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TO DIE FOR FOOD OF THE WEEK - VOLUME 29

Every week I compile a collection of the most mouthwatering food photos that I shot in & around Vancouver. The hashtag #todiefor denotes an item truly knee weakening in flavour.

Every week I compile a collection of the most mouthwatering food photos that I shot in & around Vancouver. The hashtag #todiefor denotes an item truly knee weakening in flavour. Questions? Tweet me @erinireland

Crème Brûlée Duo by Yew at Four Seasons - new, super-smooth, must-try creations by Pastry Chef Bruno Feldeisen. Flavours: Oatmeal Popcorn and Caramelized Banana.

Porcini Crusted Halibut by Yew at Four Seasons - with gorgeous homemade pasta shells and perfectly fried fish, it's hard to resist eating every last bite. Great work, Chef Ned Bell.

Oatmeal Espresso Breakfast Bites - mix-up your morning snack with these delicious, easy-to-make caffeinated bites. They’re packed with great calories and protein to help ward off hunger. Recipe

Chia by Heirloom Vegetarian - super food! What a beautiful, energy and omega-packed breakfast bowl. With molasses, pistachios, cashew cream, dried fruit etc. this brunch menu selection felt like nothing but a splurge. South Granville's new vegetarian restaurant is worth a visit.

Banana Bread Donut by Cartems - this new collaborative flavour could be the excuse we so desperately needed to eat donuts for breakfast. Made with To Die For Banana Bread streusel, chocolate, spices, and banana liqueur glaze with a sprinkling of fleur de sel, Cartems have come up with yet another winner.