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One of the many bounties from the sea

A land that lives by the sea, enjoy the bounty that the sea provides

Local berry wines, a palate pleaser

Authentic cuisine. Recipes with names you'll never forget

Pick your own berries or enjoy wonderful recipes prepared by local chefs

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Newfoundland

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Step on the wild side – taste Newfoundland!

 

Eating in Newfoundland can be an adventure all on its own. Take cod tongues, for instance; they can be super smooth or gelatinous, depending on how they were prepared and cooked. Cod cheeks, on the other hand, are perfect for a fish stew and are virtually indistinguishable from the rest of the fish. Fish means cod fish. All other fish are spoken of by their name – halibut, lobster, caplin, etc. If you want to order fish at a restaurant – be it a high-end eatery in St. John’s or a fish ‘n’ chips joint in an outport – ask if it’s fresh. If not, choose something else.

 

There are surprisingly few fish dishes in the home cooking repertoire. Baked or fried, rolled in flour, smoked or kippered, and served with vegetables are standard methods. Lobsters are usually boiled – alive. With crabs, only the legs are eaten. The hot new chefs have taken the old staples and prepared them in new ways, with mouth-watering results – and not just for fish. Asian herbs and vegetables, Mediterranean recipes, and Afghan desserts are opening minds. Twenty years ago you’d be hard pressed to find curry on any menu. Today’s it’s a staple in many places, but don’t go looking for it in small communities where tradition holds sway.

 

The traditional dish is Jigg’s Dinner – boiled salt meat cooked in the same pot as vegetables – potatoes, carrots, parsnip, green cabbage, turnip, and perhaps pease pudding. It’s what sailors were fed centuries ago. Another staple is fish and brewis – salted cod cooked with hard bread that’s been soaked to soften it, topped by melted butter and maybe with some savoury, the traditional herb.

 

Local berries are very popular, especially low-bush wild blueberries which taste much better than their high-bush cousins and have a higher nutritional content, bakeapples (elsewhere called cloudberries), chuckly pears (Saskatoon berries), wild cranberries, currants, strawberries, raspberries, and partridge berries (mountain cranberries). They are cooked in desserts of all kinds, but are also found in jams, jellies and sauces. Home-made ice cream with bakeapple sauce and a glass of ice wine is as close to Nirvana as it gets.