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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
- Page 29 and 30: MICHAELA MORRISMichaela Morris is a
- Page 31 and 32: PRETTY IN PINKtheir Provençal coun
- Page 33 and 34: Tell your friends you saw it here f
- Page 35 and 36: RECIPES AND FOOD STYLING BY LAWREN
- Page 37 and 38: SPARKLING SUMMER DISHES FOR RECIPES
- Page 39: IAIN PHILIPIain Philip is a wine ed
- Page 42 and 43: DINNERunder theStars40
- Page 44 and 45: StayTMIN WINE COUNTRYExperience the
- Page 46 and 47: The Distinct Full Flavour of ourORI
- Page 48 and 49: DELICIOUSDestinationsThe world has
- Page 51 and 52: DELICIOUS DESTINATIONSCrème de cas
- Page 53 and 54: RECIPES AND FOOD STYLING BY IRENE M
- Page 55 and 56: MAKE IT MEATLESS FOR RECIPES, SEE I
- Page 57 and 58: These products are so hot, they are
- Page 59 and 60: RECIPES AND FOOD STYLING BY LAWREN
- Page 61 and 62: SALMON ON THE WILD SIDE FOR RECIPES
- Page 63 and 64: BY DAENNA VAN MULLIGENProhibition o
- Page 65 and 66: BARSTARRestaurant & Lounge and fina
- Page 67 and 68: BARSTARBuilt in the roaring twentie
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- Page 71 and 72: FRESH-PICKED FRUIT PIESFOR RECIPES,
- Page 73 and 74: CAROLYN EVANS HAMMONDWine critic an
- Page 75 and 76: ALFRESCO DININGSauvignon Blancis a
- Page 77 and 78: Choose your favourite from a parade
- Page 79: RECIPES AND FOOD STYLING BY NATHAN
- Page 84 and 85: THE LURE AND ALLURE OFGin“Of all
- Page 87 and 88: THE LURE AND ALLURE OF GINGin comes
- Page 89: I believe that a lot of winemaking
- Page 92 and 93: NORTHCAROLINA-STYLE PULLEDPORK BURG
- Page 94 and 95: FRIEDPLANTAINSQUINOASALADARGENTINE-
- Page 96 and 97: BRIX RESTAURANTExecutive Chef Chris
- Page 98 and 99: BRIX RESTAURANT & WINE BAR FOR RECI
- Page 101 and 102: BRIX RESTAURANT & WINE BAR FOR RECI
- Page 103: BY CAROLYN EVANS HAMMONDIf you’ve
- Page 106 and 107: HAILCAESARS!The Caesar is a true Ca
- 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
- Page 129 and 130: AGAVE A-GO-GOPIÑAASADABEBIDACASAMI
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RECIPES AND FOOD STYLING BY LAWREN
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HUNTING FOR BERRY TREASURES FOR REC
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HUNTING FOR BERRY TREASURES FOR REC
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BY RHYS PENDERTypical descriptors i
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BIG WINE. BIG VALUE. SMALL PRICE.PI
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Join us for this fantastic selectio
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ecipeindexA VINEYARD WEDDINGLayered
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GRILLED BEEF TENDERLOINWITH MINT AN
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LOBSTER BLINIS2 tbsp (30 ml) warm w
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1 kaffir lime leaf, very thinly jul
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Create personal product lists in My
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4 To make Maple Thyme Butter, in as
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STEAK AND SCALLOPSWITH CHAMPAGNEVAN
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GRILLED NECTARINE PAVLOVAS WITHSPAR
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pulp using a soup spoon. Squeeze ju
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CREAMY LEMON TAHINI SAUCE1 large ga
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2 tbsp (30 ml) white ground pepper
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SIP YOUR WAY TO THEULTIMATE WHISTLE
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1 tbsp (15 ml) cornstarchzest from
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5 Thread 3 shrimp onto each skewer.
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using a gas grill, place chips in s
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ARGENTINE-STYLE RIB‐EYEWITH CHIMI
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2 tbsp (30 ml) unsalted butter½ lb
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1 Place gelatin sheets in a shallow
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GRILLED STEAK WITHHAWAIIAN SLAWDRES
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freshly ground black pepper, to tas
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Celebrate the Diversityof American
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Keep It FunKeep ItSOBER1 small yell