The custard tart recipe was created under a dome of secrecy in the seafaring town called Belém, on the outskirts of Lisbon.
Anne DesBrisay is an award-winning Canadian food writer, restaurant critic, editor and culinary judge.
Chef Tyler Thomson of Grapes Wine and Charcuterie Bar, Fairmont Banff Springs, shares his Butternut Squash ice cream recipe — cool and rich, but not at all icky-sweet.
It’s a rare privilege to witness the command centre of a massive hotel. The added pleasure was having the top toque of The Banff Springs, Executive Chef jW Foster, guiding us through the labyrinthine kitchen he helms and meeting some of the 160 chefs who work in it.
“The pharaohs themselves would recognize the breads we eat today… baked in the same way they have been for centuries.”