Lucy Waverman's best meals of 2018
/This not a top ten list but a list of meals that I have really enjoyed and restaurants that I will return to many times.
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Our thoughts on the latest in food and wine.
Wines from Mexico
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Even the northern states of Mexico are on the fringes of the climatic zones generally thought to favour the growing of wine grapes. But with mountainous regions and areas close to the cool breezes of the Pacific, some vintners are starting to produce some pretty good wines that are now being consumed with pride throughout the country.
Read MoreWelcome to my new website
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We're so excited to share with you Lucy's new website. You can still access Lucy Waverman's archive in our Recipes section and we'll be adding new recipes every week.
Read MoreHoliday Wines
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The season is upon us. High on the“to do” is dropping by your local purveyor of wines and spirits, or descending your cellar steps to seek one of those prized dusty bottles in preparation for feasts soon to come with family and friends to celebrate the holidays.
Read MoreLucy Waverman's favourite new cookbooks
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Here are a few of my favourite books of 2018. This year produced a bumper group of books with some excellent Canadian releases.
Read MoreThe Amalfi Coast: A Guide
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We walked all over Positano which is built into the Campanian hills. So stunningly beautiful. The houses are different colours which gives it a fairytale look. There is lots of fresh fish pulled right out of the sea and grilled.
Read MoreCookbook review: Set for the Holidays with Anna Olson
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Anna Olson recently released her latest cookbook, Set for the Holidays with Anna Olson (Penguin Random House Canada), packed with every recipe you’ll need to take you from Thanksgiving through to the new year.
Read MoreSicily: A Guide
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This year, more tourists have arrived in Sicily than in years before. Why the sudden attraction to this magnificent island? It is the food, the scenery, the archeological sites, the people and the wine. It is also so steeped in history and culture that it opens a whole new world of understanding the past.
Read MoreRestaurant Review: Wynona
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After walking into Wynona, I felt at ease in its cozy wood interior. The open kitchen creates a relaxed, non-fussy atmosphere that permeates into the service and subsequently the meal.
Read MoreCellar-worthy wines
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Most wine today is made to be consumed within hours of purchase. Some may improve a little but very few by a lot, even after months or sometimes years of resting comfortably in actual wine cellar conditions.
Read MoreEvent Review: A Vegan Wine Dinner at Planta with Jackson Family Wines
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At a recent dinner at Planta, we discovered that not all wines are actually suited towards those following plant-based lifestyles.
Read MoreRestaurant Review: Yukashi
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Yukashi was born of a singular vision from executive chef Daisuke Izutsu. Like my other passion, film, a unique vision or auteur style, can have a seriously volatile effect on the end product.
Read MoreEvent review: The Spice Tailor from Anjum Anand
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The Spice Tailor is a line of practically ready-made curries and daal from British-Indian chef Anjum Anand.
Read MoreRestaurant Review: Giulietta
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Top Chef Canada runner-up and Bestellen founder Rob Rossi joins restaurateur David Minicucci to open Giulietta, a modern Italian eatery that lives outside of the box.
Read MoreRestaurant Review: Alma
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Alma, from former Figo executive chef Anna Chen, is interesting enough to attract the attention of foodie types, but still familiar as to not scare anyone away.
Read MorePinor Noir: The Heartbreak Grape
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The Pinot Noir grape is described by many a vintner as “the Heartbreak Grape”. Any winemaker worth his salt and who has access to conditions even remotely favourable to this grape, has made a serious effort to produce a wine that will excite consumers.
Read MoreCookbook review: Ottolenghi Simple
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Ottolenghi has looked for quicker ways to achieve taste by adding interesting spicing and using cooking methods that are not fiddley. There is lots of oven-baking in this book.
Read MoreGoing to Glasgow
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Glasgow was a hotbed of great cooks who never ate out because the food at home was too good. But all that has changed as Glasgow is becoming a city where food is one of the draws.
Read MoreRestaurant Review: Quetzal
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Toronto restaurateur Grant Van Gameren adds to his world domination coverage of cuisines with Quetzal. It's emphasis is on the camal, a Mexican process of placing a clay plate over an open flame to cook proteins and produce.
Read MoreABC — Anything But Chardonnay
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It irritates me that chardonnay experiences a consumer backlash that’s undeserved. Restaurant servers are weary of patrons ordering “anything but Chardonnay”. But where did this backlash come from, and why?
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