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A Canadian food and travel blog focused on restaurants, healthy recipes, motherhood and lifestyle

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Roasted Tomato Pasta With Creamy Burrata Recipe

Roasted Tomato Pasta With Creamy Burrata Recipe

I love a good spaghetti recipe. But this quick and easy pasta recipe requires almost no cooking at all! It is clean, simple, healthy yet packs incredibly with bursts of flavour thanks to the roasted tomato! I feel like this is the perfect dinner solution […]

SECRETS FROM MY VIETNAMESE KITCHEN BY KIM THUY | COOKBOOK REVIEW

SECRETS FROM MY VIETNAMESE KITCHEN BY KIM THUY | COOKBOOK REVIEW

Vietnamese food is such a vibrant cuisine. It is one of my favourites. It is homey and comfortable; yet, it can be so complex. Sometimes, it is hard to think outside of a bowl of pho noodles. Kim Thuy’s cookbook Secrets of my Vietnamese Kitchen […]

NATHALIE’S MATCHA TEA COOKIES

NATHALIE’S MATCHA TEA COOKIES

Nathalie’s Matcha tea cookies SECRETS FROM MY VIETNAMESE KITCHEN COOKBOOK REVIEW NOMSS.COM FOOD BLOG

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Nathalie’s Matcha tea cookies SECRETS FROM MY VIETNAMESE KITCHEN COOKBOOK REVIEW NOMSS.COM FOOD BLOG

NATHALIE’S MATCHA TEA COOKIES

  • Author: Kim Thuy
  • Prep Time: 20
  • Cook Time: 2
  • Total Time: 22 minutes
  • Yield: 48 cookies 1x
  • Category: dessert
  • Method: baking
  • Cuisine: Vietnamese

Description

Easy to make wildly intense matcha green tea cookies.


Scale

Ingredients


Instructions

  1. Sift the flour, baking powder, baking soda, and matcha tea powder together. Set aside.
  2. Cream the butter using a hand mixer or a stand mixer.
  3. Add the brown sugar and beat until the mixture is light and fluffy.
  4. Add the eggs and beat to combine.
  5. Mix in the flour mixture in three batches, beating well after each addition.
  6. Add the pine nuts and chocolate and stir just to incorporate.
  7. Divide the dough into four portions and set each portion on a piece of wax paper or plastic wrap.
  8. Shape the dough into 2-inch (5 cm) diameter rolls. Wrap well in the wax paper or plastic wrap, twisting both ends to seal shut.
  9. Refrigerate for at least 2 hours.
  10. Preheat the oven to 325°F (160°C).
  11. Slice each roll into 10 to 12 cookies. Place the cookies on parchment paper–lined baking sheets. Bake for 9 to 12 minutes, depending on whether you like a softer cookie or a crisper one.

Notes

  • Using sushi mats to shape the dough into rolls will enable you to create perfectly round cookies.
  • The cookie rolls will keep refrigerated for up to 1 week, or frozen for up to 6 months. Thaw the rolls in the refrigerator for 24 hours before slicing.

Keywords: matcha cookies, green tea, matcha green tea desserts, vietnamese cuisine, vietnamese desserts, how to make match cookies

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Acknowledgement

Excerpted from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers by Kim Thuy. Copyright © 2017 Editions Libre Expression. Translated from the French by Sheila Fischman. Recipes translated by Marie Asselin. Appetite by Random House edition published in 2019. Food Photography by Sarah Scott. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

 

 

Where to Purchase?

Amazon

Title: Secrets From My Vietnamese Kitchen: Simple Recipes From My Many Mothers
Format: Hardcover
Dimensions:192 pages, 10.03 × 8.23 × 0.86 in
Published: April 2, 2019
Publisher: Appetite by Random House
Language: English

The following ISBNs are associated with this title:

ISBN – 10:0525610227

ISBN – 13:9780525610229

 

 

 

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CARAMEL PORK RECIPE – THIT RAM | VIETNAMESE CUISINE

CARAMEL PORK RECIPE – THIT RAM | VIETNAMESE CUISINE

This caramelized pork dish is perfect served over a snowy bowl of jasmine rice. The Stir-fry chunks of pork belly, chilli and green onions in the wok makes it very aromatic. For a lighter though no less delicious alternative, consider lean pork tenderloin instead. And also, […]

Healthy Family Expo 2019

Healthy Family Expo 2019

Just like that the 6th annual Healthy Family Expo took place last weekend at the Vancouver Convention Centre on March 24th, 2019. This was a fun-filled day for with over 200 exhibitors showcasing healthy, active, eco-friendly products and services for Metro Vancouver families. We enjoyed all the healthy & […]

CHERRY BLOSSOM SAKURA THEMED DINE OUT AND SPA IN VANCOUVER

CHERRY BLOSSOM SAKURA THEMED DINE OUT AND SPA IN VANCOUVER

Looking for cherry blossom and sakura theme speciality dine out menu and spa packages? in Vancouver this year?

Here are a few places in Metro Vancouver that are hosting special events for Spring from now until the end of April. To avoid long wait times, reservations are highly recommended.

 

RestaurantTypePriceDescriptionWhenCity
Market by Jean-Georges @ Shangri-la Hotel Sakura Tasting Menu$89 / person5 Course Sakura MenuStarting April 2ndVancouver
The Spa @ Trump VancouverSPA$220 for 75 minsHanakasumi Sakura Body RitualStarting April 1stVancouver
H Tasting Lounge @ The Westin Bayshore HotelAfternoon Tea and CocktailsvariesApril 6 to 28Vancouver
MikuSpecialty ItemsvariesMiku Sakura Roll & Cherry Pistachio TerrineMarch 24 to April 17Vancouver
Minami Specialty ItemsvariesMinami Sakura Roll, Sakura White Chocolate Mascarpone CheesecakeMarch 24 to April 17Vancouver
Gyoza BarSpecialty ItemsvariesCherry Blossom BonsaiMarch 24 to April 17Vancouver
Masayoshi SushiOmakase Menu$145 / person9 Course Sakura MenuUntil April 30Vancouver

 

 

This list is updated as information becomes available. If you are a restaurant/spa and want to be added, please contact me at nomss[DOT]home@gmail.com.

 

 

 

 

WHERE TO EAT FOR EASTER WEEKEND BRUNCH IN VANCOUVER

WHERE TO EAT FOR EASTER WEEKEND BRUNCH IN VANCOUVER

Where to eat for Easter Weekend Brunch, Lunch or Dinner in Vancouver this year? Here are a few places in Metro Vancouver that are hosting special events for Easter Weekend April 19-21 2019. To avoid lengthy wait times, reservations are highly recommended.   This list […]

WHERE TO CELEBRATE EARTH HOUR IN VANCOUVER

WHERE TO CELEBRATE EARTH HOUR IN VANCOUVER

Where are you celebrating Earth Hour? Show your care for the Earth this Saturday, March 30, from 8:30 to 9:30 pm. Now in its 12th year, the annual global initiative — recognized as “the world’s largest grassroots movement for the environment” — sees millions of […]

20th Annual BCPMA Healthy Chef Competition

20th Annual BCPMA Healthy Chef Competition

20TH ANNUAL HEALTHY CHEF BC COMPETITIOn

The 20th Annual BCPMA Healthy Chef Competition took place March 20th at the Hyatt Regency in Downtown Vancouver. It is co-hosted by BC Produce Marketing Association and BC Chefs’ Association (BCCA). There were over 500 guests in attendance and 10 restaurants showcasing their use of fresh produce into each dish. The evening was filled with food, silent auctions, a swag bag and swag box of fresh produce and more.

 

Below is the menu from each restaurant properties:

 

BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA

Hyatt Regency

  • Kampachi & Salmon sashimi (appetizer): scallion, apple, fingerling potato chips, sunflower sprouts, chilled white shoyu dashi
  • Lamb (entrée): Lamb with Little Potato CO Fingerlings, sun choke, English Peas, Foraged Mushrooms, Fermented Wild Blueberries and apple Bordelaise Sauce.
  • The Dark Chocolate Forest (dessert): Chocolate and moss, spruce infused milk chocolate mousse, chocolate soil, Meringue Mushrooms and pistachio streusel.

 

BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA

White Spot

  • Duck Two Ways (entrée): Sous vide duck breast in prosciutto, sherry duck glaze, and crispy skin sand. Duck, fois gras and porcini globe with oven dried tomato. This was served with purple potato, heirloom carrots, cauliflower crisps, and pea puree.
  • Cucumber Panna Cotta (dessert): Cucumber panna cotta with Ambrosia apple, celery salad, mini gelato and lime syrup, and topped with meringue.

 

 

BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA

Acqua Restaurant and Bar at Executive Suites Hotel Metro Vancouver

  • Star Anise Kumquat Duck (entrée): kumquat glace de viande, smoked red kuri squash, black ink crisps, shimeji mushrooms, pickled mustard fennel kimchi, crispy lotus chips, black garlic sesame puree, and fennel tops.
  • Yuzu Meringue Pie (dessert): Meyer lemon, yuzu, dulche de leche, purple tapioca crisp, macerated berries, blueberry meringue.

 

BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA

Cedar Feast House Catering

  • Maple Pumpkin Crusted Cod (entrée): Cod fish served on a bed of Rapini Apple Chutney Potato Pave, Roasted Beet, Butternut Squash and Corn purée
  • Bannock Truffle (dessert): Coconut Dark Chocolate Potato, Beet Ginger IceCream on a wafer crisp topped with a Ambrosia Apple Chip and Blueberry purée

 

BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA

Wild Forager Catering

  • Pig in the Cabbage Patch (entrée): Gelderman Farms roast pork loin, fried sauercraut, cauliflower and leek fondue, fingerling potato, and olive oil sous-vide grape tomato.
  • BC Ambrosia Apple Pie Gelee (dessert): Sable tart, maple dijon Chantilly Cream, Apple Cider Tuiles, Contreau Caramel, and Mint Infused Strawberry.

 

 

BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA

Delta Hotels

  • Fermented Pine Mushroom Medley (entrée): Celeriac, Housemade Pumpkin Seed miso farro, pumpkin seed Dukkah, pea puree, Celeriac puree, vegetable demi, smoked fingerling potatoes, pickled daikon, shaved fennel, compressed granny smith Apple.
  • Strawberry Panna Cotta (dessert): Almond Cocoa Bin Granola, compressed strawberries, sorrel yogurt sherbet, minted skim milk whipped cream

 

BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA

75 West Coast Grill at Marriott Vancouver Airport

  • Sous vide octopus (entrée): Tender octopus served with romesco and manchego cheese cannelloni, charred corn segments, sweet corn foam, avocado puree, mole sauce.
  • Ambrosia apple gateau bisque (dessert): Walnut milk sphere, charred lemon curd, pistachio and green grape soil, fruit lather, apple fluid gel, amaretto berry variations.

 

 

BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA

Beach Grove Golf Club

  • Scallops (entrée): Sundried tomato crushed baja scallops with blue skin baby potato filled with yam puree, along with asparagus, baby carrots and baby beet roots served atop red cabbages, miso puree and soy orange butter sauce.
  • Chocolate Cake (dessert): Molten cake filled with chocolate and raspberry sauce, chocolate dirt, and whipped vanilla panna cotta with mango fruit gel drops, finished with crystallize pear chips and edible flowers.

 

BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA

The Wild Fig

  • Red Beet Fused Dry Aged AAA Striploin (entrée): 35 days dry aged hormone free AAA Striploin, sweet potato roulade, baby nugget puree, baby beets, caulilini, cipollini, purple brussel, squash puree, nasturtium, dark mesh tuile, and Madagascar peppercorn sauce.
  • The Real Taste of Banana (dessert): White chocolate banana mousse cake tube, cocoa butter, banana compote, hazelnut dacquiose, dolce de leche, fizzy fruit berries, and edible gold dust.

 

BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA

BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA

Vancouver Community College

  • Braised Pork Cheek (entrée): Sunchoke, Ambrosia, Sour Radish, Amaranth
  • Rhubarb bar (dessert): Dehydrated Vanilla Meringue, Kombucha fluid gel

 

 

And the Winner is…

  • White Spot: People’s Choice Award – Duck Two Way
  • The Wild Fig: Best Entrée – Red Beet Fused Dry Aged AAA Striploin
  • Vancouver Community College: Best Dessert Award – Rhubarb bar
  • The Wild Fig: Best Table Presentation – Jungle themed table made from all vegetables and fruit

 

 

BCPMA Healthy Chef Competition NOMSS.COM FOOD BLOG CANADA

I was great seeing and judging those that stepped up to the plate and went above and beyond incorporating fruits and vegetables to their menu creations! Missed out on this year’s competition? Watch out for next year’s 21st annual 20th Annual BCPMA Healthy Chef Competition. For more information, visit https://www.bcproducebc.ca

 

 

I was invited by BCPMA.

 

 

 

 

Vancouver International Wine Festival 2019 | Themed Wine California

Vancouver International Wine Festival 2019 | Themed Wine California

The 41st Vancouver International Wine Festival glorious week-long event came to a close on Sunday, March 3. This premier food and wine event featured 160 wineries, 16 countries, 54 events, shared 1,450 wines with 25,000 participants and attendees. This year, the theme was “Dream Big: California Style” with 53 wineries from […]

MODERN LUNCH BY ALLISON DAY | COOKBOOK REVIEW

MODERN LUNCH BY ALLISON DAY | COOKBOOK REVIEW

Modern Lunch totally has me rethinking about lunch! With over 100 recipes for assembling the midday meal, Lunch has become our favourite meal of the day! Allison has so many mouth-watering recipes and vibrant photographs that even just flipping thru the pages has me salivating! […]

Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe

Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe

MODERN LUNCH COOKBOOK REVIEW ALLISON DAY NOMSS.COM FOOD BLOG CANADA

This Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe come from Allison Day and new newly launched Modern Lunch cookbook. The natural sweetness and creaminess of sweet potato helps to create a ramen broth that’s both addictive and nourishing. Soba noodles, made from buckwheat flour (check the label for 100 percent buckwheat flour to make sure they’re gluten-free, if that’s a priority), offer a nutty quality to the dish while mushrooms and the requisite soft-boiled jammy egg give a familiar umami tang. Greens are required here, for me at least, making this healthy meal-in-a-jar (or container or bowl) look and feel three-dimensional. The just-add-water method means no accidental spills and a lighter lunch to take in your bag. This recipe actually reminds alot about the vegetarian ramen bowl from Harvest – a tiny grocer/restaurant in Vancouver’s Chinatown.

 

 

MODERN LUNCH COOKBOOK REVIEW ALLISON DAY NOMSS.COM FOOD BLOG CANADA

 

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MODERN LUNCH COOKBOOK REVIEW ALLISON DAY NOMSS.COM FOOD BLOG CANADA

Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe

  • Author: Allison Day
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: lunch, noodles, ramen
  • Method: meal prep, stove top
  • Cuisine: Japanese

Description

The natural sweetness and creaminess of sweet potato helps to create a ramen broth that’s both addictive and nourishing.


Scale

Ingredients

RAMEN BROTH CONCENTRATE

  • 1 small or ½ large (7 oz) sweet potato, peeled and chunked
  • 1 cup water, plus more for steaming sweet potato
  • 2 Tbsp organic vegetable or chicken bouillon powder
  • 2 Tbsp white miso paste 1 Tbsp rice vinegar
  • 2 tsp minced fresh ginger
  • ¼ tsp toasted sesame oil Sriracha
  • 1 small or ½ large (7 oz) sweet potato, peeled and chunked
  • 1 cup water, plus more for steaming sweet potato
  • 2 Tbsp organic vegetable or chicken bouillon powder
  • 2 Tbsp white miso paste 1 Tbsp rice vinegar
  • 2 tsp minced fresh ginger
  • ¼ tsp toasted sesame oil Sriracha

VEGETABLES, EGGS, AND SOBA NOODLES

  • 4 portobello mushrooms, diced
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp gluten-free tamari
  • 4 large eggs
  • 2 bundles (6½ oz) soba noodles (buckwheat noodles)
  • 2 cups steamed greens (broccoli, broccoli rabe, kale, etc.) or packed raw spinach
  • Black sesame seeds (optional)
  • Minced fresh red Thai chili (optional)
  • 4 cups (1 cup per serving) just-boiled water from the kettle, for serving

Instructions

  1. For the broth concentrate, steam the sweet potato until tender, about 10 minutes. Add to a blender or food processor along with 1 cup water, bouillon powder, miso paste, rice vinegar, ginger, sesame oil, and Sriracha to taste, and then blend until smooth. Transfer the mixture to a jar and store in an airtight container in the refrigerator for up to 1 week.
  2. For the vegetables, eggs, and soba noodles, preheat the oven to 425°F and bring a large pot of water to a boil.
  3. Toss the mushrooms with the sesame oil and tamari. Place the mushrooms on a large rimmed baking sheet and roast for 15 minutes, until shrunken and deep brown. Set aside.
  4. Carefully place the eggs in boiling water and cook for 6 minutes. Fill a medium bowl with cold water. Once the 6 minutes are up, use a slotted spoon to remove the eggs from the pot and place them in the bowl of cold water to help loosen the shell, keeping the boiling water on the stove for the noodles. Gently peel the eggs, being careful not to break the white or the yolk will run out (they’re not as sturdy as hard-boiled eggs), and set aside. Then, cook the noodles in the reserved boiling water according to package directions, until tender. Drain the noodles, rinse with cold water, drain again, and set aside.
  5. To assemble, for each serving, add ½ cup of broth concentrate to a large jar or airtight container or build at home in a bowl. Top the broth with a portion each of noodles, mushrooms, steamed greens or spinach, a peeled whole egg, and sesame seeds and chili to taste. Seal and store refrigerated.
  6. When you’re ready for lunch, for each serving, pour 1 cup (enough to cover) of boiling water over top, seal, and let stand for 3 minutes to reheat fully. Open the lid, give the soup a gentle stir, slice the egg in half with your spoon, and then eat.

Notes

GO PLANT-BASED To make this meal vegan, use vegetable bouillon and replace the egg with cubed smoked tofu.

Keywords: meal prep, meals in a jar, ramen, noodles, miso sweet potato broth, broth concentrate

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Acknowledgement

Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © 2019 Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

 

 

Where to Purchase?

Amazon

 

 

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From The Official Press Release

From acclaimed cookbook author and award-winning blogger Allison Day comes Modern Lunch, a collection of 100 recipes that celebrate the midday meal.

Modern Lunch is the new lunchtime hero for time-strapped, budget-conscious, and salad-fatigued people everywhere. Focusing on healthy, quick–and, yes, Instagrammable–recipes, Allison takes readers on a feasting journey inspired by fresh flavors and ingredients, her travels, and minimal effort. Meals in jars and adult-appropriate lunchboxes will actually make you look forward to lunch now, especially when recipes like Chicken and Cucumber Ribbon Salad with Peanut Butter Vinaigrette, Tomato Sourdough Soup with Cacio e Pepe Socca Triangles, and Walnut-Crusted Avocado, Feta, and Eggs with Pesto Rice are waiting for you. Find inspiration for delicious lunches to eat at home, too, like Greek Chopped Salad with Crispy Peppercorn Salmon, and a new take on the classic ploughman’s lunch. Spend weekends with friends gathered around easy-to-assemble platters and picnic baskets, and enjoy homemade brunches that rival any restaurant’s. And, if you’re someone who likes to improvise, Allison shares her staple recipes and tried-and-tested strategies for mastering meal prep, as well as ideas and combinations for quick, on-the-fly lunches that encourage creativity but promise satisfaction–even if you have to dine at your desk.

With dazzling recipes and photography, and smart tips on hacking the lunchtime game, Modern Lunch proves that a delicious, exciting, and inventive lunch can be achievable for any appetite, wallet, and busy schedule–and maybe even spark a little office envy.

 

 

ABOUT THE AUTHOR

ALLISON DAY is a cookbook author, writer, editor, food stylist, and creator of the Taste Canada award-winning food blog Yummy Beet. Allison’s third cookbook, Modern Lunch (Appetite, Penguin Random House Canada) will be released in the spring of 2019. Her first cookbook, Whole Bowls, and single-subject second cookbook, Purely Pumpkin, are both out now. She’s contributed to and been featured in The New York Times, Chicago Tribune, Vegetarian Times, Food Network Canada, SHAPE, FLARE, and more. Allison lives in Ontario, Canada and London, United Kingdom
NEW TEAVANA BLACK SESAME TEA LATTE EXCLUSIVELY IN STARBUCKS CANADA

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SO VERY SMOOTH. BEHOLD THE NEW TEAVANATM/MC BLACK SESAME TEA LATTE AVAILABLE EXCLUSIVELY IN CANADA   Starting today (March 5) Canadians can enjoy a delicious new addition to the Teavana Tea Latte line-up the new Black Sesame Tea Latte is available only at Starbucks stores across the country   Building on Canadians’ love […]

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GUSTO LATINOAMERICANO AT LIFT BAR & GRILL | VANCOUVER INTERNATIONAL WINE FESTIVAL 2019

Vancouver International Wine Festival is one of Canada’s premier food & wine event that you don’t want to miss. Although this year’s themed wine region is California, we enjoyed a sumptuous winery lunch at Lift Bar & Grill at Coal Harbour featuring food-friendly wines from Chile and Argentina. […]


ICYMI

Mission Hill Winery Estate Okanagan | Summerland Kelowna BC

Mission Hill Winery Estate Okanagan | Summerland Kelowna BC

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

Mission Hill Winery Estate located heart of British Columbia’s breathtaking Okanagan Valley wine country is must for anyone visiting Kelowna for the first time. This trip was one that I will always remember and hold dear to my heart. The breathtaking scenery provides a great place for you to take refuge from the busyness of daily life and escape for while with a delicious glass (or bottle, we don’t judge) of wine. We came here on our second day of our Summerland road trip. After travelling from Vancouver and pre-drinking before at Sumac Ridge Estate Winery, we didn’t want to leave this beautiful place. We made sure we made dinner reservations at the Mission Hill Terrace Restaurant for dinner later that evening.

 

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

Upon arriving you are greeted at the gate with beautiful grapes and a stunning view. Even on a cloudy day, the view is mesmerizing. We sat on the grass for a long while talking nonsense, life and just soaking up God’s creation.

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

Mission Hill Winery Estate SOMMELIER GUIDED TOURS:

Legacy Tasting Experience – 90 minutes $50 pp

WINERY TOURS:

  • Discovery Tour – 60 minutes $20 pp
  • Heritage Tour – 60 minutes $12 pp

GROUP TOURS:

  • WINERY HOURS – OPEN DAILY
  • October 9th – December 31st, 2012, 11:00am-5:00pm
  • *closed Christmas, Boxing Day & New Year’s Day
Remember to book your reservations in advance on the Mission Hill Winery Estate website as there are limited spaces. We chose the Discovery Tour which began with an introduction to viticulture at Mission Hill and its importance in winemaking. Tour begins in the vineyards, followed by our winery film, architecture highlights and a visit to our underground Barrel Cellar. In the end, guests will enjoy an extensive tasting of 4 award-winning wines and a $5.00 gift voucher for our Wine Shop.

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

 

After all the wine tasting and touring I was ready to spend my $5 voucher and indulge on flights. 3 for $10 or any single for $4. If you purchase two bottles from the selected list, you can enjoy one tasting also. I really enjoyed their 06 SLC Chard and their SLC Syrah.

 

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

It is VERY IMPORTANT to keep the cheese and crackers you purchase close to you. There are many guests whom thinks it is free and communal and start reaching into your purchased food. Most are probably already intoxicated from the wine tour and wine tasting where common sense and mannerism is throw out the door.

 

Mission Hill Winery Estate Okanagan Kelowna Summerland BC Nomss Instanomss Food Photography Travel Lifestyle Canada

And after all that wine drinking you can join us at the Mission Hill Terrace Restaurant to indulge in some seafood and steak.

 

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Mission Hill Winery
URL: http://www.missionhillwinery.com/
Cuisine: Winery, Vineyard

Hours:
Sunday 11:00 AM – 5:00 PM
Monday 11:00 AM – 5:00 PM
Tuesday 11:00 AM – 5:00 PM
Wednesday 11:00 AM – 5:00 PM
Thursday 11:00 AM – 5:00 PM
Friday 11:00 AM – 5:00 PM
Saturday 11:00 AM – 5:00 PM

1730 Mission Hill Rd, West Kelowna, BC V4T 2E4
(250) 768-7611

 

 


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Just like that the 6th annual Healthy Family Expo took place last weekend at the Vancouver Convention Centre on March 24th, 2019. This was a fun-filled day for with over 200 exhibitors showcasing healthy, active, eco-friendly products and services for Metro Vancouver families. We enjoyed all the healthy & […]

CHERRY BLOSSOM SAKURA THEMED DINE OUT AND SPA IN VANCOUVER

CHERRY BLOSSOM SAKURA THEMED DINE OUT AND SPA IN VANCOUVER

Looking for cherry blossom and sakura theme speciality dine out menu and spa packages? in Vancouver this year? Here are a few places in Metro Vancouver that are hosting special events for Spring from now until the end of April. To avoid long wait times, reservations […]

6 Tips to Help You Stay Healthy While Travelling

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