BC Living
How to Support BC Wineries Now
Embark on Culinary Adventures: 5 Must-Try Solo Dining Experiences Around BC
You Gotta Try this in April 2024
4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Travel Light, Travel Right: Minimalist Packing Tips for Solo Explorers
A Solo Traveller’s Guide to Cozy Accommodations
Local Getaway: Relax at a Hidden Cabin along Jordan River
Arts Club Theatre Company Celebrates 60 Years
Films and TV Series that Inspire Solo Travel
B.C. Adventures: Our picks for April
8 Gadgets and Gear for Your Solo Adventures
A Solo Traveller’s Guide to Souvenir Hunting in BC
Sḵwálwen Botanicals – Changing the Face of Skincare
We're sharing the recipes to Hawskworth's delicious Dîner en Blanc menu
It’s the most prestigious picnic party in town. Dîner en Blanc returns to Vancouver for its seventh edition on Thursday, August 23rd—and we’re sharing the recipes to Hawksworth’s exclusive menu for the big event.
Here’s how to make Smoked Beef Brisket, Maccheroni Pasta, Kale and Chard Salad as well as Buttermilk Pannacotta and Avocado Pudding for dessert—all of which are perfect for al fresco dining…
Soak beef in brine for 48 hours in the fridge. Rinse under cold water for 30 minutes.
Smoke beef for 6 hours in meat smoker.
Slowly roast beef for 6 hours at 225 F.
Rest brisket for 45 minutes and serve.
Serves 4, gluten-free, dairy-free and nut-free
Serves 4, vegan, gluten-free and nut-free
Serves 2, gluten-free, dairy-free and nut-free
*Simple syrup can be made by boiling 75g of water with 75g sugar.
Serves 2, gluten-free
Serves 2, vegan, dairy-free and nut-free