Dominique and Cindy Duby give Glen the lowdown on their newest cookbook dedicated to creme brulee recipes. While talking we mix up a basic recipe that is among the best ever tasted.

Part 2: Here at Le Gourmet TV we take all the tough assignments to get the information you demand! This time we travel to Iceland to meet with Reyka Vodka master distiller Kristmar Olafsson, and learn what makes this a unique vodka on the world stage

Part 1: Here at Le Gourmet TV we take all the tough assignments to get the information you demand! This time we travel to Iceland to meet with Reyka Vodka master distiller Kristmar Olafsson, and learn what makes this a unique vodka on the world stage

Warren waxes poetic on this fabulous pork product from Iowa.

Part 3: Ange & Bill talk about pairing wine and food with some pizza made on the Southbrook patio, featuring flour that uses ground grape-skins.

Part 3: Tired of watery flaccid mass market bacon? You can make it yourself at home, it may take a while in your fridge but it s certainly worth it. This time we take it out to the grill for some smoking.

Yes in Iceland they really do eat Hakarl or putrified shark, and man does it smell bad. While we were talking about this delicacy the locals were walking up to the table and helping themselves to a taste. In the end I ate two pieces, even though th

Pull out the slow cooker for this easy to prepare, but oh so tasty and warming dish. Take this basic recipe, add your own favourite vegetables, and make this a family favourite.

Part 2: Tired of watery flaccid mass market bacon? You can make it yourself at home, it may take a while in your fridge but it s certainly worth it. Next the rinse, and drying it for smoking.

Part 1: Tired of watery flacid mass market bacon? You can make it yourself at home, it may take a while in your fridge but it s certainly worth it. First up: we mix the rub and coat the pork belly.

We sit down with Gunnar Karl Gislason, and discuss the tenets of New Nordic Cuisine, and what that means to a chef in Iceland. Gunnar also gives a rundown of his Puffin appetiser.

Warren and Hugh talk about how to care for your cheese once you get it home from the store should you be worried about that blue mould around the edges?

Part 2: Ange and Brian talk about Bottlers Remorse and how the decisions in the vineyard affect the product in the bottle. Will there ever be a perfect bottle?

Part 2: Down at the bus terminal we tuck into a Icelandic specialty; boiled sheep head. This time we tackle the tongue and eyes, actually quite tasty, even with the smell of putrified shark wafting in from the desert plate.

Turkey & Food Safety

Part 4: Ange & Taylor check out the EnoMatic wine service and preservation machine. This unit will keep a bottle of wine fresh for up to 60 days, allowing Reds to serve soem phenomenal wines by the glass.

Warren & Hugh run down some popular cheeses to cook with, and give tips on preparations.

Part 2: Ange and Bill taste through a vertical of Southbrook chardonnay including the 2006, 2004, and 1999; all for sale at the vineyard store.

Part 1: Down at the bus terminal we tuck into a Icelandic specialty; boiled sheep head. Actually quite tasty, even with the smell of putrified shark wafting in from the desert plate.

Part 3: Ange & Taylor talk about how the sommelier and chef work together on creating a menu. Pairing food and wine is serious business, that makes the food experience even better.

Warren & Hugh put together a cheese tray with cheeses that have a more subtle flavour that can be matched with more delicate wines.

Part 1: Ange sits down with Bill Redelmeier, co-founder of Southbrook Vineyards. They discuss the age-ability of Ontario wines.

This wild sea bird was served up at the Vox restaurant in Reykjavik Iceland. The flavour was quite strong and reminiscent of wild goose. Served with beets two ways, and burnt butter, this was a very memorable appetiser.

Part 2: Ange and Taylor talk about pairing a charcuterie platter with wine. For more like this visit: www.legourmet.tv

Warren & Hugh walk us through the product range of one of their favourite cheese producers Monforte Dairy. For more like this visit: www.legourmet.tv

Part 1: Ange sits down with winemaker Brian Schmidt from Vineland Estates in Niagara, and they discuss the Vineland reserve wines. For more like this visit: www.legourmet.tv

Waffles have a bad rep for being hard to make not so. You don t need to buy a dry mix, all the ingredients are in your pantry and it takes less time than making coffee. For more like this visit: www.legourmet.tv

What do you eat when in Reykjavik? Well why not start off with the locals down by the harbour and have a hot dog from a stand that s been there since 1927. For more like this visit: www.legourmet.tv

Part 1: Ange sits down with Taylor Thompson, sommelier at Reds Bistro in Toronto, to talk about ordering wine by the glass and the role of the sommelier.

Warren & Hugh talk about the language that is used to describe cheese, and how these definitions vary from person to person.