Just out: Quench magazine April 2014.

In “Spread Thick”, I asked some great Canadian chefs to share their favourite breads and spreads recipes. I think you’ll agree these are mouthwatering!

• Jesse Vergen, Smoking Pig Real BBQ and Saint John Ale House (New Brunswick): Sweet Barbecue Pork Butter; Campari and Honey Jelly; Tapenade with Digby Chicks (Cured, Smoked, Dried Herring)
• Effy Ligris, Kalikori Olive Oil (Quebec): Taramosalata
• Victor Bongo, Bongo’s Food (Vancouver): Chocolate and Figs Bread; White Chocolate and Cranberry Bread