ELLE (Canada) - - Radar -

Mon­trealer Gabrielle Panac­cio worked for years as a chef in Italy and Asia un­til a gig in Aus­tralia opened her up to the pos­si­bil­i­ties be­hind the bar. “Mak­ing a cock­tail and cook­ing are pretty much the same thing: Both are about or­ga­ni­za­tion and fla

vour bal­ance,” she says. Panac­cio’s top tip ap­plies whether you’re be­hind the bar or in front of the stove: Al­ways mea­sure your in­gre­di­ents pre­cisely.

“And use freshly squeezed cit­rus!”

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