Jul 3
I’m a young chef. I know I need to have more restraint and understanding with my flavours and techniques – but hey, I’m trying and I’m learning. One day I was craving French Onion soup, and saw oxtails on special: so the two came together.
Meet one of my best friends @ home:
Scarlet; my ovenproof casserole pot. Slow cooking master. Chilli, curry, pulled pork, braises of all kinds; hell, I’d even poach an egg with it!
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Jun 23
Love Farmers Markets all over the world, and Whistler’s got it’s own charming version that feels more local than touristy. Vendors from around town produce goods made with love, and wanting to make some extra cash for their efforts. It’s not exactly the cheapest goods around town, but if you want unique and high quality this is it. This goes from food, jewellery, art, photography (the most hectic nature/animal photography I’ve seen is in one of these stalls).
Out of the 35+ stands, there’s a lot of gimmicks and stuff that do not interest me, but my favourite food-related ones are the following:
This, my friends, is the REAL mystery box. for $30 a week, you get a box full of fresh vegetables and herbs from Pemberton (An hour north from Whistler, famous for the vegetables, especially their potatoes). You’re not sure what you get, just whatever is growing that week – I call that real sustainability and use of local produce! I hope there’s some wild mushrooms this week; I’ve picked the life out of all the spots I know.
Jun 12
I’ve got to be honest, most of the dining in Whistler is pretty dismal (compared to Sydney standards). Very few of the fine dining restaurants meet expectations, and there’s whole load of average pizzas, hot dogs, burgers and eggs benedict. But there are a few gems I will share over time; the most beautiful and captivating of this gems, for me is this place.
Located a 5 minute drive away from Whistler Village, and this artesian, modern bakery (the only joint in Whistler that uses an ipad as a cashier) has possibly the best bread I’ve ever tasted. It’s only a small place open from Wednesday to Saturday, and the good stuff goes quick!
Bread shelf Empty!! It’s only 2pm -_-
Get there before 10 because you MUST try their Cheddar Jalepeno Scones, baguettes are ready by 12pm FRESH out of the oven just in time for your your lunch, the “carrot cake” is in ‘biscuit’ form too; you can see the julienned carrot, chunks of pecans and walnuts, balanced with all that gingery, cinnamon goodness, the hazelnut and chocolate brioche… And the BEST (hands down) feta and spinach croissant I have ever tasted; smack bang full of flavour, with a twist of pine nuts and sesame seeds.
If you’re on the way to Whistler, check them out! I guarantee it’s a place worth stopping by; these lads are great with bread. If you’re not, check our their website to see if they will be at a farmer’s market near you: http://purebread.ca
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1040 Millar Creek Rd, Whistler, BC V0N 1B1, Canada
Opening Hours:
Weds – Fri: 9-5
Sat: 10-4
Stay tuned for some of my other favourite places in Whistler. If you’re coming into town and want some suggestions on where to have lunch, or take your girlfriend for an anniversary dinner don’t be afraid to leave a comment or send me an email!
Feb 2
It’s everywhere here. In the pub, diner, hot dog stand… They even have it in KFC!
It’s the Poutine
Image: poutine with sausage
Poutine is a fancy word for chips and gravy, with a twist:
Cheese Curd. Squeaky, funky smelling fresh cheese.
Yes there are the grated cheese variations; add some sausage, chicken, bacon, minced meat, or like this fine dining restaurant:
Lobster poutine! There was meat from a whole lobster in there mmmmm… all for only 17CAD!!!
The gravy itself is not very beefy or porky – I assume usually a white meat stock (chicken, turkey), or if you’re on the streets, gravox or maggi gravy mix. The fries are medium sized; crispy on the outside, fluffy on the inside, and even in negative temperatures, it manages to stay steaming hot until you finish the thing!
And of course, in true canadian style, you must put a lot of this stuff on:
Canadians really do put that s*it on everything! (their way of dealing with cold, Sichuan have peppercorns, Canadians have hot sauce)
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