By June 28, 2012
Blog by: Stephen and Jill Petty
For many Atlantic Canadians, fish cakes are a staple – they provide a quick and easy but comforting meal. Once created to make the most out of leftovers, they now grace the table of the finest restaurants, and ingredients vary from haddock to cod to the ever-esteemed lobster.
As the foreign half of an American-Canadian couple, it was decided that the time had come for this American guy to try said fish cakes. A lunch date was made, and we headed to Emma’s Eatery in Eastern Passage to indulge in the city’s “Best Fish Cakes” according to The Coast’s 2011 Best of Food guide.
By June 26, 2012
Blog By: Jessie Harrold
A heavy mist is dripping off the leaves of vines that surround Trellis Cafe’s patio when we arrive early Saturday afternoon. The chill from the air lifts as we enter the cafe and are greeted warmly by Wilma, the owner of the restaurant. She leads us through the dining room to the back corner of the restaurant where we can sit and take in the assortment of art on the walls, the strands of white lights hanging from the ceiling and the steady flow of customers taking refuge from the weather. more…
By June 20, 2012
Jamie Olivers’ Jamie magazine spent some time in Nova Scotia this week covering a story they are doing in the August issue on culinary experiences in our province. Pictured above is Andy (food editor), the Kilted Chef and David (photographer) on a lobster boat in Pictou.
Their visit is a predecessor to Canada Day festivities in London and a Nova Scotia themed dinner at Fifteen on July 2. more…
Chef Dennis Johnston
Restaurant: Fid Resto, Halifax
Why do you, or why is it important to support local? We have supported local since we opened December 9th, 2000. For us it is a no brainer. You know the origins of your product. Because it is local, it travels less and is fresher. Smaller carbon footprint as well. By supporting local you are making an ethical investment in your local economy as well. You keep your money local. It is a win-win situation for all.
What is a piece of advice you have for home chefs? Cooking should always be regarded as a form of play. Once you understand this, all fears seem to fade away and you can have fun. Even if you do mess things up, 9 times out of 10 you can still eat your disaster :) more…
By June 19, 2012
We are bringing a Taste of Nova Scotia to Toronto this weekend – look for us at the Saltscapes Toronto Expo during the Redpath Toronto Waterfront Festival at HTO Park, Queen’s Quay West from June 21 to 24.
We’ll have lobster, seafood demos, live East Coast music, Nova Scotia beer in the beer tent – and much more! Chef Roland Glauser (Charlotte Lane), Chef Martin Ruiz Salvador (Fleur de Sel & Salt Shaker Deli) and Chef Craig Flinn (Chives Canadian Bistro) will be on stage serving up some amazing culinary creations. more…
Recipe provided by: Scotian Gold Cooperative Ltd.
- 8 cups Cortland apples peeled and sliced (Scotian Gold)
- 3/4 cup maple syrup (Acadian Maple or Sugar Moon Farm)
- 1 cup flour
- 1 cup oats
- 1 cup brown sugar
- Pinch of salt
- 3/4 cup butter
Preheat over to 375°. Scoop apples into 9” x 13” baking pan, toss with maple syrup. In a separate bowl mix flour, oats, brown sugar and salt and cut in butter until mixture resembles coarse crumbs. Bake for 35—40 minutes until crumb topping is golden.