Stories

Head chef of Mexican restaurant Rosalinda, Matt Ravenscroft shares his definitive guide to Toronto…

It’s hard to get the ‘Monday blues’ working at Carousel, especially when Mark’s cooked us pasty’s…

In the lead up to his residency, we sat down with the Butter Chicken King himself, Saransh Goila.

We get through a lot of caffeine at Carousel, but what to do with all those spent coffee grounds?

Start 2020 off with this delicious gluten free coconut granola…

Spiritual cooking and the case for a plant-based future…

The foraged flavours of fen and forest are creeping back onto our menus and into our pantries…

At Carousel you can discover tomorrow’s next big thing, today…

A few of life’s little pleasures that we’d like to share with you.

The umami-dropping, flavour-enhancing, lip-smacking ingredients that our chefs just can’t live without…

Introducing The R&R Pop-Up: four days of health, wellbeing and handy life hacks for making those new year’s resolutions stick…

No turning back or the emperor’s new clothes? “Start afresh and open your mind”, says Matt Varona.

Finding new ways to extract flavour and goodness from the perfectly good stuff that most kitchens throw away…

The food writer talks us through her week at Carousel cooking recipes from her debut cookbook, ‘A Lot On Her Plate’…

Chefs. Industry folk. Fatties like us. We opened Carousel to bring people together…