Tuna, sweetcorn and cheese toastie recipe
This easy-to-make tuna, sweetcorn and cheese toastie recipe is ideal as a snack, lunch or quick dinner option.
Food and drink
Saltbox Brewing Company in Mahone Bay, Nova Scotia
The Saltbox Brewing Company’s beer names tend relate to aspects of the province’s heritage. For example, Make and Break double IPA takes its name from the marine engine used by fishing vessels in the early 1900s. The Loyalist Old English Ale is a tip of a tricorn hat to the 35,000 British subjects who resettled in Nova Scotia following the American Revolution. Blue Nose 1850 is named after the famous schooner that was built in Mahone Bay and features on the reverse of Canadian 10 cent coins.
Swiss cuisine made with foraged herbs
Joël Quentin is the head chef at the Peppino restaurant in Villars-sur-Ollon, Switzerland, and a busy man when we meet midway through an evening during which I’m tasting his Alpine Garden menu.
Homemade granola recipe
While I was out a few months ago, my girlfriend Helen baked a batch of granola. We ate it the next morning and I was blown away by the flavour and crunchy texture. It was excellent; significantly better than any shop-bought version that I’d tried.
Acadian Nova Scotia maple syrup
Is there anything more Canadian than maple syrup? Rumour has it that even Mounties, lumberjacks and ice hockey players start their day with lashings of the dark amber syrup on their sugar-dusted pancakes.
Festival of Alpine Cuisine in Austria
“The idea, actually, is that we give a stage to Alpine cuisine in its modern form, to show that the end product is based on signature, home-grown products; that it draws sophistication from things that are in essence simple. That’s one characteristic of the region’s cuisine and that’s why the Festival of Alpine Cuisine is here,” explained Klaus Buttenhauser, the organiser of the Festival of Alpine Cuisine.
Beer and burgers at Fat Hippo
“We season on the griddle. The beef is 100 per cent chuck, ground to 10 millimetres then pressed to five inches in diameter. We season on one side and time for one minute-forty, then season on the other side and time it for one minute-forty. Then it’s up to 75 degrees for 30 seconds. That's how it should be,” said Michael Johnson, Fat Hippo's executive chef.
Northumberland afternoon tea at St Mary’s Inn
Whenever myself my partner are in a place that serves scones we revive our long-running discussion about how ‘scone’ should be pronounced. I’m a firm believer that scone rhymes with ‘cone’.
Coastal cuisine in Atlantic Canada
The coastal cuisine of Atlantic Canada showcases fish and shellfish harvested from the North Atlantic. Pull into almost any restaurant during a road trip through eastern Canada and it’s likely you’ll see cod, lobsters and other types of seafood listed among daily specials.
Millers All Day in Charleston, South Carolina
“I got two little boys that sometimes don't want to eat grits. We make a lot of grits, because that's what I do for a living. But once you made the grits, I'll have another pan going of sausage crumble. I throw it in the pot when the grits are done with a lot of cheese and rotel. Rotel is a kind of mixture of onions, peppers, tomatoes and a little hot sauce. I throw it all in there. I call it ‘the dump recipe’ or ‘the pot licker’. The whole pot is licked when everybody's done!” said miller Greg Johnsman at Millers All Day in Charleston, South Carolina.