A sweet green cocktail with grapefruit juice and Elderflower cordial, best served very cold in a martini glass, garnished with a kiwi slice.

A delicious rum-based cocktail using orgeat cordial, applejack, and limes.

If you were with M. Twain during the late 19th century and order a dry martini, you would have received a drink that was about equal parts gin and dry vermouth.

Elegant chocolate and salted caramel dessert made with layers of dark and milk chocolate ganache, crunchy chocolate shortbread, and smoky caramel.

Create an exotic gin cocktail with this gimlet recipe using rose and grape flavoured lychee fruit puree. A touch of chili powder really amps up flavour.

A dressing with fresh and exotic citrus flavour and a hint of sweetness that's delicious on bitter greens like arugula or watercress or on grain salads.

Made with Italian passion for flavour and simplicity, this basil-lemon cream sauce and pasta won't disappoint. Change up the herbs and spices.

When the temperature falls there is no greater pleasure than wrapping cold hands around a cup of hot spiced apple cider. It's a sweet way to warm up.

A company-worthy meal that can be on the table in 30 minutes. The squid ink pasta makes a stunning presentation tossed with tomatoes, greens and feta cheese.

This perfectly spiced, small-batch caesar mix is guaranteed to up your brunch cocktail game. Load it with garnishes and turn it into the main course.

This dark and bittersweet ice cream with crunchy cocoa nibs and flakes of sea salt is a chocolate lover's dream.

Seasoned and twice-roasted chickpeas are a great substitute for croutons on salads and are delicious eaten by the handful as a healthy snack.

The results make all the effort and waiting worthwhile. The ultimate chocolate chip cookies made with dark chocolate and crunchy flakes of sea salt.

Cocktail lovers and professionals noticed it first, Lime price is through the roof. Now a bit of history and the reasons behind the 2014 Lime shortage.

Lentils and bacon are a classic flavour match. Add potatoes, Swiss chard and toss it all in a grainy Dijon dressing.

Guests in my kitchen will tell you I’m very fond of humourously telling them, “I always cook with wine…and sometimes I put some in the food.” Humanity has