FOOD - City Style and LivingCity Style and Living
FOOD


City Style and Living Magazine Travel Portugal Cantinho Avillez joao bartender and dinner
Great Bites in Porto and the Douro Valley, Portugal

3 restaurants worth a visit in Porto and the Douro Valley.


City Style and Living Magazine Gourmet Food Honey on plate and honeycomb
The Secret Life of Honey

A golden elixir lauded by every culture in the world, a boon in the kitchen and medicine cabinet, it is the chef d’oeuvre of the honeybee.


Cheesecake eggs and shortbread soldiers Made with love Aimee Twigger
Cheesecake eggs and shortbread soldiers

A sweet version of this breakfast time staple.


Bacardi A Love Remembered City Style and Living Magazine Jeff Savage
It’s Not All About Roses This Valentines Day

The winning Prairie regional Bacardi Legacy 2017, based on a cheeky anecdote about the love between Ernest Hemingway and Ava Gardner.


City Style and Living Magazine Made With Love Nanaimo Bars
Nanaimo Bars

A Canadian invention, this tray-bake is great for holidays and get-togethers.


City Style and Living Magazine made with love recipe book violet eclairs finished
Violet and lemon éclairs

This is baking at its best – great to do with kids, full of fun and decoration.


City Style and Living Magazine Oreo Macarons final made with love
Oreo Macarons

With just a few pieces of equipment and pantry staples, you can easily whip up this modern take on a French classic.


City Style and Living Magazine Products we love winter 2017 gourmet food products
Great Products We Love Winter 2017/18

CSL has everything from an exquisite maple syrup, to classic crackers, an ingenious salt, and more!


City Style and Living Magazine Argentenian Cabernet Franc
Grape of the Moment Cabernet Franc

A medium body wine with structured acidity, it makes an ideal (holiday) pairing with food!


City Style and Living Magazine Molases Bread recipe
Molasses and Seed Bread

Freshly baked bread is one of the great joys of the kitchen. To get a beautiful dark brown colour this recipe uses molasses, and that toothsome texture comes from seeds and oats. Slather with butter, jam or top with cheese for a perfect dinner.