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FOOD/DRINK/MORECOMPLIMENTARYSOAK UP
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soak up the suncontentsHAMMOCK WINE
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contributorsOffering different pers
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RHYS PENDERRhys Pender became Canad
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A VINEYARDWeddıngEELAYERED RED WIN
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A VINEYARD WEDDING FOR RECIPES, SEE
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A VINEYARD SUMMER WEDDING VINEYARD
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AGiftOF WINESHARE YOUR WEDDINGWINE
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A GIFT OF WINEand surprise you with
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RECIPES AND FOOD STYLING BY IRENE M
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CELEBRATE CANADA FOR RECIPES, SEE I
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MICHAELA MORRISMichaela Morris is a
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PRETTY IN PINKtheir Provençal coun
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Tell your friends you saw it here f
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RECIPES AND FOOD STYLING BY LAWREN
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SPARKLING SUMMER DISHES FOR RECIPES
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IAIN PHILIPIain Philip is a wine ed
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DINNERunder theStars40
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StayTMIN WINE COUNTRYExperience the
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The Distinct Full Flavour of ourORI
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DELICIOUSDestinationsThe world has
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DELICIOUS DESTINATIONSCrème de cas
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RECIPES AND FOOD STYLING BY IRENE M
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MAKE IT MEATLESS FOR RECIPES, SEE I
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These products are so hot, they are
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RECIPES AND FOOD STYLING BY LAWREN
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SALMON ON THE WILD SIDE FOR RECIPES
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BY DAENNA VAN MULLIGENProhibition o
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BARSTARRestaurant & Lounge and fina
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BARSTARBuilt in the roaring twentie
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RECIPES AND FOOD STYLING BY IRENE M
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FRESH-PICKED FRUIT PIESFOR RECIPES,
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CAROLYN EVANS HAMMONDWine critic an
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ALFRESCO DININGSauvignon Blancis a
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Choose your favourite from a parade
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RECIPES AND FOOD STYLING BY NATHAN
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REFRESHING WATERMELON FOR RECIPES,
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THE LURE AND ALLURE OFGin“Of all
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THE LURE AND ALLURE OF GINGin comes
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- Page 92 and 93: NORTHCAROLINA-STYLE PULLEDPORK BURG
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- Page 96 and 97: BRIX RESTAURANTExecutive Chef Chris
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- Page 103: BY CAROLYN EVANS HAMMONDIf you’ve
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- Page 108 and 109: SimpleSALADSuppersCRUNCHYCHICKEN WI
- Page 110 and 111: Photo credit Edwin SantiagoPlease e
- Page 112 and 113: thecocktailmenuVODKAWelcome! Have a
- Page 115 and 116: THE COCKTAIL MENU...continued from
- Page 117: JAMES NEVISONJames Nevison is an aw
- Page 120 and 121: AllDecked OutA MAKE-AHEAD SUMMER DE
- Page 122 and 123: PAIRS WITH SUMMER SALAD IN A JARTWI
- Page 124 and 125: AGAVE a-go-go!XFRESA ROJASOURTEQUIL
- Page 126 and 127: IT’S SHIVERSEASON2 ¾ cups BAILEY
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- Page 131 and 132: RECIPES AND FOOD STYLING BY LAWREN
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- Page 135 and 136: HUNTING FOR BERRY TREASURES FOR REC
- Page 137: BY RHYS PENDERTypical descriptors i
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- Page 144 and 145: ecipeindexA VINEYARD WEDDINGLayered
- Page 146 and 147: GRILLED BEEF TENDERLOINWITH MINT AN
- Page 148 and 149: LOBSTER BLINIS2 tbsp (30 ml) warm w
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- Page 152 and 153: Create personal product lists in My
- Page 154 and 155: 4 To make Maple Thyme Butter, in as
- Page 156 and 157: STEAK AND SCALLOPSWITH CHAMPAGNEVAN
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- Page 162 and 163: CREAMY LEMON TAHINI SAUCE1 large ga
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- Page 170 and 171: 5 Thread 3 shrimp onto each skewer.
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- Page 174 and 175: ARGENTINE-STYLE RIB‐EYEWITH CHIMI
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- Page 184 and 185: Celebrate the Diversityof American
- Page 186: Keep It FunKeep ItSOBER1 small yell