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Cinda Chavich's
taste the world
Taste the delicious culinary corners of the world -- and find the best food in Victoria -- with food + travel writer Cinda Chavich


INGREDIENT: Foraging spruce tips in spring
Add some wild Canadian flavour to your food with the citrusy new growth of spruce and fir trees, foraged in the coastal forests in spring.
Cinda Chavich
Apr 10, 2022


TAKE OUT: Where to find locally-made, frozen pizza in Victoria
There are many local artisans making frozen pizza in Victoria — here's a look at the new take-and-bake pizza trend.
Cinda Chavich
Apr 10, 2022


RESTAURANTS: Here's where to eat Korean food in Victoria
Korean cuisine is having a moment — with Korean fried chicken (a.k.a. KFC) and gochujang ("the new ketchup”) turning up on many menus....
Cinda Chavich
Apr 10, 2022


ALL ABOUT OYSTERS: Heaven on the half shell
Everything you ever wanted to know about buying, shucking and eating BC's beautiful bivalve — Vancouver Island's Pacific oyster.
Cinda Chavich
Apr 9, 2022


TUNA: The sirloin of the sea
Figuring out how to buy sustainable tuna can be confusing. Here's a primer, with a focus on the safest bet — BC albacore tuna.
Cinda Chavich
Apr 9, 2022


Recipes: Cooking BC herring, sardines and anchovies
Curious about how to cook local herring and other Pacific pilchards? Try these recipes from top BC chefs.
Cinda Chavich
Apr 7, 2022


DIG DEEP: IN SEARCH OF THE ELUSIVE WEST COAST CLAM
I trek out to a rocky beach on Vancouver Island to dig for a dinner of littleneck clams, and unearth the history of this indigenous feast.
Cinda Chavich
Apr 6, 2022


Marvelous mushrooms: wild local food
Head out into BC forests to forage for wild mushrooms with an expert or grow a crop of beautiful oyster mushrooms with a kit at home.
Cinda Chavich
Apr 6, 2022


THE NEW GRAINOLOGY — A MILLER’S TALE
Fresh stone-milled flour is finding fans among artisan bakers and food lovers alike — it's a trend that's producing a tasty and healthier...
Cinda Chavich
Apr 2, 2022


RECIPE: Double Oyster and Spinach Stew
I created this recipe to use the pre-shucked oysters you can find in jars or tubs at the seafood shop. It makes a rich and satisfying soup.
Cinda Chavich
Apr 2, 2022
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