Stories

There’s nothing better than an afternoon spent in the garden enjoying the sun and cooking up a feast over the BBQ. Here’s the recipes for our Guajillo Chilli Oil, we use it for just about everything…

Our first ever guest chef, Javier Rodríguez left us with this absolute belter of a chimichurri recipe. Learn how to make this signature sauce.

Golden, crispy and tasty as all hell, these tacos deserve to end up all down your shirt…

Four oishii recipes by our very own Ollie Templeton san… Simple, tasty and vegetarian-friendly.

From garganelli tubes to mini pillows of agnolotti, here’s how to master perfect fresh pasta at home.

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

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

Barak Aharoni of ‘Alena’ at The Norma Hotel, shares his top travel tips for Tel Aviv…

“If these hands could speak, the stories they would tell…”

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

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…