"Thank you for this inspiration. You are doing the right thing now and what an amazing legacy for the woman who you did not connect with you in print. You are connecting with her now and making a difference." – Eleanor.
I’ve been introduced to new flavours and fabulous food combinations, and our food editor has once again taken my culinary palate to new levels. When she suggested dill and salt-cured salmon as a holiday breakfast tradition, I wasn’t quite sure. Then came the tasting... raw salmon cured into a candy like texture, then sheared into delicate ribbons over potato and a luscious lemon cream. Sensational. Then, molasses-infused pork, candy coated walnuts and balsamic roasted grapes on g preserve Brie. Lemon and thyme potatoes and the loveliest little pork and ginger dumplings with a sweet soy glaze. All of it, heavenly. – Mari Loewen, founder