Chef Glen Wheaton of Bare Bones Bistro competed in our Canada AM Chowder Cook-off last week in Parrsboro. The competition was part of the promotion to support Bay of Fundy’s quest to become one of the New7Wonders of Nature. With the fall season sneaking up on us – what better way to celebrate the harvest then to curl up with a good bowl of Nova Scotia chowder? Happy cooking! more…
The following recipe appeared on Canada AM, September15th during the Bay of Fundy chowder cook off on the ocean floor. This is the recipe that was prepared by Chef Dennis Johnston of Fid Resto in Halifax, Nova Scotia. more…
Looking to impress your next dinner guests? Why not try this classic dish that brings together some beautiful fresh flavours of summer. Don’t forget to pair this with crisp Nova Scotia white wine! more…
Shrimp Blanket, Pickled Apples, Hanatsunomata Salad, Spicy Cranberry Foam, and Avocado Cream
This recipe is being featured by Chef Peter Dewar at this weekend’s Nova Scotia Ontario Expo.
Serves 4 people more…
(Recipe by Saltscapes Food Editor,Chef Alain Bosse. Served this week at Sobeys stores in Toronto)
Caramelized Wild Blueberry Onion Chutney (serve with scallops):
¼ lbs butter (125 g)
6 med yellow onions (cut in julienne)
1 cup Van Dyk’s Wild Blueberry juice (250 ml)
½ cup Nova Scotia Maple Syrup (125 ml)
1/4 btl of Nova Scotia Port
¼ tsp salt (1 ml)
½ tsp pepper (2 ml) more…
Sledding Hill owners Martin and Gordon have a unique line of products made with locally grown lavender. This cheesecake made with their Lavender Sugar is just one way to incorporate Sledding Hill products into your cooking. We heard a rumour that although it makes for a great dessert, it can be enjoyed for breakfast as well! For more recipes and product information visit their website. more…
