In this episode, we’re joined at the table by Chef David Binsted of Field of Greens Gourmet Market, located in Port Carling, Ontario, in the heart of Muskoka. Often called the "hub of the lakes,” Port Carling is home to a market that brings together the finest local ingredients, prepared foods, and gourmet products in a setting that reflects both the beauty and bounty of cottage country. Chef Binsted shares his culinary journey and how it led him to create a space where quality, flavour, and community meet.

We explore the philosophy behind Field of Greens — from showcasing Muskoka’s farmers, foragers, and artisans to offering prepared dishes and market finds that make it easy for visitors and locals alike to bring the Muskoka lifestyle to their tables. Chef Binsted discusses the challenges and joys of curating a gourmet market that serves a seasonal community, and how his team balances innovation with a respect for tradition.

This episode highlights the art of building a food destination that is more than just a store — it’s an experience of taste, terroir, and connection. Whether you’re stocking up for a lakeside weekend, looking for inspired prepared meals, or simply exploring the richness of Muskoka’s food scene, Field of Greens Gourmet Market offers a glimpse into what makes food in this region so special.

Join me for this podcast. Take a break. Listen in.

A xx

In this episode, we sit down at the table with baker and entrepreneur Shelly Collins, the creative spirit behind Sea My Buns by the Bay, a brand that blends humour, heart, and unforgettable Newfoundland hospitality. Shelly’s work is a celebration of place — shaped by ocean winds, small-town charm, and the deep sense of welcome that defines life on “The Rock.”

Rooted in a lineage of longtime fishermen, Shelly grew up surrounded by the rhythms of the sea and the stories that come from generations on the water. Their dedication and the resilience of her coastal community helped shape her approach to food: honest, generous, and connected to the people it’s made for. Those traditions continue to echo through her kitchen, where every baked good reflects that heritage.

We explore her creative journey, the playful beginnings of her brand, and the meaning behind crafting food that brings comfort and joy to others. From community to creativity, and from coastal roots to entrepreneurial vision, Shelly shares what it truly means to build something delicious and deeply personal by the bay.

Join me for this podcast. Take a break. Listen in.

A xx

In this episode, I sit down at the table with Chef Eric Goeury, the creative mind behind Viva Panettone in Montreal, Quebec. Chef Goeury is known for his mastery of this iconic Italian bread, combining time-honoured techniques with his own vision to create panettone that is both authentic and unforgettable. Through Viva Panettone, he has introduced Montrealers to the patience, precision, and passion required to craft one of the world’s most celebrated holiday breads.

We explore the philosophy and craft behind his work, from the careful selection of ingredients to the long fermentation and baking processes that give panettone its unique texture and flavour. Chef Goeury shares how tradition informs his approach, while also revealing how he innovates to keep this classic bread relevant in a contemporary culinary scene. Listeners gain insight into the artistry and discipline that elevate a simple bread into an all-season masterpiece.

This conversation offers a behind-the-scenes look at the challenges and rewards of making panettone at the highest level. It’s about more than baking — it’s about dedication, creativity, and sharing a piece of Italian heritage in Montreal and across Canada. Learn how Chef Goeury transforms ingredients, technique, and culture into a truly extraordinary eating experience.

Join me for this podcast. Take a break. Listen in.

A xx