Joanna Notkin
Joanna Notkin is a designer at heart, and food is her passion. With an eye for detail and a love of all things seasonal and local, Joanna approaches food in a way that is delicate and thoughtful. Our food editor’s style brings together the flavours of each ingredient while honouring the fact that we truly eat with our eyes.  Joanna began as a textile designer before opening Zoe Ford Catering. She now also freelances as a recipe tester, restaurant consultant and menu planner and is an all-around food lover. www.zoeford.com
Welsh Rarebit

Welsh Rarebit

Warm and cheesy, Welsh rarebit is often underappreciated because of its simplicity and ease.

TRIFLE

TRIFLE

Treat Yourself. Be as creative as you like with this free-form dish!

Day Lily and Cranberry Jam

Day Lily and Cranberry Jam

Not all day lilies are edible!!! If you know what to hunt for, day lilies are quite diverse in the kitchen! Day lily jam is a fun and easy...

Dandelion Pesto

Dandelion Pesto

Contrary to popular belief, the front yard variety of dandelion is completely edible, from the flower down to the root. Before harvesting...

Fiddlehead Tart

Fiddlehead Tart

Fiddleheads are coiled ferns that are only edible before they are open. They are foraged in the spring and seen in grocery stores until the early...

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BOMBAY PRAWNS

BOMBAY PRAWNS

Spicy crispy prawns, then covered blanket HB MAGIC MASALA from Bombay, a favourite seasoning reinvented.

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