Questions? Comments? A new recipe we should try or restaurant we should visit? Send us an e-mail! We’d love to hear from you!

Erin and Dara


15 thoughts on “Contact

  1. Erin, it’s Angie here from Bristol Liz’s old friend. I just had to let you know how much I love your recipes, they are so delicious but the best thing about them is the marvellous instructions and photos to go with them, keep it up!!!!! A great big English fan!!!

    • Angie, what a wonderful surprise to hear from you! Thank you so much for following – so glad you’re enjoying our labour of love! A great big Canadian hug to you 🙂

  2. Just found your blog. It was in this weekend’s Ottawa Citizen. Can’t wait to try the recipes and shall look for your book.

  3. Hi ladies! Wondering what your favorite non-stick surface is for bakeware. Is silicone and parchment safe? What is the safest? Ive heard conflicting tips, thought id ask the experts 🙂 making your granola bars today!!

    • Hi Rachel, I love silicone bakeware and have done a little research on it’s safety – all signs point to ‘safe’! I’ve been using parchment paper for years too (I use it a lot for fish) and I am not aware of any safety issues – it can only be used to about 400F though.
      For the granola bars I say silicone all the way. – Erin

    • Not sure if you’re celebrating Canadian or American Thanksgiving (Sorry we’re a little late if you’re in Canada), but we’ve got one coming tomorrow! Thanks for your kind words 🙂

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