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TO DIE FOR FOOD OF THE WEEK - VOLUME 50

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

Fresh Gluten Free Pasta by Organicos - once you go FRESH, you can't go back...to dry pasta, that is. The aroma of this small-batch, locally made product is intoxicating and the texture is delicate and tender. Find it at Norton Commons.

Cider by Left Field Cider Co. - handcrafted, artisanal, and made in the Okanagan by two sisters who love what they do. Here's where to find it.

Lemon-Infused Honey by Mellifera Bees - handmade and harvested from ethically managed hives in Vancouver and Lower Mainland backyards. Honey-marker Melissa Cartwright suggests pairing her honey with artisan cheeses and crunchy French bread. I sampled this beautiful product thanks to a Foodee Snackbox.

Ahi Tuna Tataki Gomae Salad at Pier 7 Restaurant - a fresh and unique addition to this waterfront restaurant's seafood-centric menu. Enjoy with a big chilled glass of white wine on their beautiful North Vancouver patio.