This Week’s Specials

Wednesday February 4th – Saturday February 8th

Beginning tomorrow we are featuring two brand new sweet and savory sandwich specials jam packed with local ingredients!

Turkey Bacon Focaccia

Rossdown Farms turkey breast, strawberry-onion jam, double crème Brie, balsamic-thyme aioli on Bread Affairs focaccia bread, served with our mixed greens

Short Rib Ciabatta Sandwich

Local beef glazed in cherry demi-glace with pickled red onions, pecorino cheese, arugula & smoky cracked pepper aioli, served with our mixed greens

Je T’aime Macarons!

There is an indescribable sense of when you eat one of those foods that instantly transport you to a foreign land.  For me, most of these foods are sweet treats; a perfect flaky croissant, a Belgian dark chocolate mousse cake,  a creamy hazelnut gelato, a fluffy fruit filled pavlova (can you tell I have a sweet tooth?) In this case, the Parisian macaron.

The petite nature of these delicacies requires perfection, one that only an experienced pasty chef could achieve.  These live above and beyond the average cookie realm, they’ve be hailed the Queen bee. The crisp shell that leads to a moist center arriving at a perfect line of not-too-sweet and not-too-almondy filling that makes you close your eyes and dream of aristocratic France!

You were concerned that I was making your mouth water and the faint sound of Edith Piaf’s sultry and romantic voice trail in and out of your ears with no resolve to your cravings…. fear not!

Macarons have arrived at Brambles Bistro!!

Our very own pastry chef, Thea makes a variety of delectable flavours:

Double Chocolate

Chocolate Raspberry

Vanilla Bean


Sour Cherry


Salted Caramel

Cassis (black currant)

Earl Grey



Come in and try one or two….who’s counting! Try all of our flavours! Or take some home for your sweetheart! (HUSBANDS – Just a friendly reminder that Valentines day is just ten sleeps away!)


Specialty Soup & Salad Week at Brambles

This week we is a Specialty Soup & Salad week!
We are featuring our brand new

Classic chowder with salmon, shrimp, potatoes, sweet peas, fennel and artichokes
baked en croute with a pastry top



Rice and buckwheat noodles, fresh snap peas, mango, bell peppers, bean sprouts and mint, black sesame and roasted peanuts,
served in a lettuce cup with coconut-lime vinaigrette

Whether you are in the mood for warm comfort food that’s reminiscent of growing up on the West Coast or the punch of delicious, other world flavours in the Asian Noodle Salad.
These two dishes will be featured this week from Tuesday , January 28th – Saturday, February 1st

Brambles Weekly Breakfast

Tuesday 21st – Saturday 25th

BRAND NEW breakfast items being served this Tuesday to Saturday!

Shrimp & Avocado Breakfast Sandwich

Oceanwise Cajun Shrimp, easy over egg, feta cheese, red onion, spinach and lime aioli.

Served with roast potatoes or fresh fruit

Mushroom-Asparagus Frittata

Three eggs, double crème brie, arugula and bell-banana pepper relish

Cherry Chocolate French Toast

Sour cherry compote, chocolate cream cheese mousse, toasted almonds and sweet cherry-citrus syrup

Whether you’re craving the fresh taste of shrimp and avocado, creamy mushroom and asparagus with a fluffy egg frittata or decadent cherry chocolate inspired by upcoming Valentine’s Day, be the first to come down and try out new breakfast additions for the week!


Annual Ladies Soiree

Ladies from our Ladies Soiree, here are the delicious recipes that you’ve been waiting for to wow your guests this holiday season!

Cranberries Compote

2 Lt frozen cranberries
1.5 cup Orange Juice
1.5 cup Water
1.5 cup white sugar
3 Tbsp vanilla
2 bay leaves
¼ tsp all spice

Put all ingredients into a pot and cook until the liquid coats the back of a spoon.

Apple Butter

2 lbs apples
1 cup apple juice
7 whole allspice
5 star anise
1/2 tsp Szechuan peppercorn
1/2 cup apple cider vinegar
1/4 cup Orange juice
1/2 cup brown sugar
1/4 tsp salt
1/2 cup maple syrup
1/2 lemon zest and juice
1 oz sliced ginger

Put ingredients into a pot and cook with cover until reduced and thick. Apples should be mostly broken down.

To make the Apple Butter and Aged Cheddar Phyllo Appetizers

You will need:
5 sheets of phyllo pastry
melted butter
grated aged cheddar
apple butter (recipe above)

Begin layering the squares by starting with one sheet of phyllo, spread with melted butter, sprinkle aged cheddar (or any hard cheese you like). Continue layering 4 times. For the final layer, take a sheet of phyllo, melted butter and apple butter. Fold the covered sheets in half and bake at 425 degrees for 8-10 minutes or until golden. Cut into bite size squares and garnish with cranberry compote (recipe above) and toasted almonds.

Sticky Pecan Bites

15 pecan halves
1 cup flour
1 tsp Baking Powder
¼ tsp salt
¾ cup cream
½ cup brown sugar (packed)
½ tsp ground cinnamon
2 Tbsp unsalted butter, very soft

1. Turn oven on to 400 degrees and lightly grease mini muffin tins. Put your pecans face down in the tins.
2. Next mix the flour, baking powder and salt and make a well in the center.
3. Pour cream into well and mix into flour until just wet and a dough forms. Rest 2-3 minutes.
4. Mix brown sugar and cinnamon together.
5. Roll dough to 12 x 7 inches and 1/4 inch thick. Spread butter on dough then sprinkle brown sugar and cinnamon mixture onto dough.
6. Roll and cut into 24 (baby muffins) Put into tins and bake for 12-15 minutes.

Thank you to ‘Floral Designs by Lili’ for our Christmas arrangement workshop and to Chef Neil and Chef Sarah for delicious cooking demonstrations! And to the ‘Jingle Bells’ for their musical performances throughout the night. It was a beautiful night full of laughter, delicious food and Christmas Spirit! Try these recipes out on your holiday guests this year, they are sure to be a hit!

Fun Events at Tanglebank & Brambles

Annual Childrens Autumn Leaves Fall Festival. Saturday October 26th 10am- 2pm

This fun event features our Very Fun Pumpkin Head Planter Workshop where kids create a pumpkin planter with very funny hair. As well we will have a Candy Toss with tons of fun in the hay. A costume contest as well as a colouring contest. Parents can enjoy a warm Pumpkin Spice latte or some Pumpkin soup in the bistro while the little ones play. Cost per child is just $5.

Annual Ladies Christmas Soiree. November 6 and 7th 6pm-8pm

This is it Ladies the night that you all look forward to . This year we have decided to host the Ladies Soiree over two evenings instead of just one as so many of you love to attend. This years Dates are Wednesday, November 6th and Thursday, November 7th. 6pm – 8pm. So phone up your sister, mother, friends and relatives and prepare to have some fun. This years event will feature great appetizers to kick off the season and our very own Executive Chef Sarah will demonstrate how to create a couple of simple recipes you can easily create yourself this holiday season and impress all those holiday guests.

Of course we can’t forget Holiday decorating and this year we have a special guest
Lili Schaap. She will be demonstrating some gorgeous Christmas arrangement as well we will have some decorating tips and Some very special entertainment and tonnes of door prizes. So don’t miss out on this very special event. This event sells our every year so hurry in and get your tickets today. $20per person including tax


I’ve had a few friends recently mention that they don’t know what to do with this purple beauty, more specifically, when to pick it and how to eat it.

The name “eggplant” is synonymous with the color aubergine but it originally was seen shaped like an egg and white in color, think goose eggs.

The eggplant is in actuality a fruit, although nearly everyone cooks it as though it’s a vegetable. It is native to China and South Asia and India, who currently produce 83% of the world’s eggplants.

Beans and Peppers are good companion plants for the eggplant and are best harvested when they is young, or when the outer skin is shiny.

And just because this is the season of babies, Eggplant Parmesan allegedly induces labor! (Whether it is the eggplant or another ingredient in the dish is unknown.) But hey, it’s worth a try!

If you don’t naturally love eggplant, you will love this recipe. It’s sort of like V8 hiding vegetables in fruit juices, or all you moms and dads hiding roasted red pepper in your Mac n cheese. If you don’t tell, your guests would never guess!
The name itself is actually the most fun part of the recipe, Babaganoush. It is held aside hummus for its ingredients although the difference being chickpeas vs eggplant. This Lebanese dip is perfect for these fall days and an absolutely delicious way to sneak in some “foreign” veggies for the unadventurous eaters out there.

Babaganoush (Middle Eastern Eggplant Dip)
• 3 medium eggplants (about 2 pounds)
• 2 tablespoons extra-virgin olive oil
• 1/8 teaspoon finely grated garlic
• 1 tablespoon tahini (sesame seed paste)
• 1 cup chickpeas, drained and rinsed
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon ground cumin
• 2 tablespoons chopped flat-leaf parsley
salt and freshly ground black pepper

Cut eggplants in half and make criss-cross cuts on the flesh of the eggplant. Sprinkle with salt quite generously and let sit for 20 minutes. Rinse off salt. Place flesh down on baking trays and roast in the oven at 350 degrees for approximately 30-40 minutes, or until the flesh is very tender. Let cool and once cool flesh out the eggplants and place in a food processor.
Place all of the ingredients, except the salt and pepper, in the food processor and blend until smooth. Once smooth season with salt and pepper to your liking.
Serve with freshly cut vegetables as a healthy alternative to dip; serve with pita, naan. It is also great as a spread on wraps, pitas, etc…

It’s one of my favorite dips! Be bold! And let me know what you think.


Brambles Bistro First Annual BBQ

Calling all foodies, grill masters and BBQ sauce connoisseurs (even Vegetarians!) For our FIRST ANNUAL BBQ we are pulling out all the stops! Featuring fresh and innovative flavors and ingredients from our own backyard garden and other local growers.

Saturday August 3rd will be a day you don’t want to miss, our regular bistro will be transformed into a summer outdoor oasis equipped with an entirely new menu! Experience the  fresh summer breeze as you sit in the beautiful surroundings that are Tanglebank Gardens wafting with the distant mouthwatering and irreplaceable smell of the grill.

Brambles First Annual Barbeque Menu

Slow Cooked Pork Side Ribs

Smokey Bramble Berry Barbeque Sauce or Grilled Onion Barbeque Sauce

Grilled Chicken Wings

House Made Barbeque or Hot Sauce

Brambles Sirloin Burger

Corn and Tomato Relish, Dijon-Ale Aioli, Lettuce and Smoked Gouda on a Toasted Pretzel Bun

Remple’s Farmer Sausage, on the Grill

Sauerkraut, Dijon, and Grilled Onion

Grilled Chicken Sandwich

Pickled Peach Chutney, Basil Aioli, Red Onion and Fontina Cheese on a Toasted Ciabatta Bun

Foil Wrapped Blueberry Salmon

Salmon Steamed on the Grill with Fresh Onnik’s Blueberries, White Wine, Lemon, Butter and Herbs

Grilled Portabella Mushroom Sandwich

Reduced Balsamic Drizzle, Havarti Cheese, Fresh Tomato Salsa, Pesto Aioli on a Toasted Ciabatta Bun

Chilliwack Corn on the Cobb

Grilled in the Husk

On the Grill Baked Potato

Pick Your Fixin’s, Sour Cream, Chives, Bacon, Butter, Fresh Dill

Scoop of Three Bean Vegetarian Chili

Grilled Seasonal Vegetables

Roasted Garlic and Homegrown Herb Marinate

Everything in the Garden Salad

Lettuce, Cucumbers, Peas, Beans, Zucchini and Any Other Vegetables that are Ready to Go!

Your Choice of Brambles Dill Yogurt Dressing or Citrus Herb Vinaigrette

Potato Yam Salad

Grilled Peppers, Brambles Pickled Onions with Smoked Paprika Dressing

Grilled Peaches with Vanilla Bean Custard

Fresh Berry Lavender Shortcake with Whipped Cream

Join us on Saturday, August 3rd between 9-4 for some gourmet barbeque eats!

(Reservations only accepted for Seven or more)

Strawberry Fields Forever

These red beauties are the first fruit to show up in the garden each year! Although some would consider it an inconvenience to go out and pick berries at a U-pick farm, I love it! Going out to the strawberry fields and having that irreplaceable smell as I sit…and snack on the rows of berries while sitting in a little hay covered bump. My mum used to tell me stories while we sat out picking in the sun and said that when she was a kid growing up in Nova Scotia picking berries was on her list of daily chores. Although, these weren’t the big juicy strawberries we see here in B.C. they were the teeny tiny wild strawberries that are about the size of you pinky fingernail. She would wish everyday, “if only I could just find one giant strawberry to fill up my container and then I’d be able to go play with my friends!”

Alas, a garden fresh strawberry cannot even be compared with those shipped in from Florida, that unadulterated sweet, tangy taste of something fresh from BC! I can hardly believe that I’ve been satisfied with those watered down, thick skinned, light red berries all winter!

Interestingly, although strawberries are quite common in B.C. summers, they do have some unique characteristics, for instance, did you know strawberries are one of the only fruit that have their seeds on the outside rather than the inside?

History: Strawberries are a member of the rose family. There are many ideas for where the word strawberry truly came from; some believe it is because of the method of growing the berries with straw around the base of the plant for protection. Other believe it is because the plant spreads outward coming from the word to strew or spread, originally known as the streabergen, straberry and eventually ending up with strawberry! These berries originate in North and South America and cultivation began in the 19th century – hence the popular dessert strawberries and cream!

When to plant: Plant in early spring, in a sunny and protected area. Harvest as soon as they become red to mid July.

Companions: Borage, Bush Beans, Caraway. Not Cabbage!

U-pick Strawberries in our area:

Maan Farms

790 MacKenzie


604 864 5723

Driediger Farms Market

23823 – 72nd Ave


604 888 2403

Krause Berry Farms

6179 248 St


604 856 5757

Another great way to celebrate this wonderful, nostalgic berry is at the Abbotsford Berry Beat Festival!

As many of you likely know, Abbotsford is the raspberry capital of Canada, but the Berry Beat festival celebrates that we are rich in many berries! Mark your calendars to head down to the streets of Montrose and Essendene on July 3rd from 10:00am-9:00pm and the 4th from 11:00-5:00 and get your fill of the Valley’s berry varieties!

This weeks recipes are for a salmon glaze topped with an strawberry avocado salsa, serve with rice and a fresh salad of mixed greens and a citrus vinaigrette!

Strawberry Avocado Salsa

Strawberry Chipotle Glaze

Before you go any further, let us address the spice of this dish: Chipotle.  What is Chipotle? Pronounced Chip-oat-lee NOT chip-ottle, chipotle refers to smoked jalapeno and is very commonly used in Mexican dishes. A warning for the glaze, if you are tasting as you go, don’t be turned away by how spicy the glaze is! Because it is a glaze, it will only have a little kick once it is baked on the salmon.

Enjoy your weekend!