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Rosemary Cranberry Lemonade
By Craig Pinhey | June 20, 2014Femme Bleu
By Craig Pinhey | June 20, 2014Kentucky Royal
By Craig Pinhey | June 20, 2014Strawberry Rhubarb and Rose Fool
By Simon Thibault | June 20, 2014Fools are classic English desserts that have recently come back into favour. It’s easy to see why: they are quick to assemble, with luscious whipped cream and sweet fruit.
Pickled Nasturtiums
By Simon Thibault | June 20, 2014This is a delicious cure for most edible flowers. They make a perfect accompaniment to smoked fish and pickled herring.
Lavender-Infused Sugar
By Simon Thibault | June 20, 2014This lavender sugar can be made in larger quantities and makes for a great hostess gift. “A fragrant addition to coffee and tea, you can make the lavender flavour stronger by using more lavender and/or grinding the lavender in a spice mill first,” says Martin McGurk. “Note that ground lavender is harder to completely sift… Read More»
Lavender Tea
By Simon Thibault | June 20, 2014One of the easiest and most approachable ways of introducing lavender to your palate is in a beverage.
Nasturtium Butter
By Simon Thibault | June 20, 2014This recipe takes a simple foliage from your backyard and turns it into a zesty accompaniment for a bread course or served as a pat on top of fish or chicken.
Lavender Lemonade
By Simon Thibault | June 20, 2014This fresh beverage offers a little bit of childlike fun with a more grown-up sensibility. On warm sunny days, this is often served at Sledding Hill, and with good reason: it’s sweet and refreshing!
