Spoiler: it's not actually an orange.
Put on your stretchy pants and go on a food adventure in Vancouver this weekend.
One of the city’s most iconic restaurants is excited to celebrate this milestone anniversary.
Our associate editor drinks his way through Vancouver’s craft beer scene—and beyond.
You'll taste it all, somehow
As the name implies, the Prosecco Superiore DOCG makes a better bubbly.
The defenceman is looking to make an impact on and off the ice.
From Parliament Hill to Cambie and 12th—it seems the SNC-Lavalin drama is making everyone think twice about their relationships.
Health & Fitness
These three things will come in handy, ensuring your child has an amazing summer camp experience.
A growing cohort of Indigenous groups taps into the “next big economy”: tourism.
You could drive straight from Portland to the as-yet-unspoiled Cannon Beach, but you’d be missing out on so much in between.
Skiing, paddleboarding, hitting the patio—you can do all the things!
Purple shampoo is to blonde hair as cheese is to macaroni, and as jelly is to peanut butter.
The serum has sold out multiple times since its launch—and with good reason.
A place where choosing unique gifts for those on your nice list is a magical experience full of the twinkling lights, sights, and scents of the season.
Who are these secret judges? And where's Best Vietnamese and Best Brunch?
We'll be celebrating our 30th year come April 29—and these are the contenders up for glory at our annual restaurant awards.
Made In Vancouver Awards
#2: A licensed pop-up shop.
Our Fashion judge, Michelle Rizzardo, runs a Gastown shop that's a hub for creativity and community, so it's no surprise that many of her favourite spots in the city celebrate the same.
Not to be forgotten on your holiday wine list: a delicious (and reasonably priced) chardonnay
Stock up on the Wine Awards Best of Show
The overall winner from Vancouver Magazine's International Wine Awards 2016.
A diverse collection of wines boosted in sweetness or alcohol. Fortifieds flatter savoury foods like strong cheeses or nuts, while sweet wines uplift desserts such as lemon tarts or chocolate truffles.
Bold and powerful, these reds are loaded with flavour, emphatic tannins, and rich body. Best in a big-bowled glass with robust food: stir-fried beef or steak tartare.
Expressive fruit and modest tannins are tame enough for fish yet flavourful enough for pepperoni pizza or meatloaf.
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Juicy, light reds are thirst-quenching and bright. Try with grilled chorizo or salmon burgers.
Combining the structure of red and the refreshment of white, pink wines are for 360 pleasure. Try with Niçoise salad or steamed mussels.
As versatile as wine, sake can be deployed far beyond the Asian kitchen. Try nigori with prosciutto and melon, or refined junmai ginjo with smoked salmon and capers.
Creamy, full-flavoured wines need weighty food like pork roast, grilled salmon, or triple cream cheese.
Medium white wines offer a notable flavour and great adaptability for cheesy risotto, pizza Bianca, or rosso pasta sauce.
Lemony, crisp light whites pair well with shellfish, while fruity aromatics with a whisper of sweetness will temper spicy cuisine.
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