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Anna Wallner

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Canada’s Best New Restaurants

My favourite in-flight magazine, Air Canada enRoute, announced its annual Top 10 list of Best New Restaurants in Canada 2016 today. Kristina and I sit on the panel and provide restaurant intelligence and regional recommendations for the nominees - it's a tough job. We're proud that some of the winners (including the #1 spot) are a few of our new favourite haunts right here on the west coast. Read on to find out where you need to make reservations the next time you land in this glorious part of the world. — Read More —
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Seasonal meat

Beef season's in full swing. Whether you prefer a filet, ribeye or new york cut now is the best time of the year to enjoy it. — Read More —
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Turkey with a side of deliciousness

Thanksgiving dinner is just a couple of days away and I can feel people fretting over the possibility of a dry bird. But the turkey should be the least of your concerns. — Read More —
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Nightingale-ing 101

Anyone who has been sick, laid up or otherwise incapacitated for an extended period of time knows how challenging and isolating it can be. There's the physical discomfort of what ails you along with the frustration of not being able to do things for yourself, like getting dressed, cutting your food or typing. Then there's the emotional distress of what the brain can do when it's got all that time to think. You know what they say about an idle mind. — Read More —
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Three more crime dramas to watch on Netflix

As another self admitted Netflix junkie, I thought I would add to Kristina's excellent list from earlier this week. Crime shows are my favourite genre - the darker and more sick and twisted the better. — Read More —
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Soup kitchen

Summer's over and it's the season of soups, stews and comfort food. It could be worse - who doesn't love soup?! — Read More —
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Your condiment cupboard

Anytime I get to spend time with a professional chef, I am shameless about seeking free advice on technique, flavour combinations or tools that will make my life in the kitchen more successful. And if there is one secret I have uncovered from poking my head behind the scenes in professional kitchens, it's that having a supply of flavour boosting condiments on hand will make all the difference in your meals. — Read More —
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Anna’s Test Kitchen – Chicken Milanese deconstructed

I'm always looking for new ways to cook chicken. While a simple, whole roasted bird is my preferred method, part of what's fantastic about poultry is its versatility. I was curious when I came across a recipe in Bon Appetit and now I just have to share. It's a variation of an old favourite and it is seriously addictive. — Read More —
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Your guide to cooking oils

Last week's post about olive oil got me thinking about all the other kinds of cooking oils in my cupboard and how to use them best. Because there is no one type of oil for all cooking and baking. Unsure of when to use palm oil over peanut? Read on. — Read More —
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Nectar of the gods (olive oil 101)

Reader Donna Gibson wrote last week asking for guidance on buying olive oil. It's a subject I've written about before and one we covered a few times on various Anna & Kristina shows. But in recent years olive oil has been revealed to be an industry riddled with imposters, misleading labeling and confusion. So here's a refresher on how to choose a good one and how to use it properly in your cooking. — Read More —