Like any tough cut of meat, short ribs are the best when braised. A long and gentle simmer breaks down the abundant fat, leaving the ribs especially tender. Easy to make, yet exceptionally impressive, Armando from Armando’s Finest Quality Meats shows us with just a few basic ingredients and minimum preparation, you can get a flavourful and delectable dish with a wonderfully tasty sauce that practically makes itself. Just uncover the pot and it’s ready to be served with a side of succotash salad and a glass of chilled, white wine. Suggested Wine Pairing: Domaine des Escaravailles Les Sabieres Cotes du Rhone from Liberty Wine Merchants

Serves 6

Eating local is rarely a compromise, especially with the amazing bounty that BC and Canada offers us throughout the year. In this recipe, Eric Pateman of Edible Canada shows us how to prepare the delicate scallops available on both Canadian coasts.

From Chef Ryan Gaultier of the Glowbal Group. Heirloom tomatoes are an exciting way to explore the countless different colours and flavours of the not-so-humble tomato. Use your favourite types of heirloom tomatoes, or use this recipe as an opportunity to try varietals new to you. This chilled soup, with dramatic flavours of vanilla, chilies and mangoes, is an extravaganza for your palate!

Serves: 8

Serves 16