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Our Signature Brunch is the perfect way to start Mother’s Day. You will be greeted on arrival with a glass of bubbly and start brunch with our freshly baked mini brioche and homemade curd. This is followed by our sweet and savoury brunch creations plus  your choice of tea or coffee. Sunday the 13th of May 9 am, 9.30…

In honour of Best of Britain Week on The Great Canadian Baking Show, Rochelle Adonis demonstrates how to make crème anglaise — a light pouring custard used as a sauce for steamed pudding. Ingredients 4 egg yolks 1/4 cup sugar 1 vanilla bean 1 1/2 cups milk Instructions With a paring knife, split the vanilla…