In apple-growing regions, the end of autumn means time to crack some craft ciders! Do we say apple cider or just cider? Depending on what...

Bring apple flavour to your slow-cooked pulled pork with your favourite locally made cider! I always like flavouring a recipe by using a...

How I managed to reproduce a traditional Canadian brunch at home... in Australia! After a few years living abroad, I was missing...

Here’s a great way to save your unripened green tomatoes at the end of the season. Green tomatoes are the unripened fruit with many uses....

The exquisite flavour of birch syrup will leave you craving more of this marinated pork! Trees and forests have always inspired me, and...

Make these maple and spiced nuts the highlight of your party snack platter. Here is a superb snack recipe that most people go “nuts” with...

My story of a Québec traditional holiday meat pie, cooked on the barbecue in Australia. My family-style tourtière recipe, made in Australia • Photo © Bottle and Brush Studio 2022 What Québécois call a tourtière , or pâté à la viande , is simply a traditional meat pie , often prepared for holiday party buffets but available all year long in grocery shops. There are many recipes, and every family or region across Canada has its own specialty. The pie filling commonly consists o

An excellent way to preserve fresh culinary herbs, inspired by the Québec “Herbes Salées”. The term “herbes salées” (salted herbs) comes...

Here is a simple way to prepare, cook and eat a fresh artichoke bud, straight from the garden. My heart beats for artichokes. I feel...

As a Canadian food enthusiast in Australia, I passionately blended influences from both cultures to create Snowy Foodie. Here is a little more about the unique project. Australian and Québec ingredients: a blended composition • Photography © Bottle and Brush Studio 2020 The province of Québec, where I’m from, and the High Country region of New South Wales, where I now live, are both featured throughout this blog. This project began during my first year as an expat. Initially

A sweet and savoury Québec-style baked beans recipe, re-adapted in Australia. We all know this iconic, convenient dish, but in Québec,...

Inside the story of Québec’s pure maple syrup and its iconic illustrated tin. A can of pure maple syrup • Photography © Bottle and Brush Studio 2020 The maple leaf is the symbol of Canada, and the sweet syrup coming from the trees is a source of Canadian pride. Produced all over the eastern North American woodland regions, especially in Québec, maple syrup is the country’s most important native food ingredient. It is said that Indigenous peoples were the first to cultivate

Discover the "pâté au saumon", a French Canadian-style pie made with staple ingredients. In Québec, salmon pies are sold at most grocery...

Québec corn season is the golden hour of summer and time for the “Épluchette de blé d’Inde”! Sweet corn stall at Marché Jean-Talon, Montréal, Québec • Photography © Bottle and Brush Studio 2019 The “ épluchette de blé d’Inde ” is an old Québec tradition that basically means a corn husking party. Sweet corn season runs from mid-July to October, but August is the peak time to buy fresh cobs grown in abundance all over the province. With the husk still on , corn is sold by the

How life in the opposite hemisphere brought the inspiration to create "Snowy Foodie". Living seasons upside down, when moving from the...

How to reproduce a traditional Swiss Fondue dish in the Snowys of Australia. Even though it means melted, “fondue” is more than melted...

When fresh cheese curds and black truffle once met in my little Aussie kitchen, this rare poutine, also called my “Mission Impossible”, was finally accomplished ! Homemade classic poutine topped with fresh grated truffle • Photography © Bottle and Brush Studio 2018 Homemade truffle poutine … ho.my .god. I was lucky enough to improvise, photograph and taste this one. It happened on a sunny winter day during my first poutine photo session. Québec cheese curds are nearly imposs

An easy way to make this seasoning is to infuse salt with celery leaves in the oven. When growing your own celery in the veggie patch,...

Here is the juicy story of the Canadian version of the Bloody Mary cocktail and how to make it. The Bloody Caesar cocktail resembles the...

More than fries, gravy and cheese, a poutine is a Québec cultural touchstone. Poutines with cheese curds, homemade in Australia • Photography © Bottle and Brush Studio 2018 Living abroad means moments of homesickness, and for most expatriated Canadians, especially from Québec, this is the best food remedy! Not that it is impossible to make homemade poutine, but outside Québec’s dairy and cheese makers' zone, it can be challenging. This probably sounds like a funny thing if yo