Montreal’s craft tonic syrups transform G&Ts into something glorious

Craft-distillers are playing with juniper, neutral spirits, herbs and flora to make nuanced, flavourful gins. As a result, bartenders, distillers…

February 16th, 2017 / 4

Nova Scotia’s new Tidal Bay appellation tries to define a region

The tasting room and retail stop at Avondale Sky in Nova Scotia measures 40 feet at the peak of its…

February 15th, 2017 / 4

What are the best places in Italy for a wine lover to visit?

Since we’re talking Italy here, if you like wine, odds are wherever you land is going to be a Mickey…

February 8th, 2017 / 8
Food + Living / February 7th, 2017 / by

The kitchen is where the best memories are made… and the best food

5 Canadian chocolatiers making bitter & sweet magic

Everything is better with chocolate. Everything is even better when the chocolate is made fresh here in Canada. There are…

February 3rd, 2017 / 6

Winemakers have adopted the qvevri to produce natural wines

Wine, like everything else in life, it seems, is subject to fads and fashions. Ever since the first man or…

February 1st, 2017 / 8
Quench Magazine, Wine + Drinks / January 30th, 2017

Feeling adventurous? Use egg whites in your next cocktail

Roast beef tenderloin is the food of love

Valentine’s Day is a day of specials. Special gifts. Special flowers. Special moments. For me, it’s a way to show…

January 27th, 2017 / 14
Food + Living / January 26th, 2017 / by

Chickapea Pasta Gaining Steam

February/March 2017

The Simplicity of Italy

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