Whistler Blackcomb is supersized – two mountains, twin resorts, hundreds of ski runs – but sometimes too much isn’t enough. David Matthews turns on his avalanche beacon and heads for the Canadian backcountry.
Gourmet Traveller staffers share their favourite plates of the moment, from Argentinian-style beef rib in Byron to a Whistler restaurant serving wild salmon nigiri.
You’ve perhaps heard of poutine. It’s neither a French rendering of Vladimir Putin, nor the word’s colloquial meaning of a ‘sticky situation’ – though it’s much closer to the latter.
