From Kimberley Vy, pastry chef at The Inn at Laurel Point, comes this unique champagne sponge Cake, layered with white chocolate buttercream and garnished with sugar-frosted cranberries. Read more…
recipes
Recipe: Make Crust Bakery’s Red and White Candy Cane Meringues
Tom Moore, the chef/owner of Crust Bakery, says meringues make lovely gifts when packaged in pretty cello bags. Read more…
Recipe: How To Make Crust Bakery’s Marshmallow S’mores
At Crust Bakery, chef Tom Moore makes pans of Marshmallow S’mores to cut into squares and brulée with a torch for a simple holiday dessert. Read more…
Recipe: How to Make Ruth & Dean’s Coconut Cake
Susannah Ruth Bryan, the maker of beautiful cakes at Ruth & Dean in Victoria, is famed for her tall, snowy coconut cakes. Read more…
Recipe: Peppermint Swirl Marshmallows
Pastry Chef Kimberley Vy shares this easy recipe for homemade marshmallows, flavoured with pure peppermint extract. Read more…
SAVOURING SALMON: A GUIDE TO THIS WEST COAST FISH
Pacific salmon and summer — talk about a match made in heaven. YAM takes a close look at this revered fish and asks three amazing Vancouver Island chefs to share their favourite recipes. Read more…