Duck Noodle Soup

If you would like to make the Duck Lettuce Wraps and this soup, buy two ducks and use two carcasses for the broth to make it extra delicious! This is a simple, warming soup perfect for after your Lunar New Year celebrations. Pair this recipe with See Ya Later Ranch Pinot Noir or Pewsey Vale Estate Riesling.
Ingredients Instructions

Ingredients

Serves 4
1 Cantonese-style roast duck
4 cups (1 L) chicken stock, vegetable stock or water
1 yellow onion, quartered
3-in (7.5 cm) piece fresh ginger, sliced
4 cloves garlic, crushed
6 green onions, divided
1 whole star anise
6 black peppercorns
⅛ tsp (a pinch) MSG
1 tsp (5 ml) fish sauce
1 tbsp (15 ml) granulated sugar
salt, to taste
1 tsp (5 ml) sesame oil
vegetable oil, for stir-frying
8 shiitake mushrooms, sliced
6 pieces bok choy, halved
4 servings Shanghai-style wheat noodles, cooked according to package instructions
4 tbsp (60 ml) crispy shallots

Instructions

  1. Remove breasts, thighs and legs from duck and set aside.
  2. In a large stockpot, place duck carcass, stock, onions, ginger, garlic, 3 green onions, star anise and peppercorns. Bring to a boil over medium-high heat, then turn heat down and simmer for 1 to 2 hours. Remove from heat and strain out solids. Transfer stock to a clean saucepan and add MSG, fish sauce, sugar, salt and sesame oil. Taste and adjust seasoning and keep warm.
  3. Thinly slice remaining 3 green onions and set aside.
  4. Place a bit of vegetable oil in a wok or sauté pan, then add mushrooms and bok choy and stir-fry just until greens are cooked. Set aside.
  5. Bring soup to a boil, then add duck meat. Simmer for 5 to 8 minutes, or until heated through. Remove meat from soup and slice breasts.
  6. Divide noodles, mushrooms, bok choy and duck meat between 4 bowls. Top with hot soup. Garnish each bowl with sliced green onions and 1 tbsp (15 ml) crispy shallots.
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Drink Pairings

Sorghum Salad with Charred Brussels Sprouts & Smashed Green Olives

This unique grain salad is a vibrant, hearty side dish perfect for your holiday feast. Fun fact: sorghum is an ancient grain that’s high in protein, rich in antioxidants, naturally gluten-free and super sustainable—great for you and the planet! Serve this salad with Steller’s Jay Blanc de Noir or Poplar Grove Cascadia Series Pinot Gris.
Ingredients Instructions

Ingredients

Serves 6
¼ cup + 2 tbsp (90 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) finely chopped fresh parsley leaves
1 tbsp (15 ml) finely chopped fresh oregano
3 tbsp (45 ml) ouzo
kosher salt and freshly ground black pepper, to taste
1 cup (250 ml) sorghum grains
4 cups (1 L) water
1 small red onion, thinly sliced into rounds
¼ cup (60 ml) fresh lime juice
4 cups (1 L) trimmed and halved or quartered Brussels sprouts
1 cup (250 ml) Castelvetrano olives, smashed and pits removed, divided
¼ cup (60 ml) crumbled feta

Instructions

  1. In a medium bowl, whisk ¼ cup (60 ml) olive oil, lemon juice, parsley, oregano and ouzo until well combined. Season with salt and pepper. Transfer to an airtight container and refrigerate until ready to use, up to 4 days.
  2. Place sorghum grains in a fine-mesh strainer and rinse well under cold water, then drain and transfer to a medium saucepan. Add water and a pinch of salt and bring to a boil over high heat. Cover with a lid, reduce heat to medium-low and simmer, stirring occasionally, until tender, 45 minutes to 1 hour. Keep an eye on mixture and add more water if necessary to keep sorghum just covered.
  3. Meanwhile, make quick pickled onions. In a small bowl, toss red onions with lime juice and a pinch of salt. Set aside at room temperature and toss occasionally.
  4. Once sorghum is cooked, drain and transfer to a large bowl while still warm. Drizzle with ouzo dressing, toss to fully incorporate and set aside.
  5. In a large 12-in (30 cm) skillet or frying pan over medium-high heat, heat remaining 2 tbsp (30 ml) olive oil. Add Brussels sprouts and half the olives, season with a pinch of salt, spread in an even layer and cook, untouched, until well browned, 2 to 3 minutes. Turn Brussels sprouts and olives over and cook, undisturbed, until Brussels sprouts are fork-tender and olives are blistered in spots, another 2 to 4 minutes.
  6. To plate, transfer sorghum to a platter. Top with Brussels sprouts, cooked olives and remaining uncooked olives, then sprinkle with feta and pickled onions.
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Drink Pairings

Peking/Beijing-Style Duck Breast

This is an easy-at-home version of Beijing-style duck. The traditional recipe would be pretty difficult to replicate at home, so we use just the duck breast instead. This gives us more meat than skin and fat, but it is equally delicious and a bit more filling! We’ve included recipes for homemade pancakes, but feel free to use store-bought. You can find duck pancakes in the freezer section of your local Asian grocery store (just follow the package instructions for heating). Consider serving this dish with La Marca Prosecco or Wakefield Estate Label Shiraz.
Ingredients Instructions

Ingredients

Serves 4
1 tsp (5 ml) five-spice powder
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
4 skin-on duck breasts
2 tsp (10 ml) Shaoxing cooking wine
12 Pancakes, to serve, make ahead, recipe follows (or use store-bought)
¼ cup (60 ml) hoisin sauce, to serve
3 green onions, julienned, to serve
1 medium cucumber, julienned, to serve
¼ small cantaloupe, julienned, to serve
PANCAKES | Makes 12 Pancakes
1½ cups (375 ml) all-purpose flour, plus more for dusting
¼ tsp (1 ml) salt
1 tsp (5 ml) vegetable oil
⅔ cup (160 ml) boiling water
2 tsp (10 ml) sesame oil

Instructions

  1. In a small bowl, mix five-spice powder, salt and pepper.
  2. Dry duck breasts with paper towel. Score skin in a diamond pattern. Brush meat with cooking wine, then sprinkle with spice mixture. Set meat-side down on a small tray or plate. Store in refrigerator, uncovered, overnight.
  3. When ready to cook, preheat oven to 375 F (190 C). Remove duck from refrigerator and pat skin dry with paper towel. Place duck skin-side down in a large, cold ovenproof frying pan. Place on stove over low heat and cook for 15 to 20 minutes, until fat has rendered and skin is golden.
  4. Drain excess fat from pan. Flip duck over and place in oven for 5 to 8 minutes, until meat reaches an internal temperature of 135 F (57 C). Remove from pan and rest for 5 minutes before cutting into thin slices.
  5. Serve with Pancakes (if using store-bought, prepare them according to package instructions), hoisin sauce, green onions, cucumbers and cantaloupe. To eat, brush hoisin on a pancake, then make a wrap with slices of duck, green onions, cucumbers and cantaloupe.
  6. PANCAKES
  7. In a medium bowl, mix flour and salt.
  8. In a separate bowl, combine vegetable oil and boiling water, then add to flour mixture. Mix well with a fork or wooden spoon until dough comes together. Transfer to counter and knead until smooth and elastic, 8 to 10 minutes. Transfer to a clean bowl and cover with plastic wrap. Let rest for 1 to 2 hours.
  9. Transfer dough to a lightly floured surface. Roll into a log, then cut into 12 equal pieces.
  10. Roll each piece into a ball and flatten slightly. Brush 6 dough rounds with sesame oil. Place an unoiled piece of dough on top of each oiled piece. Dust lightly with more flour.
  11. Roll each piece to about a 7-in (18 cm) circle, flipping constantly. Each pancake will be 2 pieces of dough rolled together at this point.
  12. Heat a skillet over medium heat. Place a pancake on pan, cover and cook for 30 to 45 seconds, until small air bubbles start to form between the 2 pieces of dough and there are some light brown spots. Do not overcook. Flip, cover and cook for another 40 to 45 seconds, until air pockets are big enough to pull 2 pancakes apart.
  13. Transfer to a plate and let cool until you can handle them. Carefully peel 2 pancakes apart, place on a warm plate and cover with a towel. Repeat with remaining pancakes. Can be stored in a sealed bag in refrigerator for up to 3 days or well wrapped in freezer for up to 1 month. To reheat, steam for 3 minutes. If frozen, defrost before steaming.
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Drink Pairings

Beef Bulgogi Gnocchi Bake

A cozy Korean Italian mashup: sweet-soy marinated beef bulgogi, creamy gochujang sauce and pillowy gnocchi—standing in for the classic, chewy Korean rice cakes—all baked under a layer of bubbling mozzarella. Serve this dish with Sandhill Cabernet Merlot or Ed Edmundo Malbec.
Ingredients Instructions

Ingredients

Serves 2-4
⅓ cup (80 ml) pear or pineapple juice
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) dark soy sauce
1 tsp (5 ml) minced garlic
½ tsp (2.5 ml) minced fresh ginger
½ tsp (2.5 ml) sesame oil
¼ tsp (1 ml) onion powder
12 oz (340 g) very thinly sliced boneless beef short rib or New York strip steak
¾ cup (180 ml) Mott’s Clamato Caesar Original
¼ cup (60 ml) whipping cream
2 tbsp (30 ml) gochujang paste
1 tsp (5 ml) cornstarch
canola oil, for stir-frying
1 green bell pepper, thinly sliced
½ white onion, thinly sliced
Instant Potato Gnocchi, make ahead, recipe follows
1 cup (250 ml) shredded mozzarella
finely sliced green onions, to serve
kimchi, sliced cucumbers, yellow pickled radishes or other banchan-style side dishes, to serve
INSTANT POTATO GNOCCHI
Makes about 3 cups (750 ml)
1¼ cups (310 ml) unflavoured instant potato flakes (not powdered instant mashed potatoes)
⅛ tsp (a pinch) each salt and white pepper
1 egg, lightly beaten
1½ cups (375 ml) all-purpose flour, plus more as needed

Instructions

  1. In a medium mixing bowl, combine pear juice, brown sugar, soy sauce, garlic, ginger, sesame oil and onion powder and whisk until smooth. Add sliced beef and toss until well coated. Cover with plastic wrap and marinate in refrigerator for at least 30 minutes and up to 3 hours.
  2. Preheat oven to 400 F (200 C). Lightly grease a 7 × 11‑in (2 L) casserole dish or 10-in (25 cm) pan.
  3. In a small mixing bowl, whisk Mott’s, cream, gochujang paste and cornstarch until smooth. Set aside.
  4. In a wok over high heat, heat a small amount of canola oil and stir-fry peppers and onions until softened and lightly charred, about 4 minutes. Set aside on a plate.
  5. In same wok, using a bit more oil as needed, stir-fry marinated beef in batches, until browned but still a bit rare. Set aside with peppers and onions.
  6. Wipe wok clean and return onions, peppers and beef to pan. Add Instant Potato Gnocchi and toss well. Pour in gochujang mixture and stir until everything is coated. Transfer to prepared casserole dish or pan.
  7. Sprinkle mozzarella overtop. Transfer to oven and bake for 20 to 25 minutes, until cheese is browned and sauce is bubbling.
  8. Serve with finely sliced green onions and banchan-style sides such as kimchi, sliced cucumbers and yellow pickled radishes.
  9. INSTANT POTATO GNOCCHI
  10. In a medium saucepan, bring about 10 cups (2.5 L) water to a boil.
  11. In a medium mixing bowl, combine instant potato flakes, salt and white pepper and add 1 cup (250 ml) boiling water. Stir until potato flakes absorb liquid, then set aside to cool until quite warm but not hot.
  12. Add egg to potato mixture and mix until fully incorporated. Add flour and gently mix until a dough forms. Turn onto a clean, well-floured surface and gently knead a couple of times, adding a bit more flour if dough still feels sticky.
  13. Divide dough into 3 even pieces and shape each into a long roll about ¾-in (2 cm) thick. Using a knife lightly coated with flour, cut rolls into pieces about ¾-in (2 cm) long. If classic gnocchi ridges are desired, gently press each piece with back of a fork.
  14. Lightly salt remaining boiling water and cook gnocchi in small batches. When gnocchi float, cook for another 20 seconds, then use a slotted spoon to transfer to a plate. Can be made ahead and stored, lightly coated with oil, in an airtight container in refrigerator for up to 2 days.
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Drink Pairings

Black Garlic Cauliflower Gratin

Earthy and mysterious black garlic and savoury miso bring bold depth to this creamy cauliflower gratin. Smoky, sweet and unapologetically umami, this easy-to-make dish works just as well for weeknight comfort as it does for gourmet weekend gatherings. Serve this entrée with a glass of Berton Alfresco Fiano or Saintly The Good Sauvignon Blanc 2024 Limited Release.
Ingredients Instructions

Ingredients

Serves 2-3
1 large head cauliflower (about 2½ lbs/1.1 kg), cut into florets about 1-in (2.5 cm) across
1 tbsp (15 ml) neutral-flavoured oil with high smoke point (such as peanut or grapeseed)
2 tbsp (30 ml) low-sodium soy sauce
2 tbsp (30 ml) mirin
Black Garlic Béchamel, make ahead, recipe follows
Brown Butter Sage Crumb, make ahead, recipe follows
steamed rice, to serve (optional)
BLACK GARLIC BÉCHAMEL | Makes about 3 cups (750 ml)
3 tbsp (45 ml) unsalted butter
3 tbsp (45 ml) all-purpose flour
¼ cup (60 ml) roughly chopped black garlic cloves
⅓ cup (80 ml) white wine
2 cups (500 ml) half-and-half cream
2 tbsp (30 ml) low-sodium soy sauce
1 fresh or dried bay leaf
2 tbsp (30 ml) white miso
⅛ tsp (a pinch) Japanese chili powder or cayenne pepper (optional)
BROWN BUTTER SAGE CRUMB | Makes about 1 cup (250 ml)
⅔ cup (160 ml) panko bread crumbs
⅓ cup (80 ml) finely grated Parmesan
1 tsp (5 ml) chopped fresh sage
¼ tsp (1 ml) fresh thyme leaves
2 tbsp (30 ml) unsalted butter

Instructions

  1. Serves 2 to 3 as a main dish or 4 to 6 as a side
  2. Preheat oven to 400 F (200 C). Lightly grease a 7 × 11-in (2 L) baking dish.
  3. Place cauliflower florets in a large mixing bowl and drizzle with oil. Toss well to coat.
  4. Preheat a wok over high heat. Working in batches, stir-fry cauliflower until nicely charred and smoky, about 45 seconds per batch. This will produce a fair amount of smoke, so be sure to have your hood fan on or windows open.
  5. When done, return all cauliflower to wok and pour in soy sauce and mirin. Toss to coat and transfer to prepared baking dish.
  6. Pour Black Garlic Béchamel overtop and mix well. Sprinkle with Brown Butter Sage Crumb and transfer to oven. Bake, uncovered, for 25 to 30 minutes, until cauliflower is tender-crisp, sauce is bubbly and crumb is nicely browned.
  7. Serve with steamed rice for an easy weeknight meal or as a side dish for an elegant dinner party.
  8. BLACK GARLIC BÉCHAMEL
  9. In a medium saucepan over medium heat, heat butter until foaming. Whisk in flour and cook for 1 minute. Stir in black garlic and cook for about 30 seconds. Deglaze with white wine and whisk for about 30 seconds, then add cream, soy sauce and bay leaf. Bring to a simmer, then reduce heat to medium-low and cook for about 10 minutes, stirring very often, until sauce is thickened and raw flour flavour is cooked out. Remove bay leaf and whisk in miso and chili powder, if using. Adjust seasoning to taste. Can be stored, covered, in refrigerator for up to 5 days. Reheat before using.
  10. BROWN BUTTER SAGE CRUMB
  11. In a small bowl, combine panko, Parmesan, sage and thyme and mix well. Set aside.
  12. In a small frying pan over medium-high heat, cook butter until it begins to foam and starts to smell a bit nutty. Remove from heat and drizzle over panko mixture. Gently mix until well coated. Can be stored in an airtight container in refrigerator for up to 3 days.
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Drink Pairings

Pho-Spiced Red Wine Braised Short Ribs

These short ribs are slow-braised in an aromatic, spice-laced broth inspired by Vietnamese pho. Charring the ginger over an open flame gives the broth a deep, smoky flavour, adding subtle complexity and warmth to the dish. Serve Pho-Spiced Red Wine Braised Short Ribs with Pirramimma White Label Petit Verdot or Road 13 Honest John’s Red.
Ingredients Instructions

Ingredients

Serves 4
2 cups (500 ml) red wine
2 cups (500 ml) beef stock, divided
¼ cup (60 ml) low-sodium soy sauce
4 whole black cardamom pods
4 whole cloves
4 cloves garlic, lightly crushed
3 whole star anise
2 × 3-in (7.5 cm) sticks cinnamon
2 fresh or dried bay leaves
2-in (5 cm) piece fresh ginger, lightly charred on a grill or over open flame, then halved lengthwise (charring optional but recommended)
4 × 10 to 14 oz (280 to 400 g) bone-in short ribs
salt and coarsely ground black pepper, to taste
3 tbsp (45 ml) vegetable oil
1 white onion, cut into ¼-in (0.6 cm) dice
¼ cup (60 ml) all-purpose flour
3 medium carrots, cut diagonally into 1½-in (4 cm) pieces
⅓ cup (80 ml) hoisin sauce, plus more to taste
thinly sliced white onions, for garnish
rice noodles, mashed potatoes or steamed rice, to serve
bean sprouts, to serve
fresh basil leaves, to serve
fresh cilantro sprigs, to serve
sliced jalapeños or serrano peppers, to serve

Instructions

  1. In a medium bowl or container, combine red wine, 1 cup (250 ml) beef stock, soy sauce, cardamon, cloves, garlic, star anise, cinnamon, bay leaves and ginger. Mix well. Add short ribs and toss to coat. Cover and refrigerate for 4 to 6 hours.
  2. Preheat oven to 300 F (150 F) and set oven rack to middle or lower position to accommodate a Dutch oven, if using.
  3. Remove ribs from marinade and pat dry. Season generously with salt and pepper and reserve marinade.
  4. Preheat a Dutch oven or a heavy, ovenproof pan with a tight-fitting lid over medium-high heat. Add vegetable oil and sear short ribs on all sides until deeply browned. Set aside.
  5. In same pan, sauté diced onions until lightly browned, about 2 minutes. Stir in flour and cook for 1 more minute. Pour in reserved marinade and remaining 1 cup (250 ml) beef stock and, while stirring, bring to a simmer.
  6. Return short ribs to pan, cover and transfer to oven. Cook for about 2 hours, or until meat starts to become tender but is not yet falling off bone. Add carrots and continue cooking for another 30 to 60 minutes, until both ribs and carrots are fork-tender and bones can slide out easily.
  7. Transfer ribs and carrots to a tray or plate and cover with foil to keep warm.
  8. Place pan on stovetop over medium heat. Reduce braising liquid until it lightly coats back of a spoon. Stir in hoisin sauce and adjust seasoning to taste. Return ribs to pan to glaze.
  9. Serve straight from pan or transfer to a serving dish. Garnish with thinly sliced white onions. Serve over rice noodles, mashed potatoes or steamed rice along with bean sprouts, basil, cilantro and sliced peppers on side.
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Drink Pairings

Beet Blini with Butternut Squash Ribbons

These colourful cocktail bites bring together seasonal flavours in the most delightful way. Did you know that butternut squash is technically a fruit? Its natural sweetness pairs beautifully with the earthiness of the beet blini, creating a perfectly balanced bite. Enjoy this appetizer with Absolut Vodka.
Ingredients Instructions

Ingredients

Serves 6-8
⅓ cup (80 ml) warm water (about 110 F/43 C)
½ tsp (2.5 ml) granulated sugar
1 tsp (5 ml) active dry yeast
⅔ cup (160 ml) buckwheat flour or oat flour
⅔ cup (160 ml) all-purpose flour
½ tsp (2.5 ml) fine sea salt
5 oz (150 ml) buttermilk, plus more if needed
7 oz (200 g) boiled beets, roughly chopped
1 large egg, separated, divided
2 tbsp + ¼ cup (90 ml) unsalted butter, divided
⅓ cup (80 ml) dried cranberries
2 tbsp (30 ml) red wine vinegar
½ tsp (2.5 ml) red pepper chili flakes
2 tbsp (30 ml) extra-virgin olive oil
½ small butternut squash, peeled and seeded
2 green onions, trimmed
¼ cup (60 ml) packed fresh mint leaves
¼ cup (60 ml) toasted pecans, roughly chopped
kosher salt and finely ground black pepper, to taste
4 oz (110 g) goat’s cheese, room temperature

Instructions

  1. Start by making beet blini. In a small bowl, stir water, sugar and yeast. Let stand, allowing yeast to bloom, for 8 to 10 minutes. If mixture does not become foamy and frothy, yeast may be inactive and you will need to repeat this step with a new pack of yeast.
  2. Meanwhile, in a medium bowl, whisk flours and sea salt. Set aside.
  3. In a blender, blend buttermilk, beets and egg yolk until smooth. Set aside.
  4. Melt 2 tbsp (30 ml) butter and set aside.
  5. Make a well in centre of dry ingredients and add bloomed yeast mixture, beet mixture and melted butter. Whisk until a smooth batter forms. Cover bowl with a tea towel and set aside for 1 hour. Once batter has rested, it should have consistency of pancake batter. Whisk in more buttermilk, a tablespoon at a time, if too thick.
  6. Meanwhile, make brown butter. In a small saucepan over medium heat, melt remaining ¼ cup (60 ml) butter. Cook, stirring constantly, until milk solids separate and start to turn a deep golden brown, 3 to 5 minutes. Immediately strain through a fine-mesh strainer, separating milk solids from remaining liquid fat (called clarified butter). Set both aside.
  7. In a small bowl, whisk egg white until soft peaks form. Gently fold into rested batter.
  8. Preheat a non-stick frying pan or cast iron frying pan over medium heat. Add 1 to 2 tsp (5 to 10 ml) reserved clarified butter and swirl to coat bottom of pan. Working in batches, dollop rounded teaspoons of blini batter into pan, leaving at least 2-in (5 cm) between each blini. Cook until bubbles start to break surface of blini, 1 to 2 minutes, then flip and cook for another minute. Transfer blini to a plate and continue cooking remaining batter. Blini can be cooked and stored in an airtight container in freezer for up to 1 month. Let thaw overnight in refrigerator before gently warming for a few minutes in oven at 350 F (175 C).
  9. For butternut squash topping, start by making a dressing. In a medium bowl, combine dried cranberries and red wine vinegar and let macerate for 30 minutes. Add chili flakes, olive oil and reserved browned milk solids from brown butter. Whisk with a fork until well combined.
  10. Using a vegetable peeler, shave squash into very thin ribbons. Place in a large bowl and add green onions. Drizzle with cranberry brown butter dressing and toss gently to combine. Add mint and pecans, toss again and season with kosher salt and pepper.
  11. Plate blini on a serving platter and top with a smear of goat’s cheese and a tangle of butternut squash ribbons.
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Drink Pairings

Baked Pears with Oat Walnut Crumble & Blue Cheese

This is the perfect finish to a meal for those who enjoy a sweet and savoury flavour combination. When picking pears for this recipe, look for ones that are firm when squeezed but have a subtle floral fragrance. They will be sweet and still hold their shape when roasted. Enjoy this dessert alongside Gehringer Brothers Minus 9 Ehrenfelser Icewine or Wild Goose Gewurztraminer.
Ingredients Instructions

Ingredients

Serves 4
⅔ cup (160 ml) liquid clover honey
1 cup (250 ml) whipping cream
3 tbsp (45 ml) unsalted butter, divided
1 pinch fine sea salt
4 almost ripe Anjou or Bartlett pears
1 cup (250 ml) pear cider
1 cup (250 ml) rolled oats
1 tbsp (15 ml) light brown sugar
½ cup (125 ml) walnut pieces
3 oz (85 g) your favourite blue cheese
¼ cup (60 ml) pomegranate arils

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small saucepan, combine honey, whipping cream and 2 tbsp (30 ml) butter. Place over medium-high heat and bring to a hard simmer. Turn heat down to medium and let mixture simmer, stirring often, until reduced and thickened, 8 to 10 minutes. Transfer honey caramel to a bowl, stir in salt and set aside to cool at room temperature.
  3. Slice each pear in half lengthwise. Using a measuring spoon, scoop out seeds and core from each pear half, making a shallow hollow to hold filling. If pears will not sit flat on their rounded edge, cut a small slice off bottom to make flat. Arrange pears, skin-side down and in a single layer, in a 9 × 13‑in (23 × 32.5 cm) baking pan. Drizzle pear cider over pears, then transfer pan to oven. Roast pears until easily pierced with a paring knife but not falling apart, 15 to 20 minutes.
  4. While pears bake, make crumble topping. In a frying pan over medium heat, melt remaining 1 tbsp (15 ml) butter. Add oats and sauté until darkened and crisp, about 3 minutes. Stir in brown sugar and walnut pieces and sauté until sugar has melted and walnuts are fragrant, about another 3 minutes. Transfer crumble to a sheet of parchment and set aside.
  5. To serve, transfer warm pears to serving plates. Drizzle with some honey caramel sauce and top with oat walnut crumble and a crumbling of blue cheese. Top with another drizzle of caramel, garnish with pomegranate arils and enjoy.
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Drink Pairings

Forest Elixir

Diving into the deeper, richer and bolder flavours that forest botanicals offer, this Negroni is a perfect blend of bitter, sweet and citrus. The arctic flavours of the gin enhance the herbs in the Green Chartreuse, while the sweet vermouth brings it all into harmony. Make this cocktail with Ungava Gin, Carpano Antica Formula Vermouth, Chartreuse Green.
Ingredients Instructions

Ingredients

Serves 1
1 oz (30 ml) Ungava Gin
1 oz (30 ml) Antica Formula Vermouth
½ oz (15 ml) Chartreuse Green
½ oz (15 ml) Campari
½ grapefruit wheel, for garnish
1 leaf fresh sage, for garnish

Instructions

  1. On a heatproof board or baking sheet, carefully set a few cedar chips or a portion of a cedar plank to a smoulder to create cedar smoke. Place an old-fashioned glass on top, trapping smoke inside glass. In a mixing glass, combine gin, vermouth, Chartreuse and Campari, add ice and stir for 5 to 7 seconds. Strain into cedarsmoked glass over a large ice cube or fresh ice, and garnish with ½ grapefruit wheel and sage leaf.
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Classic Negroni

The classic Negroni is ordered countless times a day all over the world. Bar staples of gin, bitter orange liqueur and sweet vermouth combine to create a drink that’s perfect in any season. Use Beefeater London Dry Gin, Cinzano Rosso Vermouth and Campari to make this cocktail.
Ingredients Instructions

Ingredients

Serves 1
1 oz (30 ml) Beefeater London Dry Gin
1 oz (30 ml) Cinzano Rosso Vermouth
1 oz (30 ml) Campari
1 orange twist, for garnish

Instructions

  1. In a mixing glass, combine gin, vermouth and Campari, add ice and stir for 5 to 7 seconds. Strain into an old-fashioned glass over a large ice cube or fresh ice, and garnish with orange twist.
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