I have not written here for a while, partly because this year has been chaotic and full, but also because I needed the space to reflect. One thing I have truly cherished in 2025 is spending more time with family. We have shared good food, long chats, quiet moments and a few heavy ones too. It reminded me that this journey is shaped by the people who walk alongside us and by the places we pass through on the way.
Gaining Canadian citizenship this year has made me think more deeply about identity and belonging. I am now a British Canadian, and while that feels right, it also carries a sense of searching. I have lived in so many places that each of them holds a part of me.
All of these places shaped the person I am, each offering lessons, flavours and moments that stayed with me. I have always loved travelling and connecting with new communities, learning their stories and their cooking. Yet, if I am honest, Atlantic Canada feels the most like home. There is something about the blend of kindness, gentleness, resilience and open skies that gives me a sense of belonging I cannot quite put into words. It is a place where people look out for one another, where food is shared with warmth and where life feels steady even when your heart is carrying more than usual.
As the festive season approaches, my thoughts are with everyone who finds themselves holding joy in one hand and something heavier in the other. I hope this time brings moments of comfort, real connection and the kind of laughter that lingers. May you spend it with those who matter most. Hold them close.
Christmas in Canada is a special time of year, where the weather is chilly, the snow is often falling, and families gather together to enjoy food, drink, and each other’s company. Canadian Christmas traditions are as diverse as the country itself, with influences from British, French, Indigenous, and immigrant cultures. Whether you’re in the bustling city of Toronto or a cozy cabin in Cape Breton, there are a few recipes that have become staples of the Canadian holiday season. Let’s explore some of the most delicious and iconic Canadian Christmas recipes to add to your holiday table.
My most magical Christmases have always been in Canada. The snow, the crisp air, and the warmth of family gatherings created a sense of coziness and joy that felt like home. Christmas in Canada has a special rhythm – from the stunning winter landscapes to the way the season brought people together, it is a time of deep connection and contentment.
Butter Tarts
One of the quintessential Canadian desserts, butter tarts are a must-have at any Christmas gathering. The filling, a gooey mix of butter, brown sugar, and eggs, is encased in a buttery, flaky pastry shell. Some variations include pecans or raisins, though purists prefer to keep it simple.
Ingredients
– 1 1/2 cups brown sugar
– 1/2 cup butter, melted
– 2 eggs
– 1 tbsp vanilla extract
– 1 1/2 tbsp all-purpose flour
– 1/2 tsp salt
– 1/2 cup pecans or raisins (optional)
– 1 package of pre-made tart shells
Method
1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the melted butter, brown sugar, eggs, vanilla, flour, and salt until smooth.
3. Spoon about 1 tbsp of the mixture into each tart shell.
4. If desired, add a few pecans or raisins to each tart.
5. Bake for 10-12 minutes, or until the filling is set and the pastry is golden.
6. Let the tarts cool before serving.
Tourtière
A pie for all seasons
Originating from Quebec, tourtière is a savory meat pie typically served on Christmas Eve. The filling is a mix of ground pork (sometimes mixed with beef or veal) and spices like cinnamon, cloves, and allspice. This hearty dish is often enjoyed with a side of ketchup or chutney.
Ingredients
– 1 lb ground pork (or a mix of pork and beef)
– 1 small onion, chopped
– 1/2 cup potatoes, peeled and diced
– 1/2 tsp cinnamon
– 1/2 tsp cloves
– 1/4 tsp allspice
– Salt and pepper to taste
– 2 tbsp butter
– 1 pie crust (top and bottom)
– 1 egg (for egg wash)
Method
1. In a skillet, melt butter and sauté the onions until soft.
2. Add the ground meat and cook until browned, breaking it up with a spoon.
3. Add the diced potatoes and spices. Cook for another 10-15 minutes, until the potatoes are tender.
4. Season with salt and pepper to taste.
5. Roll out the bottom pie crust and place it in a 9-inch pie pan. Fill with the meat mixture.
6. Cover with the top crust and seal the edges. Cut a few slits in the top for ventilation.
7. Brush with a beaten egg for a golden finish.
8. Bake at 375°F (190°C) for 40-45 minutes, until the crust is golden and the filling is hot.
Peanut Butter Balls
These sweet and creamy treats are a classic Canadian holiday favorite. Made with a combination of peanut butter, powdered sugar, and crispy rice cereal, then dipped in chocolate, they’re perfect for holiday parties or to share with family and friends. Their no-bake nature makes them quick to prepare, which is why they’re often found on Christmas dessert trays across Canada.
Ingredients
1 cup peanut butter (smooth or crunchy, depending on your preference)
1/2 cup unsalted butter, softened
1 3/4 cups powdered sugar
2 cups Rice Krispies cereal
1 1/2 cups milk or dark chocolate chips (for dipping)
1 tbsp vegetable oil (optional, for smoother chocolate coating)
Method
Make the Peanut Butter Mixture:
In a large mixing bowl, combine the peanut butter and softened butter. Use a hand mixer or stand mixer to blend them together until smooth and creamy.
Gradually add the powdered sugar and continue mixing until well combined.
Stir in the Rice Krispies cereal, ensuring it is evenly coated with the peanut butter mixture. The mixture should be firm but slightly sticky.
Form the Balls:
Using your hands, roll the mixture into small balls about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. Once all balls are formed, refrigerate them for about 30 minutes to firm up.
Dip in Chocolate:
While the peanut butter balls are chilling, melt the chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring each time, or use a double boiler on the stovetop.
If you want a smoother chocolate coating, stir in 1 tablespoon of vegetable oil with the melted chocolate.
Coat the Peanut Butter Balls:
Once the balls are chilled and firm, dip each one into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out and let any excess chocolate drip off.
Place the coated balls back on the parchment-lined tray.
Chill and Set:
Allow the chocolate coating to set by refrigerating the peanut butter balls for at least 30 minutes.
Store them in an airtight container in the fridge until ready to serve. They can be kept for up to a week, but they’re likely to disappear much faster!
Maple-Glazed Ham
Canada is famous for its maple syrup, and this recipe celebrates the sweet, rich flavor of maple. The maple glaze pairs perfectly with the salty, savory ham, creating a delicious contrast. It’s a perfect centerpiece for your Christmas dinner.
Ingredients
– 1 bone-in ham (about 6-8 lbs)
– 1/2 cup maple syrup
– 1/4 cup Dijon mustard
– 1/4 cup brown sugar
– 1 tbsp apple cider vinegar
– 1 tsp ground cloves
Method
1. Preheat the oven to 325°F (160°C).
2. Score the surface of the ham in a diamond pattern, being careful not to cut too deep.
3. In a bowl, whisk together the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, and ground cloves to create the glaze.
4. Place the ham on a roasting pan and brush with the glaze.
5. Roast the ham for about 2-2.5 hours, basting every 30 minutes with the glaze until the ham is caramelized and heated through.
6. Once the ham is cooked, let it rest for 10 minutes before slicing and serving.
Nanaimo Bars
Named after the city of Nanaimo in British Columbia, these no-bake bars are a beloved Canadian treat. With three layers – chocolatey crust, creamy custard filling, and a smooth chocolate topping – Nanaimo bars are the perfect sweet indulgence for the holidays.
1. For the bottom layer, mix together melted butter, sugar, cocoa, and beaten egg in a bowl. Stir in graham cracker crumbs, shredded coconut, and walnuts. Press the mixture into the bottom of a greased 9-inch square pan.
2. For the middle layer, beat together butter, powdered sugar, custard powder, and milk until smooth. Spread over the crust and refrigerate while you prepare the top layer.
3. For the top layer, melt chocolate and butter together in a saucepan or microwave. Pour the melted chocolate over the custard layer, spreading it evenly.
4. Refrigerate the bars for at least 2 hours before cutting into squares.
Cranberry Sauce with Maple Syrup
A side dish that complements both turkey and ham, this cranberry sauce is sweetened with maple syrup, giving it a uniquely Canadian twist. The combination of tart cranberries and rich maple syrup is the perfect addition to your Christmas feast.
Ingredients
– 12 oz fresh or frozen cranberries
– 1/2 cup maple syrup
– 1/4 cup orange juice
– 1/2 tsp ground cinnamon
– 1/4 tsp ground ginger
– 1/4 tsp ground cloves
Method
1. In a saucepan, combine the cranberries, maple syrup, orange juice, and spices.
2. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
3. Let the sauce cool to room temperature, and refrigerate until ready to serve.
From buttery tarts to savory pies and maple-infused treats, Canadian Christmas recipes are all about celebrating local ingredients and honoring family traditions. Whether you’re preparing a festive dinner for your loved ones or indulging in sweet holiday treats, these dishes will help you create a memorable holiday celebration.
The Importance of Introducing Diverse Foods to Children from an Early Age
As a mother, I often faced the challenge of providing nutritious meals for my daughter, Annabella, especially during the first few years of her life when I was a single Mum on a tight budget. From the beginning, I recognized the importance of introducing her to a variety of foods, not just for nutrition but also to cultivate an adventurous palate. Reflecting on my journey, I see how this commitment shaped both Annabella’s development and my own career path.
One of the most surprising discoveries I made during those early years was the abundance of reduced fruits and vegetables with yellow stickers at our local supermarkets. These items, often nearing their expiration date, were not only budget-friendly but also a fantastic way to expose Annabella to a wide range of flavors. Each shopping trip became an opportunity to experiment, introducing her to everything from ripe tomatoes to slightly bruised apples.
Introducing diverse foods to children from an early age is crucial for fostering a healthy relationship with food and promoting adventurous eating habits. Exposure to a variety of flavors, textures, and cuisines not only enhances their palate but also supports nutritional needs by providing a broader range of vitamins and minerals. Early experiences with different foods can help reduce the likelihood of food aversions and encourage an openness to trying new things as they grow. Additionally, exploring diverse foods can cultivate cultural awareness and appreciation, enriching children’s understanding of the world around them. Overall, early exposure to a wide array of foods lays the foundation for lifelong healthy eating patterns and a more inclusive mindset.
In addition to shopping smart, I cultivated my own allotment where I grew a variety of vegetables. This hands-on experience became a significant bonding activity for us. Annabella loved helping me plant seeds and water the plants, and her excitement during harvest time was a joy that fueled my passion for nutrition. Growing our own food also taught her valuable lessons about where our meals come from and the importance of sustainability.
At our allotment
As Annabella grew, so did my understanding of child nutrition. Her growth and development were a constant source of inspiration, leading to a deeper interest in what we were feeding her. This curiosity eventually paved the way for a career shift. After those initial years as a single Mum, I secured a position as a school chef at Annabella’s school, where I had the incredible opportunity to influence the meals served to children daily. One of my proudest achievements was helping the school incorporate fresh vegetables from their own allotment into the lunch menu. This not only improved meal quality but also educated children about the benefits of eating fresh produce.
Over the past 16 years, my journey in child nutrition has evolved tremendously. Pursuing culinary arts education and specialized nutrition training has allowed me to share my knowledge with others, ensuring that children have access to the best possible food options. I’ve seen firsthand how early exposure to diverse foods can set the foundation for healthier eating habits later in life.
Ultimately, my experience with Annabella has reinforced my belief that the foods we introduce to children from a young age can profoundly impact their development. By encouraging a love for a variety of vegetables and fruits, we equip our children with the tools they need to make healthier choices as they grow. My journey is a testament to the power of food education and the importance of nurturing a healthy relationship with food from the start.
Now, Annabella eats anything and everything, displaying a level of adventurousness that surpasses many adults I know. This openness to diverse flavors stems from her early exposure to a wide variety of foods, which helped shape her palate from a young age. She particularly loves shellfish, salads, olives, fresh fruit, and sushi, but she also has a deep appreciation for Asian cuisine. This adventurous spirit in her eating habits is a direct result of the foundation we built together, encouraging her to explore different tastes and textures, ultimately fostering a lifelong love for diverse and nutritious foods.
Hogget, the underappreciated meat of older lambs, brings a fuller flavor to the table compared to younger lamb, yet is less intense than mutton.
During my time on Prince Edward Island, I enjoyed the incredible pasture-raised hogget from Adam MacLean’s farm, Wildwind Pastures. His innovative approach, raising sheep in a silvopasture system, produces meat with a complexity that’s hard to find elsewhere. Despite starting with 100 pregnant sheep in 2017 without owning any land, Adam built strong relationships to secure grazing spaces. Within a year, his flock had grown to over 200, grazing across nearly 300 acres.
Adam focuses on regenerative agriculture, rotating his sheep daily to promote the health of the land. His commitment to sustainable farming practices and the welfare of his animals directly influences the exceptional flavor of the meat. I’ve tasted lamb in the UK, but Adam’s lamb beats any I’ve had before.
More and more of his lambs are sold directly to local consumers who value the unique qualities of pasture-raised, grass-finished meat. His journey is a testament to community-based farming, with local support making it possible for him to succeed. It shows how new entrants to agriculture can thrive with the right approach and relationships.
For more about Adam, watch this video on Adam’s flock: Adam’s Flock
In the UK, lamb is typically slaughtered around 5 to 6 months, while in Canada, the age can extend to under a year, giving Canadian lamb a slightly more developed flavor. Hogget, falling between 1 and 2 years, combines the tenderness of lamb with a rich, savory depth. Hanging hogget after slaughter is essential for improving both texture and flavour. This process allows natural enzymes to break down the muscle fibres, making the meat more tender. The hanging period, typically between 7 to 14 days, also enhances the depth of flavour, mellowing the robust taste while concentrating its savoury richness. As hogget comes from older lamb, hanging it properly is especially important to ensure a balance of tenderness and intense, well-developed flavour that makes the meat more enjoyable to cook and eat.
To celebrate the unique qualities of hogget, I’ve combined two favorite recipes that showcase this flavorful meat in different ways.
Slow-Roasted Hogget Shoulder with Mint Pesto
Ingredients
– 1 hogget shoulder (bone-in)
– 6 garlic cloves, minced
– 1 tablespoon fresh rosemary, chopped
– 1 tablespoon fresh thyme, chopped
– Salt and pepper to taste
– 1 cup red wine
– 2 cups lamb stock
– Olive oil
For the mint pesto
– 1 cup fresh mint leaves
– 1/2 cup fresh parsley
– 2 garlic cloves
– 1/4 cup pine nuts
– 1/2 cup olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Method
For the shoulder
1. Preheat the oven to 150°C (300°F).
2. Rub the hogget shoulder with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Place it in a roasting pan and pour the wine and stock around the meat.
4. Cover tightly with foil and slow roast for 3.5 to 4 hours, until the meat is tender and falling off the bone.
5. Remove the foil, increase the oven temperature to 200°C (400°F), and roast for another 20 minutes to crisp the exterior.
For the mint pesto
1. Blend the mint, parsley, garlic, and pine nuts in a food processor, gradually adding the olive oil until smooth.
2. Stir in the Parmesan cheese and season with salt and pepper.
Serve the roasted hogget shoulder accompanied by a generous spoonful of mint pesto. The slow-cooked shoulder provides tender, melt-in-your-mouth meat.
Rosemary and Redcurrant Glazed Hogget Loin Chops with Caramelised Shallots
Ingredients
– 4 hogget loin chops
– 2 garlic cloves, minced
– 2 tablespoons fresh rosemary, chopped
– 2 tablespoons olive oil
– Salt and black pepper
– 1 tablespoon redcurrant jelly
– 1 tablespoon balsamic vinegar
– 6 shallots, halved
– 1 tablespoon butter
Method
1. Mix garlic, rosemary, olive oil, salt, and pepper. Rub into the chops and marinate for 1 hour.
2. Heat a pan over medium-high heat, then sear the chops for 3-4 minutes per side for medium-rare, until the internal temp reaches 60°C (140°F). Rest for 5 minutes.
3. In the same pan, melt butter and sauté the shallots until caramelised.
4. Deglaze with balsamic vinegar and stir in redcurrant jelly until smooth. Coat the chops with this glaze.
Serve with crushed new potatoes and roasted root vegetables for a classic British meal.
In today’s rapidly evolving food and beverage industry, a comprehensive culinary education is key to succeeding and standing out – especially in sectors like school food, where the focus goes beyond great taste to ensuring meals are nutritious and meet diverse dietary requirements. As a culinary professional, balancing flavour with nutritional value is a challenge that requires not only passion and creativity but a solid educational foundation.
I was fortunate enough to attend the Culinary Institute of Canada (CIC) full-time as an international student from 2017 to 2019. Their two-year intensive culinary arts program was a truly eye-opening experience, equipping me with both technical expertise and a deep understanding of food, both locally and globally. The curriculum at CIC is designed to produce well-rounded professionals capable of excelling in any culinary field – whether you’re dissecting the chemistry behind cooking in the classroom or mastering advanced techniques in the kitchen.
However, this program is not for the faint-hearted. Most days were long, often requiring anywhere from 6 to 10 hours of hands-on training and classroom learning. The workload is rigorous and demanding, but it’s the kind of challenge that truly lays the groundwork for success. In addition to the daily intensity, the program also includes a 500-hour internship during the summer of the first year, giving students real-world experience and a deeper understanding of the culinary industry. This level of commitment ensures that those who complete the course are not only well-prepared but also instilled with the discipline and resilience needed to thrive in a competitive industry.
A Well-Rounded Education
At CIC, I was immersed in a broad spectrum of culinary and related subjects, all of which have proven invaluable throughout my career. The Advanced Butchery and Modern Charcuterie class with Chef Hans Anderegg is one that stands out for me. Chef Hans’ meticulous attention to detail and deep respect for traditional butchery techniques inspired us to treat each ingredient with care. We delved into everything from sausage-making to curing meats, refining both technical skill and creativity in the art of charcuterie.
My first year was equally enriching, starting with Chef Bob’s Butchery class. He was a patient and thorough teacher, guiding us through the foundations of breaking down various cuts of meat. These foundational skills set the stage for future classes, where precision and technique became ever more critical.
One of the most exciting parts of the curriculum was studying Canadian Cuisine with Chef Andrew Morrison. We explored the breadth of Canadian culinary traditions, learning how to incorporate local and seasonal ingredients into dishes that reflect the country’s diverse cultural influences. This has become a core aspect of my work today in school food, where creating diverse and inclusive menus is a priority.
During my time studying International Cuisine under Chef Kimbal, I gained invaluable insight into the diverse flavors and techniques from around the world. His global approach not only expanded my palate but also equipped me with the ability to cater to the diverse communities I now serve. Chef Rob O’Conner was another key mentor – his lunch service rotation was where I mastered turning vegetables, including mushrooms, thanks to his exceptional ability to teach knife skills.
Learning Beyond the Kitchen
One of the most critical aspects of my education at CIC was a focus on nutrition, which I studied for two years. As someone now deeply involved in creating school menus, understanding the intricacies of nutritional needs, especially for children – is essential. The course covered everything from macro- and micronutrients to the role of food allergies and specialized diets. This knowledge is the cornerstone of the work I do today, ensuring that the meals I create for schools not only taste great but nourish growing bodies and minds. I also later went on to supplement this learning with a diploma in Child Nutrition.
CIC also offered extensive training in wine, beer, and spirits, which added an extra layer of depth to our understanding of food pairings and flavor profiles. While I may not be serving these beverages in school settings in my current environment, the principles of balance and complexity I learned during these classes inform my approach to menu development across the board. Also it’s pretty cool to transfer this knowledge to wine tastings at home with family and friends.
And let’s not forget the business side of things. Running a kitchen – or any food program, is about more than just cooking; it requires strong business acumen. I was lucky to have Jack Wheeler as my Business and Math teacher. Jack had a way of breaking down complex concepts and making them accessible, ensuring that we left CIC not only as great chefs but as savvy business operators. His lessons in budgeting, costing, and managing finances have been invaluable in every role I’ve taken on since.
A Tribute to Chef Linda Hellingman and Other Mentors
No reflection on my time at CIC would be complete without mentioning some of the incredible mentors who shaped my journey. The late Chef Linda Hellingman was a true inspiration. As a trailblazing woman in a male-dominated industry, she exuded strength, authenticity, and a passion for cooking that was contagious. I admired her energy and the way she encouraged us to bring our full selves into the kitchen, never compromising on quality or creativity. Her mentorship left an indelible mark on me, and I strive to channel that same confidence and passion in my own work.
Chef Blair Zinck also played a pivotal role in my education, particularly when it came to baking. His calm demeanor and clear instruction helped me develop a love for it. From crafting delicate choux pastries to mastering the science behind perfect sourdough bread, I owe much of my advanced baking knowledge to him.
Culinary Education in Action
As a culinary professional working in school food, I now see firsthand how my education at CIC continues to influence my work. The combination of advanced culinary skills, a deep understanding of nutrition, and the business insight I gained have equipped me to meet the challenges of today’s food industry head-on. Whether it’s developing allergen-friendly menus, ensuring cultural diversity in dishes, or balancing tight budgets, the lessons I learned at CIC are with me every step of the way.
For those considering a career in culinary arts, I can’t stress enough the value of a well-rounded education like the one I received at the Culinary Institute of Canada. It’s not just about learning to cook—it’s about understanding food in all its complexities, from the ingredients and techniques to the people and cultures behind every dish. And if you’re fortunate enough to study at CIC, you’ll not only gain technical mastery but also build relationships with mentors like Chef Hans, Chef Andrew, and Jack Wheeler, who will inspire and guide you throughout your career.
In a world where food trends, nutritional needs, and business demands are constantly shifting, a culinary education remains a powerful tool for success. It has certainly shaped my career in ways I never imagined and continues to drive my passion for making a difference – especially in school food, where the right meal can change a child’s day, and perhaps even their future.
If you’re from Stoke On Trent, you’ve heard of “lobby.” A dish that represents far more than its humble ingredients, lobby is a hearty stew with deep roots in local working-class culture. It’s a nourishing meal that evokes memories of warmth and community.
The History Behind the Dish
Staffordshire lobby originated in the industrial heartlands of the UK, where life was tough for many working families. Often made from leftovers or whatever vegetables and meat were available, it was a practical choice during times of hardship. In mining towns and potteries, where workers toiled long hours, lobby became a staple that could feed a family with minimal cost.
The name “lobby” has uncertain origins, believed to stem from “lobscouse,” a type of sailor’s stew. Over time, the dish has been adapted to fit local tastes and available ingredients, thriving on flexibility – no two recipes are the same.
What’s in a Staffordshire Lobby?
At its core, lobby is a stew made with basic ingredients. Traditionally, this includes potatoes, carrots, onions, and leftover meat, typically beef or lamb. The vegetables simmer slowly in a rich broth, developing deep flavors. Some variations incorporate turnips, parsnips, or cabbage, depending on what’s at hand.
Lobby epitomizes resourcefulness, designed to make use of whatever ingredients you have. This dish showcases the creativity of working-class families who needed to stretch their meals without sacrificing taste or nutrition.
A Taste of Home
For many in Staffordshire, lobby is more than a meal – it’s a reminder of home. It’s the kind of dish you’d expect to see bubbling away on the stove during colder months, filling the house with savory aromas. Whether for a family gathering or a simple weeknight dinner, lobby brings people together.
Some communities even host “lobby days,” celebrating heritage and the enduring power of food to connect us with our roots.
How to Make Your Own Staffordshire Lobby
While there’s no single way to make lobby, here’s a basic recipe to get you started:
Ingredients
500g diced stewing beef or lamb
4 large potatoes, peeled and cubed
3 carrots, peeled and sliced
2 onions, chopped
1 beef or lamb stock cube
Salt and pepper to taste
Water to cover the ingredients
Method
1. In a large pot, brown the meat over medium heat until sealed on all sides.
2. Add the chopped onions and cook until softened.
3. Add the carrots and potatoes, then crumble the stock cube over the top.
4. Pour in enough water to cover the ingredients.
5. Bring to a boil, then reduce heat and let it simmer gently for 1.5 to 2 hours, stirring occasionally and adding water if needed.
6. Season with salt and pepper, and serve hot with crusty bread and butter.
Why Lobby Still Matters Today
In an era when food can often be over-complicated, Staffordshire lobby stands as a testament to simplicity and sustainability. It’s a dish born from necessity that continues to provide comfort and sustenance.
As we embrace resourceful cooking, meals like lobby remind us that some of the best dishes make the most of what we have. If you’re ever feeling nostalgic or in need of something comforting on a chilly evening, give Staffordshire lobby a try – you might find yourself making it a new family tradition.
I featured lobby on the menu at The Culinary Institute of Canada, accompanied by a mini Staffordshire oatcake, and it was an incredible success. The dish was received as if it were a foreign delicacy, delighting everyone with its rich history and comforting flavors.
The PEI International Shellfish Festival is renowned for its celebration of the province’s rich seafood heritage, and among its many highlights is the Junior Chef Challenge – a vibrant and inspiring competition for young culinary enthusiasts. This event is not only a platform for showcasing the talents of future chefs but also a golden opportunity for children and youth to immerse themselves in the culinary world and learn about the origins of their food.
A Glimpse into the Junior Chef Challenge
The Junior Chef Challenge is a fantastic initiative that invites young cooks to step into the spotlight and present their creative takes on local shellfish dishes. It’s more than just a cooking competition; it’s an educational experience that connects participants with the source of their ingredients. For young chefs, this means learning about local shellfish, understanding its role in their community, and developing a deep appreciation for sustainable food practices.
Annabella’s Culinary Journey
Our daughter Annabella had the pleasure of participating in the Junior Chef Challenge for two consecutive years, in 2018 and 2019. Her journey through these competitions was a testament to the event’s impact on young culinary talents and their understanding of food origins.
In 2018, Annabella wowed the judges with her PEI Clam Spaghetti. This dish was a delightful fusion of classic Italian flavors and local shellfish, showcasing the versatility and freshness of PEI clams. Her preparation was meticulous, reflecting her respect for the ingredients and the culinary tradition she was representing.
The following year, Annabella returned with a new creation: Thai Inspired Shellfish Noodles. This dish was a testament to her growing culinary skills and creativity, blending the bold, aromatic flavors of Thai cuisine with the delicate taste of local shellfish. Her approach not only highlighted her adaptability but also her enthusiasm for exploring diverse culinary traditions while staying rooted in local ingredients. Thank you to Chef Michelle Matheson and Chef Juan Pedrosa for being the best chef partners at these events.
The Importance of Culinary Education
Participating in the Junior Chef Challenge offered Annabella and other young chefs a chance to gain invaluable experience in the kitchen. It underscored the importance of understanding where food comes from and how to prepare it with care. Teaching children about the origins of their food helps foster a greater appreciation for sustainable practices and the environment. It also equips them with essential cooking skills that will serve them throughout their lives.
By engaging in such competitions, children learn to respect local ingredients, understand seasonal availability, and appreciate the efforts of those who bring food to their tables. These experiences also nurture creativity and confidence in the kitchen, encouraging young cooks to experiment and innovate.
The Junior Chef Challenge at the PEI International Shellfish Festival is more than just a cooking competition; it is a celebration of local seafood, culinary education, and the exciting potential of young chefs. Annabella’s participation over two years was a wonderful opportunity for her to grow as a cook and a young advocate for sustainable food practices. It’s a reminder of the importance of introducing children to the world of cooking and food sourcing early in life, setting the stage for future culinary adventures and fostering a lifelong appreciation for the art of cooking.
Nova Scotia, with its rugged coastline and charming seaside towns, offers some of the most picturesque and diverse beaches in Canada. Whether you’re seeking a tranquil retreat, an adventure spot, or simply a place to soak up the sun, the province’s beaches have something special for everyone. Here’s a look at seven remarkable Nova Scotia beaches that should be on every traveler’s itinerary.
Hirtles Beach
Nestled in Lunenburg County, Hirtles Beach is renowned for its serene beauty and expansive sandy shores. This beach is part of the beautiful Gaff Point Trail, offering a breathtaking backdrop of rugged cliffs and lush forest. The water here is ideal for a refreshing dip, and the beach’s relative seclusion makes it a perfect spot for a peaceful day out. Don’t forget to bring your camera; the views are spectacular, especially at sunset.
Carter’s Beach
Carter’s Beach, located near Port Mouton, is a hidden gem with its pristine white sands and clear turquoise waters. Accessible via a short walk through a forested path, this beach offers a tropical feel, surprising given its Nova Scotian location. It’s an excellent spot for beachcombing and enjoying the gentle waves. The tranquil setting and less crowded nature of Carter’s Beach make it an ideal place for relaxation and reflection.
Crescent Beach
Known for its crescent-shaped shoreline, Crescent Beach is a popular destination located in the scenic town of Lockeport. The wide, sandy expanse and the gentle slope into the water make it perfect for families and beachgoers of all ages. The beach is well-known for its stunning views and safe swimming conditions, and its proximity to local amenities ensures a convenient beach outing. Be sure to pop into Ploughman’s Lunch and ride the ferry on the way home!
Meat Cove Beach
For those who love a bit of adventure, Meat Cove Beach, located in the northernmost part of Cape Breton Island, offers a rugged, natural charm. This remote beach is not as accessible as others, but its dramatic cliffs and wild beauty are well worth the effort. It’s an excellent spot for those who enjoy hiking and exploring less-trodden paths, and the dramatic scenery provides a sense of being at the edge of the world. Be aware that the roads to this beach are narrow and not for the faint hearted!
East Berlin Beach
East Berlin Beach, situated in the picturesque village of East Berlin, is a local favorite. The beach’s soft sand and gentle waves make it a great place for a family outing or a relaxing day by the sea. The nearby small-town charm adds to its appeal with bountiful wildlife including rabbits, porcupines and bears. I think I counted around 30 bunnies along the grassy embankments at the side of the road on our last visit.
Harbourville Beach
Harbourville Beach, located in the quaint fishing village of Harbourville, offers a unique coastal experience. The beach is relatively small but provides a charming spot to relax and watch the fishing boats come and go. The surrounding area is rich with maritime history, and visitors can enjoy fresh seafood from local vendors, enhancing the beach experience with a taste of local culture. Highly recommend Harbourville Fish Market for fresh Bay of Fundy Lobster.
Sandy Cove Beach
Located in the Bay of Fundy region, Sandy Cove Beach is famous for its dramatic tides and unique geological formations. The beach features a mix of pebbles and sand and is renowned for its excellent tide pools, which offer fantastic opportunities for exploration and discovery. The ever-changing landscape due to the tidal shifts provides a dynamic beach experience that’s perfect for those interested in natural phenomena.
Nova Scotia’s beaches offer a diverse range of experiences, from serene retreats to adventurous explorations. Each beach has its unique character, making it easy to find the perfect spot for your next coastal escape. Whether you’re visiting the tranquil Hirtles Beach, the remote Meat Cove Beach, or any of the other beautiful shores, Nova Scotia’s beaches promise memorable experiences and stunning natural beauty. So pack your beachwear and sunscreen, and get ready to explore these stunning Nova Scotian coastal treasures.
Nestled on the southeastern coast of Nova Scotia, Lunenburg is a picturesque town that encapsulates the charm of Canada’s maritime heritage. With its colorful buildings, rich history, and vibrant cultural scene, Lunenburg offers an enchanting escape for travelers seeking both relaxation and adventure.
A Historical Treasure
Lunenburg’s history is as rich and colorful as its iconic buildings. Founded in 1753, it was one of the earliest British settlements in North America, intended to counter French influence in the region. Its historical significance is highlighted by its designation as a UNESCO World Heritage Site, a recognition earned due to its well-preserved colonial architecture and the unique planning of its streets and buildings.
The town’s layout is a visual feast, with its distinctive wooden structures painted in vibrant hues of blue, yellow, and red. The architecture reflects a blend of British and German influences, as many of the early settlers were from these regions. The Lunenburg Historic District is a prime area to wander and admire the charming 18th and 19th-century buildings that line the streets.
Maritime Heritage
Lunenburg’s deep connection to the sea is evident in its bustling waterfront, where you can observe traditional fishing boats and schooners. The town’s maritime history is celebrated at the Fisheries Museum of the Atlantic, which offers insights into the lives of the fishermen who have worked these waters for centuries. The museum’s exhibits include displays of fishing equipment, historical artifacts, and even a restored fishing schooner, providing a window into the region’s seafaring past.
Cultural and Culinary Delights
The town is also a hub of cultural activity, with numerous festivals and events held throughout the year. The Lunenburg Folk Harbour Festival, for instance, showcases local and international folk music, attracting performers and visitors from around the globe. Additionally, the Lunenburg Academy of Music Performance offers concerts and music education opportunities, further enriching the town’s cultural landscape.
Food enthusiasts will find plenty to savor in Lunenburg. The town’s culinary scene features fresh seafood caught right from the Atlantic. Local restaurants serve up dishes like lobster rolls, scallops, and chowder, offering a taste of the region’s maritime bounty. Don’t miss the chance to visit one of the town’s bakeries or cafes, where you can enjoy freshly baked goods and a cup of locally roasted coffee. Our personal favourite is Laughing Whale.
Outdoor Adventures
For those who enjoy outdoor activities, Lunenburg provides ample opportunities. The surrounding area boasts scenic hiking trails and beautiful beaches. The nearby Iron Works Distillery, located in a historic building, offers tours and tastings of their handcrafted spirits. Whether you’re exploring the rugged coastline or simply strolling through the town’s picturesque streets, Lunenburg’s natural beauty is bound to captivate.
Christmas in Lunenburg
In Lunenburg, Nova Scotia, Christmas is celebrated with a charming blend of tradition and maritime spirit. The town’s festive atmosphere is enhanced by the unique lobster trap tree, a striking and creative centerpiece constructed from local lobster traps adorned with twinkling lights and ornaments. This iconic tree not only captures the essence of Lunenburg’s fishing heritage but also serves as a popular filming location for Hallmark Christmas movies, adding a touch of cinematic magic to the holiday season. Visitors are drawn to the picturesque setting, where the lobster trap tree stands as a symbol of both community pride and seasonal cheer.
In summary, Lunenburg, Nova Scotia, is a destination that offers a delightful blend of history, culture, and natural beauty. Its vibrant architecture, rich maritime heritage, and friendly community make it a must-visit location for anyone traveling to Canada’s eastern shores.
Whether you’re exploring its historic streets, enjoying its culinary offerings, or simply taking in the scenic views, Lunenburg promises a memorable experience that captures the essence of Nova Scotia’s charm.
The Sly Cook 