Flavors of Canada

Flavors of Canada > Newfoundland & Labrador

The most easterly province was discovered long before permanent European settlement began, first by the Vikings who arrived 1000 years ago, and later by simple Breton and Portuguese fishermen who came to set their nets for the abundant codfish to be found here. The province has a reputation for simplicity and hospitality, and everywhere you will hear the echoes of Newfoundland's Celtic heritage, both in the lilting speech and the toe-tapping jigs and reels.

There’s a centuries-old tradition of ingenuity, imagination and inspiration in every bite. A blending of Irish, Scottish, Aboriginal, English and French ancestry. With the freshest ingredients from the oceans, lakes, rivers, game, plants and gardens. Lobster. Cod. Caribou. Salmon. Moose. Served up in recipes handed down generation to generation. And made new in today’s new Newfoundland and Labrador cuisine.

Taste recipes you’ve never heard of. With names you’ll never forget. Colcannon, Doughboys, Pea soup, Salt Fish and Brewis, Toutons, and Cod Tongues to name a few. Come make new friends over a delicious Jigg’s Dinner, long the staple of a traditional Newfoundland ‘scoff’. There’s sure to be a song and a dance and a ‘yarn’ to follow. For desert try Figgy Duff, a delicious 16th-century steamed pudding that’s still very much a favourite today. It’s the best of traditional fare served up with Newfoundland and Labrador warmth and charm.

For a taste of the new Newfoundland and Labrador cuisine, try Salmon Ravioli, Braised Rabbit Pie, Caribou Bourguignon, and Bakeapple Cheesecake. Traditional ingredients newly interpreted.

The food is centered around fish and shellfish: boiled, grilled, fried… but there are also delicious desserts made from local wild berries. Summer is festival time, with events that celebrate all sorts of Newfoundland products: squid, lobster, strawberries, blueberries. And be assured that a drop of "screech," the potent rum for which the province is famous, will never be far away.