Enjoy the rich pork belly taste with a perfect blend of festive and seasonal flavours. Pork belly is a very popular cut of fatty pork in...

Poached in honey-sweetened water, here's the story behind a Montréal-style bagel recipe adapted for my little home kitchen in Australia. Homemade Montreal-style bagels • Photography © Bottle and Brush Studio 2021 For years, I kept telling myself that I would try making bagels at home, but it wasn't until the pandemic lockdowns that I finally gave it a go. I don't know why I waited so long—they are so good! One of the things I love most about making Montréal-style bagels at ho

A healthy and incredibly delicious soup, with an abundance of fresh coriander permitted! When my garden coriander (cilantro) is at its...

A chicken roasted with a bouquet of herbs and garlic, a perfect recipe for a cloudy summer day. I really love a roast chicken from time...

A recipe with miniature eggs and buns, inspired by the Québec traditional "guédilles". A Québec-style guédille is a roll with a grilled...

Enjoy a bowl of freshness with some superstar ingredients! Lettuce is at its best in spring, but there is not much other than herbs and...

Preserved lemons in salt are incredibly simple to prepare and absolutely delightful! I have always loved food and drinks with lemon, but...

Québec’s unique traditional meat spread, an essential element for a Sugar Shack-style brunch! Pork cretons homemade in Australia with garden seasoning • Photography © Bottle and Brush Studio 2021 "Cretons" is a pork-based pâté generally served on toasted bread with breakfast. This forcemeat-style spread is typically French Canadian, and there is no English word for it. “Toasts with creton, please », my friend Valérie asked as a breakfast order in a Tim Horton café in the wes

A Québec traditional pudding cake made with love and maple syrup. Pouding Chômeur dessert • Photography © Bottle and Brush Studio 2020 Pouding Chômeur (unemployed pudding cake) was created during the Great Depression in Québec. This recipe has different variations, and the original and most affordable ones are made with flour, butter, egg, milk and brown sugar. It is sooo delicious, and the best ones are definitely made with pure maple syrup , and always served in sugar shack

An excellent way to preserve fresh culinary herbs, inspired by the Québec “Herbes Salées”. Freshly made Salted Preserved Herbs • Photography © Bottle and Brush Studio 2020 The term “herbes salées” (salted herbs) comes from the French province of Québec and is a traditional condiment for seasoning. My friend Geneviève-Amélie, born in the region that created and produces the classic blend of Herbes salées du Bas-du-Fleuve, introduced me to this method. Many herb varieties can b

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...

A leafy green salad with the first backyard harvest as a fresh start for the growing season. This is my favourite early spring garden...

Spring in the garden means a marathon of leaves, but nothing is wasted with green pesto! There is no need to wait until the basil is...

A sweet and savoury Québec-style baked beans recipe, re-adapted in Australia. Maple & bacon baked beans dish • Photography © Bottle and Brush Studio 2023 We all know this iconic comfort dish, but in Québec, you'll find old-fashioned maple baked beans served with a classic lumberjack-style breakfast or at sugar shacks throughout the province. Québec-style baked beans are called fèves au lard("lard beans"), although in everyday Québec French we often use the slang term bines (p

Discover the pâté au saumon, a French Canadian-style pie made with simple pantry staples. Homemade salmon pie served with early spring garden salad • Photography © Bottle and Brush Studio 2018 In Québec, salmon pies are sold in many grocery stores, but like traditional tourtières (meat pies), every family has its own recipe and way of making them. Since moving to Australia, I've learned to prepare this comforting dish from scratch whenever I'm craving a taste of home. Québec-

How I adapted a traditional Alpine cheese fondue using Australian cheeses, cool-climate wines and Snowy Mountains flavours. Alpine cheese fondue, homemade in the Snowys • Photography © Bottle and Brush Studio 2021 Even though the word fondue simply means "melted", cheese fondue is much more than melted cheese. Originating in the Swiss and French Alps, this mountain dish traditionally combines Alpine cheeses with white wine to create a rich, communal meal shared around the tab

Here is the juicy story of the Canadian version of the Bloody Mary cocktail and how to make it. Classic Bloody Caesar cocktail • Photography © Bottle and Brush Studio 2020 The Bloody Caesar cocktail resembles the American version, the Bloody Mary. Both have spiced ingredients mixed with vodka, but the main difference is the juice. The Bloody Mary is mixed with tomato juice, and the Bloody Caesar is made with “clamato” juice. What…? If you have never heard of it, this beverage

A stunning gourmet blend to create using fresh herbs and some activated charcoal sea salt. Fresh rosemary from the garden and black salt...