Renee Morrison, Author at Culinary Travels

Hale Muskoka: A new spot for art, food and fun

5 August 2025

A few minutes off Highway 11, tucked into the trees just outside Gravenhurst, a new summer destination is taking root in Muskoka. Hale Muskoka, a five-acre farm turned year-round culture hub, officially opens on August 10, bringing design-forward cabins, live music, local makers and fire pit feasts to cottage country.

Picture this: You’re roaming an open-air market filled with handmade pottery, linen jumpsuits and wildflower bouquets, the scent of charcoal and garlic wafting from a nearby food truck. In the background, a band plays an acoustic set as kids run through the grass and couples sip spritzes by a rusted steel fire bowl. Hale isn’t your average seasonal pop-up. It’s a thoughtfully built, multi-use destination designed to celebrate community, creativity and the outdoors.

The concept comes from Muskoka local and retail developer Eric Abugov, who says he wanted to create a space that “feels alive.” On opening weekend, that energy will come to life during the inaugural Smash & Sear: Best in Burger competition — a fire-forward culinary throwdown with chefs like Paul Boehmer and Joe Friday going spatula-to-spatula over who can craft the ultimate smash burger. Tickets are $40 and include tastings from all the competitors, plus drinks, dessert and access to the on-site artisan market and musical lineup.

Looking ahead, Hale will expand in 2026 with two stylish indoor event spaces for wedings and celebrations (a barn and a grange), fully equipped outdoor kitchens and event stages, and charming “107” square-foot cabanas that will be perfect for pop-ups.

Suite Treats: The Best Hotel Bakeries and Cafés

24 June 2025

In the golden age of “bakery tourism,” travellers are crossing continents in search of the perfect pastry. Whether it’s a mango pudding masterpiece in Tokyo or a just-right pain au chocolat in Paris, these hotel patisseries aren’t just dessert stops – they’re cultural experiences worth planning a trip around.

Café Sacher at Hotel Sacher

Vienna, Austria

Café Sacher is the birthplace of Austria’s most iconic dessert: the Sachertorte. Dense chocolate sponge layered with apricot jam and cloaked in a silky chocolate glaze, it’s a rich rite of passage for any dessert devotee. The red-and-gold interiors channel imperial grandeur, and the original 1832 recipe remains a closely guarded secret – one still prepared by hand in the hotel’s own patisserie.

The Peninsula Boutique & Café

Tokyo, Japan

Tucked inside The Peninsula Tokyo, this sleek 20-seat café draws pastry pilgrims with treats like kokunama custard-cream brioche and crisp, caramelized mango florentine, alongside a lengthy menu of tea blends. Executive chef Pascal Cialdella’s creations blend Japanese precision with French flair, served in a glass-encased space that feels more like an upscale boutique than a traditional café.

The Mandarin Oriental Shop

Bangkok, Thailand

A Bangkok institution since the 1950s, The Mandarin Oriental Shop offers a sweet retreat from the city’s bustle. Now with four locations, the original still resides within the storied colonial-style hotel it takes its name from. The shop’s famed chocolate mousse cake, impossibly smooth and deeply indulgent, has earned a devoted following. Pair it with tea served in delicate china, and linger like a local.

The Connaught Patisserie

London, U.K.

Beneath the glitzy Connaught Hotel in Mayfair, this blush-toned jewel box of a patisserie is helmed by renowned pastry chef Nicolas Rouzaud. Every creation is a work of art, but the whimsical “Connaughty Hound,” a chocolate hazelnut cake shaped like the hotel’s canine mascot, is as delightful to eat as it is to admire.

Le Comptoir at The Ritz Paris

Paris, France

At the Ritz Paris, pastry chef François Perret has redefined the pain au chocolat, transforming it into a sleek, baton-like shape that guarantees chocolate in every bite. Housed in a minimalist marble-clad boutique that contrasts with the hotel’s Belle Époque opulence, Le Comptoir offers classics elevated to couture status – like the must-try madeleines, presented in gift boxes almost too pretty to open.

Galleria Iginio Massari at Helvetia & Bristol

Florence, Italy

In the heart of Florence, the historic Helvetia & Bristol hotel is home to Galleria Iginio Massari, the first Tuscan outpost from Italy’s most celebrated pastry chef. Inside this luminous boutique, glass cases gleam with delicious masterpieces like the Setteveli, a seven-layer chocolate and hazelnut cake that has become an Italian classic. From delicate fruit tarts to top-notch tiramisu, each dessert reflects Massari’s obsession with technique, balance and beauty.

The Fullerton Cake Boutique

Singapore

Housed in the stately, neoclassical Fullerton Hotel, this boutique serves up pastries with Southeast Asian soul. The pandan chiffon cake – soft, fragrant and neon green – is a nod to local heritage with its distinct aroma, drawn from the tropical leaf often called “Asian vanilla.” Light as air and delicately sweet, the treat is a favourite among both locals and visiting dignitaries.

Chef Emily Butcher’s Whole Steamed Fish Recipe

9 February 2025

Winnipeg-based chef Emily Butcher shares her recipe for the whole steamed fish she loves to share with her family on special occasions.

Winnipeg-based Emily Butcher, chef-owner of Nola, approaches the holidays with creativity and a sense of fun. Her culinary philosophy celebrates local ingredients with global influences, which carries through to her festive table.

“Christmas Eve is always a family day for us—usually busy preparing the house for guests, decorating, wrapping presents, and getting ready for Christmas dinner. With all the running around, my parents and I like to do a whole steamed fish for Christmas Eve dinner. It’s quick to prepare, delicious, comforting, and contrasts with all the rich food we’ll be indulging in for the next few days,” she says.

Her mom’s Hong Kong roots influence the tradition. “There is always great fanfare around the serving of the whole fish. It represents prosperity and harmony. We were always careful to eat the top fillet and then carefully remove the spine because there’s a superstition that flipping the fish would make the fishermen’s boat capsize.”

The following days bring their own favourite tradition: “The roast turkey sandwiches with all the fixings on Boxing Day are the highlight for me. Dripping with gravy and cranberry sauce, served on thick-cut toasted sourdough, and so tall that you inevitably have to pull out a knife and fork.”

Hosting Tip: “Always give yourself a quiet moment before your guests arrive to have a shower, a cup of coffee, and a breath of fresh air. Dividing the work with your partner is also super helpful—leave the table setting or drink preparations up to someone else.”

Recipe: Whole Steamed Fish

By Chef Emily Butcher

Serves 4

Ingredients

1 whole fish (tilapia works well, red snapper is also good)
2 Tbsp canola oil
1 tsp sesame oil
1 knob fresh ginger, julienned
1 clove garlic, julienned
1 bunch green onions, thinly sliced
2 Tbsp soy sauce
1 tsp sugar
¼ tsp white pepper
Fresh cilantro and pickled chili, for garnish

Method
Rinse fish and trim fins. Place fish on a heatproof plate that fits in a large steamer.

Set up a steamer. Once boiling, carefully place the fish plate inside. Steam for 8 to 10 minutes, until cooked through.

While the fish is steaming, heat canola oil in a small pan. Add ginger and garlic, cooking until aromatic and just golden. Add sesame oil and heat briefly.

Toss in green onions, soy sauce, sugar and white pepper. Whisk until sugar dissolves.

Transfer fish to a serving platter. Spoon a little of the steaming liquid over top. Pour ginger sauce over fish and garnish with cilantro (and pickled chili, for added heat).

Serve with jasmine rice and steamed gai lan tossed with minced garlic and oyster sauce.

Author: Renee Morrison