Toronto-based Author Jennifer McLagan‘s books Fat, Bones, Odd Bits, and Cooking On The Bone have been perennial favourites of Good Food Revolution for many a year. In anticipation of her upcoming book Bitter: The World’s Most Dangerous Flavour with Recipes, we sat down with the...

I have always had a secret soft spot for the oft maligned sub-genre of the Spaghetti Western, most probably because as I child I spent a great deal of time at my grandparent’s home, where my Grandad had a real penchant for such entertainment. And so it was with great nostalgic pleasure I...

I got to know the Australian-based, New Zealand-native chef Ben Shewry a little bit when he came to Toronto a few years ago for the Terroir Symposium. Over lunch we talked about how big deal tasting menus, at big deal restaurants  can be a bit much, or confusing – in other words, not...

In the Spring of 2011 Good Food Revolution embarked upon a project that would take almost three years to see the light of day. After filming well over 1,000 test subjects being pressured/coerced into placing a PTC strip upon their trepidatious tongues, this project was unceremoniously shelved...

This week we sit down with Krystina Roman of Rosewood Estates at Toronto’s Dock Ellis sports bar to talk about how one goes about tasting honey. After a brief honey tasting 101, Chef Trish Gill then shows us a couple of dishes on her menu that incorporate Rosewood’s...

Despite being referred to by Saki, Evelyn Waugh, Quentin Tarantino, Poppy Z. Brite, ZZ Top, Morphine, Tom Waits, and Ted Conover, Chartreuse is for many still very much an unknown entity. For so long the historied Carthusian liqueur, the one that in 1884 gave its name to the colour of the same...

Having previously espoused the pleasures of the Sangiovese wines of Romagna upon a couple of occasions in the pages of Good Food Revolution (first with the sage wisdom of Giorgio Melandri and then with Zerbina’s Christina Geminiani), in an effort to convince you that they really are...

For a decade and a half, Chris Knight produced food-based television shows for big television networks. “Food is my passion, television is my business,” he explains. In December, Knight launched Gusto TV, a new Canadian food TV network dedicated to “food, wine, cooking,...

Some three years ago I had the pleasure of spending just under a month in Australia courtesy of Wine Australia. Over this time in interviewed and posted interviews with innumerable Winemakers, but towards the tail end of my trip my computer began to have a little trouble and so many of the...

This week we meet up with acclaimed Executive Pastry Chef Nicholas Patterson from the soon-to-be-opening Shangri-La Hotel at The Shard in London, UK. We spoke about his visit to Toronto, his start in the world of pastry, the current British obsession with baking, and the future of the role of...

Spending time in Bergerac in the southwest of France, it is hard not to fall in love with the place. The region’s distinctive rolling hills dotted with fecund copses have a very special place in my heart, as do the genuinely warm people and their wines. Earlier this year I interviewed...

When I first washed up on these shores back in 1997 and suddenly found myself working as Sommelier at Toronto’s staid and soporific Granite Club, I’ll admit that I was rather intimidated and confused by the process of purchasing beverage alcohol that is the norm here. The first...

For the second year running, The Samuel J. Moore‘s Chef Alexandra Feswick will be hosting The Dinner Party, a multi course dinner based up on the installation piece of the same name by feminist artist Judy Chicago. On Tuesday the 3rd of December, assisted by Leah Wildman (2013 Toronto...

Just when you think you have it all figured out, along comes a fellow like Tom Leonardini. After many years of understanding (and preaching) that only the hillside vineyard sites of the Napa Valley are capable of nurturing the finest of wine grapes, I find myself in the wine cellar of...

If I were to be entirely truthful, Prosecco is not a wine that I have paid a great deal of attention to over the years. Thinking back, my previous lack of enthusiasm probably has more to do with with some of my overzealous British WSET instructors harbouring unhealthy Champagne fixations than...

Winemaker Pierre Seillan is a man with a mission. A mission to make the very best Bordeaux blends in California. When the late Jess Jackson approached him just over 16 years ago and asked if it were possible to make a wine as great as the mighty Pomerol Château Petrus in Jackson’s...

If ever there were a wine region that forever seems to sit in the tall shadow of its neighbour it would be Bergerac. With the undoubtedly noble and much hallowed vineyards of St.-Emilion a literal stone’s throw away, Bergerac is so often overlooked, and this is such a great pity as both...

Chef Vikram Vij is an extremely canny man, of that I have no doubt. Thinking back over the multiple times I have seen him present kitchen demonstrations, I am convinced that he primes the room with the wonderful aromatics of roasted indian curry spices in order to makes his audience salivate...

An introduction by Malcolm Jolley… Marc Beyer calls himself “The White Knight of Fully Fruited Wines”, and the son of the man who gave his family its winery and reputation as one of Alsace’s greatest labels, Leon Beyer, takes his role seriously. “I am always...

Unless you have been out of the city all summer, you couldn’t help having bumped into the Fonda Lola team at some point. From their immensely successful seasonal Pop-Up in the back patio of Ossington Avenue’s Resposado Tequila Bar (where their team was often augmented by...

Those of you who are regular readers of Good Food Revolution will be well aware of our love for the annual Savour Stratford and Perth County Culinary Festival. Although we usually take the train down there, last Friday we merrily fired up our Waze app and asked it to take us out of the Toronto...

On The Twenty, nestled as it is in the quaint hamlet of Jordan, is a restaurant that has a very special place in my heart. Over my years in Canada it has been one of my favourite gastronomic destinations when travelling around Niagara Wine Country. This week we sit down after lunch service...

Jacques Lardière has worked as the winemaker for Maison Louis Jadot for 42 years. After announcing his retirement from the highly acclaimed winery, he stopped in Toronto as part of his farewell tour and gave this interview with Summer Hassam of Lifford Wine Agency. Bonne Chance,...

This week Good Food Revolution present an exclusive interview with Natural Winemaker Iago Bitarishvili at his small winery in the village of Chardakhi, Mtskheta, Georgia. As well as showing us his qvevri and giving us the opportunity to assist with the manual punchdowns, Iago explains the...