Country Style Curry
Country Style Curry This aromatic cream-free dish is Siam Thai’s spiciest curry. INGREDIENTS Curry with Chicken 1 1/2 cups sliced
Yellow Bean Pie
Yellow Bean Pie This easy-to-make cake is the epitome of Thai cuisine, blending savoury with sweet. INGREDIENTS 5 extra large
Nipon’s Fish
Nipon’s Fish Umami-rich soy sauce delivers a balance of salt, sweet and a bold hit of heat. INGREDIENTS 1 Basa
Golden Cups
Golden Cups Mint leaves add freshness to these sweet and tangy appetizers. INGREDIENTS Golden Cups 12-16 spring roll wrappers cut
In the Kitchen – Thai Cuisine Queen
Chef Sumruoy Poomrat of Siam Thai earns her place amongst the city’s culinary royalty. By Jessie Schmidtke If there’s one
Ciao! February/March 2020 Digital Edition
Check the latest news, recipes, restaurant reviews and listings in the digital edition of Ciao! Magazine (below).
Restaurant Reviews 2020
Check out the latest Ciao! Restaurant Reviews
The it list: Gift Guide 2019
Local shops are brimming with gifts and spirit. Check out a few things we just love.
In the Kitchen – Merry Morning
Chef Chris Gama brings bold flavour to breakfast at Clementine. by Jessie Schmidtke Chef Chris Gama can finally exhale. “People
Chia Seed Pudding
Chia Seed Pudding with Fresh Mango Jam, Berries & Puffed Rice Granola This vegan breakfast pudding tastes like a treat
Warm Potato Leek Salad
Warm Potato Leek Salad with Mornay Sauce Cheesy mornay sauce makes this dish extra special. Serve it family style in
Smoked Arctic Char
Smoked Arctic Char and Pommes Paillasson Chef Gama recommends subbing in local goldeye if arctic char isn’t readily available. INGREDIENTS
Brussels Waffle
Brussels Waffle with Lemon Curd, Roasted Strawberries and Lemon Poppy Seed Crumble Start a new Christmas morning tradition with these
Ciao! Cooks – Party Starters
Entertain like a chef with small bites packing big flavours
Last Course – Floral Bubbles
Hibiscus and Lavender Mimosa Subtle floral notes add flavour and colour to this festive mimosa imagined by Chef Chris Gama
Ciao! December/January 2019 Digital Edition
Check the latest news, recipes, restaurant reviews and listings in the digital edition of Ciao! Magazine (below).
Kitchen Design 2019 Winners
The winners of the 2019 Ciao! Kitchen Design Competition, presented by Steinbach Credit Union, flaunt contemporary style and innovative design.
Ciao! October/November 2019 Digital Edition
Check the latest news, recipes, restaurant reviews and listings in the digital edition of Ciao! Magazine (below).
Creature Couture
Wild interpretations of animal prints appear head to toe.
In the Kitchen – tiny kitchen, big ambition
Chef Dustin Pajak of Close Company does big things in close quarters. by Jessie Schmidtke “It feels massive now,” jokes
Pintxo Deluxo
An ode to San Sebastian’s pintxo bars, this bite-size snack exudes rich flavours of black truffle. Ingredients Black Truffle Butter
Mille Feuille
Soy caramel adds an umami-rich edge to this delicate dessert. INGREDIENTS Phyllo Crisp 5 phyllo sheets 1/2 cup unsalted butter,
Calypso Kebabs
This Trinidadian dish is a harmonious mix of spicy, sweet and savoury. INGREDIENTS Marinated Pork Skewers 2 pork tenderloins, thinly
Scallop on the Half Shell
Salmon roe adds a briny pop, emphasizing oceanic flavours. INGREDIENTS Chive Butter 1 cup unsalted butter 4 Tbsp sliced chives
Last Bite – Movie Man
Film and Special Events Manager Kenny Boyce tells all about what makes Peg City perfect for pictures.
In the Kitchen – Team Spirit
Step through a door inside The Marion Hotel, and a whole new world opens up. Marion Street Eatery, the cozy
Ciao! Cooks – Hello Honey
This sweet nectar is the ultimate pantry staple, perfect for thickening sauces, sweetening pastries and enriching both sweet and savoury
Last Bite – Singin’ the Blues
Big Dave McLean shares his passion for music with audiences and young artists. Q: You were recently appointed into the
Perogy Bowl
Local producer Perogy Planet shares its exclusive recipe used in this hearty bowl.
Vegan Sandwich
Veggies and protein-packed nut spread get wedged between slices of Winnipeg’s own City Bread.