Western Living Magazine
8 Beautifully Curated, Art-Filled Homes
Bathroom Design Tip 6: Preserve Warmth (and Your Hardwood) with a Landing Pad
Bathroom Design Tip 5: Create an Outdoor Bathing Experience—Without Going Outside
Recipe: Traditional Taiwanese Chow Mein (Gu Zao Wei Chao Mian)
Recipe: Fried Shallots
Recipe: Garlic Enoki Mushrooms (Suan Rong Nen Zheng Jinzhengu)
A Relaxing Getaway to San Juan Island: Wine, Alpacas and Farm-Fresh Finds
Black Creek’s Sauna Retreat Is the Ultimate Rural Escape
Local Getaway Idea: Kingfisher’s Healing Caves Redefine Wellness and Escape
The Secret Ingredient to Creating the Perfect Kitchen: Bosch
Everything You Need to Know About the New Livingspace Outdoor Store
New and Noteworthy: 11 Homeware Picks to Refresh Your Space in 2025
Over 50% Sold! Grab Your Tickets to Our Western Living Design 25 Party Now
Join Us for Our First Western Living Design 25 Party!
Announcing the Finalists for the 2025 Western Living Design 25 Awards
(As if you needed any.)
(Photo: Tarynn Liv Parker.)This quick and tasty breakfast recipe (you can enjoy three different ways) takes its name from Cameron Bond, the owner of Local Lounge and Grille in Summerland, because it’s exactly what he craves for breakfast after returning from his annual holidays in Mexico.
Shrimp and avocado enchiladas are the perfect fresh recipe for this time of year and when you combine it with homemade roasted corn and black bean salsa (we have the recipe for that too!), it’s going to knock someone’s socks off.
This big baby kale salad from YEW seafood and bar chef Sean Murray is filled with extra elements like goat cheese, bacon, avocado and balsamic pickled B.C. blueberries (so it will be filling and pretty to look at).
Myra and Marea Goodman, cookbook authors of Straight From the Earth, say these Thai spring rolls look impressive but they’re surprisingly easy to make. The tofu needs to be marinated and baked, but the other ingredients require minimal prep time, so you can make these tonight!
Secret Location chef Montgomery Lau shows us how to these wild looking seafood and avocado toast canapes, stacked with grilled Humboldt squid, poached scallops and braised Pacific octopus. The black bread is made with squid ink and dill to highlight the ocean flavour (plus it looks pretty cool). The squid adds a smokiness, while cucumber, radish and dill keep things fresh and vibrant.
Avocado toast may be a go-to breakfast, but there’s no reason you can’t serve it up to your guests, too, come patio party season. Cut up and toast slices of baguette, and then top them with mashed avocado and anything else your heart desires for a bite-sized snack.
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