Author: Christine Roberti

10 Kitchen Gadgets to Step Up Your Cooking Skills

20 January 2026

Cooking is easier (and more enjoyable) with high-quality tools.

For home cooks who love to spend time in the kitchen, good equipment isn’t about excess — it’s about ease. The right tools streamline prep, improve results, and make cooking feel more fluid from start to finish. We’ve rounded up ten kitchen essentials that balance performance and design, and that are genuinely worth the space they take up.

The mixer

The 50’s Style Tilting Stand Mixer from SMEG features a powerful 600w motor and 10 different speeds, ensuring a thorough blend every time, whether you’re whipping up delicate egg whites or perfecting the batter for your favourite chocolate cake. They’re available in eight colours, including bubblegum pink, baby blue and fire engine red. 

The Dutch oven

Traditionally used for browning meat or stewing vegetables, Dutch ovens are also the perfect companion for making large soups, stocks or even baked pastas. Field Company’s No.10 Cast Iron Dutch Oven is a seven-quart, pure cast iron piece that’s free from engineered coatings and harmful chemicals. 

The cast iron skillet

Smithey’s farmhouse line of products are an ideal choice for the home cook looking to invest in their first cast iron skillet. The No.12 skillet is pre-seasoned and features a polished finish that’s naturally non-stick and free of chemical coatings. At 8.7 pounds, it’s still easy enough to maneuver without needing both hands. 

The chef knife set

A good chef knife comes in handy for everything from cutting meat to dicing vegetables. The Classic Ikon three-piece chef’s knife set from German brand WÜSTHOF features one chef’s knife, one paring knife and one carving knife. The synthetic handles are resistant to fading, while the blades are fashioned from a single piece of WÜSTHOF steel. 

The blender

For fast and efficient meal prep, a good blender is key. Vitamix’s Ascent 3500 series (available in six colours) is a top-tier line of blenders known for their powerful performance and advanced features. With five program settings, it effortlessly handles everything from smoothies and soups to nut butters and frozen desserts. The 3500 model features a touchscreen interface, programmable settings, and built-in wireless connectivity, allowing it to automatically adjust blending times based on the container size. 

The copper cookware

Because of its ability to evenly disperse heat, copper cookware is the top choice for professional chefs and home cooks alike. A trusted brand since 1830, Mauviel has a series of copper cookware sets that include saucepans, saute pans, frying pans, and stew pots made from layers of stainless steel, aluminum, and copper. 

The mortar and pestle

Whether you’re pulverizing pine nuts for a pesto, or mushing hunks of avocado together for guacamole, a good mortar and pestle can help you execute a certain level of precision and bring out intense flavours that a knife can’t always achieve. CB2’s lava stone mortar and pestle is handmade in Indonesia from a single piece of basalt, a dark volcanic rock with a textured surface that helps to grind ingredients with ease. 

The wooden cutting board

Made of beautiful acacia hardwood, Canadian cookware company Kilne’s large grooved cutting board prevents runoff juices from fruits, vegetables or meats from spilling onto your counter. Measuring 14” x 18”, it’s finished with a colourless, eco-friendly linseed oil which is also food safe. A smaller size is also available (14.8” x 10.8” ), or both boards can be bundled as a set.  

The meat thermometer

Not everyone likes to hover over the grill and keep an eye on dinner. The Meater 2 thermometer is a wireless smart meat thermometer designed to help achieve perfectly cooked meat, while promising freedom from BBQ duty. It consists of a dual sensor probe that measures both the internal temperature of the meat and the ambient temperature of the cooking environment via Bluetooth.

The pasta machine

Packaged pasta is one of the easiest things to make, but its authentic, hand-rolled counterpart is a true treat. The Marcato Atlas 150 (available in nine finishes) is crafted in Italy from chrome-plated steel. It features an adjustable dial with 10 thickness settings and includes a dual-sided cutter for producing both fettuccine and tagliolini. Additional attachments can be purchased for making other pasta shapes.

Cozy Soup Recipes to Keep You Warm All Winter

9 December 2025

From chicken noodle to pasta e fagioli, these hearty soups are effortless comfort in a bowl. Ideal for lunch or dinner, and even better with plenty of fresh bread for dipping.

Chicken Noodle with Lemon

For a more classic taste, skip the lemon. The secret to this soup is to use bone-in chicken, and letting the stock simmer for hours. Short on time? Rotisserie chicken is a great alternative, too.

Ingredients:

  • 1 tbsp. canola oil
  • 3 large carrots, chopped
  • 1 large white onion, diced
  • 2 celery stalks, diced
  • 3-4 fresh chicken thighs, bone in
  • 8 cups chicken broth
  • ½ cup fresh lemon juice (about 3-4 whole lemons)
  • 1 bay leaf
  • 1 cup egg noodles
  • ¼ cup fresh parsley, diced

Method:

In a large pot, heat oil on medium and add carrots, onion and celery. Cook for five minutes, or until onions are translucent. In a separate pan, sear chicken thighs on medium-high heat, five minutes per side. Transfer chicken thighs to pot; pour in chicken broth and lemon juice and add bay leaf. Bring soup to a boil, then reduce heat and continue simmering for two hours, or until chicken falls away from the bone. Add in egg noodles and cook according to instructions. Discard bay leaf and bones; stir in parsley and serve.

Rosemary and Butternut Squash

For a true taste of autumn, try this savoury roasted butternut squash soup, enriched by cream and fragrant fresh rosemary.

Ingredients:

  • 1 butternut squash, halved 
  • 2 tbsp. melted butter
  • 1 tsp. nutmeg
  • 1 tsp. salt
  • 1 tsp. cracked pepper
  • 2 tbsp. olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • ½ tbsp. fresh rosemary, minced
  • 4 cups chicken broth (or vegetable)
  • ¼ cup heavy cream
  • Sprig of fresh rosemary

Method:

Heat oven to 425 degrees. Place halved squash on a baking sheet lined with parchment paper and coat with melted butter. Sprinkle with nutmeg, sage, salt and pepper. Turn squash halves face down and bake for 45-50 minutes. Add olive oil, onion and garlic to a large pot and cook on medium heat, until onions are translucent and garlic is fragrant. Transfer contents to a blender. Using a spoon, scoop the squash flesh into a blender. Pour in chicken broth and blend until smooth. Note: you can work in batches, pouring in a little broth at a time until desired thickness is reached. Transfer soup back to pot, stir in cream, top with fresh pepper and rosemary sprig and serve.

Sour Meatball

Homemade meatballs and a tangy kick of sauerkraut come together in this take on an Eastern European favourite.

Ingredients:

Meatballs

  • 500g lean ground veal, pork and beef mix
  • 1 egg
  • 1 small onion, diced
  • 2 garlic clove, diced
  • 3 tbsp. chopped parsley
  • ½ cup of breadcrumbs
  • Salt and pepper to taste
  • 1 tsp. olive oil
  • 2 carrots, chopped 
  • 1 onion, chopped
  • 1 cup sauerkraut 
  • 8 cups beef broth

Method:
In a large bowl, combine meat mixture, egg, onion, one garlic clove, and 2 tbsp. chopped parsley. Thoroughly mix by hand, shape into small balls (roughly one inch) and set aside. In a large pot, heat oil over medium and add the carrots, onion and remaining garlic clove, cooking until tender. Stir in beef broth and sauerkraut. Optional: add sauerkraut juice for a tangier base. Drop in meatballs and continue cooking on medium heat until meatballs are thoroughly cooked (about 10 to 15 minutes), top with fresh parsley and serve.

Smoked Ham and Pea

Leaving the bone in adds a natural umami flavour and infuses the soup with a subtle smokiness. Skip the ham and use vegetable broth for a vegetarian take on this cold weather favourite.

Ingredients:

  • 1 tbsp. olive oil
  • 2 cups celery, chopped
  • 2 cups carrot, chopped
  • 1 cup onion, chopped
  • 1 garlic clove, minced
  • 8 cups chicken broth
  • Smoked ham (bone in)
  • 2 cups split green peas 
  • 8 cups chicken broth

Method:

Heat oil in a large pot. Add in celery, carrots, onion and garlic, stirring until tender (about five minutes). Pour in chicken stock, stir in split peas and bring to a boil. Remove meat from bone and cube into small pieces. Add ham and ham bone to soup and continue to cook until peas are tender (approximately two hours). Remove bone from soup and serve.

Pasta e Fagioli

In Italian, pasta e fagioli means “pasta and beans”. This soup is as filling as it is inexpensive to make, with plenty of leftovers for the next day.

Ingredients:

  • 2 tbsp. olive oil
  • 4 oz. pancetta, chopped
  • ¼ cup flour
  • 1 large onion, choppedd
  • 4 garlic cloves, minced
  • 8 cups beef broth
  • 3 cans white beans, washed and drained
  • 2 cups tubetti pasta

Method:

In a large pot, sautee the pancetta for approximately 10 minutes or until fat renders. Add flour and make a roux. Add garlic and onion to mixture and continue cooking on medium heat, until desired thickness is reached. Add beef broth and beans and bring to a boil. Stir in pasta and continue cooking until al dente. Note: the pasta will absorb some of the water, so add in more water as necessary. Season with salt and pepper to taste.

Beef Chili

Is chili a soup? We think it can be. The best part about this recipe is that most of what you’ll need can be found lazing on the shelves of your kitchen pantry.

Ingredients:

  • 1 tbsp. olive oil
  • 1 lb. lean ground beef
  • 3 garlic cloves, minced
  • 1 large white onion, chopped
  • 1 can red kidney beans, washed
  • 1 can black beans, washed
  • 1 can stewed tomatoes
  • 2 tsp. tomato paste
  • 1 ½ tsp. chili powder
  • 1 tsp. oregano
  • 1 tsp. paprika
  • 1 bay leaf
  • 2 cups beef broth
  • Salt and pepper to taste

Method:

Heat olive oil in a large stock pot on medium heat. Add onions and garlic and saute for two minutes, or until onions are translucent. Add ground beef and mix until lightly browned. Add in chili powder, paprika and oregano and continue to stir. Pour in stewed tomatoes, tomato paste, red kidney beans and black beans. Add beef broth and bay leaf and bring to a boil. Reduce the heat to medium-low and continue to cook for 45 minutes. Remove bay leaf, season with salt and pepper and serve with fresh bread.

Chef spotlight: Catching up with Alexandra Launay, executive chef, Ladurée, Canada

4 August 2025

Alexandra Launay has fond childhood memories of baking cakes with her mother.

“I started very early,” she recalls, noting that French labour laws admit employment by those as young as 15.

With several family members working in bakeries, Launay grew up in the pastry industry, and later left her hometown to train as a pastry apprentice in Paris, France.

Working diligently along a husband and wife duo, she honed her practical skills in a small bakery, while balancing her studies in recipe development and traditional French pastry techniques. Then, in 2010, she joined one of the most iconic French pastry brands in the world, Ladurée.

“It was brand new and quite amazing for me,” Launay recalls, noting that going from a small scale operation to a global pastry empire meant mastering challenging creative techniques and familiarizing herself with unique ingredients and new equipment, all while gaining her footing in a massive commercial lab. 

“I remember the first time I walked into the pastry lab, I fell in love with it,” she says. “I knew this would really help me to enhance my pastry knowledge.”

Loyal to the brand, Launay spent six years working for Ladurée in France, before locating to London, England for an additional six years as the store’s head pastry chef. In June 2022, she moved once more, this time to Toronto, Canada, where she currently works as Ladurée’s executive head chef. 

With a charming history that dates back to 1862, Ladurée is a world-renowned luxury French pâtisserie that originated in Paris, France, when Louis-Ernest Ladurée opened the original Maison, a small bakery that sold traditional breads and sweets. After a fire destroyed the bakery in 1871, the building resurfaced as a pastry shop. Jules Chéret, a painter and artist, was hired to decorate the interior, which included the debut of the brand’s signature celadon green stripes.

In later years, a tea room was added to the shop, a feature that remains to this day. Best known for its colourful macarons giftwrapped in exquisite boxes, the dessert company also offers an assortment of delicate French desserts, like cakes, croissants, millefeuille, and other signature creations. As of 2024, Ladurée has 129 global locations, with three in Vancouver and two in Toronto, Canada. 

This story first appeared in the Spring 2025 issue of Culinary Travels Magazine. To read the full version, and to subscribe to the digital magazine, click here. 

Jordan International Food Festival explores the country’s rich food heritage

21 July 2025

This summer, Jordan welcomes the world to explore a rich tapestry of flavour, heritage, and culinary innovation at the Jordan International Food Festival (JIFF) 2025, taking place from August 6 – 11, in the vibrant city of Amman.

Following the resounding success of its inaugural edition, the festival returns with a renewed vision and this year’s theme: “Gathered.”

“Gathered” describes a fundamental Arab way of being: people coming together—to cook, to eat, to remember, to celebrate. We’ve been pulled apart in recent years, whether by distance, disruption, or distraction. In this moment, Jordan is not only a host, but a connector—a connector of tradition and reinvention, of locals and visitors, of food and stories.

As part of Jordan’s growing profile as a global culinary and cultural destination, JIFF 2025 highlights the country’s food heritage and reinforces its appeal as a must-visit travel experience.

As the Levant’s leading food and hospitality event, JIFF 2025 gathers Michelin-star chefs, acclaimed restaurants, regional and international culinary talents, and food innovators from across the globe. The event will feature an exciting fusion of live cooking demonstrations, masterclasses, and collaborative dinners between international guest chefs and local Jordanian culinary artists, crafting modern dishes that intertwine global technique with Levantine soul.

Designed to appeal to families, curious travellers, culinary professionals, and food lovers, the six-day experience also includes open-air concerts by top artists, interactive children’s zones, and cultural installations that highlight the region’s rich food heritage and its evolving future.

This year’s expanded edition will introduce a special Gastro-Diplomacy Pavilion, where embassies and expat communities will present their national cuisines in a celebration of cultural connection through food.

Festival highlights:

  • 200+ international and local food vendors and restaurants
  • 40+ international and regional culinary experts
  • Live fusion demos and food-focused panel talks
  • Hands-on masterclasses with renowned chefs
  • 15+ curated pop-up restaurants across the festival grounds
  • Night concerts featuring celebrated Arab performers
  • JIFF 2025 offers a unique opportunity to explore Jordan’s culinary scene, engage with regional and international gastronomy, and discover where ancient flavors and modern creativity converge. 

Tickets will go on sale soon — visit www.jiff.jo for updates.

Air France introduces new dessert menu in business class for Canadian fliers

17 July 2025

Air France is now offering its business class customers refined desserts crafted by Laurent Le Daniel, a Breton recipient of the Meilleur Ouvrier de France award.

These desserts complement the dishes created by Chef Olivier Perret from the Renoir restaurant in Montreal, showcasing fine French dining throughout the in-flight experience on flights from Canada to Paris-Charles de Gaulle.

This is the first time Air France is offering signature desserts departing from Canada. Laurent Le Daniel, based in Brittany, aims to provide a delightful moment for his customers. “Each creation is a sensory experience,” explains the pastry chef, who combines product quality, creativity, and delicate flavors to design these original desserts.

As part of the fight against food waste, Air France is also offering its customers travelling in the Business cabin the option of pre-selecting their main dish up to 24 hours before their flight. This service ensures the availability of the customer’s choice with fairer consumption on board.

In Premium and Economy Classes

Air France now offers more indulgent desserts in Economy and Premium classes departing from Canada. Customers traveling in the Premium cabin will be offered either a forest-style dessert, a lemon meringue shortbread, or a coffee cloud dessert. In Economy Class, three cakes will rotate through the cycles: pear, chocolate, or citrus with vanilla.

Air France in Canada

This summer, Air France is flying to Paris from Montreal (28), Quebec City (3), Toronto (14), Ottawa (7), and Vancouver (7), for a total of 59 flights per week.

Taste of the Caribbean is back this November in Barbados

15 July 2025

The Caribbean Hotel and Tourism Association (CHTA) is pleased to announce the return of the Caribbean Hospitality Industry Exchange Forum (CHIEF) and Taste of the Caribbean, set to take place November 16–18, 2025, at the Wyndham Grand Barbados Sam Lords Castle Resort.

As cornerstones of CHTA’s professional development and industry engagement platform—created by and for the Caribbean hospitality community—CHIEF and Taste of the Caribbean will bring together industry leaders, rising professionals and culinary talent from across the region. The events aim to foster knowledge sharing, showcase innovation and celebrate the vibrant culture and creativity that define Caribbean tourism.

CHIEF, CHTA’s premier educational and networking forum, will once again spotlight innovation, leadership, and practical strategies to address the tourism sector’s most pressing challenges. This year’s theme, “Innovating Caribbean Tourism for a Disrupted World: Adapting with Purpose, Leading with People, Planning for Permanence,” sets the tone for a robust lineup of immersive workshops and skills-building sessions led by a soon-to-be-announced roster of thought leaders. 

“From culinary trends to operational strategy, CHIEF attendees gain practical tools to elevate their businesses and careers across the Caribbean,” said CHTA CEO Vanessa Ledesma. “This year’s workshops will dive even deeper, equipping participants with actionable insights from some of the industry’s most dynamic voices, making CHIEF a must-attend for forward-thinking professionals.”

As part of its ongoing efforts to strengthen regional supply chains and drive innovation, this year’s CHIEF will additionally include a Linkages Showcase. This dynamic marketplace will connect local and regional vendors with hotels, resorts, and other tourism-related businesses, encouraging more Caribbean sourcing and collaboration. Building upon its recent partnership with the Global Alliance for Innovation in Tourism (GAIN), this year’s event will also feature a broader range of technology providers and hospitality tech efforts, offering attendees access to the tools and insights shaping the future of Caribbean tourism.

Running concurrently, Taste of the Caribbean will return with its signature culinary competitions, celebrating the flavors, creativity, and talent of the region’s best chefs and mixologists. Competitors will vie for top honors in four individual categories—Caribbean Chef of the Year, Junior Chef, Bartender, and Pastry Chef, all while earning valuable exposure and professional development.

Registration details for both events will be announced soon. Sponsorship opportunities are available on a limited basis; inquiries can be directed to [email protected]. For more information, visit www.chtachief.com.

St. Kitts & Nevis Restaurant Week returns with celebrity line up

10 July 2025
The St. Kitts Tourism Authority has announced the return of acclaimed chef, entrepreneur, television personality, and restaurateur, Nyesha Arrington, to the island for the annual St. Kitts & Nevis Restaurant Week.
 
Chef Nyesha will join Chef Stephen Marsham of national descent, who has cooked in some of the most sought-after restaurants in New York City, and a stellar line up of local chefs. The St. Kitts and Nevis Restaurant Week is scheduled for 17-27 July, and includes several signature events featuring culinary masterpieces from chefs across the twin Federation.
 
A familiar face in St. Kitts, Chef Nyesha Arrington previously served as Executive Chef at Spice Mill restaurant in 2010. Her culinary excellence has earned her several accolades including Eater LA’s Chef of the Year, and a spot on Zagat’s ‘30 Under 30’ list. Additionally, she has made television appearances across multiple networks, including Bravo’s Top Chef, Food Network’s Tournament of Champions, and currently FOX’s Next Level Chef. Most recently, Chef Nyesha hosted the James Beard Foundation Awards, was a featured chef at Chefs at Sea, and participated in Vivid Sydney, the largest public festival in the southern hemisphere.
 
“It is an honour to return to the vibrant island of St. Kitts for Restaurant Week,” said Arrington. “This island holds a special place in my heart and marks a full circle moment in my career to return and be part of this cultural culinary celebration. Food has a special way of connecting people, and I’m grateful for the opportunity to create meaningful culinary experiences with this community.”
 
Chef Stephen Marsham returns to his home nation from New York City, where he has established his culinary prowess at iconic establishments like Pastis, Tatiana by Kwame Onwuachi and Wayan. Chef Stephen also recently  represented St. Kitts at the South Beach Food and Wine Festival earlier this year.

About Restaurant Week

Restaurant Week, one of the highly anticipated activations of Summer Unscripted, highlights Chefs from across the island. In addition to irresistible dining menus, the week will feature signature events. 
 
Grill Fest, scheduled for July 26, is one of the most anticipated events of Restaurant Week, brings together local grillers from across the island in a friendly BBQ competition. Additional features of the competition include an amateur mixology competition, cultural performances, local artisan showcases and more.
 
Ending the week is the elevated and interactive dining experience, Taste at Twilight on July 27. Visiting Chefs Nyesha and Stephen will collaborate with local Kittitian chefs to present a three-course seated dinner. Guests will enjoy a cocktail reception, a guided farm tour, and an immersive dining experience.
 
This year’s featured local ingredient is tamarind, which will be highlighted across special menus at participating restaurants. From casual, local spots to fine dining establishments, each menu is thoughtfully crafted to celebrate St. Kitts’ agricultural and culinary roots.

The full calendar of special events of the St. Kitts & Nevis Restaurant Week includes:

  • St. Kitts Tasting Showcase
  • R&B Tamarind Brunch
  • Karaoke
  • A Tropical Twist Dinner
  • Children’sHome Charity Dinner
  • Date Night
  • Cook, Sip, & Glamp
  • Tamarind Flavours
  • Grill Fest
  • Taste at Twilight
     

“Restaurant Week celebrates more than just food—it’s a tribute to Kittitian heritage and promotes community,” said Kelly Fontenelle, CEO of St. Kitts Tourism Authority. “Chef Nyesha’s strong connection to the island and her global culinary acclaim, alongside Chef Stephen’s local roots and exceptional talent, promise a memorable and exciting Restaurant Week experience for locals and travellers from around the world. We’re thrilled to welcome both visiting chefs back to the island.”

Visitors can learn more about Restaurant Week at https://restaurantweek.kn/.

Destination updates and information can be found on the St. Kitts Tourism Authority website, www.visitstkitts.com

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Oceania Cruises adds 12 Nikkei dishes to Red Ginger menu

8 July 2025

Oceania Cruises has added 12 new, flavourful, and creative Nikkei dishes to its signature Pan-Asian restaurant, Red Ginger. 

This menu expansion brings a vibrant fusion of Peruvian flavors and refined Japanese culinary techniques and tastes to sea.

Nikkei cuisine traces its origins to the late 19th century, when Japanese immigrants settled in Peru and began adapting traditional Japanese recipes with native Peruvian ingredients, resulting in a distinctive taste marked by fresh seafood, bright citrus, soy-based sauces, and spicy peppers. 

Unlike many long-established culinary traditions, Nikkei cuisine is refreshingly flexible as it honors customs and simultaneously embraces experimentation, an ethos that aligns perfectly with Oceania Cruises. The cruise line is deepening its guests’ understanding of Nikkei food through this new menu rollout, an initiative supported by Chef Gustavo Sugay, who brings more than 20 years of experience preparing this dynamic cuisine.

The innovative menu items recently debuted aboard Oceania Vista® and will be available on the line’s newest ship, Oceania Allura™, launching next month. The new Nikkei dishes will be added to the rest of the fleet by early 2026. 

“The carefully crafted new Nikkei menu items further augment the ongoing evolution of our driving philosophy of serving The Finest Cuisine at Sea. Our industry-leading culinary team is constantly seeking to introduce our well-traveled guests to new experiences and flavors, while honoring our commitment to culinary excellence,” said Jason Montague, Chief Luxury Officer of Oceania Cruises. 

“This new Nikkei offering is a tangible example of the magic that emerges when cultures intertwine,” added Chef Alexis Quaretti, Oceania Cruises’ Executive Culinary Director. “Our passion for culinary innovation is fueled by constantly listening to our guests, noting their ever-expanding palates and deep curiosity to try new dishes and taste profiles. The introduction of these new Nikkei dishes is a result of our guests’ appetite for bold new flavors, and this is just the beginning of even more exciting developments on the horizon.”

Red Ginger Nikkei menu highlights:

  • Ceviche Nikkei – Marinated tuna delicately dressed in leche de tigre, accented with cilantro, sesame oil, and a hint of red chili for a refined take on the Peruvian classic.

  • Peruvian-Style Beef Short Rib – A rich, tender short rib served with savory lomo saltado sauce and a silky miso sweet potato mousseline, blending bold and umami-rich notes.

  • Cazuela de Arroz Nikkei – Miso-glazed scallops atop perfectly cooked bomba rice, finished with vibrant chalaquita for a balanced bite of citrus and heat.

  • Soft Shell Crab Tempura Bao Buns – Lightly fried soft-shell crab tucked in pillowy bao buns, topped with a punchy Nikkei-style zarza.

  • Chicken Anticuchos – A sophisticated spin on Peruvian street food, with juicy chicken skewers paired with creamy, spicy huancaína sauce.

  • Tres Leches Cube – A modern presentation of the beloved Latin American dessert, with sponge cake soaked in three milks for melt-in-your-mouth indulgence.

  • Yuzu Cheesecake – Tart yuzu paired with mango and passion fruit coulis, garnished with fresh basil for a refreshing and aromatic finish.

The Finest Cuisine at Sea highlights include:  

  • Oceania Cruises is the only cruise line built by foodies, run by foodies, for foodies. 

  • Oceania Cruises is the only cruise line to boast two Master Chefs of France. Its two Executive Culinary Directors, Chefs Alexis Quaretti and Eric Barale, have both been inducted into the prestigious echelons of Les Maîtres Cuisiniers de France, a global association established in 1951 to support and promote French culinary arts around the world.

  • Oceania Cruises selects only the best ingredients and the most talented chefs from around the globe. From Castilla-La Mancha saffron to French flour custom-milled to its chefs’ specifications, the artisanal ingredients echo the dedication poured into every dish. 

  • Superb gourmet restaurants on board serve delectable dishes created à la minute and offer a remarkable array of choices, from Continental cuisine to authentic Italian, to classic steakhouse fare. Every restaurant on board is complimentary and features open seating.

  • Oceania Cruises boasts one chef for every 10 guests.

  • Oceania Cruises designs its ships around the expansive, well-equipped galleys on board, which rival any leading land-based restaurant. They form the beating heart of the ship, as a kitchen does in a home.

For additional information on Oceania Cruises’ small-ship luxury, exquisitely crafted cuisine, and expertly curated travel experiences, visit OceaniaCruises.com, call 855-OCEANIA, or speak with a professional travel advisor.

The Art of the Tart: Six Delicious French Tarts to Make at Home

7 July 2025

When exploring Northern France, eye-catching pastries—most of which look too pretty to eat—are the norm. Here are six must-try tarts with ties to Normandy and Lyon, complete with recipes so you can get your fix at home.

Tarte tatin

While tarte tatin didn’t originate in Normandy, it’s grown in popularity to be one of the most sought-after tarts in the region. Tarte tatin features fruit (typically apples) caramelized in butter and sugar. After baking, the tart is inverted onto a plate, with the caramelized apples facing upwards. The dessert has an interesting history, as it was reportedly created by accident in the late 19th century by the Tatin sisters in their hotel in Lamotte-Beuvron, France.

Ingredients

  • 1 sheet puff pastry, thawed
  • 1.5 kg Granny Smith apples, peeled and quartered
  • 3 tbsp. water
  • ½ cup sugar 
  • 3 tbsp. unsalted butter

Heat oven to 375°F. Using a 9-inch cake pan as a guide, cut a circle of puff pastry, using a fork to make small holes for ventilation, and set aside. In a large saucepan over medium heat, combine water and sugar and cook until golden (5 to 7 minutes). Add the butter and stir constantly. Add the apples and coat them in a layer of thick caramel. Continue cooking for 15-20 minutes and ensure apples are thoroughly coated in caramel sauce. Remove from heat and tightly arrange the apples in circles at the bottom of the cake pan. Pour remaining caramel over top, lay the puff pastry on top, and firmly press down the sides of the pan. Bake for 45-50 minutes until the pastry is golden brown. Cool for one hour, turn upside down, and serve!

Tarte aux poires

Tarte aux poires is a French pear tart that features a buttery pastry crust filled with sliced pears, often accompanied by a custard or almond cream filling. The pears are typically arranged in a design on top, and the tart is sometimes glazed for a shiny finish. In Normandy, most pears—including the Williams pears used widely for this dessert— are harvested from July through late October, making this a delicious treat from summer through early autumn.

Ingredients

  • 1 shortcrust pastry
  • 3 tbsp. unsalted butter, softened
  • ¾ cup almond meal
  • 1 egg
  • ⅓ cup sugar
  • 4 pears, peeled, sliced lengthwise
  • 1 drizzle honey
  • 1 handful sliced almonds

Preheat oven to 400°F/200°C. Roll out the shortbread dough and place in a 9-inch cake pan, using a fork to poke holes to increase ventilation. In a large bowl, make almond cream by mixing the butter and almond, add egg and sugar and mix well until smooth. Spread the cream over the pastry and add the pears, arranging tightly. Drizzle honey and sprinkle with slivered almonds. Bake for 30-40 minutes, until the crust is flaky.

Quiche Normande

Like its name suggests, quiche Normande is a tribute to this part of France. A savoury tart often eaten for lunch or dinner, this egg-based filling also incorporates heavy cream and often pieces of ham or cheese. One of the defining characteristics of quiche Normande is the addition of apples or apple cider, which gives it a unique flavor that reflects the region’s apple-growing heritage. Feel free to add a splash to your own filling for added acidity.

For the dough

  • 2 cups all purpose flour
  • 100 g butter
  • 1 cup of water
  • 1 tsp. salt

Heat water, salt and butter in a saucepan. Once butter is melted, remove from heat and pour in the flour, mixing until a dough is formed. Line a 9-inch cake pan, pricking the bottom with a fork. Sprinkle grated ham onto the pastry base.

For the filling

  • 3 eggs
  • 200 ml cream
  • 500 ml milk (2%)
  • 150 g smoked ham, grated
  • 1 Camembert cheese
  • Salt and pepper to taste

Preheat oven to 350°F. Whisk together eggs, cream and milk and pour onto pastry base. Bake for approximately 30 minutes. Remove from oven and let cool. Slice the Camembert cheese into thin slices and arrange on top of the tart. Bake for another 15 minutes, or until golden brown. Serve warm.

Tarte aux pralines

Hailing from Lyon, tarte aux pralines is immediately recognizable in any French pastry shop thanks to its striking bright pink colour. The tart features a buttery, flaky pastry crust filled with a luscious, creamy custard made from crushed pink pralines—sugar-coated almonds that add both sweetness and a slight crunch.

For the dough

  • 160 g flour
  • 50 ml water
  • 80 g cold butter, cubed
  • 1 tsp. sugar
  • ½ tsp. salt

Preheat oven to 350°F.  Combine all ingredients in a bowl and knead a dough ball. Cover with cling film and refrigerate for 30-60 minutes minimum. Roll out the pastry on a floured working surface to fit a 9-inch cake pan. Grease the pan and transfer pastry into pan, removing excess pastry with a knife, and pricking pastry with a fork for ventilation. Prebake for 20-25 minutes, until slightly golden. Leave to cool before adding the filling.

For the filling

  • 200 g crème fraîche
  • 100 g pink pralinés, crushed

Bring crème fraîche and almond chunks to boil, and allow to gently bubble over medium heat for about 10 minutes, stirring frequently, until mixture is thick, glossy and pink. For a brighter pink colour, opt to add a few drops of red food colouring. Let cool for several minutes before pouring into prebaked pastry shell. Allow to set for 1-2 hours in the refrigerator.

Tarte aux poireaux

Perfect for spring or summer, tarte aux poireaux is a leek tart that was created in northern France, where leeks are a staple ingredient in cooking. It’s made by filling a buttery, flaky pastry crust with a mixture of sautéed leeks, eggs, cream, and sometimes cheese, creating a custard-like filling. Other ingredients, like ham or bacon, can also be added.

Ingredients

  • 1 shortcrust pastry roll
  • 3 eggs
  • 1 egg yolk
  • 500 ml cream
  • 6 leeks, sliced
  • 3 tbsp. olive oil
  • 1 tbsp. butter
  • Salt and pepper to taste

Preheat oven to 400°F. Grease a 9-inch baking pan with butter and line with pastry, using a fork to prick holes for ventilation. Trim off excess pastry. In a pan, sauté the leeks in oil for approximately 20 minutes, or until brown. Season with salt and pepper. In a separate bowl beat cream and eggs. Add leeks and continue to mix well. Pour into the bottom of the tart and bake for 35-40 minutes, or until golden. 

Tarte au Camembert

A tribute to one of France’s most loved cheeses, tarte au Camembert originates from the Normandy region, where the cheese is produced. The tart is typically made by filling a buttery, flaky pastry crust with a mixture of Camembert cheese, eggs, cream, and often herbs or garlic for added depth. The cheese melts beautifully during baking, resulting in a smooth, velvety filling that contrasts with the crispness of the pastry.

Ingredients

  • 1 shortcrust pastry roll
  • 200 ml cream
  • 3 eggs
  • 1 Camembert cheese, sliced

Preheat oven to 350°F. Spread the pastry into a 9-inch baking pan. Mix cream and eggs and pour into the dish. Place strips of Camembert cheese on top. Bake for 30-35 minutes, or until golden, and serve warm. 



Hong Kong Tourism Board launches series of collaborative dining experiences

3 July 2025

This summer, the Hong Kong Tourism Board (HKTB) is spotlighting the powerful connections between Hong Kong and Canadian culinary talent through a series of collaborative dining experiences that fuse cultures, mentorship, and Michelin-starred excellence.

These special events serve to build anticipation for the 2025 Hong Kong Wine & Dine Festival this October, while showcasing Hong Kong as one of the world’s leading food destinations.

“Food is one of the most powerful ways to connect cultures—and this summer, we’re proud to showcase the culinary creativity that links Hong Kong and Canada,” says Jorge Lee, Senior Manager for Marketing & Public Relations, Hong Kong Tourism Board of Canada. “These chef collaborations highlight the shared talent and deep ties between our two regions and invite Canadians to discover the world-class dining experiences waiting for them in Hong Kong.”

“Hong Kong Night” at Summerlicious with Chef Alvin Leung – July 20, 2025

As part of Summerlicious 2025, HKTB presents a one-night-only culinary collaboration between three powerhouse chefs: Michelin-starred Chef Alvin Leung (Bo Innovation, Café Bau, Hong Kong), chef Kasey Chan (Café Bau, Hong Kong) and Chef Nick Liu (DaiLo, Toronto). Reuniting after their successful partnership at Hong Kong’s 2024 Taste Around Town, the master chefs will deliver an inventive East-meets-West menu that channels Hong Kong’s fearless culinary spirit while celebrating Canadian innovation. Tickets will go on sale at www.dailoto.com.

Summerlicious Travel Giveaway – July 4 to 20, 2025

As a sponsor of Summerlicious 2025, HKTB is also giving Torontonians a chance to experience Hong Kong firsthand. Diners at participating Summerlicious restaurants will receive QR code cards to enter for a chance to win a trip for two to the 2025 Hong Kong Wine & Dine Festival (October 23–26). The grand prize includes:

  • Two Premium Economy round-trip tickets with Cathay Pacific
  • Four nights at a four-star hotel
  • Two 3-day all-access Hong Kong attraction passes
  • VIP tickets to the Hong Kong Wine & Dine Festival, October 23-26, 2025

For more media images, please click HERE.

Visa Infinite Dining Series at Langdon Hall with Chef Vicky Cheng – July 25, 2025

HKTB continues its celebration of Hong Kong-Canada culinary ties at Langdon Hall in Cambridge, where acclaimed Chef Vicky Cheng (Wing and VEA, Hong Kong) reunites with his Canadian mentor, Chef Jason Bangerter. Their story comes full circle in this exclusive Visa Infinite Dining Series event. Cheng, who trained under Bangerter in Toronto, now leads two of Hong Kong’s most prestigious restaurants and returns to cook alongside his former teacher for one unforgettable evening. It’s a masterclass in mentorship, technique, and international collaboration. Tickets go on sale on July 3 and can be found at VisaInfinite.ca.