, natural wines and supporting Vancouver Island’s local farmers and producers. Fol Epi continues its weekend brunch service in the Agrius space. folepi.ca  Following a very successful pop-up even ..read more

March|April issue on the stands. Read Here! The post March|April 2023 Issue appeared first on Eat Magazine ..read more

November | December issue on the stands. Read Here! The post January|February 2023 Issue appeared first on Eat Magazine ..read more

For the ninth year in a row Rancho Vignola is setting up its Vancouver Island Harvest Sale here at the Mary Winspear Center in Sidney. Many of you now have become familiar with the best of the new crop nuts, dried fruit, seeds and confection that this Okanagan based company brings in every year and will be pleased to see it return.     Rancho Vignola is very much a family business, it has sprouted from humble beginnings in Vernon BC 42 years ago with Richard and Sue Vignola and their passion for natural and nutritious food. Since then, thru its diversification a ..read more

All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich salad.   The flavours of Vietnamese food have always been some of my favourite. Spicy, salty, sour, and a bit of sweet. High notes of citrus and the depth of fish sauce, fresh herbs, and all those noodles. I could easily eat it three times a week. I’ve been inspired lately, mostly from a short trip to Portland where four of my best girlfriends and I feasted on some delicious Vietnamese food at Luc Lac — we ordered a table full of pho, sugar cane shrimp, spring rolls, papaya salad, a plethora of ..read more

This is one of my childhood favourites. My mom would often make this dessert with its creamy, warm lemon curd on the bottom and light cake topping. It’s not too sweet, with that tartness of the lemons I love. Mom’s recipe included measurements such as “butter the size of an egg.” I have assigned more precise measurements for this beloved pudding cake.    Warm Lemon Pudding Cake Serves 4–6   2 Tbsp butter, at room temperature 1 cup white sugar, divided, with 2 Tbsp reserved 3 large eggs, separated 1 Tbsp lemon zest ¼ cup all-purpose flour ¼ tsp salt 1 cup milk ⅔ cup freshly sque ..read more

This not-too-sweet, not-too-chocolatey “cake” separates into lovely layers as it cooks—a cake layer on top with layers of firm custard beneath. Easy to make, it is elegant when served with mixed fruit and whipped cream or can be eaten as is for a quick sweet ending to a weekday meal.     Chocolate Custard Cake 4 eggs, room temperature ¾ cup of white sugar + 2 Tbsp ½ cup of melted butter 1 tsp of vanilla extract ½ cup of plain flour, sifted ¼ cup of cocoa, sifted 2 cups of milk, lukewarm ¼ cup of icing sugar t ..read more