LCBO Food & Drink Travel 2026

TRAVEL 2026

TROPICAL TWIST

The Guava Mojito

COMPLIMENTS OF

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SAVOUR WHAT THE SUN GROWS

CANADA’S ONLY UNESCO CITY OF GASTRONOMY

Kelowna’s character is created by the sun, the soil, and the hands that tend them. As Canada’s first UNESCO designated City of Gastronomy, our love language is good food and wine. Celebrated restaurants highlight what’s grown and crafted nearby, with care in every plate and pour. With 40+ wineries close to downtown and hundreds across the Okanagan Valley, every season in the Birthplace of BC Wine brings internationally acclaimed and award-winning sips to discover. Join us at the table. tourismkelowna.com

SO MUCH TO EXPLORE

From stunning coastlines to sun-drenched valleys, British Columbia wine country is home to award-winning wines, exceptional local food, and welcoming hospitality. A place where inspired cuisine, beautiful landscapes, and memorable experiences invite you to slow down and savour every moment.

Start planning your BC wine country getaway at WineBC.com

Purchase gift cards in-store. Or, you can select a digital e-card from a variety of designs at LCBO.com and send it instantly (with your personalized message). THE PERFECT CHOICE IS YOURS TO GIVE.

Available at LCBO.com and select stores while quantities last.

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Contents

64

Features 50 LOCAL ATTRACTIONS Hidden gems await—take your own tour of Niagara’s wine region. By Victoria Walsh 58 SLICES OF LIFE There’s a world of hearty, scrumptious sandwiches out there! By Eric Vellend 64 PASSPORT TO FLAVOUR What to eat and drink in five travel hot spots—and how to bring those flavours home. By Christine Sismondo

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TRAVEL 2026

THE GUAVA MOJITO P. 99 Photography by James Tse

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TROPICAL TWIST

The Guava Mojito

COMPLIMENTS OF

PHOTOGRAPHY BY DARREN KEMPER

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CONTENTS

Departments

In Every Issue

71

29

12

Editor’s Notes

ARMCHAIR TRAVELS

BASICS

Coffee Talk Create international specialty coffees and pastries in your own home. By Kris Osborne

Kindred Spirits Discover the many styles of rum—in cocktails

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Inside Scoop

and with desserts. By Charlene Rooke

The latest bits, bites and sips to keep you in the know. By Eric Vellend

77

33

BEER

WINE

Famous Players Iconic beers and mighty snacks from Poland, Czechia, Japan—and Montreal. By Jesse Vallins

Grape Expectations Look to Italy’s lesser-known regions for fascinating wines and dishes. By Dick Snyder

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Recipe Index

100

CHEF’S DAY OFF

83

41

Playing Favourites Celebrated Thai chef Nuit Regular shares the Ontario spots she loves to escape to when she’s off-duty. By Jessica Huras

WEEKNIGHT SUPPERS

FLAVOURS

Global Remix Easy weeknight recipes showcase cosmopolitan ingredients and flavours. By Lindsay Guscott

The New Fusion Multicultural mash-ups make the most of your pantry staples. By Christopher St. Onge

PHOTOGRAPHY BY DARREN KEMPER (LEFT); JAMES TSE (MIDDLE); ROB FIOCCA (RIGHT)

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TRAVEL 2026

WEDDING DIY How to bake the most important cake of your life

Chief Marketing and Digital Officer, LCBO Vanda Provato

EDITORIAL Editor Jody Dunn Drinks Editor Charlene Rooke Food Editor Eric Vellend Content Editors Jessica Huras, Victoria Walsh

Publication Coordinator Laura Jeha Publication Assistant Piper MacFadyen ART Creative Director Cathy Cicchini Senior Designer Emilie Simpson Graphic Production Paola Rasmussen

CONTRIBUTORS James Chatto, Carol Dudar, Michael Elliott, Rob Fiocca, Christina Frantzis, Lindsay Guscott, Katie Hayden, Darren Kemper, Michelle Lucas Larving, Irene Matys, Andrea McCrindle, Kris Osborne, Christopher St. Onge, William Scott Christy, Christine Sismondo, Dick Snyder, Michele Sponagle, James Tse, Jesse Vallins, Doug Wallace

PRODUCTION Senior Manager Andrew Lawson

Production Coordinator Sev Avakian Production Assistant Everton Smith Image Editing & Prepress Levon Gosdanian, Enhanced Pixels

SALES Publisher Leslie Bolter Laura Maurice, Finally Content laura.maurice@finallycontent.com

LCBO prices include tax and bottle deposit and are subject to change without notice.

AVAILABLE APRIL 29

Coming Next Issue

Look for the products featured in this issue in LCBO stores and online at LCBO.com.

For general inquiries about Food & Drink magazine or information about LCBO products and policy, please visit lcbocustomercare.com, or call toll-free 1.800.668.5226 or 416.365.5900. TTY Only: 416.864.6898 or 1.800.361.3291. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published five times a year by the Liquor Control Board of Ontario. Volume 33, Number 3. Food & Drink is printed on paper that contains 10 per cent post‑consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs. Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 100 Queens Quay East, 9th Floor, Toronto, ON, M5E 0C7 ISSN 1195-5988

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores. Cette publication est également disponible en français.

SHADES OF GREEN Savoury or sweet, green is the colour for springtime recipes

SPRING FASHIONS The latest trends in the world of food and drink

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THE JOY of TRAVELING WELL

IMMERSIVE ITINERARIES | INTIMATE, LUXURIOUS SHIPS | GENUINE HOSPITALITY | THE FINEST CUISINE AT SEA®

OCEANIACRUISES.COM

LCBO NOTES

From our Interim President & CEO

Dear Friends,

the way in terms of innovation. Expect fresh takes on IPAs, lagers and local craft ciders, plus a growing selection of light beers, seltzers and non-alcoholic options, including six new non-alcoholic products this spring. Finally, don’t forget to check out our growing inventory of accessories in-store and online, including everyday glassware sets (perfect for home cocktail setups), an expanded selection of bitters and mixers for effortless entertaining, and seasonal gift bags among a range of great host gifts. I am immensely proud of the support given to the LCBO’s sustainability and social impact initiatives over the years. Every March, during our annual Equity Campaign, over 8,000 of our employees across the province help make a meaningful difference in the lives of the people and communities served by Women’s College Hospital Foundation (WCHF). Thanks to their commitment and to the generosity of our customers, LCBO has raised over $11 million dollars. This year, until Sunday, March 15, customers can donate alongside their in-store purchase to further support WCHF’s mission. You can find out much more about the work we do in our annual Impact Report, in the next edition of Food & Drink . Wishing you safe travels in the year ahead,

Hello and welcome to this issue of Food & Drink . As I step into the role of Interim President & CEO, I’m excited to celebrate this season with you. Spring is about discovery, and our travel-themed issue celebrates the places, people, and beverages that make every journey memorable. You may have noticed we recently launched our Pour & Explore contest in stores across the province. It offers a chance to win one of six fantastic grand prizes—a pair of tickets anywhere Air Canada flies + 100,000 Aeroplan points from Hotel Savers. Customers are automatically entered into the contest each time they shop at the LCBO using their Aeroplan card, plus one additional entry when they buy a product that carries bonus points. And there’s more. In March, we’re making an amazing online exclusive bonus offer: spend $250 or more on the LCBO app or LCBO.com and earn 500 bonus Aeroplan points. Of course, our regular bonus points offers are also available on over 150 products in March and April. This month also sees the start of our biggest release of the year for beer, cider and ready-to-drink coolers. From crisp seltzers and teas to classic coolers and the latest, hottest trend—bar quality, single serve cocktails—there’s a flavour for every moment. You’ll also see the first wave of new seasonal craft beers and ciders, with Ontario producers leading

AARON CAMPBELL Interim President and CEO, LCBO

PORTRAIT BY CARLYLE ROUTH

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Pour today, explore tomorrow

Earn points at the LCBO and get there sooner.

Scan or visit aircanada.com to join for free today.

®Aeroplan is a registered trademark of Aeroplan Inc., used under licence. ®The Air Canada maple leaf logo is a registered trademark of Air Canada, used under licence. Starbucks and the Starbucks logos are registered trademarks of Starbucks Corporation. ™All Journie Rewards, On the Run, and Pioneer trademarks are owned by Parkland Corporation. ™Ultramar is a registered trademark of Valero Energy Inc., used under license.

EDITOR’S NOTES

Bring the World Home

wines that are made to be served together—ideal for hosting. If you’re a beer lover we tell the stories of some of the most iconic global beers and suggest perfectly paired snacks for more casual entertaining (page 77). Combining global flavours with a comfort food angle is just right for this time of year. From Sweden to Portugal—and Canada, too— pretty much every country has its own signature sandwich, and we offer the recipes for some of them, starting on page 58. With the global pantry of ingredients more and more accessible no matter where you live, consider amping up your weeknight dinners with cosmopolitan flavours (page 83), or lend an international touch to your baking with pastries inspired by coffee shops from around the world, always the best places to sample the local culture (on page 71). From our pages to our readers’ bucket lists, we hope this issue serves as inspiration when planning your next trip or trying something new at home.

For our second annual travel- themed issue, we wanted to make sure we included something for everyone. If you’re in vacation mode and want to explore some of the hottest destinations, we’ve got you covered; or, if a trip isn’t in the cards this year, we can help you create vacation vibes at home. We shine a spotlight on some of those hotspots in “Passport to Flavour,” starting on page 64, and share some of the musts to eat, drink and see, if you go. But we’ve also developed a recipe for each place—inspired by the region’s cuisine—so you can experience those flavours from the comfort of home. And this time we’re putting more emphasis on Ontario destinations like Niagara (page 50), where we have curated some hidden gems that may not be on your radar, and (on the back page) we’ve invited chef Nuit Regular to share some of her favourite places to eat around the province. Of course, there is no better place for a bit of armchair travel than the LCBO. There’s a world of products to discover. Explore the many styles of rum on page 29 and use them in cocktails—or surprise your guests and serve them alongside dessert. Italy is a country famous for its wines, but on page 33 we highlight some lesser-known regions and share recipes and

Coming Soon Watch for the next

issue of Food & Drink . Our Spring issue will be in stores and online Wednesday, April 29.

JODY DUNN Editor, LCBO Food & Drink

@lcbofoodanddrink

lcbofoodanddrink

LCBO

PHOTOGRAPH BY JAMES TSE

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Sip your way across Australia. Nice travels.

Year-round flights to Sydney and Brisbane.

EAT IT

DRINK IT

EXPERIENCE IT

Try a polarizing spread

Pour something local

Discover natural beauty

Vegemite is intensely savoury with a bold, salty depth that’s unmistakably Australian. Spread thin on toast, stirred into sauces, or used to add umami to unexpected dishes, it delivers a powerful hit of flavour.

Try wine infused with riberry, a native Australian fruit with a bright, cranberry-like acidity. Produced in small batches and rarely exported, it’s best discovered while you’re there.

Uluru is a massive sandstone monolith rising from the desert in Australia’s Northern Territory. It’s one of the country’s most significant natural landmarks and holds deep cultural importance.

Inside Scoop The latest bits, bites and sips to keep you in the know. BY ERIC VELLEND

PHOTOGRAPHY BY DARREN KEMPER; FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY ANDREA M C CRINDLE

TRAVEL HACK

Samantha Brown, host of the popular show Samantha Brown’s Places to Love , has come up with a clever way to MacGyver an affogato, the Italian treat of espresso poured over ice cream. At your next gas station pit stop, buy a small coffee and an ice-cream sandwich then dip and sip, and pretend you’re in Italy.

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INSIDE SCOOP

TRENDING Spotlight on Croatia BY IRENE MATYS Tucked along the Adriatic Sea, Croatia blends breathtaking coastlines, ancient cities and world-class food and wine. With Mediterranean roots and Central European flair, it’s a rising star for Canadian travellers.

CROATIAN SIPS

WINE COUNTRY Croatia is home to historic wineries and over 120 indigenous grape varietals, including the widely planted Graševina, which yields dry, zesty whites. Must: Kutjevo Winery in Slavonia

From the Slavonia region, this five-grape red blend is medium- bodied with dark berry flavours and bright acidity. Serve with ćevapi (grilled minced meat). Kutjevo Empress Red LCBO 43706, $16.95

WHAT TO EAT From Istrian truffles and olive oil to fresh Adriatic seafood, Croatia’s cuisine celebrates seasonality, terroir and tradition. Must: Brudet (seafood stew) by the sea

WHAT TO DRINK The bar culture thrives on local libations, including crisp Pošip whites, bold Plavac Mali reds and rakija fruit brandies. Must: A small glass of rakija at sunset

WHAT TO SEE Explore 10 UNESCO

Dating back to the 19th century, this herbal liqueur tastes of cola and mint with a slight bitterness. Try neat or on the rocks with a lemon slice. Badel Pelinkovac Gorki VINTAGES 539627, 700 mL, $30.05

World Heritage Sites, from Dubrovnik’s medieval walls to the Roman palace in Split, each steeped in history and natural beauty. Must: Dubrovnik Old Town

TOP: IVAN SADRI, CROATIAN NATIONAL TOURIST BOARD (CNTB); MIDDLE LEFT: MAJA DANICA PECANIC, CNTB; MIDDLE RIGHT: JULIEN DUVA, CNTB

SEASONAL SIPS Everybody’s Irish Instead of green beer, try one of these unique Irish beverages—or our Irish Buck, a zippy highball of Irish whiskey and ginger beer—and raise a glass to St. Patrick’s Day. BY CHARLENE ROOKE

IRISH BUCK RECIPE ON P. 98

Two Stacks Double Irish Cream Liqueur Dram in a Can LCBO 46431, 4 pk, $28.25 This Irish cream is more whiskey-forward than others, with a smooth, toffee flavour. Pour over ice or sip chilled, right from the mini-can.

O’Hara’s Irish Nitro Stout

Glendalough Wild Botanical Irish Gin LCBO 635482, $52.95 Let the wild-foraged botanical flavours of this bright Irish gin shine through with a splash of soda and a fresh herb garnish.

LCBO 20013, 440 mL, $3.75 With the same thick, creamy head of foam as that other famous stout, O’Hara’s is the favourite of many an Irish beer fan for its deeply roasted, chocolatey notes.

DRINK OF THE SEASON

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Drink volcanic wines in the Azores. Nice travels.

New non-stop flights from Toronto start in June.

EAT IT

DRINK IT

EXPERIENCE IT

Order the signature shellfish

Taste wine grown on lava

Feel the heat

Limpets are small sea snails gathered by hand from volcanic rock along the coast, then grilled simply with garlic and butter for a briny local specialty.

On Pico Island, vines are planted directly into black lava fields, protected by stone walls, creating one of the world’s most singular and extreme wine regions.

In Furnas, naturally heated thermal pools are fed by underground volcanic activity. The water is warm and mineral-rich, with temperatures regulated by the earth itself.

INSIDE SCOOP

WHAT’S NEW

STRAIGHT UP

New Product Showcase In this roundup of new products at the LCBO, we explore global trends. The latest ready-to-drink (RTD) innovation is single-serve, straight-up beverages in 100-mL cans. Look for exciting flavours from Quebec’s Amour Liquide and Scotland’s Whitebox Cocktails. We’re also seeing sours trending, including a Chilean Pisco Sour and a locally made Absinthe Sour. Finally, the no-buzz phenomenon has taken off Down Under, where Not Guilty launched a de-alcoholized sparkling wine.

Whitebox Straight Up Daiquiri LCBO 48676, 100 mL, $5.95

Amour Liquide Strawberry Daiquiri

LCBO 49455, 100 mL, $6.45

Amour Liquide Amaretto Sour

LCBO 49456, 100 mL, $6.45

Whitebox Spicy Margarita

LCBO 48679, 100 mL, $5.95

Buy this glass online at LCBO.com

SOUR POWER

Campanario Pisco Sour LCBO 49028, 700 mL, $21.95 Wild Lot Absinthe Sour LCBO 48688, 250 mL, $9.95

NO-BUZZ BUBBLES

Not Guilty De-Alcoholized Sparkling Brut LCBO 47731, $10.95

HOLD THE

Cocktail Shakers and Makers Friday, March 27 – Whether you’re a seasoned home bartender or newly cocktail curious, this immersive event in downtown Toronto is the perfect place to explore the art of mixology! Visit LCBO.com/events for tickets and details.

DATE

GLOBAL SIPS It’s a Trap!

Brewed by monks, Trappist beers are some of the most coveted and highly rated on the planet. They’re full-bodied ales with a rich, creamy texture, bold flavours and a higher alcohol content, sometimes pushing 10 per cent. They are primarily made in Belgium, though some, like La Trappe, come from the Netherlands. Bonus: some of the profits from Trappist beers go to the monks’ charitable causes. La Trappe Blonde, LCBO 41114, 330 mL, $4.50; Rochefort 8, LCBO 676569, 330 mL, $5.35, Westmalle Tripel, LCBO 676577, 330 mL, $5.60

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Taste the Mediterranean in Mallorca. Nice travels.

New flights start in June.

EAT IT

DRINK IT

EXPERIENCE IT

Taste the local staple

Discover an island tradition

Walk scenic terraces

Sobrasada is Mallorca’s signature sausage, soft enough to spread and rich with paprika. It’s eaten on bread, melted into dishes, or cooked gently, and shows up everywhere from home kitchens to local menus.

Hierbas is Mallorca’s traditional herbal liqueur, made by infusing local plants like fennel, rosemary, and citrus peel in alcohol. It’s usually poured after a meal, sometimes sweet, sometimes dry, and treated as a ritual rather than a cocktail.

In the Tramuntana mountains, dry-stone terraces were built to hold soil, manage water, and make steep land usable. Olives, citrus, and almond trees still grow along these narrow paths. Walking through them gives a clear sense of how the landscape has been shaped over centuries.

INSIDE SCOOP

SHOP & EARN MARCH DEALS

ASK AN EXPERT Frequent Flyer

While shopping at the LCBO, you can earn Aeroplan® bonus points on every purchase (one point for every $4) plus extra on limited-time promotions. Here are three local VQA wines to help rack up some points. They’re perfect for pairing with seasonal fare, and the offer is good until March 28. For more information, including other offers and how to sign up, visit LCBO.com/aeroplan.

Alexandre Lefèvre is the Vice President, Network Planning & Global Sales at Air Canada. As they work to develop new, international routes for Air Canada’s expanding fleet, Alexandre and his team explore new destinations, gaining authentic insights into the best places to eat and drink. From hidden gems to celebrated institutions, Alexandre shares his shortlist of must-try bites on five flavour-rich routes across the airline’s global network.

EastDell Pinot Grigio VQA LCBO 65367, $14.95 100

▼ Eat à la bonne franquette in Paris : entrecôte, frites, and a glass of Saint-Émilion at the historic Les Deux Palais , steps from the Seine.

Cave Spring Estate Riesling VQA VINTAGES ESSENTIALS 286377, $21.95 100

Henry of Pelham The School House Cabernet Merlot VQA LCBO 395855, $19.95 100

▲ From Fort-de-France in Martinique , escape to Le Petibonum for surfside salt-cod fritters washed down with a refreshing Ti’ Punch of local rhum agricole . ▶ In Guadalajara , start with a pour (or two!) of raicilla at Pare de Sufrir before hopping a cab to Mexicaltzingo’s iconic birria taco stands.

In Lima , hit La Picantería for a late lunch of ceviche made from your pick of the day’s catch. Then kick the evening off with a proper Pisco Sour at the laid-back Cumpa Taberna Criolla . At Singapore’s legendary Maxwell Food Centre , try Ah Tai for Hainanese chicken rice. Order thigh meat with extra ginger-chili, and a cooling iced barley.

Aeroplan® is a registered trademark of Aeroplan Inc., used under license. The Air Canada maple leaf logo® is a registered trademark of Air Canada, used under license.

PHOTOGRAPHY BY ISTOCK PHOTO BY GETTY IMAGES (FRUIT FLAVOURED PUNCHES BY HOPSALKA; BRASSERIE LES DEUX PALAIS BY ANOUCHKA; TACO DORADO DE BIRRIA BY MATTHEW SUAREZ)

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Find your flavour in Peru. Nice travels.

New non-stop flights from Toronto to Lima.

EAT IT

DRINK IT

EXPERIENCE IT

Fill up on local street food

Try an Andean classic

Travel back in history

Lima’s reputation as a global food destina tion isn’t built only in restaurants. It’s built at street corners, where anticuchos, skew ers of marinated beef heart cooked over open flames, deliver smoky, spiced, deeply savoury flavour finished with lime.

Chicha morada is a non-alcoholic drink made from purple corn simmered with pineapple, cinnamon, and cloves. Served cold, it’s lightly sweet, refreshing, and found everywhere from home kitchens to lunch counters.

In the middle of modern Lima, pre-Columbian adobe ruins still stand among traffic, apartments, and restaurants. Sites like Huaca Pucllana weren’t moved to museums, they stayed where they were built.

INSIDE SCOOP

LOCAL TRAVEL Around the World in Ontario BY JESSICA HURAS Across Ontario, small cities and suburbs serve authentic dishes from every corner of the globe, from Sri Lankan hoppers to Turkish kebabs to Lebanese shawarma. Together, they map out a delicious road trip of international flavours. THE WORLD IN SCARBOROUGH You’ll find food of unparalleled diversity in Scarborough’s unassuming strip plazas. Try delicate Sri Lankan hoppers at New Kalyani (newkalyani.com), sizzling kebabs at Konak Turkish Cuisine (konaktoronto.ca) and peerless Jamaican patties at Patty Time (2919 Lawrence Ave. E). 1

ARMCHAIR TRAVEL Read Up!

Recommended by our trusted contributors, these books are sure to inspire future trips.

ERIC VELLEND, FOOD EDITOR In a Sunburned Country by Bill Bryson (Crown, 2001) This hilarious tale from the legendary travel writer prepared me for Australia’s dangerous fauna, which I encountered on a regular basis.

CHRISTOPHER ST. ONGE, FOOD STYLIST & RECIPE DEVELOPER Tacopedia by Déborah Holtz and Juan Carlos Mena (Phaidon Press, 2015) Part cookbook, part anthropological study of Mexico’s many regional taco iterations. I’ve been chasing them all down ever since.

MICHELLE RABIN, RECIPE DEVELOPER Gjelina by Travis Lett (Chronicle Books, 2015) The food at Gjelina is seasonal, vibrant and deeply connected to its ingredients. It captures the spirit of California cuisine beautifully.

2 GERMAN IN KITCHENER

3 LEBANESE IN OTTAWA Taste Ottawa’s

4 FINNISH IN

5 CHINESE IN MARKHAM When visiting Markham, enjoy dim sum at Ding Tai Fung (@dingtaifung_to) or take a tour of

THUNDER BAY Discover this unique Nordic community on Lake Superior via crepe-like pancakes at Niva’s Restaurant (nivas.ca), coffee bread from The Pulla Lady (thepullalady.com) and rustic rye loaves or cardamom buns from Current River Bakery (currentriverbakery.com).

JAMES CHATTO, CONTRIBUTING EDITOR Acquired Tastes: The

Explore Kitchener’s German roots with sauerbraten at the historic Concordia Club (concordiaclub. ca) or schnitzel at Metro Restaurant (kmetro.ca). Come fall, Kitchener Waterloo Oktoberfest (oktoberfest.ca) takes over with beer gardens, festive music and hearty Bavarian fare.

Lebanese influence with shawarma from Shawarma Palace (shawarmapalace.ca) and fresh manakish at Aladdin Bakery (@aladdinbakery). In July, the Ottawa Lebanese Festival (ottawalebanesefestival. com) brings five days of food, music and culture.

Lives and Recipes of Eight Culinary

Ambassadors by James Chatto, W.L. Martin and Joseph Sproule (Aevo UTP, 2026) Lasagna, sweet potato congee, the Daiquiri… Eight historic recipes and the individuals who carried them from one culture to another.

the two food courts at the Pacific Mall (pacificmalltoronto.ca).

On the way home, stock up on Asian

FROM ONE OF OUR OWN

ingredients and tropical fruit at FreshWay Foodmart (freshwayfoodmart.com).

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Find fresh flavours in Thailand. Nice travels.

Now flying year-round to Bangkok.

EAT IT

DRINK IT

EXPERIENCE IT

Try something unexpected

Discover a symbol of Thai pride

Drift through the city

Goong Ten is a northern Thai dish traditionally made with freshwater shrimp, tossed quickly with lime juice, herbs, chili, and toasted rice powder. The name means “dancing shrimp,” a reference to their movement during preparation.

Mekhong is Thailand’s national spirit, made primarily from sugarcane with a small amount of rice, then aromatized with herbs and spices. It’s often described as a whisky, though it’s closer in structure to a spiced rum.

In parts of Bangkok, life still moves along the khlongs (canals). Houses sit on stilts, boats replace cars, and markets drift past front doors. It’s a working water network that predates the roads around it, and it shows a side of the city that runs parallel to the one most people see.

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BASICS

Kindred Spirits Follow the sun to discover the many sides of rum.

BY CHARLENE ROOKE ————— PHOTOGRAPHY BY JAMES TSE

Though it’s made from sugar cane (often from its by-product, molasses), rum doesn’t always taste sweet. It comes in a range of styles, from clear to barrel aged, and from delicate and grassy to spicy and robust. Try these drinks to showcase the different characters of rums from around the world, and pair them with sweets, perfect for Easter or anytime spring treats.

THE GUAVA MOJITO P. 99

Cuban-style Cocktail Rums Spirits made from fermented and distilled molasses were originally pretty rough stuff. In 1862, one Cuban family pioneered techniques (different yeast strains and charcoal filtration) for making smooth, dry rum that was ideal for a generation of Cuban cocktails. Now made in Puerto Rico, Bacardí Superior White Rum (LCBO 117, $29.95) still carries their legacy, as an ideal spirit for Mojitos, Daiquiris and more. Authentic Havana Club rums are still made in Cuba.

Our Guava Mojito has the fruit’s coral colour and sweet tropical taste. To add a wisp of coconut flavour use Barceló Blanco (LCBO 47855, $29.95) from the Dominican Republic.

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY WILLIAM SCOTT CHRISTY

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KINDRED SPIRITS

South and Central

American Rum While a whole swath of the globe can’t be neatly encapsulated, many favourite rums from this region are barrel-aged and lightly sweetened before bottling. Though hot-climate barrel-maturation times are typically shorter than for spirits like whisky aged in cooler temperature places, these rums often mature for a decade or longer. They develop complex flavours that can balance well with bold cocktail flavours, such as bitter coffee and tonic.

BLOOD ORANGE SPRITZ, P. 98 These rich, flavourful rums take on food-friendly, bittersweet complexity in this coffee-tinged, citrusy spritz.

DESSERT PAIRING Our Key Lime Pie is a sweet end to any meal and makes a bright, tangy and not-too-sweet pairing with this spritz and these decadent rums.

Find this recipe at LCBO.com/fdtravel26

El Dorado 8 Year Old Cask Aged Demerara Rum (LCBO 366666, $39.95) from Guyana sips like buttery fruitcake. It comes from a distillery housing some of the world’s oldest stills.

The molasses used in Flor de Caña Eco 15 Rum (LCBO 20191, $59.95) is made from sugar cane grown in volcanic soils in Nicaragua. This spicy, chocolately bottling is certified carbon-neutral.

Sugar cane syrup and barrel- aging at high Guatemalan altitude give Ron Zacapa Solera Gran Reserva (LCBO 273516, $89.95) a delicate honey-nut character. It’s a blend of rums from 6 to 23 years old.

Funky Caribbean Rum Because most rum bottlings were historically blended from many different spirits, blenders required light, fruity base rums but also intensely aromatic, concentrated flavouring rums. Jamaica, especially, became known for what is sometimes called a High Ester style of rum, trailblazing techniques to amp up the fruity and floral compounds that form mainly during the fermentation of molasses. The bold aromas of this style of rum can be reminiscent of very ripe tropical fruit. Often bottled dry, they pair well with sweet, decadent bites, and shine in our signature serve featuring a dipped ice cube that releases heavenly aromas as it warms and melts.

SIGNATURE SERVE DESSERT RUM, P. 99 Pouring bold rum over a big ice cube coated with chocolate enhances creamy and tropical-fruit notes.

“Plummer and Wedderburn” on the Smith & Cross Traditional Jamaican Rum (LCBO 402834, $49) label refers to an old rum-classification term for this pungent and high-proof (57 per cent ABV) spirit.

The makers of the world’s most famous cocktail bitters are behind Angostura 7 Year Old Rum (LCBO 19821, $44) from Trinidad and Tobago. Expect minerally dark

maple and bitter espresso flavours.

DESSERT PAIRING Literally meaning milk three ways, this Tres Leches Layer Cake stacks three layers of goodness, enhanced by these bold sipping rums, especially when chilled with a special, coated ice cube.

Find this recipe at LCBO.com/fdtravel26

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EAT YOUR WORDS. You might think you know what to expect from Halifax. Fish and chips fresh from the fryer, maybe a chowder. Then your plate aýives. From first bite to last sip, the city surprises you. Not with pomp or flash,just the pride of a place that takes what it has seriously without taking ourselves tû seriously at aø. A meal like that makes you reconsider a few things. Might even make you want to eat your words.

DISCOVERHALIFAX.CA

WINE

Grape Expectations Italy’s diverse regions are known for their traditional cuisines and wine styles, which speak to a unique sense of place and illuminate the distinct culinary heritages that make the country such a wonderful place to explore.

BY DICK SNYDER WITH RECIPES BY IRENE MATYS PHOTOGRAPHY BY ROB FIOCCA

Veneto With its splendid

architecture and intensely romantic vibe, Venice is a main draw to Italy’s northeast. The cuisine ranges from snacky little cicchetti to preparations highlighting regional ingredients such as calf’s liver, polenta and anchovies. KNOWN FOR Diverse cuisine matches a selection of wine styles, both white and red. In Veneto, this is revealed in the lightly effervescent Prosecco, made from the Glera grape, and in fruit-forward and often bolder Valpolicella, made with Corvina, Rondinella and Molinara grapes. CLASSIC PAIRING Prosecco and Fritto Misto were designed to go together, with the light, crispy battered seafood providing the irresistible salty crunch that harmonizes splendidly with the wine’s zippy flavours and velvety texture.

Find this recipe at LCBO.com/fdtravel26

MUST TRYS

Tommasi Ripasso Valpolicella Classico Superiore VINTAGES ESSENTIALS 910430, $27.95 This wine is dry and savoury, with spice and tannins bolstering dark fruit, along with bright red berries and chocolate. The earthy finish lingers and works well with meat dishes.

Bottega Vino Dei Poeti Prosecco DOC LCBO 897702, $18.95

When aperitivo hour hits, reach for this bubbly with bright apple, peach and citrus flavours, along with vibrant acidity and persistent mousse.

FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY WILLIAM SCOTT CHRISTY

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GRAPE EXPECTATIONS

Piedmont This northwestern region, the second- largest in Italy after

Sicily, is surrounded by the Alps and Apennines. Indeed, the fantastic skiing works up an appetite for the region’s famed hearty fare and expressive wines. KNOWN FOR Being cool and mountain ous, Piedmont produces wines that are boldly flavoured and finessed. Age-worthy Barolos, with prominent tannin structure, are made from the red Nebbiolo grape. Barbera makes an easygoing wine akin to Merlot, with its plush red-fruit juiciness. The Cortese grape makes Gavi, a white wine that reflects the limestone-rich mountains of its namesake city. CLASSIC PAIRING Piedmont is truffle country, but wild mushrooms will do in a pinch, out of season. An earthy Barolo or fruity Barbera will match this Mushroom Risotto well, in different ways. Try both!

MUST TRYS

Truffle Hunter Barbera D’Asti LCBO 43949, $16.55 Barbera has a soft texture and brings generous plum, berry and cherry fruit, plus bright acidity. It’s medium-bodied and has a fresh, fruity finish,

Batasiolo Barolo DOCG LCBO 178541, $36.95 Aromas of red plum and cherry are joined on the

Banfi Principessa Gavia Gavi

VINTAGES ESSENTIALS 250696, $21.95 Gavi is the white wine you don’t yet know you love. It’s fresh, mineral-driven and bright, with just enough body to work nicely with well-seasoned snacks or vegetarian pastas.

palate by spice, licorice and savoury herbs. The tannins are prominent, making an excellent match for rich, meaty dishes. The finish is long and complex.

Find this recipe at LCBO.com/fdtravel26

making it lovely to sip and versatile with food.

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The $18 solution. Great-value wines.

Rich and ripe, with black and red berry, baking spices, smoke, earth and oak. Great with burgers. TERRA D’ALIGI TATONE MONTEPULCIANO D’ABRUZZO 2022

DOC, Abruzzo, Italy 994616 (XD) 750 ml $18.00 2 Medium-bodied & Fruity 96 points (lucamaroni.com)

Fresh and ripe, with smoky herbal undertones and a vibrant character. Enjoy with stuffed grilled peppers. EMILIANA NOVAS ORGANIC GRAN RESERVA CARMENÈRE 2024 DO Valle de Colchagua, Chile, vegan 30996 (XD) 750 ml $18.00 2 Full-bodied & Smooth 91 points (jamessuckling.com) 4 Organic product

$18 SOLUTION. AVAILABLE IN STORES AND ONLINE MARCH 7, 2026. Featured products may not be available in all Vintages locations. Visit LCBO.com/vintages for availability and store locations. Prices subject to change.

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GRAPE EXPECTATIONS

Sicily-Sardinia Italy’s deep south draws fans of rich and elemental flavours, concentrated by the heat and humidity of this captivating terrain. Stunning coastlines and rugged mountain interiors are contrasted by lively markets in Palermo, where you’ll find regional ingredients such as eggplant, wild fennel and sardines.

KNOWN FOR Southern grapes are resilient and formidable, their flavours concentrated by the sun and seasoned by the Mediterranean. Cannonau (a grape also known as Grenache or Garnacha) is berry-forward, with savoury dried herbs for elegance. Grillo is a white wine with form and body, bolstered with freshness thanks to the sea’s cooling influence. CLASSIC PAIRING A simple, rustic dish like this Pasta alla Norma (recipe p. 91) with a sauce of tomatoes, eggplant and basil topped with dry ricotta pairs well with the region’s characterful wines. Choose white or red, as you prefer, and the pairing will be lovely.

MUST TRYS

Doppio Passo Grillo Sicilia DOC LCBO 30947, $13.55

Perfumed with lemon, lemon grass, apricot and grapefruit skin, the wine delivers flavours of lime, pear and tangerine. It’s supple and very pleasant for sipping, with a medium finish. Serve chilled. Sella & Mosca Cannonau di Sardegna VINTAGES ESSENTIALS 425488, $19.95 Red berry fruit on the nose is accented by faint earth and tobacco, along with vanilla and sweetgrass. The wine is supple, with an edge of tannin and flavours of red fruit, almonds and vanilla.

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GRAPE EXPECTATIONS

Puglia The so-called heel of the Italian boot in the south, Puglia is where Italians vacation to enjoy beaches, Baroque architecture and medieval churches. Forty per cent of the country’s olive oil is grown here, and it’s highly prized for its quality. KNOWN FOR Deeply concentrated wines that get heft and body from the warm climate, as well as a technique called appassimento that uses dried grapes for added concentration. Comforting reds can include grapes such as Primitivo, Negroamaro and Nero di Troia. They pair with Puglia’s rustic cucina povera (peasant cooking), largely made up of vegetables, pasta and olive oil, with proteins such as lamb or grilled fish. CLASSIC PAIRING Both of these wines are great matches for this classic Lamb from Puglia . Their tannic structures and complex flavours meld wonderfully with this rich dish’s savoury and earthy elements.

MUST TRYS

Rivera Il Falcone Castel Del Monte VINTAGES ESSENTIALS 177295, $26.95 Full-bodied but balanced by bright acidity, this wine features prominent red fruit and berries overlaid by cedar and smoke. Coarse tannins can balance rich and fatty dishes.

Passo Del Sud Appassimento LCBO 520254, $14.45 This full-bodied wine

balances concentrated plum, prune and earthy notes of smoke, tobacco and nuts. The tannins are ripe, the texture is supple, and the finish is generous.

Find this recipe at LCBO.com/fdtravel26

Abruzzo This region of central Italy is just 70 kilometres from Rome. Its beaches face the Adriatic Sea, and its rugged western landscape is shaped by some of the highest peaks of the Apennines. KNOWN FOR Both red and white wines are made here, with the increasingly known Pecorino grape much favoured for its body, crisp acidity and approachable fruitiness. CLASSIC PAIRING Pecorino, the cheese, meets Pecorino, the grape, in the simple shepherd’s dish of pallotte cacio e uova (cheese and egg balls) , recipe p. 91. The vibrant flavours are well-met by the dish’s tangy cheese and savoury tomato sauce.

MUST TRY

Ferzo Abruzzo Pecorino Superiore VINTAGES ESSENTIALS 573683, $17.95 The Pecorino grape delivers flavours of yellow apple, pear and lemon, and this wine wraps that all up in a well-balanced profile that’s clean, bright and purely delicious.

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Cr Flor n in O l tt

Cr vi s

For this recipe and more visit getcracking.ca

Travel the World. Taste Niagara.

Let your palate be your passport. From Sparkling and vibrant Rosé to our discovery-ready 3L Sauvignon Blanc, Trius brings the flavours of Niagara to every journey. Whether you’re exploring new cuisines or hosting at home, discover wines crafted to elevate every moment.

ENJOY RESPONSIBLY.

FLAVOURS

The New Fusion Fusion cooking is hot again. This time around, it’s more playful, less cheffy, even a little cheeky. Think late-night munchie mash-ups that ignore (almost) every old-school kitchen rule and where the only ask is big flavour. It’s being driven by irreverent third-culture cooks, social media stars, and grocery apps delivering global goods in a flash. And we’re all the better for it.

BY CHRISTOPHER ST. ONGE ————— PHOTOGRAPHY BY JAMES TSE

DELICIOUS SALTED COCONUT CRUMBS TOP THIS GREEN CURRY CHICKEN AND SQUASH PIE. THERE’S PRETTY MUCH NOTHING AUTHENTICALLY THAI ABOUT ITS COTTAGE PIE FORM, BUT ONE BITE AND YOU’LL FORGET ABOUT ALL THAT.

GREEN CURRY CHICKEN & SQUASH PIE P. 98

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY WILLIAM SCOTT CHRISTY

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THE NEW FUSION

Maple Málà Noodles

THE MOREISH SAUCE COATING THESE MAPLE MÁLÀ NOODLES IS NEAR PERFECT—IF YOU CAN BOIL SOME NOODLES, YOU’VE GOT THIS.

Meaning numbing and hot, málà is a beloved Chinese flavour profile that’s wickedly good tempered with Canadian maple syrup. Sichuan versions of chili crisp contain numbing Sichuan peppercorns, something that isn’t true for Lao Gan Ma and many North American brands. Look for Sichuan-made Chuan Nan chili oil online or at Asian grocers—and yes, you can sub with your favourite chili crisp if you already have that on hand. Steamed tender-crisp green veggies make a nice noodle topper alongside the cucumber and cilantro if you have some fridge cleaning to do. 1 tbsp (15 mL) toasted sesame oil 1/2 cup (125 mL) natural peanut butter, smooth or chunky 1/3 cup (80 mL) warm water 3 tbsp (45 mL) rice vinegar 1/3 cup (80 mL) soy sauce, preferably Kikkoman brand 1/4 cup (60 mL) dark maple syrup 1/3 cup (80 mL) stirred chili oil 2 cloves garlic, finely grated or chopped 2 mini cucumbers 1 lb (455 g) dried wheat noodles (see TIP below) 1/4 cup (60 mL) chopped cilantro leaves and stems 1. In a large heatproof bowl, whisk sesame oil, peanut butter and water until smooth. Add vinegar, soy and maple syrup. Again, whisk until smooth. Stir in chili oil (or chili crisp if using) and garlic. Set aside. 2. Using the side of a chef’s knife or a rolling pin, smack cucumbers to break apart. Chop into rough chunks. 3. Cook noodles in salted boiling water until tender. Just before draining scoop out 1/2 cup (125 mL) noodle water and reserve.

WHAT TO SERVE Calabogie Causeway Dark Lager LCBO 50080, 473 mL, $3.65 A good, big-bodied dark lager has the chops to handle this intense sauce, typically fielding its own nutty, coffee and smoky malt notes.

TIP Use whatever wheat noodles you have on hand: Chinese, Taiwanese, even eggless dried Italian pasta. The gist here is a zero-stress pantry-raid. Just avoid egg noodles and those that are very fine as the increased surface area of finer ones can turn the sauce gummy.

Add drained noodles to sauce; toss to coat, loosening with a little reserved water if necessary. 4. Divide between four bowls and top each with cucumber and cilantro. Serve straight away.

Serves 4

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Shawarma Sweets Sweet potatoes are a great foil to the usual suspects found inside a shawarma sandwich. Spiced ground beef stands in for the leaves of sliced beef, and the tricked-out toum is garlic sauce and hot sauce in one. Pretty much any pickles would be great here, looking to punch—think equal parts bread-and-butter pickles or gherkins, pickled hot peppers, and perhaps vinegar-brined giardiniera. Bonus points if you’ve got a Middle Eastern shop nearby and can get your hands on some pickled turnips. RED-HOT TOUM 2 egg whites 6 cloves garlic 1/4 cup (60 mL) Frank’s RedHot Original hot sauce 1 cup (250 mL) canola or vegetable oil 4 small sweet potatoes, each about 8 oz (225 g) 1 tbsp (15 mL) olive or canola oil Diamond Crystal kosher salt 1 small red onion, halved and thinly sliced 1 tbsp (15 mL) white vinegar 1 lb (455 mL) lean ground beef 11/2 tsp (7 mL) ground allspice 11/2 tsp (7 mL) granulated garlic but a mix of hot, sweet and vinegary is the ticket you’re

COOKING SHAWARMA AT HOME ISN’T EXACTLY PRACTICAL. UNLESS YOU DISPENSE WITH THE GIANT SPIT, IN WHICH CASE IS IT EVEN SHAWARMA? DON’T SWEAT IT—NO ONE WHO TASTES THESE LOADED SWEET POTATOES WILL CARE.

1/2 tsp (2 mL) ground cumin 1/4 tsp (1 mL) finely ground black pepper 11/2 cups (375 mL) roughly chopped assorted pickles

incorporated and mixture is thick. Transfer to a bowl, cover and refrigerate until ready to serve. 3. Halve the sweet potatoes and arrange, cut side up, on a parchment-lined baking sheet. Drizzle with olive or canola oil and season generously with salt. Turn cut side down and roast 30 to 35 minutes or until tender.

5. Combine ground beef with 1 tsp (5 mL) salt, allspice, granulated garlic, cumin and black pepper. Cook over medium- high heat in a large skillet until no longer pink, breaking up the meat with a spatula as you go. Continue to cook until lightly crisped, another minute or two. 6. Divide potato halves between four plates. Top each half with a generous dollop of toum, then

divide meat mixture, red onions and pickles between potato halves. Serve warm.

Serves 4

1. Preheat oven to 400°F (204°C).

WHAT TO SERVE Muskoka Brewery Aviator IPA LCBO 43062, 473 mL, $3.85 Refreshment is at a premium here, but the beer should have character, too! Look for big hops—tropical and resinous flavours to stand up to the spice.

2. To make toum, place egg whites in blender and process on high until frothy and double in volume, 2 to 3 minutes. Add garlic and hot sauce. Process until smooth. With the motor running, gradually add oil until fully

4. Meanwhile, toss red onion with vinegar and a pinch of salt. Set aside.

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THE NEW FUSION

Dry Chutney Snack Platter

Dry chutneys, known as podis , are a fascinating South Indian condiment similar in use to Egyptian dukkah or Middle Eastern za’atar. They contain ground pulses, seeds, spices and, more often than not, chilies. Playing fast and loose with the form, this colourful dry chutney makes use of a few common spices, a superfood powder and toasted pumpkin seeds. Amchur (or amchoor ) powder is dried and ground unripe mango and gives the chutney its acidic kick— find it online or at Indian grocers. Powdered superfood greens can be found at most large grocers. DRY CHUTNEY 1/3 cup (80 mL) pumpkin seeds 1 tbsp (15 mL) coriander seed 2 tsp (10 mL) fennel seed 1/4 tsp (1 mL) cumin seeds 1 tsp (5 mL) dehydrated onion flakes 1 tsp (5 mL) Diamond Crystal kosher salt 2 tsp (10 mL) amchur powder 1 tsp (5 mL) powdered greens Pinch cayenne TO SERVE 1/4 cup (60 mL) peanut or canola oil 1/4 tsp (1 mL) toasted sesame oil Raw vegetables, such as cucumbers, tomatoes, carrots, green beans Hardboiled eggs, halved Torn or cubed naan and/or bread 1. In a dry cast-iron skillet set over medium-low heat, toast pumpkin seeds for 4 to 6 minutes, stirring frequently, until light golden. Tip out into a heatproof bowl. Let cool. 2. Return pan to heat and toast coriander, fennel and cumin seeds just until they begin to crackle and pop, about 3 minutes. Transfer to a separate heatproof bowl. Let cool.

WHAT’S A DRY CHUTNEY, YOU ASK? SOMETHING TO KEEP AROUND FOR THOSE DAYS WHEN ALL YOU CAN MANAGE IS UNCOOKED VEG, A BOILED EGG AND BREAD, BUT ARE DETERMINED TO FEEL SPOILED DESPITE IT ALL.

WHAT TO SERVE Hop Stars Mixed Tape Vol. 1 LCBO 50774, 6 pk, $24.95 When friends are around or you can’t make up your mind, a variety pack of different beer styles is a great solution.

3. Combine pumpkin seeds and onion flakes in a mortar and pestle (or spice grinder) and work into a coarse powder; transfer back into bowl. Add spices to mortar and grind, then add to pumpkin seed mixture along with salt, amchur powder, powdered greens and cayenne. Stir to combine and transfer to a small serving bowl.

4. In a separate small bowl, combine peanut oil and sesame oil.

5. Place both bowls on a large serving platter and arrange vegetables, eggs and naan around the bowls. To eat, dip bites into oil first if dry, then into chutney. Serves 4 to 6

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