Recipes
SHE’LL BE COOKING ’ROUND THE MOUNTAIN After years at the peak of kitchens in the Rockies’ luxury lodges, Katie Mitzel has the recipes that will help you present the Canadian backcountry on a plate.
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XPECTING SNOW – and shrinking in horror as it arrives – is fundamentally ingrained in the Canadian DNA. But in the right circumstances, in the snug setting of a wooden cabin with a fire softly crackling in the background (and plenty of plaid), even the most winter-fearing Canuck could be convinced that there’s something kind of magical about the backcountry. Katie Mitzel started her career as a lodge assistant, but realized that if she wanted to keep doing what she loved she would have to upgrade her skill set. So she put on her oven mitts and started work in the hectic world of backcountry kitchens. Over the years, Mitzel would go on to work as a lodge chef at some of Canada’s most prestigious outdoor
playgrounds, including Skoki Lodge, Battle Abbey, Mistaya, Assiniboine and Shadow Lake Lodge. She shares the catalogue of mouthwatering recipes she built, inspired by the rugged natural beauty outside her kitchen window, in her latest cookbook, Rocky Mountain Cooking: Recipes to Bring Canada's Backcountry Home ($29.70, amazon.ca). While Mitzel’s dishes – which range from hearty soups to ambitious desserts – often had to be adjusted for factors like altitude and lack of water or electricity, the recipes in her cookbook are just as accessible for less adventurous cooks. And if Rocky Mountain Cooking is the closest you get to outdoorsy this winter, we’re confident that the rustic flavours you rustle up for family and friends will indulge all your backcountry fantasies from the comfort of your kitchen. f
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F O O DISM RE CIPE S, IN ASSOC IAT ION W IT H L OS CAR DOS Doña Paula has been making premium Argentinian wines from Mendoza's best wine growing regions since 1997. Across its 800 hectares of vineyards, the estate winery harvests high-quality grapes from its location 1,000 metres above sea level at the foot of the Andes. Its optimal growing conditions – the result of a winning combination of
soil and climate together with a certified sustainable vinegrowing – ensures the clearest expression of each terroir. The winery has scored 90+ points at the world's most prestigious wine awards. Their wines, from the super smooth Doña Paula Los Cardos Malbec to their zesty Sauvignon Blanc, are gluten-free and vegan-friendly.
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