Chef Argelia Diaz Cabral from Vancouver’s El Camino’s restaurant has provided us with a recipe for a classic Brazilian dish. Although there are some specialty ingredients in here that you may have to seek out, the end result is definitely worth it. Xinxim de Bacalhau Makes 4 portions Ingredients For the curry sauce: 1/2 cup dried shrimp 1 garlic …
NUVO Staff
A Pumpkin Pie Latte to Ease in Into Fall
A fall treat featuring Five Farms Irish Cream Liqueur.
A Dungeness Crab Dish for the Changing Seasons
Chef Craig Sung’s Dungeness crab salad with gazpacho is a wonder for both summer and fall.
Chef Ned Bell’s Wild Pacific Halibut Niçoise Salad
Topped with a tangy black olive dressing, this easy-to-make salad is a fantastic way to use up what’s left of summer’s bounty.
Fully Loaded Prawn Rolls to See You Through the Rest of Patio Season
To celebrate what’s left of summer, Rosewood Wines estate chef Wesley Gendron is serving up decadent prawn rolls for the already well-hydrated visitors at the winery.
A Tanqueray Gin Cocktail to Enjoy Before Summer’s End
To celebrate what’s left of summer, Tanqueray has teamed up with 1 ou 2 Cocktails founder Rose Simard for a series of unique gin cocktail recipes.
A Delightful Tuna Season-Celebrating Recipe
After trying this tuna treat, you’ll wish August would come more than once a year.
A Margarita Twist Made for Summer
In many ways, margaritas are the perfect summer cocktail. A little bit sweet, a little bit sour, and always ice cold, the refreshing cocktail is just made for high heat.
Embrace Summer’s Spice With This Cacao Loco Cocktail
This extra-spicy summer deserves an equally spicy drink—albeit one that also refreshes. Courtesy of Michael MacIntyre of Vancouver’s El Camino’s, this Cacao Loco cocktail recipe embraces the heat with chili-infused rum and a dehydrated chili garnish, and it refreshes thanks to its tropical ingredients. Just remember to add extra ice to your shaker.
A Heavenly Tropical Fruit Tart Recipe
Temper Chocolate & Pastry’s owner, Steve Hodge, makes some of the sweetest treats in Vancouver, and soon anyone with a sweet tooth will be able to try his creations at home.
The Essential National Daquiri Day Recipe
On July 19, celebrate National Daquiri Day properly with Bacardí Superior. Ideal for mixing, Bacardí Superior is a white rum that shines in simple, citrus-forward cocktails like the daquiri.
Heavenly Lamb Belly With a Spring Pea Purée
Chef Chris Lam shows that lamb and peas go together like peanut butter and jelly.
The Summertime Scallop Tiradito of Your Dreams
This scallop tiradito recipe from Ben Berwick, chef at Vancouver’s standout East Hastings Street restaurant, Dachi, is just the thing when the heat is hurting your appetite.
A Spritz That Tastes Like the Mediterranean
Not able to make it to Italy this summer? Fear not, Malfy Gin is bringing a taste of the Mediterranean to Canada thanks to its three citrus-infused gins: Rosa, Con Limone, and Con Arancia.
A Dip for the Whole Family
Hānai’s Tess Bevernage conjures her Hawaiian childhood with this kamaboko dip.
The Ultimate Tom Collins
Bombay Sapphire has provided NUVO with its recipe for the Ultimate Tom Collins, a wonderfully zesty twist on the classic summer drink.
Celebrate Spot Prawn Season’s Sweet Return With This Aguachile
May is spot prawn season on the West Coast. The little shrimp relatives renowned for their subtle sweet and buttery taste are a sure sign of warmer weather, which means it’s time to celebrate.
Spritz Up Mother’s Day With This Tremendous Cocktail
Made with Tanqueray’s premium No. Ten gin, this simple spritz is an elegant way to start any meal with Mom because, like her, it’s simply the best.
A Modern Take on a Stupendous Steakhouse Side
Taken up a notch with the introduction of a simple, three-ingredient jalapeño mascarpone, chef Bellis’s creamed corn is as good as the sear on Black + Blue’s top sirloins.
This Ribeye Aguachile Shows the Versatility of Mexican Cuisine
For many, Cinco de Mayo is a day marked by margaritas and tacos. But like the holiday itself, which marks Mexico’s victory over France at the 1862 Battle of Puebla, there is more to Mexican cuisine than cool drinks and carnitas. So why not expand your horizons this year with this recipe for ribeye aguachile from Francisco Higareda Urdapilleta, chef/co-owner …
A Royal Cocktail From Empress 1908
With just a splash of the delicious new spirit, a medley of fruit juices, and some orgeat, this Royal Holiday cocktail will make you feel as regal as a stay at the Empress.
A Scintillatingly Smoky Caesar With an Award-Winning Whisky
Distillerie Fils du Roy’s Fort Beauséjour whisky stars in the Boucane Caesar.
A Mouth-Watering Chocolate Crème Brûlée
This crème arlequin from Merrill House’s head chef Michael Sullivan takes the traditional crème brûlée up a notch with the addition of a chocolate custard.
A Cocktail in Honour of Cherry Blossom Season
Gotham Steakhouse and Bar’s Tokyo Rendezvous celebrates the ancestral home of Vancouver’s famous cherry trees.
Tandoori Spiced Cauliflower With All the Fixings
Chef Ahenakew has provided NUVO’s readers with his recipe for tandoori spiced cauliflower served with spiced beluga lentils, roasted red pepper vinaigrette, and herbed yogurt.
Cheesy, Heavenly Choux Pastries
Chef Ashley Kurtz of Vancouver’s Restaurant Vignette gives classic French gougères a lift thanks to loads of mushrooms and even more cheese than usual. Piped full of two types of sauce and best served with a heaping amount of cheese, these fantastically balanced pastry balls are ideal little bites to start any meal. Think of them as cream puffs for adults.
Celebrate St. Patrick’s Day With a Baileys Espresso Martini
Calling for only five ingredients and a few simple steps, it won’t require the luck of the Irish to pull this drink off.
Celebrating Women Today and Every Day
“It is atrocious and radiant and beautiful and revolting what women can handle and what women can endure.” —Kelly McCormack
The Bruschetta That Brings Spring
While we’re still a few months out from white asparagus season, there’s no reason you can’t enjoy the springtime delicacy now. Thanks to this recipe from Italian Kitchen’s chef Matteo Fontana, a cheeky white asparagus and shrimp bruschetta that’s easy to prepare at home, spring’s bounty comes early this year. This super simple appetizer is best enjoyed when you’re trying to forget about the snow outside.
A Creative New Pomegranate Margarita From Patrón
The pomegranate margarita, featuring all the traditional ingredients alongside pomegranate juice and seeds, hits the marks marg drinkers look for while also exciting the palate with added tartness and textural complexity.
Droolworthy Appetizer: Pompette’s Shallot Tarte Tatin
This shallot tarte tatin recipe comes from Martine Bauer, the chef behind Toronto’s Pompette. Caramelized shallots are paired with creamy and woodsy Adoray cheese for a decadent yet balanced appetizer that’s sure to impress and delight.
Celebrate Valentine’s Day With This Sweet and Sour Cocktail
If you missed your chance to book a table for you and your sweetheart this Valentine’s Day, fret not, Hy’s Steakhouse & Cocktail Bar has you covered with this recipe for its delicious Sweettart cocktail.
Elevated Prawns From Smitty’s Oyster House Main Street
For this week’s recipe, chef Alan Older of Smitty’s Oyster House’s Main Street location in Vancouver brings brawn to your prawns thanks to a spicy, citrusy chili lime sauce.
Mary Poppins’s Hot Chocolate
The annual Greater Vancouver Hot Chocolate Festival runs until February 14, and the region is currently awash in inventive versions of everyone’s favourite winter treat.
Eat This Salad for a Prosperous New Year
Justin Cheung’s recipe for yee sang, a simple Cantonese raw fish salad traditionally enjoyed throughout Malaysia and Singapore, promises prosperity and guarantees deliciousness. Just don’t spill when you toss it—you won’t want to miss a bite.
Cure Your Winter Blues With This Delicious Manila Clam Chowder
This quick and easy chowder recipe courtesy of chef Tommy Shorthouse of Vancouver’s Fanny Bay Oysters fills diners up with hearty potatoes, carrots, and leeks as well as enough manila clams to see them through to spring.
Seedlip’s Orange Blossom Highball for Dry January
With Dry January cocktails like this, Seedlip puts alcohol in the back seat and flavour in the front.
Start Dry January Right With a Martini Vibrante Spritz
Instead of the hair of the dog, opt for a refreshing spritz made with Martini’s non-alcoholic Vibrante aperitivo, a blend of the same-quality herbs, botanicals, and wine as the brand’s famed vermouths.
Gift Guide: Editors’ Picks
Ever wondered what gifts NUVO’s editors are hoping to find under the tree? Below, some of the NUVO team outline what they want, and why they want it.
Latkes So Delicious You’ll Want Them for All Eight Days of Hanukkah
Whether you celebrate Hanukkah or not, give these latkes a try. Each one is a little miracle.
Your Guests Deserve This Festive Eggnog
This year, make things easy and give Crown Royal Vanilla a go in your holiday punch bowl. With its subtle vanilla flavour and typical Crown Royal quality, it’s the perfect way to make a minor tweak to your eggnog.
The Perfect Christmas Turkey
This recipe is for what Naramata Inn chef de cuisine Stacy Johnston calls “the perfect turkey.” And, isn’t that what we’ve been yearning for since turkey supplanted goose as the Christmas bird of choice?
A Classic Hot Toddy With Johnnie Walker Black Label Whisky
It’s high time you started celebrating the season, and there’s no better way to kick the festivities off than with a hot toddy—the winter warmer that heats both body and soul.
The Naramata Inn’s Pan-Seared Scallops With Cranberry, Bacon, Kelp, and Whisky
Topped with a hefty dollop of smoky bacon and whisky with cranberry, and served on toasted baguette, these are holiday hors d’oeuvres for people on your nice list.
A Simple Autumn Salad to Show Off With
Ideal for this time of year—pine mushrooms and persimmons are autumnal in both flavour and availability—now is the time to whip up this delicious dish.
The Classic Suntory Whisky Toki Highball Recipe
Now is the last reprieve before the madness of December—and a perfect time for enjoying simple pleasures such as a classic whisky highball. The master distillers at Suntory have made creating a whisky highball even easier thanks to Toki, a whisky crafted with the highball in mind.
The Halloween-themed Flippity Wippity Cocktail From Vancouver’s Bar Susu
Treat yourself to this delicious cocktail from Bar Susu this Halloween. The Michelin-recommended restaurant’s wine aficionado, Brittany Hoorne, has swapped her wine crank for a cocktail shaker, crafting a spookily delicious cocktail to celebrate the holiday.
The Gravlax Recipe Key to a Deli-Worthy Schmear
This easy cured salmon from Straight and Marrow’s chef/owner Chris Lam will have you whipping up deli-worthy shmears in no time.
Naramata Inn Chef Liz Stevenson’s Amazing Apple Oat Crumble
Naramata Inn’s pastry chef, Liz Stevenson, has provided NUVO with her recipe for an apple crumble that tastes as comforting as your grandma’s and feels as sophisticated as diners at the Naramata Inn have come to expect.
The Best Turkey Dinner Features Prime Rib and Prime Rib Only
In our collective delusion, society has convinced itself turkey is worthy eating at least twice a year. That stops this year thanks to the Victor’s chef Garrett Blundell and his recipe for a fantastic prime rib feast.
An Autumnal Stuffed Squash to Celebrate a Bountiful Harvest
Nothing says autumn like a good gourd. Chef Dave Letford has provided NUVO with a stuffed squash recipe that celebrates autumn’s bounty.
Simply Fantastic French Toast
This week chef Hung Nguyen from Vancouver’s beloved neighbourhood joint B House Restaurant has provided a fantastic recipe for the French toast of your dreams. It’s a dish good enough to convert even the most pancake-biased friends and family.
A Fabulous Family Brunch Frittata
This week, Glowbal Restaurant Group’s chef Alex Kim has delivered a fabulous frittata recipe that employs shrimp and scallions to add some flare to your family brunch.
Celebrate Mid-Autumn Festival with These Modernized Mooncakes
With her cheesecake cookie mooncakes, Beaucoup Bakery & Café’s Betty Hung has developed a dessert that perfectly straddles the line between tradition and innovation.
A Main-Dish Version of the Best Side
These scalloped potatoes are so gloriously cheesy and elegant that you might make them as a main—take that, French fries.
The Most Scrumptious Potatoes Over Shirataki Noodles
Served hot or cold, with or without its broth, chef Baker Hsu’s Japanese-inspired potato dish is the perfect shoulder season potato dish.
A Breathtaking Chocolate Custard Topped With a Berry Bounty
This week NUVO brings you a delicious way to incorporate the final berry bounty into a dish featuring our favourite year-round treat: chocolate.
Unfathomably Delicious Dumpling Recipe
This week, chef Chin shares her recipe for shrimp and pea tendril wontons, to eat on their own or in a bowl of steaming hot chicken broth.
Chef Tommy Shorthouse’s Chilled Dungeness Crab With Fanny Bay Mango-Chili Aïoli
This week, executive chef Tommy Shorthouse has provided a recipe for a chilled dish that takes advantage of the bountiful Dungeness crab currently being harvested along the West Coast. The interplay between the crab’s cold temperature and the Calabrian chili’s spice makes a summer treat that keeps your tastebuds intrigued.
Honey and Soy Glazed Cedar Planked Sablefish
By featuring primarily British Columbian ingredients, Clark’s recipe for Honey and Soy Glazed Cedar Planked Sablefish evokes the clean, clear waters and breathtaking fragrant forests of beautiful B.C.
Lavender Posset From Rosewood Winery and Meadery
This week’s recipe, a summery posset made with lavender flower buds and wildflower honey, honours the full food-system of bees.
Your Next-Level Spaghetti Recipe
This week NUVO is bringing you the most classic dish from Vancouver’s most consistent Italian joint: spaghetti and meatballs. However, by incorporating some of the finest meat there is, kobe-style beef, into the meatballs, this recipe goes above and beyond Mom’s spaghetti.
A Chocolatey Cocktail Recipe From Gotham Steakhouse
This week, our recipe comes from the talented team at Gotham Steakhouse & Bar. Dubbed Golden Hour, it elegantly combines rich rye whisky, smoky mezcal, and fruit in the form of fig syrup and lemon juice.
The Firelight Cocktail from Hy’s Steakhouse & Cocktail Bar
By incorporating raspberry jam into the mélange of liquors and juice, this cocktail gains a sweetness and gentle viscosity that ingratiates itself to any palate.
Vegan Chickpea Farinata With a Middle Eastern Twist
This week’s recipe for vegan chickpea farinata comes from Glowal Restaurant’s executive chef, Alex Kim. By incorporating Middle Eastern ingredients and techniques into the Italian delicacy’s accompaniments, this recipe adds levity to the traditional unleavened chickpea crepe.
Cauliflower With Green Harissa From Canada’s Best Restaurant, Published on Main
Now that Published on Main has been named Canada’s Best Restaurant, the whole country has been put on notice. This week, NUVO has linked up with the talented Stieffenhofer-Brandson to bring one of the standout dishes from Published on Main’s menu.
Chef Jacob Kent’s Perfect Ham Croquetas
This week, ¿Como?’s executive chef Jacob Kent is offering NUVO readers a bit of that heat at home with his recipe for the most perfect tapa, ham croquetas.
The Perfect Homemade Chicken and Waffles
This week’s recipe from chef Behshad Zolnasr of C|Prime is a reminder that sometimes the best things in life are best left untouched. The comforting combination of fluffy waffles and crispy chicken is equal parts savoury and sweet while also being 100 per cent soulful.
Oaxacan Steak Tacos from Tractor Food’s Harper Moll
Nothing says summer like the mouth-watering hum of a good steak sizzling on the barbecue. Tractor Food’s Harper Moll brings the heat with this Oaxacan steak taco recipe.
BBQ Saba Mackerel & Crispy Rice Paper Giru-Gamesh by Chef Douglas Lee
To celebrate Asian Heritage Month, try making this deceptively simple BBQ saba mackerel from Winston’s chef Douglas Lee. As with the dishes on his menu at Winston, this Asian-inspired recipe is best made with local produce and enjoyed with Canadian wine.
Chef Alessa Valdez’ Spring Risotto Celebrates Wine Country’s Return
Alessa Valdez, chef at the Restaurant at Phantom Creek Estates, has invigorated the Okanagan food scene with her fine-dining-meets-wine-country-casual approach to cooking. This spring risotto, a home-cookery take on the standout dish from her recently debuted spring menu, is the perfect way to celebrate the Okanagan Valley’s post-winter awakening.
Treat Mom to Chef Chris Lam’s Blood Orange Panna Cotta With Orange Oil Cake and Butter Roasted Grapes
Straight and Marrow’s chef, Chris Lam, has the perfect recipe for you to convey how much you appreciate everything your mom has done for you.
Chef Shelley McKenzie’s Strawberry Basil Syrup Recipe
There’s no better way to take full advantage of the imminent strawberry surplus than by making a batch of pastry chef Shelley McKenzie’s syrup.
Ned’s Naramata Inn Chowder Recipe
The Naramata Inn’s chef Ned Bell loves to cook seafood and highlight local ingredients. This chowder, a smorgasbord of all things aquatic, is a grand celebration of British Columbia’s finest ingredients.
Decadent Raspberry-Chocolate Pavlova Recipe
This Raspberry-Chocolate Pavlova from the Pacific Institute of Culinary Arts’ chef instructor Camila Takahashi is the perfect way to celebrate Easter without the hunt.
Pan-Roasted BC Halibut Recipe with Mussels, Chorizo & Fennel
Halibut season is back, and NUVO has the perfect recipe to celebrate with. This fresh one-pan meal from chef Alex Lavroff of the Pacific Institute of Culinary Arts contrasts the flaky halibut with chewy morsels of mussel and chorizo.
BC Blueberry Lemon Ricotta Toast Recipe
Although this year’s groundhog predicted an extended winter, you can still bring spring into your home with recipes that illustrate the change to brighter days—like this BC blueberry lemon ricotta toast.
Finding Joy In a Courvoisier Cocktail
In early March, NUVO attended Courvoisier Cognac’s We Found Joy event in New York. The star cocktail of the evening—The Gala—evoked quiet summer days in Courvoisier’s home of Jarnac, France. Courvoisier has provided the recipe for The Gala so NUVO readers can enjoy a bit of Jarnac via New York at home.
Lemon Tart Recipe from Chef Steve Hodge
Chef Steve Hodge, of Vancouver’s Temper Chocolate & Pastry, shares his lemon tart recipe to celebrate the second season of Project Bakeover. For this recipe, Hodge proves you don’t need a complicated list of ingredients to create a rich, elegant dessert.
Editors’ Playlist: Music Refresh
A curated list of new album releases to refresh your playlist, handpicked for you.
The Best Fluffy Pancake Recipe From Chef-Instructor Ben Kiely
Pacific Institute of Culinary Arts’ chef-instructor Ben Kiely has shared his favourite fluffy pancake recipe to help achieve ultimate weekend bliss.
Chef Ned’s Geoduck Nachos with Avocado and Grapefruit Vinaigrette
Chef Ned Bell focuses on hyper-local menus that enhance diners’ connections with Naramata. Here, he shares his savoury and citrusy Geoduck Nachos with Avocado and Grapefruit Vinaigrette recipe—an indulgent dish that serves perfectly as a crowd-pleasing appetizer.
A Princess Bride–inspired Cocktail Recipe by Botanist’s Jeff Savage
The legendary head bartender at Fairmont Pacific Rim’s Botanist Bar draws on William Goldman’s classic romance The Princess Bride for one of his latest creations.
3 Luxurious Ecocentric Retreats in Australia
Australia has recently announced that they will open their borders to vaccinated Canadian travellers on February 21, 2022. In light of this exciting news, here are three luxurious ecocentric retreats to add to your list.
Two Darling Valentine’s Day Cocktail Recipes
Valentine’s Day is tomorrow and what better way to impress your S/O than with a love-inspired cocktail from Chad Rivard, Straight and Marrow’s bar manager.
11 Romantic Restaurants Across Canada for Valentine’s Day Dining
Whether you’re spending Valentine’s Day with your significant other, getting together with friends or family, or perhaps taking the time for yourself, we’ve taken the guess work out of deciding where to go for romantic wining and dining. We’ve rounded up thirteen design-forward restaurants across Canada that will please a variety of palates.
Spaghetti Aglio E Olio Recipe From the Sandbar
For this week’s recipe, we have a delicious spaghetti aglio e olio pasta from the Sandbar. Roll up your sleeves, pour a glass of wine, and add this comforting dish to your love-day menu.
Seared Scallops on White Bean Ragout by Chef Renée Lavallée
Chef Renée Lavallée has crafted a delicious, healthy, bean-based recipe to spread the word about the Love Canadian Beans campaign celebrating local and sustainably sourced beans.
Oysters Rockefeller From Chef Tommy Shorthouse
Chef Tommy Shorthouse from Fanny Bay Oysters has got creative with this oyster Rockefeller recipe so you can enjoy the seasonal peak of the delicious shellfish.
Best of NUVO 2021
We pride ourselves on bringing you the exceptional—the beautiful narratives of visionaries, stunning designs, and marvellous journeys. Here are twenty-one NUVO stories that deserve a standing ovation.
Isolated Stays in Dreamy New Zealand Locales
Four stunning retreats to visit in New Zealand.
Vegan Hot Chocolate Cookie Recipe From Evive
Whether you are in a pinch for what to bring to the party, want to add additional treats to your holiday lineup, or perhaps are looking for what to leave out for Santa, give these yummy cookies a try.
Holiday Cocktails From World Class Bartender James Grant
Edmonton resident James Grant, who won Diageo’s 2021 World Class Bartender of the Year award, has put together a couple of his must-try cocktail recipes for the holiday season.
Pomegranate Crème Brûlée From Black + Blue
The holidays are meant for indulging in decadent desserts and appeasing your sweet tooth every chance you get. This pomegranate crème brûlée from Black + Blue offers a festive spin on a French classic and will certainly remedy those holiday cravings.
The Coolest Boutique Hotels Around the World According to HAP Concierge’s Brandon Berkson
We asked Berkson which hotels he was most excited about as people tentatively return to travel or visit hotels for the holidays.
Maple on Ice From Wayne Gretzky Estates
Whisky, maple, and Wayne Gretzky—talk about a Canadian trifecta. The three have come together in the spirit of the holidays to create the new Wayne Gretzky Distillery Maple Cream Liquor. Notes of caramel, sweet cream, maple syrup, baked pastry, and a hint of whisky spice make this the perfect addition to your festive drinks lineup.
9 Magical Boutique Resorts to Discover in Mexico
Mexico is a beloved vacation destination for many reasons, not the least of which is their white sand beaches, crystal blue waters, and vibrant culture. We have rounded up nine of the most magical resorts in Mexico that await your arrival.
Roasted Butternut and Apple Stuffing Recipe
American Thanksgiving is right around the corner, and that signals the start of the holiday season for many Canadians, as well. Whether you enjoy it now or save it for December, this roasted butternut and apple stuffing from Tractor At Home will fill your kitchen with a mouth-watering aroma that filters throughout the home.
Cauliflower Soup Recipe From Vibrant’s Head Chef, Patti Delgado
Patti Delgado, head chef of Vibrant, a responsibly sourced restaurant with a gluten-free, vegan, and vegetarian menu, has pulled together the perfect cozy companion for nights spent inside, offering solace during the cooler months.
4 Halloween-Inspired Cocktail Recipes
Get your cauldrons ready and brew up some of these delicious Halloween-inspired cocktails from Glowbal Restaurant and Straight and Marrow.