Flying For Flavour – Episode 33

Your host, Stephanie Piché and her Flavour Crew, serve up interviews, recipes, tips and the occasional bar-side chat...


The Easter Show

Episode Notes

A note from Stephanie...

 The Easter weekend means different things to different people...and to different families.


Regardless of your background or culture, food is usually a large part of the entertaining part of the weekend.


...and all that chocolate, of course. 😉


We are sharing our favourite recipes, traditions and tips to make this Easter weekend DELISH!


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Featured Wines

Domaine Queylus Pinot Noir

Campo Viejo Rioja Reserva

Bricco Riella Moscato d'Asti 2016

Reif Estate Reserve Gewurztraminer 2015

Megalomaniac Narcissist Riesling 2016

Viticoltori Acquesi Brachetto D'Acqui Spklng

Palatine Hills Guwurztraminer 2016


Resources and Links

Cotes-du-Rhone scam

Indian Winery "Winery of the Year"


Bonus Recipes

Click the links below to download the PDFs of Stephanie's favourite Easter lamb recipes.

Mustard-Crusted Lamb

Herb-Crusted Rack Of Lamb

Grilled Leg Of Lamb

Braised Lamb Shanks With Vegetables

...and click HERE for my latest video blog post about a terrific Greek-style lamb roast!

Exotic Mushroom & Bacon Stuffing


Citrus & Herb Turkey

"Then I make the stuffing outside the bird using a loaf of bread, 3 tablespoons of poultry seasoning and 3 tablespoons of sage, 1/4 cup of butter cut up and tossed in, salt and pepper and a carton of chicken stock."  - Cynthia


Brown Sugar Cottage Roll

Stacy's Lemon Bars

Yield: Approximately 36 Bars (1.5”x 2”)

Butter, cold 180g
Flour 310g
Sugar (fine granulated) 115g
Salt 1.25ml
Vanilla 5ml

1. In a mixing bowl, sift together the flower sugar and salt.
2. Add the cold butter cut into small pieces. Mix with the paddle attachment on med-low speed until completely incorporated into the flour and no large lumps remain.
3. Add the vanilla and mix until incorporated.
4. Press into a parchment lined 9x13” sheet. Bake at 375 until lightly browned.

Allow to cool before filling.

300g Sugar
7.5ml Lemon zest (1 lemon)
4 Eggs
125 ml Lemon juice
(pinch) Salt
35 g All-purpose flour

1. In a bowl, combine sugar with lemon zest until sugar is slightly oily.
2. Whisk in the eggs until thoroughly combined. Add flour and whisk.
3. Add the lemon juice and salt and whisk to combine.
4. Pour over the cooled crust and bake at 375 until lightly browned on top and set.
5. Allow to cool, and chill until cold before cutting into squares.

Click here to download the PDF.


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