Western Living Magazine
The 101: Flooring Trends, Warm Woods and Expert Tips
Small Wonders: 3 Playful Kids’ Rooms Built for Big Imaginations
7 Reading Nooks Where We’d Love to Get Lost in a Good Book
6 Soup Recipes to Make on Repeat This Fall
Recipe: St. Lawrence’s Chez Solange Brown Butter Mocktail
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Sun Peaks Winter Getaway Guide: Ski, Après, Stay and Explore
Golden, B.C., Winter Guide: Skiing, Wolf Walks and More
In Living Colour: 8 Oxblood Home Finds for a Rich, Moody Look
In Living Colour: 7 Silver Chrome Home Finds That Shine
10 New Furniture, Lighting and Decor Finds for 2026
PHOTOS: Party Pics from our 2026 Designers of the Year Awards Party at Inform
Introducing the 2026 WL Designers of the Year
Robert Ledingham Memorial Award 2026: Schédio Spaces
Time to get your fancy brunch on.
These are the breakfast recipes best served with mimosas (easy on the OJ) and cherished friends who will appreciate the extra effort—and lobster, and fresh white truffles…
(Photo: Clinton Hussey.)The world would be much better off if more things came smothered in lobster hollandaise. This dish was created by our resident recipe guru Julie Van Rosendaal too, so even though it looks like Top Chef material, it’s homemade brunch within reach.
Something scrumptious to snack on idly while old friends are still busy catching up. These moist scones work beautifully with fresh or frozen berries and you can kick it up a notch with white or dark chocolate chunks, or leave them plain to serve with jam and clotted cream.
“Quite simply, this is as close to a food orgasm as you can get,” says Chef Marc Thuet. “Don’t believe me? Try for yourself.”
This ultra-chefy frittata recipe from Murray Bancroft gets its lemony flavour from sorrel, which is similar to spinach. Culinary professionals love it, but Bancroft warns to use it judiciously: sorrel is poisonous if ingested in very large quantities.
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