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Stories

City Guide: Toronto

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

Staff Food: Pasty w/ Black Walnut Ketchup

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

An Interview with: Saransh Goila

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

Spent Coffee Grounds Cookie Recipe

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

Gluten Free Coconut Granola Recipe

Start 2020 off with this delicious gluten free coconut granola…

‘The Vegetable Whisperer’

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

Foraging Calendar

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

Heard It Here First

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

Carousel Likes

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

Flavour Boosting Ingredients

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

The R&R Pop-Up

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

Demystifying Natural Wine

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

Sustainable Carousel

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

View From the Outside: Rosie Birkett

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

Chefs Without Borders

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

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