Recent Articles

The door to Zambri’s is wedged open with a stool, a tray of fresh linguine perched on top to dry. I’m a little early for my meeting with Jo Zambri, but Gina lets me in, and I sit down at a table, happy to observe the pre-lunch hour happenings. Louis Vacca is hard at work in the kitchen, putting the finishing touches on all his tempting offerings; eggplant parmigiana, sandwiches, and mixed vegetables in addition to the fresh linguine. 

Most consumers consider the quality of the fish they purchase by how “fresh” it is. Having been in the industry for more than 17 years I have come to realize that fresh, at best, usually means it is delivered to market 2 or 3 days after it was caught. It can then sit in a chilled display for 3 more days. Technically the fish is still “fresh” as it hasn’t been frozen but is it good quality?

With so much happening on the Victoria food scene, it sometimes occurs that certain establishments or events slip beyond the EAT radar. For this reason, we always appreciate any ‘heads-ups’ that our knowledgeable readers are inclined to share with us. Last month, we received an email from a reader reminding us about a little gem found on the corner Quadra and Reynolds; the Lakehill Grocery. 

I, for one, am happy the Olympic games are over. Don’t get me wrong. I had a grand ole’ time. Our athletes were remarkable. The city was gloriously insane. I couldn’t be more proud to be Canadian and a Vancouverite. But the lungs cannot yell another cheer. The eyes can’t take another big screen. The ears can’t take more din. And the belt can’t take another celebratory bite, (or beer). While those super bodies were burning pounds I was building them. And those were proud Canadians too. 

In the new Touchwood softcover edition, Angelo Prospera-Porta invites you into the kitchen of his Sooke guesthouse and generously shares the recipes that have made his intimate cooking classes so popular. Don't miss his signature Sea Bread, using locally harvested edible seaweeds.