This raw asparagus salad is light but comforting with the flavours of smoked mayo and salty parmesan.

I’ve mentioned a few times the the winter of 2017 was tough personally. It was a cold, dark winter not only in Toronto but also in my mind. I don’t know how to describe it. I was in a funk? Winter blues? General malaise?

I felt like I was constantly struggling to walk through tall drifts of snow just waiting for a break, an opening to make things easier. But one did not come. So I trudged on. I guess that’s all you can really do.

Part of the problem is that while I would consider myself an extrovert, as soon as I encounter sadness I shut down. I work from home. I have no problem leaving the house for days and I’m content to be in silence. Not speaking a word all day. I silently brood.

Winter is perfect for that. You can blame solitude on the weather not the brewing storm in your mind.

Something changed this week. Perhaps it was the weather. I started meditating using an app and sat out in the sun on our back deck. I forced myself outside into the light. And as the season changed something clicked inside me too. Spring is all about starting over and I was done hiding in the dark crevices in my mind.

I was also forced to leave the house more. An amazing French olive oil company came to Toronto and asked if I could make food for them and serve it at the show. I’ve never done anything like this and so I was nervous.

But I didn’t need to be. Dave helped me decide what to make and then prepared all of the food for me.  He’s done lots of work like this so he knew how to put it together to make it easy to serve. He packed everything so I would be ready. When I arrived at the trade show hall I saw he texted me wishing me good luck and that he knew I’d do well.

Before I met him I was completely ok with being alone for the rest of my life. I had already decided on my own that I would not have children. I wasn’t desperate to meet someone because I had built a life on my own. But it’s little things like those texts that make me happy that I stayed open to love and thankful that I met him.

I had a great time at the trade show, it was inspiring to hear La Vallongue’s story, they grow, hand pick and mill everything on site. The product is more expensive but also great quality and is winning many awards.

At times I was at the booth only with the olive oil producer who spoke little English but was happy to share their story and answer questions. I felt proud of myself and the product I was working with.

Maybe that was the extra boost I needed to shed the winter blues.

This raw asparagus salad is one of the dishes I served. I paired it with an incredible olive oil that had notes of cocoa, truffle and walnuts. I wanted to serve something in season but May is challenging in Canada; fortunately asparagus this season is beautiful.

MAKE IT AT HOME: Asparagus Pasta with Lemon Leek Cream

This recipe calls for cold smoked mayonnaise, which we make at Loka using a smoker. However, you can use a XXX in your barbecue to cold smoke mayonnaise. If smoking isn’t your thing a few drops of truffle oil in the mayonnaise makes an excellent substitution – no one ever complained about truffle flavour.

But buy the high quality stuff like this one – a few drops is all you need. Remember truffle “flavour” or “essence” as an ingredient means fake chemical junk.

I love this recipe because the smoked mayo and salty parmesan give it a very decadent feeling. While so many spring recipes point to the need of shedding pounds for the imminent swimsuit season this is all about enjoying food. It’s also fitting for a French company as the French still love food for its simple pleasure.

I call this raw asparagus salad but it’s not quite raw as the asparagus are blanched. It still maintains a great crunch and many people thought it was raw. The blanch just takes the edge off. Regardless it takes less than ten minutes to make and stores well in the fridge for days.

Raw Asparagus Salad

How to Smoke When You Don’t Have a Smoker

Back in the day smokers were reserved for professional barbecuers and restaurants. But one of our friends barbecues competitively and introduced us to a secret that will blow your mind. With the A-MAZE-N Smoker box you can turn your barbecue into a smoker – for less than $30.

With this gadget you can smoke anything you want. From mayonnaise for this recipe to limes for a great margarita or blueberries for this blueberry grunt.

Let me know what you think of this raw asparagus salad recipe, and what your favourite asparagus recipes are. I’m keen to make something new this week.

Raw Asparagus Salad with Smoked Mayo and Parmesan is a post from: Bacon is Magic

This heirloom tomato and watermelon salad is a perfect taste of summer.

It’s official, summer is over.

At least in Toronto. The weather has cooled off and people are wearing coats at night.

I can see Facebook friends with kids are rejoicing that summer is finally over. It’s a new beginning. 

Perhaps that’s the best…or rather only way to look at it. Onto something new!

I have some big plans this fall. I’m traveling quite a bit and working on some projects that I had on the back burner for the last few years but I’m finally making it happen.

But before we toss summer completely aside let’s remember there’s nothing better than a salad in season. This heirloom tomato and watermelon salad is the last flavour of the season.

I shared this watermelon salad recipe a few years ago. It’s only a few ingredients and so easy to make. I really loved it. But Dave hates watermelon and I realized over the years I just stopped making it. I’m happy to rediscover the flavours this year.

This recipe is slightly adapted from my lunch at Diwan restaurant at the Aga Khan Museum. A few weeks ago I shared their Persian eggplant dip recipe. This dish doesn’t feel particularly Middle Eastern, other than the pomegranate molasses, but I really enjoyed it.

Salty. Sweet. Fresh. All the best parts of summer.

I think the key to any tomato salad is to buy great tomatoes. Heirloom tomatoes from the farmer’s market aren’t cheap compared to flavourless imported tomatoes at the supermarket…but hey you get what you pay for.

I think if you eat less meat in the summer it more than makes up for the expense of paying farmers a fair price for their hard word.

As this is a restaurant recipe it does call for a simple syrup but don’t feel intimidated. These syrups are so easy to make and they keep in the fridge. And syrups aren’t just for salad in fact this basil and mint syrup is fantastic with classic drinks like a gin and tonic or added to our Spanish rose sangria.

Want more easy drink ideas? Check out this easy elderfower cordial recipe.

Ingredient note!

You can buy pomegranate molasses in higher end supermarkets like Whole Foods or for less on Amazon, I like this one as it’s all natural without flavouring.

But you can also easily make it. Pomegranate molasses is simply reduced pomegranate juice. You can simply heat the juice over medium low heat with a bit of sugar and lemon juice and simmer until it’s thickened to a syrup.

It keeps in the fridge for months so it really depends how ambitious you are in the kitchen.

Heirloom Tomato and Watermelon Salad

Note: You can substitute the Macedonian feta with any feta. Macedonian feta is more creamy and soft, which makes it perfect for salad but Greek and even Canadian feta is also fantastic.

Heirloom Tomato and Watermelon Salad is a post from: Bacon is Magic

Pamela MacNaughtan wrote this guest post about Best Cafes in Quebec City. If you’re heading to Quebec City don’t miss her latest ebook An Insider’s Guide to the Local Food and Culture of Canada’s Oldest City.

One of the best ways to immerse yourself into the culture of where you’d travelling is to visit a café, and Québec City is no different. Begin your café exploration in the old city.

Sipping a café au lait or slowly eating a warm croissant on a patio, in a square where the city (originally a small French colony of men) started in 1608, is a surreal and delightful way to start your day of exploration.

Best Cafes in Quebec City: Old Quebec

Start with a couple cafés in Old Québec, then when it’s time to say goodbye to the hoards for tourists, venture into one of my favourite local neighbourhoods, Saint-Roch.

Sure, there are cafés in neighbourhoods like Saint-Jean-Baptiste and Limoilou, and they are worth visiting, but I love the vibe in Saint-Roch – hip, creative and local.

Paillard
1097, rue Saint-Jean

A café-boulangerie (bakery), Paillard is an institution in the old city with its buttery croissants that melt in your mouth, vaulted white ceilings and communal tables. It is also the busiest café in the city!

The best time to visit is first thing in the morning. They open at 7:00 am. The crowds of tourists start showing up around 8:30 am.

Chez Boulay – Comptoir Boréal
42, Côte du Palais

A fairly new addition to Old Québec’s Uppertown, Comptoir Boréal is part of the restaurant Chez Boulay, Comptoir Boréal is a delightfully small comptoir (French for counter) and café.

Stop in for coffee or a pot of Labrador tea, a croissant or tart. They also serve sandwiches and quiche at lunch. The Tarte au Sucre is highly recommended.

La Maison Smith
23, rue Notre-Dame

One of three locations in Old Québec, this is the original location of La Maison Smith. Located in the cobblestoned square of Place Royale, the café has views of 18th-century buildings and Église Notre-Dame-des-Victories (which stands on the spot where Samuel de Champlain built the first trading post in 1608). A fantastic spot to relax and enjoy a coffee and croissant.

Tip: La Maison Smith locations sell croissants and pastries made at Paillard, so feel free to skip the crowds and get your pastry fix here.

Best Cafes in Quebec City: Saint-Roch Neighbourhood

Saint-Henri micro-torréfacteur
849, rue Saint-Joseph Est

A favourite among locals, Saint-Henri features floor to ceiling windows which allows the café to be bathed in natural light. Enjoy the communal tables and free wifi, sip coffee and always order at least one artisanal donut – although, to be fair, they are so delicious you will want at least two or three or six.

Krwn
461, rue Saint-Joseph Est

Krwn is not your typical café, in fact, it is actually a barbershop that just happens to sell men’s clothing and toiletries, and has a small café set-up along the front window. If you are looking for quirky, you have found it! Don’t worry, everyone is welcome to come and enjoy a coffee.

Café Pékoe
433, rue Saint-Joseph Est

While they do serve coffee, Café Pékoe specialises in tea. The colourful ceramic teapots hanging from the ceiling is a pretty big clue. The tea menu is extensive and includes bubble tea (Yay!).

Have lunch at one of the communal picnic tables or sit along the window for some people watching. Skip the pastries and opt for a Banh Mì sandwich; the hummus banh mì is pretty good!

Nektar Caféologue
235, rue Saint-Joseph Est

One of two locations in Québec City (the other is in Limoilou), Nektar Caféologue is another local favourite, especially with students and those who work remotely. Their coffee selection is good, and they sell popular Canadian roasts like 47th Parallel from Vancouver.

The café is quite large, with plenty of tables as well as a seating along the front window.

Mælstrøm Saint-Roch
181, rue Saint-Vallier Est

Tucked away from the hustle and bustle of rue Saint-Joseph, Mælstrøm is a café during the day and a cocktail bar at night. A perfect location for a quiet escape on a busy day, the café has a rustic industrial vibe that all the French hipsters love. Don’t worry, you’ll find a mix a locals from all walks of life here.

In summer, enjoy their cold brew, and on weekends make a point of coming for brunch (so good!). They also have a small lunch menu.

Find more great picks for Quebec City and beyond at Urban Guides.

Now it’s your turn, do you have an opinion on the best cafes in Quebec City? Share your picks in the comments below.

Best Cafes in Quebec City is a post from: Bacon is Magic

Summer is over. Officially over.

I know it’s the start of many people’s favourite time of year. Some people love sweater weather and can’t stand summer rays beating down. Autumn brings golden sun and autumn colors, I know Dave professes that shorts + hoodie weather is the best ever.

I’m not so convinced.

I grew up like the Coppertone baby, spending summers at the beach and lathering baby oil on my skin to tan before I realized that was the fast track to skin cancer. The solution? Getting out of the city.

I do love when leaves change to autumn colors, giving us an excuse to take a road trip. Last week I drove a few hours north of Toronto to spend a few days in Grey County and wasn’t surprised there was so much to do there in the autumn.

While most Torontonians flock East to Prince Edward County on the weekends, Grey County is just as close and tourism isn’t as slick, which is exactly how I like it. I visit Grey County at least twice a year and each time I find new things to do.

But let’s face it, the best reason to visit a region is the food.

A Day Trip From Toronto

Where to Eat in Grey County

Justin’s Oven in Kimberley

Kimberley is a tiny village in Grey County that most people drive through on the way to hike, paddle or cycle in the Beaver Valley. While the epicenter is a handful of businesses, locals know it’s worth the stop.

Justin’s Oven is a cozy restaurant with a menu that changes nightly. Thursday night is pub night and you’ll sit elbow to elbow with locals who want great, affordable food. Friday night Justin makes 120 pizzas in 3 hours, half of it is takeout as locals believe it’s the best pizza in the county. On Saturday is more formal and the weekend ends with brunch.

While many great restaurants in the region primarily serve visitors, Justin’s Oven is all about locals. It’s licensed or you can bring wine with a very reasonable $13 corkage fee. It’s very popular so you do need a reservation, although they try to accommodate drop ins with outside seating.

It’s everything you want on a road trip. No generic frozen burger patties here, Justin visits local suppliers and makes everything from scratch with one other cook. You can taste his commitment to his business, it was Thursday we picked up burgers to go and they were far better than anything I’ve had in Toronto.

Arrive a bit early so you can visit Kimberley General Store next door. Unlike Toronto’s hipster general stores with overpriced goods, owner Stacie Howe took over this building to serve the community which needed a local shop.

It was originally a general store in 1905 and you’ll find locals congregating here to pick up local goods (check out Justin’s smoked trout), sandwiches and coffee.Don’t miss Grey County’s Meredith’s Ginger Syrup which locals adamantly profess is needed to survive cold and flu season or try it in one of Stacie’s famous kefir smoothies.

Eigensinn Farm in Singhampton

Perhaps one of Canada’s most epic dining scenes is in Grey County. Eigensinn Farm is run by Chef Michael Stadtländer and his Nobuyo. While Stadtländer was once a prolific chef in Toronto he wanted to return to his roots, he grew up on a farm in Northern Germany and Nobuyo on a small island in Okinawa, Japan.

I toured the farm with Stadtländer and he shared that this was what he imagined Canada to be when he decided to move here from Germany. He’s known for epic dining experiences and a pioneer of the farm to table movement.

Clearly inspired by the land he has so many plans for events in the future but this weekend is holding a harvest music event when you spend the day eating and listening to some of Canada’s top classical and jazz artists. If you’re keen to do it he’s allowing people to camp overnight as well.

#449357 – 10th Conc. Grey Highlands
R.R.#2 Singhampton
Ont. N0C 1M0

Haisai Restaurant in Singhamton

If neither time nor budget is available for an epic Eigensinn Farm event you can still get a flavour for the Stadtländers in Singhampton. This tiny village at the bottom of the Blue Mountains is worth a stop for this experience.

Entering the restaurant you sense this will be an unique meal. A rustic cabin dining room with Chef Stadtländer’s eclectic artwork throughout, the restaurant has opened and closed several times, it was once fine dining, then a bakery.

It’s constantly evolving and never boring.

During the week lunch there are a variety of wood oven pizzas and local wine, cider and beer. One pizza easily feeds two people and the vegetarian pizza is the most popular as it uses ingredients often picked that morning from Eigensinn Farm. Pair that with salad served in a carved wooden basket and you’ll have more than enough for lunch.

794079 County Rd. 124
Singhampton ON, N0C 1M0

Bruce Wine Bar in Thornbury

Chef Shaun Edmonstone really takes advantage of Grey County’s agricultural prowess. His menu features Grey County farmers and changes with the season.

It feels like a spot you’d find in Toronto, but with all the small town charm including an open kitchen where you can watch pizza make its way into the wood fired oven. It’s a wine bar but the atmosphere is relaxed and food doesn’t play second fiddle.

8 Bruce St S
Thornbury, ON N0H 2P0

Mill Café in Thornbury

A casual cafe, eat lunch on the patio alongside the Beaver River. Salmon migrate up river in autumn and you can see some of the salmon jumping.

12 Bridge St
Thornbury, ON N0H 2P0

Northwinds Brew House & Eatery in Collingwood

With big box restaurant franchises taking over Ontario this is my top pick for casual eating near the Blue Mountains in Collingwood. With a long list of micro brewed beer and locally inspired menu, it’s an easy night out.

499 First St
Collingwood, ON L9Y 1B9

The Falls Inn in Walter’s Falls

Grey County is known for its waterfalls and while a hike is fun, dinner with wine is even better! A bit more formal, the hotel is part of the Ontario’s Finest Inns network. If the weather is warm ask for a table at the patio and dine beside Walter’s Falls.

Front St
Walter’s Falls, ON N0H 2S0

Milk Maid Fine Cheese and Gourmet Foods in Owen Sound

I love the story of Milkmaid as it’s so heartening to see small businesses succeed. Milkmaid is owned by a massage therapist who loves cheese and thought she would open a shop for locals. This doesn’t sound like much of a story but the downtown area of Owen Sound was becoming vacant, much like many of our Canadian small towns. You had to drive to another community to buy great cheese.

When she opened the community flocked to it and wanted to eat. So she began to sell wine and food and more locals heard about it, now this space is a thriving cafe. With a chalkboard menu changing daily you can shop while you wait.

947 2nd Ave E
Owen Sound, ON N4K 2H6

Where to Drink in Grey County

Maclean’s Ales in Hanover

Located in Hanover, Maclean’s is on the much loved Saints and Sinners trail, which charts local wineries, craft breweries and cideries in Grey, Bruce and Simcoe counties.

It seems that every microbrewery I visit is focused on crazy new beer and so I was thrilled to go somewhere focused on ale – my favourite kind of beer.

But also this brewery wasn’t started by a group of young guys. Brewmaster Charles has been involved in brewing in some matter or another since 1978 when the visited England on holiday. Instead of returning, he bought a motorcycle and found a job at a brewpub.

He eventually returned to Canada with a love of English ales and was part of the movement to rally the government to break the monopolization of large breweries and to open the door for small businesses. He’s been involved with many well known brands and eventually moved to Grey County to start his own.

It’s not easy to find Maclean’s Ales in Toronto as most of it sells in the region. If you’re sensing a theme, this is another reason to visit Grey County. Also once a month there are brewery dinners where you can taste Macleans as well as other breweries, I like the sense of community rather than competition.

It’s best to stop by and chat with him as some of the seasonals are only available onsite at the brewery. Charles is a unique character, he seems withdrawn at first, not willing to boast or brag about what he’s done or what others should do. But give him time and he’ll share his strong opinions.

I ended up talking to him for nearly two hours about the future of microbreweries, consumer tastes and why he chooses ales and is moving toward cans. I’d go back again just to try the new seasonal scotch ale and a chat with Charles.

52 14th Ave
Hanover, ON N4N 3V9

The Roost Wine Companyin Clarksburg

Of all the wineries I have visited over the years The Roost Wine Company was the most impressive for so many reasons. Michael and Jess Maish left careers to study enology and viticulture all while raising a newborn. With help from winemakers in Ontario they started to plant vines on Jess’s mother’s land overlooking the gorgeous Georgian Bay.

No doubt they are hard workers doing most of the labour themselves, with the help of friends but their approach is also thoughtful. They’ve been working with experimental varieties like L’Acadie Blanc (which I know from growing up in Nova Scotia) and Frontenac Blanc. This is a huge risk as these varietals don’t qualify for VQA designation which means the tax the LCBO takes is significantly greater.

For wineries like this the only way to really survive is to sell wine at the Tasting Room. But that’s hardly a sacrifice for wine lovers as it’s a gorgeous building with charcuterie platters and plenty of seating encouraging people to stay the afternoon.

I’m not the only one who loves it as the winery has been busy since the day it opened this year. My personal favourites are

The L’Acadie 2016 and Frontenac Blanc are already sold out. But my personal favourites are still available 2016 Rose (because rose…) and I loved the 2016 Marquette.  Flights are only $14 and this may just be my favourite winery in Ontario. My only regret is that I didn’t bring home more wine.

415763 10th Line, RR1
The Blue Mountains, ON N0H 1J0

Georgian Hills Vineyards in Clarksburg

Producing cool climate wines with amazing clarity and an absence of color, Georgian Hills is serious but not pretentious. Also check out the cider and Baked Apple Frozen to the Core with a tart finish.

496350 Grey County Rd 2
Clarksburg, ON N0H 1J0

Coffin Ridge Winery in Annan

Grey County’s first winery is Coffin Ridge small batch wine. While the grounds are gorgeous, there’s an underlying quirky sense of humour with its play on its namesake geography of Coffin Ridge. This translates into the design sensibility to the names of their wine: Into The Light White, Back From The Dead Red and Resurrection Rose.

The wine is good but I think the star is the cider, which is a new addition to the winery run by passionate Joel Loughead. Using local apples you can try the standard hard apple and hopped versions or small batch ciders like holiday chai spice or rosemary maple.

You cannot beat the view here, bring a warm sweater so you can enjoy it on the patio.

599448 Concession Rd 2 N
Annan, ON N0H 1B0

Beaver Valley Cidery and Orchard in Kimberley

Grey County was once full of cider but prohibition changed all that. Now small producers like Beaver Valley and Duxbury Cider are bringing back the tradition with heritage apples, most of which are grown in their own orchard.

The retrofitted barn is gorgeous and while the flagship cider is great I loved the Ginger Cider. If you’re curious about how to make cider there are free tours Sundays at noon.

235853 Grey Road 13
Kimberley, ON N0C 1G0

BONUS: Neustadt Springs Brewery in Neustadt

On the way home drive through Neustadt to tour the old brewery. You can tour their underground caverns to gain access to the natural spring water used in their beer.

Hang Out in Nature

Grey County is beautiful but truth be told I’m a soft adventurer, really really soft. There are plenty of great outdoor activities in Grey County but I can only vouch for these two – which of course are food related.

Kickin Back Alpaca Ranch
Alpaca meat is delicious. At least that’s what I remember from Perú. While I was excited to bring some home I quickly discovered that in Canada they are used for their wool which is warmer than sheep, so soft and hypoallergenic.

These animals are adorable, shy but also curious. If you need time to digest between meals you can take a tour for $20 and hang out with animals for the afternoon.

Owen Sound Salmon Tour
A romantic story of salmon swimming upstream only to lay eggs and subsequently die. One of the few places you can see this, the rivers are full of fish jumping up through

This is a great for everyone because you can see a little bit of it at one of the bridges in town or make an afternoon of it cycling, paddling or even driving the route from the Sydenham River up through Inglis Falls – which makes for an idyllic instagram.

Farmer’s Pantry
While it’s often promoted as a family destination. There’s a U-Pick orchard, golf and who doesn’t want to make their own caramel apple?

Where to Stay in Grey County?

Grey County is a great day trip from Toronto but it really deserves at least one night away, there are plenty of budget options but I really liked these options which have a bit more character.  Grey County has some really interesting options.

The Ultimate Treehouse Experience

I’ve stayed in so many hotel rooms that they often all feel like the same experience so I was thrilled to try something new. An adult treehouse! In Durham four people can share a treehouse, accompanying cabin.

Can you see the big orange slide on the right of the treehouse? Weeeeeeee!

There is also a pool with a seated bar area that just makes you want to have a party. Or maybe just unwind because they are proud to share that the treehouse is an area where the wifi is weak but the drinks are strong.

I’m working on an edited video but have a look at this gorgeous raw footage. Now is a great time to visit as the rates have dropped to $595 a night. While the pool is closed it’s still lovely to visit and fireplaces in the treehouse, cabin and outdoor seating.

Pretty River Valley Country Inn
I stayed here last autumn. Here’s a tip that I learned the hard way. The reindeer are pets NOT food! I loved eating reindeer in Finland and thought the inn was also a working farm but my hosts had a horrified look on their face when I asked.

The Ben Nevis Croft room is amazing, I’d love to return and for some light hiking and just hang out here all night.

This Grey County day trip from Toronto post was in partnership with Grey County, I love this region so much I feel like an unofficial ambassador and I’m always thrilled to visit. I”m happy to share all of the great things to do here and I hope it inspires you to visit.

Day Trip From Toronto: Grey County’s Autumn Colors is a post from: Bacon is Magic

Yes it’s possible! You can cook a Thanksgiving Instant Pot turkey with a crispy skin.

Nanny always made thanksgiving turkey growing up and she cooked it low and slow until it was so dry. I loved her dearly but she was a terrible cook. She could make Nova Scotia chowder and Christmas cherry balls but turkey was not her thing.

I don’t think many people do it well, which is why gravy exists. Toward the end of her life I took on the task of cooking Thanksgiving turkey and I have tried so many methods.

For a number of years I brined it, I once put butter underneath the skin, last year I spatchcocked the turkey. I usually follow Alton Brown’s method of high heat to begin and reduce to low.

But there’s just something about turkey that makes me want to have lobster at Thanksgiving instead. Or at least a whole fish?

But my mother loves turkey and so that will never happen. So this year I tried an Instant Pot turkey. I figured if the Instant Pot Peruvian chicken turned out so well then a turkey should as well.

Damn right!

Using this 6qt model of the Instant Pot., which can handle a 8-9lb turkey on a trivet. It sounds small but I usually cook 2 turkeys anyway as I prefer smaller ones than one gigantic turkey.

My family doesn’t like turkey skin (travesty, I know) so I cooked it the simplest way possible. No browning.

I put 1/2 onion, carrot, 1 celery stalk and 1 bay leaf in the bottom of the Instant Pot with 1/2 cup of water and set the turkey on the trivet. Using the Instant Pot chicken method of 6 minutes per pound with a 10 minute NPR.

48 Minutes Cooking + 10 Minutes NPR

The turkey falls off the bone, I simply pushed the skin away (it’s white and unappetizing) and carved the meat onto a platter for everyone to eat.  It was so moist and flavourful.  No need for gravy – although we had it anyway.

I am hooked.

How to Get Instant Pot Turkey Skin Crispy

I knew my nay saying friends would say the skin is one of the most special parts of Thanksgiving dinner. So I cooked another turkey with the same method.

While it was on NPR I preheated the oven to broil. I carefully removed the turkey on the trivet to a sheet pan. Basted the skin in the drippings and broiled the skin for 5 minutes. Voila!

To Stuff or Not To Stuff

I used to think that stuffing (or dressing as we call it) HAD to be in the turkey – that’s where all the flavour is right?

Wrong.

A few years ago I tested two kinds of stuffing. One in the turkey and another in a casserole dish that I made and then poured turkey drippings over before baking – NO ONE knew the difference.

What everyone loves is the turkey dripping flavour aka fat, so we just pour it over the stuffing and cook it while the turkey is resting.

This method changed how I cooked because the problem with turkey is that it dries out fast and stuffing prolongs the cooking time. Remove the stuffing and cook a better bird.

Instant Pot Turkey Recipe

I cannot stress how easy it was to cook the Thanksgiving turkey in an Instant Pot. We also used the drippings for gravy. It would be easy enough to remove the onion/celery/carrot/bay leaf and make the gravy on a low saute or move it to a sauce pan on the stove.

Secret tip: If you’re using kitchen bouquet to make gravy, take a pastry brush and paint the turkey with a teaspoon or two before you put it under the boiler and it will give it the darkness of having roasted turkey all day. Shhhhhh!

Looking for more Instant Pot recipes? Check out:

Balsamic Pork Tenderloin

Instant Pot Peruvian Whole Chicken

Instant Pot Braised Brisket

Instant Pot Beef Stroganoff

Instant Pot Turkey – Just in Time for the Holidays is a post from: Bacon is Magic

An easy recipe for seafood chowder with sausage and lobster arancini from Chef Erin Henry at Piatto Pizzeria and Enoteca in Charlottetown, Prince Edward Island.

Last month I was invited to judge the chowder competition at the PEI International Shellfish Festival. It is one of the biggest festivals on PEI. It is also an amazing time of the year to visit. Weather is fantastic and there are no crowds.

And this job was perfect for ME! I grew up eating my grandmother’s Nova Scotia chowder every Friday but in Toronto it’s tough to find any chowder at all, unless Loka is serving this potato mussel chowder recipe.

I love chowder.

In the Maritimes every locals restaurant will have chowder. It’s common to have a cup of chowder and a half sandwich as a lunch option. But not everywhere has great chowder. You have to know where to go.

I have no preference over a thick or thin chowder. It’s all about flavour and consistency. So I was so excited to try the best chowder on PEI. Over two days I tried 16 different chowders, and while in Prince Edward Island I tried 5 more on my own.

Did I mention I love chowder?

Chowder time @peishellfish

A post shared by Erin Henry (@_pizza_pirate) on Sep 16, 2017 at 1:14pm PDT

Chef Erin Henry has won the competition in previous years. She’s originally from New Brunswick but has lived on Prince Edward Island for 12 years. A graduate of the Culinary Institute of Canada, she staged at the Michelin- starred Gravetye Manor, competed in culinary competitions in Europe and now works at Piatto Pizzeria and Enoteca.

While she didn’t win I really loved what she did and asked for the recipe. Chowder is an inexpensive rustic dish that traditionally uses seafood scraps to make a meal at home.

In fact, in the Maritimes it’s possible to buy “chowder mix” in the grocery store seafood department. It’s just a bag of leftover scraps of fish, seafood and if you’re lucky some shrimp or lobster. From there you add the onion, carrots, celery, potato, cream and seasoning.

When I moved to Toronto I searched high and low for seafood chowder mix but none of the fishmongers knew was it was. That can make seafood chowder much more expensive.

The presentation is beautiful. It took this rustic dish and gave it a new look that anyone in Toronto would rave about.

And Chef Erin didn’t forget the lobster. It’s in the arancini (fried stuffed rice ball). While she’s the chef of an Italian restaurant she knows in the Maritimes it’s important to serve seafood chowder with something. .

At a very basic East Coast restaurant you’ll get saltine crackers or maybe a roll, somewhere a bit nicer will make fresh biscuits. It makes sense at an Italian restaurant you’d get arancini.

This would be incredible at a dinner party to make in advance. I hope that Piatto considers serving this dish, at least as a special, because it’s really delicious and I’d love to eat it again.

PEI Seafood Chowder with an Italian Twist

NB: I’ve made minor changes to some of the wording in this seafood chowder recipe to be more understandable for home cooks. If you have any questions please feel free to leave a comment.

This recipe is long. Don’t stress out. It’s a long but easy recipe.

Chef Erin was so thorough with the instructions on how to make the arancini. But you can do this in stages. Make the risotto, pesto and the first three steps of thechowder the night before. The next day make the arancini, finish the chowder and serve to guests.

Can’t find seafood stock and don’t want to make it? Substitute vegetable stock.

If you make this seafood chowder leave a comment to let me know how it went!

Disclosure: Tourism PEI sponsored my visit to Prince Edward Island. I was so excited to come out to judge the competition and asked to stay longer to write a guide to seafood on the island. They did not request that I write this seafood chowder post, I just couldn’t leave the island without the recipe.

Love Fish Soup? Also check out:

Sudado: Peruvian Fish Soup

Classic PEI Seafood Chowder with an Italian Twist is a post from: Bacon is Magic

This recipe for black truffle mac and cheese is indulgent. It’s also special to me because I created it for a night I had two great friends over for dinner.

We met when I first moved to Toronto and worked in advertising. I had moved from small town Nova Scotia to the big city and I was on my own. It seems like a million years ago but it was just a decade. We were all young, broke and having a great time in Toronto. Our careers meant we worked long hours for little pay with the unspoken promise of much more if we could make it through the rookie years.

We did survive and now we have faint memories of nights out doing foolish things and sharing secrets we’d never want anyone else to know.

But the recent years have been much different. Six years ago I sold off all possessions and bought a one-way ticket to Mexico. My industry family also moved on – they got married, bought houses and had children.

When I finally did settle down after meeting Dave, it didn’t bring order. We ran Loka Snacks, a pop-up restaurant in the back of a bar and then we opened Loka, a bricks and mortar restaurant exploring Canadian cuisine.

Owning a Restaurant is not Glamorous

Although I have an extreme love of food it was never my dream to work in a restaurant because I knew the ugly truth:

You’ll never see your friends unless they work in one too.

It’s not that you don’t care but you have opposite schedules. They work 9-5. You work 5-12. They get weekends and holidays off. Those are my busiest times of the week.

Also, they have kids so they can’t just drop everything if you get off early. Parents can’t just drop everything and go for a drink at 10pm like they did in their 20s.

Once we opened Loka, none of my friends saw me unless they came to the restaurant to eat.

However, once we reached our one-year mark I stepped back from Loka. We have great staff and it didn’t need me to be there. And so, I’ve been trying to reassemble former parts of my life that I still care about.

Having friends over for dinner was most important to me. We can catch up, eat great food, drink wine and not have to worry if we’re sitting at the table too long.

When we were poor advertising coordinators I had them over for dinner because we had no money, now I do it because I care about them and the easiest way to show that is through food.

Easy Entertaining

I like to serve easy dishes that people will love. I hate going to someone’s house and they’ve made something so elaborate that they spend most of the time in the kitchen while everyone else is having a great time. It’s not about perfect food. It’s about spending time with people you care about, the friends who have become part of your family.

Pasta is great for this, in fact the last time I had these two over I introduced them to butternut squash pasta.

Tonight, we’re having something simple but decadent, a great salad, black truffle mac and cheese, bread with pig butter that I brought from Loka and an easy dessert (okay I took that from Loka too! I can’t help it but Dave’s desserts are better than mine!)

Black truffle mac and cheese is comforting and indulgent and the decadence of the black truffle oil makes it special for friends.

To plus up the healthiness, I’ve used Catelli Smart Veggie Macaroni which incorporates cauliflower and carrots into the white pasta. It has 32% of the daily recommended fibre intake per 85 g serving.

What are Truffles

It’s entirely likely that you’ve only ever had truffle at a restaurant because they are very expensive. Truffles are fungi that grow underground beneath the roots of trees. They are most prolific in Europe but there are some sightings in America.

Legend says that pigs are the best for sniffing these delicacies. However, in Umbria we heard this truffle pig was nonsense because you’d never be able to get a truffle out of a pigs mouth even when trained. This is why they use dogs.

We also heard to avoid truffle foraging tours in Italy. Tour guides usually plant the participants to spontaneously find. Truffle foraging is much more difficult.

Truffles can be cultivated, but not easily. And so, truffles are reserved for special moments.

Black or White Truffles?

There are two kinds of black truffles, the Périgord truffle which grows in France and the summer black truffle found throughout Europe. Both are harvested in the autumn.

White truffles grow throughout Italy, Croatia, France and Slovenia with the Italian Alba truffle considered as the best.

For this recipe, we’re using black truffle oil to stand up to the strong flavours of the cheese and pancetta. Black truffle oil is available in some supermarkets and specialty stores or also here on Amazon.

If you can only find white truffle oil, feel free to substitute it as its garlicky pepper flavour is also fantastic in a mac and cheese.

Black Truffle Mac and Cheese

Disclosure: This black truffle mac and cheese post is a paid partnership with Catelli Pasta. We are proud to be part of their #CatelliFamilies for a second year by sharing our favourite pasta recipes. You can find our recipes on the Catelli website here. This year Catelli turns 150 year old, along with Canada! We’ve contributed to a special collection of recipes with Canadian chefs and home cooks across the country. You can check the recipes out here.

Black Truffle Mac and Cheese is a post from: Bacon is Magic

Perth County was my latest stop on my quest to discover great regions outside Toronto. Torontonians flock to Prince Edward County but it’s like the Hamptons of Toronto – yes it’s great but why leave the city on the weekend to hang out with everyone else from Toronto?

Not my bag.

There are so many other great regions to visit like Grey County or Ontario South West. And if you’re willing to drive a bit farther Ontario’s Highlands are spectacular.

I’m no stranger to Perth County, earlier this summer I visited Stratford’s Bacon and Ale Trail and I loved that most of the trail was located within walking distance. Stratford is known for its great restaurants. It is the largest and most prominent town in Perth County but there’s so much more to see and do.

I spent 4 days wandering the region in a rental car and I was really surprised. I’ve always known it as a region for incredible pork. At our restaurant Loka we buy whole pig from a Mennonite farmer in Perth County and so I was ready for bacon!

Instead I had so much beef!

An agricultural area, there’s lots of great produce and while the pork is incredible, locals opt for beef. In my four days I ate 3 burgers, and two beef melts. I hadn’t intended to go on a beef tour but I always ask for the most popular dish and it was always the beef.

I didn’t regret a single order, all of the beef was fantastic. Perth County locals know what they are doing.

Food That Will Make You Want to Leave the City for Perth County

Shakespeare Brewing

I didn’t start off with beef and instead with beer. Located in Shakespeare (Perth East) this brewery just opened in July and unbelievably its owned and operated by a couple who do it all themselves.

Every craft beer drinkers dream is to open their own spot and Ayden and Katie Gautreau did it.

They offer three beers using only Ontario-grown ingredients, uses artwork from a local incorporating farm animals as Shakespearean characters. An autumn appropriate stout is replacing the popular Bumbling bear blueberry wheat ale.

To try all three beer head to their brewery conveniently located on the main drag in Shakespeare heading to Stratford. You can also find it on tap at local joints like The Hub in Stratford.

Shakespeare Brewing
Ayden and Katie Gautreau
2178 Line 34, Shakespeare
(519) 777-5469

MC’s Hamburgers

Chef Matt Transchel cooked in Stratford and wanted to take burgers in Perth County to the next level so he opened MC’s Hamburgers in Milverton. These gourmet hamburgers were so well received it’s busy during the week with diners and lots of people popping in for take out.

Matt believes it’s all about the beef, there is no filler or flavouring in the patty. Just freshly ground local beef.

With so many options it’s hard to pick just one, especially with daily specials. After overthinking lunch for far too long I finally opted for the Hotel California with grilled pineapple, thick cut bacon, smoked Monterey Jack cheese, roasted garlic mayo.

The fries are killer too, I upgraded to the hammer fries with bacon, cheese and ranch. This is a dangerous place. You’ll want to come back often.

MC’s Hamburgers
17 Main Street, Milverton
(519) 595-7171

Lynn River Farm

No burger here but one of my favourite stops as I love meeting young successful entrepreneurs. Lindsay and Mike Higgins are young farmers who bought land from Lindsay’s family (she’s a 5th generation farmer) and originally opened a CSA for locals.

They built a storefront so people could pick up their weekly produce inside rather than in a field and the farm store took off with locals coming by for ice cream, homemade meals, condiments and other local products.

I love this shop because they also offer gluten-free and vegan meals without any refined sugar. It can be tough to get healthy and meatless offerings in rural areas and they are thriving.

It’s worth a stop for ice cream and to look through their options for marinated local meat poultry, they have free range chickens and frozen meals are made with their own produce.

Lynn River Farm
2529 Line 37 (Vivian Rd), Stratford
(226) 214-4879

Anna Mae’s

One of the most famous restaurants in the region. This is a family-owned and operated Mennonite restaurant and bakery. The most popular option is the hot meal which includes a choice of meat, potato, vegetable and roll.

You’ll overhear locals debate whether they want the pork chops on special or meat loaf. Do not pass up their broasted chicken, which is fresh marinated chicken that is pressure fried.

It’s a bit kitschy with one table that has retrofitted a Mennonite buggy into a booth (you must reserve this in advance). But it’s not just for tourists, you’ll also see local Mennonites eating here as well.

Anna Mae’s
4060 Perth Line 72, Millbank
(519) 595-4407

North Perth County: Listowel

Listowel is another hub in Perth County that is widely known as the Letterkenny town. Listowel is the creator, Jared Keeso’s, hometown and it inspired much of the show.

and again it only has 5000 people but has a thriving downtown with shoe and home décor stores   with old school restaurants that have been around for decades and newcomers settling in the area and opening spots.

While it’s considered a meat and potatoes kind of town, you’d be surprised by the diversity of options Including:

Kitchen Cupboard and Icebox

You may be in the country but that doesn’t mean it can’t be gourmet. This kitchen supply and gourmet gadget store has everything from Le Creuset to imported Dutch food.

There’s also a great deli shop to take away or eat upstairs. If you’re looking for a good deal head upstairs and check out the items on sale.

Kitchen Cupboard and Icebox
105 Elizabeth Street West, Listowel
(519) 291-4777

Cowan’s Community Fresh

A group of my friends have a private Facebook group called GTFOOT (get the f out of Toronto). They long to leave city life and open shops in small towns with great local produce. They would be so jealous of Cowan’s Community Fresh.

The Cowan sisters grew up working in a health food store their parents owned. Years ago health food meant it was all about buying vitamins. But they had an idea to transform the store and reached out to the community to crowdfund the next generation of stores – with fresh, local and organic options.

Listowel is known to be a meat and potatoes town but Cowan’s continues to grow with a “Fresh Box” of produce that locals subscribe to but visitors can order a one-off on their way to the cottage.

There’s kombucha on tap, grass fed beef in the freezer, local bread and they’ve started offering cooking classes.

Cowan’s Community Fresh
308 Main Street East, Listowel
(519) 291-2118

Diana Sweets Restaurant

This diner has been popular since 1920 and I suspect it’s because of the comfortable service and generous portions. My server cheerfully suggested the new beef melt, which was her favourite. She was so endearing I couldn’t say no. I was going to leave without dessert but another server chirped in that the apple crumble was amazing, and she was right.

There are burgers at Diana Sweets. They are made with fresh, local ingredients and are so popular I overheard they ran out at lunch.

Diana Sweets Restaurant
190 Main Street West, Listowel
(519) 291-3610

Blue cheese on a burger? Yes please!

The Warrington Steak and Burger House

Although I had Diana Sweet’s beef melt for lunch I could not pass up a burger for dinner. Located in a historic house in Listowel it would be easy to drive by without noticing it was a restaurant. The Warrington is the most upscale and modern restaurant in the region.

Everything is made in-house from scratch. It’s run by Chef Chris and his wife Jen who live upstairs. They lived in London England and when they decided to move back to Canada they chose Listowel as Jen’s sister lives in town.

Nearly four years old, when they first opened they had a varied menu but realized the most popular items were steak and burgers. So they listened to their customers and the menu reflects local taste.

For those looking for something other than beef there are specials with everything from a delicious scotch egg with bacon jam (of course I ordered it and it was fantastic) to curries.

Pro Tip – if you’re just popping in sit at the bar and eat there. It’s less formal and you meet fellow diners. If you’re lucky you’ll meet Bob Boertien who is a frequent visitor. His wife is one of the Cowan sisters and he loves talking about food.

The Warrington Steak and Burger House
390 Main Street West, Listowel
(519) 418-8888

West Perth County : Mitchell, Ontario

Mitchell is ten minutes from the Windbreak Farm B&B. While the population just over 4500, it has a surprisingly substantial downtown with a supermarket, number of restaurants and shops including Jillian’s home décor store.

Hicks Cafe

My last meal in Perth County, I asked what was the most popular and it was overwhelmingly the Hick’s beef melt on a flatbread.

Chef Sean worked as a chef in London and he and his wife Sandra wanted a change. They moved to town and when the space came up for rent they couldn’t pass it up. When I asked Sandra if I should sit and order or go up to the counter where Sean was working she said locals do both so it was up to me.

The place is always busy as Sean makes an amazing sandwich and locals stop in to chat with Sandra. This is a must-visit spot; however, it’s only open for breakfast and lunch.

Hicks Cafe
61 Ontario Road, Mitchell
(519) 348-0206

Rose & Crown Pub

This Mitchell pub has had nine lives. It was once a cinema, a stable and a service station. Today the pub uses local ingredients and West Perth-based Black Donnelly’s beer on tap. I visited on burger night and couldn’t pass up the “Mitchell Lawsuit” with strip bacon, peameal bacon, mozzarella and a fried egg.

If you’re wondering what it’s a lawsuit, owner Phil explains its tongue in cheek and “It just occurred to us that serving an item with such tasty and prospectively artery hardening ingredients…may leave us exposed to litigation in our ever more litigious world.” If you’re not feeling a burger, the pizza also looked fantastic.

There’s also a pool table, which I think is key if you want to get out in the evening.

Rose & Crown Pub
36 Ontario Rd., Mitchell
(519) 348-9838

Perth South

McCully’s Hill Farm

This farm has been in the community for over 160 years with a farm market and events.

They offer seasonal produce as well as preserves, baked goods, maple syrup, honey and frozen meat. They are also on Stratford’s Bacon and Ale Trail and offer a pound of their farm-raised bacon for the Trail participants.

McCully’s Hill Farm
4074 County Road 9 St. Marys
(519) 284-2564

Where I Stayed

Cathy and Bob Hutson raised their family in this farmhouse and when the kids moved on and they retired they decided to turn the house into a B&B.

I stayed in The Dove’s Nest with a Queen bed and balcony to sit outside and enjoy the view. It rained the entire time I visited but it also features a huge bathroom with heated floors and a clawfoot bathtub. Every night I came back and took a bath while watching The Daily Show on my laptop – I miss that tub now.

Breakfast here is also incredible. Cathy and Bob didn’t quite retire as Cathy is a great cook with her own cookbook and Bob runs a woodworking business on site.

Windbreak Farm B&B
5666 Line 26, Fullarton, Ontario
(519) 229-6482

Perth County Food Map

Here’s a map of all the locations I visited in my four days. If you plan well you can visit many of them within a day or two. Click on the top left icon to get a menu of all the spots. Click on the top right to save/share/email the map.

If you visit any other great spots let me know so I can add them to the map!

Disclosure: Perth County Tourism sponsored this post about the best places to eat in Perth County Ontario. I reached out to them to visit this region because I liked Stratford so much I knew there had to be more to the area.

Perth County: That Time I Ate 5 Burgers in 4 Days is a post from: Bacon is Magic

,Cocktails seem to be making a comeback. Or am I the last one to know? Exploring food in Calgary I noticed people didn’t ask if you wanted to meet for a drink, but instead asked if you wanted to meet for a cocktail. And in Victoria, people mention cocktails when discussing the quality of a restaurant.

I’m more of a wine person (I admit I say rosé all day year round) but there’s something about cocktails now. Instead of being generic drinks you can get anywhere, a lot of bartenders are taking them seriously and using them to showcase local ingredients.

Cocktails in Victoria aren’t just old fashioneds and negronis. You can find thoughtful and interesting uses of local and international ingredients.

And everyone has a story of how that cocktail was made. 

And the best cocktails in Victoria aren’t just limited to bars, but restaurants in Victoria have full bar programs. I loved the Bitter Booch at Olo with housemade kombucha with amaro. The Chilled Happiness at Nourish uses ampersand gin, bella rosé, lemon, happy wellness syrup made with Silk Road tea. At Agrius I tried several cocktails and loved them.

Where to Get the Best Cocktails in Victoria

Clive’s Classic Lounge

Don’t let its location in a hotel deter you. In fact, most of the hottest cocktail bars in Victoria are adjoined to a hotel. But this lounge is legendary and staff take cocktails very seriously ensuring they are always well balanced.

Order the Rise and Shine and thank me later.

Clive’s Classic Lounge at the Chateau Laurier
740 Burdett Ave
(250) 361-5684

Image (c)Michele Sproule

Foxtrot Tango Whisky Bar (FTW)

The new hot spot in town, the barman here, Shawn Soole, was previously at Clive’s and Little Jumbo and is well known in town. FTW is located in the Hilton hotel, the theme is 1950’s Los Angeles with spins on classic drinks using local ingredients like Silk Road Tea.

If you’re a whisky fan this is the place to go as the menu changes often and features rare bottles and obscure regions. They also feature a guest bartender series with talent from around the world. There’s good reason to go often.

FTW at the Hilton Doubletree
722 Humboldt St
(250) 940-3126

(c) Little Jumbo

Little Jumbo

Some describe it as a bar and others would say it’s a restaurant. For the last five years it’s been considered one of the best spots for cocktails and new Canadian food.

Each cocktail reads like a story; the Witch in the Woods reminds me of a Brothers Grimm fairy tale as I need to drink a potion to keep her away. And it’s hard to choose, by prose or by ingredients?

Another bonus point: reservations accepted here.

Little Jumbo
506 Fort Street, Down the Hall
(778) 433-5535

Veneto Tapa Lounge

I’ve stayed in many hotels with a bar but few were visited by locals. Yet Veneto at the Hotel Rialto is B-U-S-Y during happy hour and full of locals.

Veneto dares adventurous guests to choose a spirit and taste (sour, sweet, savoury, tart) for a surprise. As a result, I needed to try all the options over several days. My favourite was Brian’s Sunny Side of the Street, and loved that it included pisco.

Oh how I miss pisco sours in Peru.

Veneto Lounge at the Rialto Hotel
1450 Douglas St
(250) 383-7310

(c) Be Love

Be Love

Vegans like cocktails too! There’s so much vegan and vegetarian food in Victoria. The most modern vegan restaurant is Be Love (although they do have eggs in some of the brunch dishes). While the non-meat eaters rave about the food, it also has a separate bar that everyone loves. You don’t need to eat at the Be Love bar, you can just pop-in for a drink.

Some Be Love cocktails take a healthy spin with spirulina or bull kelp. Yet others are more whimsicle like the Majik Margarita above with jalapeno infused hornitos plata tequila, cointreau, fresh lime juice, blue majik and turbinado sugar.

Be Love
1019 Blanshard St
778-433-7181

The Fairmont Empress Q Bar

Locals will tell you that as a rule you should stay off Government St. Yet, there are a few exceptions like Garrick’s Pub to drink craft beer in Victoria, and the Fairmont Empress Hotel.

I visited for one specific reason.

The Fairmont partnered with Victoria Distillers to create a signature gin. It’s a vibrant natural indigo colour because it uses butterfly pea blossom. On its own the gin is stunning. But they discovered when this gin is mixed with tonic it turns lilac.

Magic show? Science experiment? Sure it’s a novelty but this gin is also really good and worth the show.

The Q Bar also serves a Q-1908 signature cocktail to celebrate the centennial of the Fairmont Empress Hotel, which is a beautiful lavender gin sour.

Luckily you can buy the Empress Gin and make this gin sour recipe at home.

Q Bar
721 Government St
(250) 389-2727

Disclosure: This series of posts about Victoria British Columbia is in partnership with Tourism Victoria. However, the search of the best cocktails in Victoria was my own impromptu and self-funded solo adventure. Above all, I’m always up for libations research and I discovered there was such a strong cocktail culture.

Late Night Libations: Cocktails in Victoria is a post from: Bacon is Magic

The best way to make friends when traveling is through a drink. Craft Beer expert Joe Wiebe offered to take me out for the afternoon to try Victoria craft beer.

While we’re not well matched height-wise (he’s at least 6’5) we’re all good when we sit down….unless you sit at one of those weird tables where the seats are low and the table is tall. Then I feel like a toddler…anyway that’s getting off topic.

It’s four days into my trip to Victoria and I have already decided I want to live here. Toronto is an amazing city. And I always thought I’d live in Toronto until I visited Victoria. Not only is the weather amazing but so is the food scene and the people are so nice.

Like Maritimers…but healthier.

I’m not always comfortable just meeting up with strangers. I imagine it’s like a Tinder date, although without the possibility of hooking up at the end. But I knew I liked Joe immediately when I mentioned we could share pints. He agreed, he’s not a germaphobe and we wouldn’t make it far if we were each drinking 4-6 pints at each location.

ALSO CHECK OUT: Where to Drink Cocktails in Victoria

Victoria has an outdated reputation for being the home to children and retirees. Yet I’ve met so many people like Joe, who isn’t originally from Victoria, but loved the area so much he stayed.

Originally a travel writer, he’s been into craft beer so long that he remembers when it was called the unsexy name of microbrew. After people telling him for years to write about his passion he took the leap.

With a family now he isn’t traveling as much and is focused on BC beer. He’s written Craft Beer Revolution: The Insider’s Guide to BC Breweries, which is now in its second edition but he needs yet another edition because craft breweries are growing like wildfire

In 2013, the first edition, there were 50
In 2015, the second edition, there were 90
Today, there are 145

But I’m not sure Joe has time for another book, he’s involved in so many events to make craft beer accessible to the public, including Victoria Beer Week each March.

Although I prefer wine over beer, I still like trying craft beer when I travel. For some reason wine is still intimidating for so many. I think it’s because you’re told you should taste something someone has told you to taste. You have to swirl it and smell it.

But beer is much more approachable. You can order a flight, try several and instead of commenting on the flavours or acidity you simply decide whether you like it or not.

5 Great Spots for Victoria Craft Beer

Garrick’s Head Pub

Although locals tell you to avoid Government Street this is an exception. Garricks Head Pub is in a historic building from 1867. The main room feels like an airy casual pub and the back is reminiscent of its history, complete with a stone fireplace.

Today it has the largest selection of craft and import beer with over 50 beers on tap. Not all are local, you’ll find some from the West Coast and if you like a good ole fashioned mass produced beer they have that too.

Food is as approachable with burgers and noodle dishes. I highly recommend the Aussie burger complete with beets and a fried egg, it brought back such good memories of New Zealand. But portions are HUGE so maybe you want to split it. And be sure to get the fries because they are beer battered!

If you are more of a spirits kind of person check out their sister pub,The Churchill, next door. It’s also a relaxed pub with craft beer, wine and spirits. I love the bar seating which features floor to ceiling options.

Garrick’s Head Pub
1140 Government St
(250) 384-6835

Canoe Brewpub

This just may be home to the best patio for Victoria craft beer. Canoe Modern brewpub is housed in a restored historic building, and reminds me of the Distillery District in Toronto, but better because it looks out onto the waterfront.

The interior is stunning with wood beams and exposed brick. If you have a group of five you can book a tour and guided beer tasting of their small batch beer. And if you’re just looking to hang out they have live music every weekend.

But don’t skip out on the food. The kitchen suggested the chicken curry, which I thought was an odd pairing for beer but it turned out to be a delicious Thai curry.

I loved it. Sadly Joe, who has a seafood allergy, realized after eating a few bites that he could not eat it because it had fish sauce.

Spoiler alert: Joe didn’t die. But it is a good to always tell your server if you have allergies!

Canoe Brewpub
450 Swift St
(250) 361-1940

The Drake Eatery

The Drake surprised me in so many ways that I think craft beer lovers would appreciate. First of all, the beer list is changed daily and so the draught lines are cleaned daily.

For non-beer aficionados, lines should be cleaned weekly but a lot of places don’t do it. It costs money and if you have a long line from the keg to tap you can lose a lot of beer. Your favourite restaurant probably does it monthly. Dive bars may go longer. If you’ve woken up the day after drinking draught and not felt so great it was probably dirty draught lines. When in doubt go for the bottle.

The Drake focuses on beer from the Pacific North-West and staff really know their beer. So if you aren’t sure what to get you can tell them what other beer you like and they’ll offer a sample. I love sour beer and they had several.

Service is similar to Europe and New Zealand/Australia where you order at the bar. If you also get food they’ll bring it out to you. Staff work both in the kitchen and as servers, which is fascinating to me. But it works. Like much of Victoria the food is local, seasonal with lots of veggie and vegan options.

NB: I did not ask which beer was vegan friendly at the Drake, but if that matters to you I’m sure they would know.

The Drake Eatery
517 Pandora Ave
(250) 590-9075

Phillips Brewing and Malting

Phillips is one of those epic stories that everyone loves to hear. In 2001 Matt Phillips worked in the industry but at age 27 he wanted his own business. No bank would give him a loan so he funded the venture completely from a number of credit cards.

He brewed in a tiny apartment without windows, where he also lived. Now he has one of the hottest breweries in the city (in an actual commercial brewery) with its own malting facility and is opening his own tasting room.

You’ll find Phillips all over the city. The brewery is very active and hosts a summer concert series. Shawn O’Keefe’s artwork on the bottles is so popular you can buy posters of the local artist.

Matt hasn’t slowed down, it’s also now a distillery and soda shop. Yet it still has a small business feel with people stopping in to pick up growlers and bottles for the evening.

Phillips Brewing and Malting
2010 Government St
(250) 380-1912

Spinnakers Gastro BrewPub

To hear that a chef in Victoria is sourcing 100% isn’t unusual until you discover her restaurant has over 300 seats. Over the years I’ve heard so many large restaurants profess they’ve love to source local but it’s not feasible.

Chef Ali Ryan proves them wrong.

Sure, it’s not easy. In addition to making local beer, cider, chocolates, vinegars and probably much more.

Not only is Spinnakers the largest brewpub with 300 seats, it’s also the oldest brewpub and was pivotal in changing brewing regulations so that craft breweries could compete.

There is a location at airport that is good for a pre-flight pint, but it doesn’t capture the spirit of the waterfront location. If you’re staying in town it’s worth the walk along the waterfront to get here.

If you have time get the chocolate truffle and paired beer flight. I didn’t have time but I’d love to do it.

Spinnakers
308 Catherine St
(250) 386-2739

Disclosure: Tourism Victoria sponsored this post about Victoria craft beer. I requested to write a piece about beer in Victoria, knowing that it was such a strong culture and wanted someone to take me out for the afternoon to show me the best spots. Joe Wiebe was the perfect fit and I feel so fortunate to meet people doing amazing things they are passionate about.

Victoria Craft Beer: Where to Grab a Pint is a post from: Bacon is Magic

You may think a post about best vegetarian restaurants in Victoria is laughable with a site named after pork but everything should be in moderation – even meat. Although that sentiment didn’t go over well in Montana when I met with cattle farmers.

But the more I travel the more I look for vegetarian food. I remember days in Peru that I was so thankful for chifa (Chinese restaurants in Peru) because I knew there was a good chance I could eat a lot of veggies on rice. Actually there’s lots of vegetarian food in Peru, and South America because meat was historically a luxury so many traditional dishes are vegetarian and often vegan.

One thing you can be sure of on the West Coast is that there will be plenty of great vegan and vegetarian options. Victoria was no different.

While Victoria has the second largest number of restaurants per capita in North America (not surprisingly, second to San Francisco), it also has the highest vegetarian food sales per capita on the continent.

There’s a large vegetarian and vegan population, and most restaurants offer more than token meatless menu items for vegans and vegetarians. But there’s also a lot of omnivores that choose vegetarian and vegan often. So while visiting I thought I would too, which meant eating two lunches some days…but all in the name of research.

Best Vegetarian Restaurants in Victoria

I promise they are good enough to satisfy even the brisket-arian in your life (yes I know someone who eats so much brisket they identify as brisketarian).

Be Love

A modern, upscale vegan restaurant, with the exception of local free-run eggs offered at brunch. I popped in for a raw ZLT (zucchini bacon, lettuce tomato), with honey-mustard cashew mayo on house made almond pumpernickel.

I loved it!

No, it didn’t taste like bacon but it had the smokey, sweetness as well as the texture.

It’s considerably more expensive than other options but a great atmosphere and menu options for an evening out. Let’s face it, vegans shouldn’t be relegated to only eating at less expensive buffets. Be Love is also known for its cocktail program and has bar seating. Also read: where to get the best cocktails in Victoria.

Be Love
1019 Blanshard St, Victoria
(778) 433-7181

(c)Green Cuisine

Green Cuisine Vegetarian Restaurant

Considered one of the best vegetarian restaurants in Victoria, it was recommended by everyone. Located in the Market Square Courtyard, it has been around for over 25 years. A well priced buffet, it’s also vegan but you’d never know – especially as there is a full selection of ice cream available.

It was the first restaurant I visited in Victoria. After flying from Halifax from Victoria I was tired and hungry but didn’t want to eat. I knew I needed something comforting and full of nutrients so I came here. It was busy and that’s always a good sign.

I tried the tom yam soup (amazing) and a bunch of different items from the buffet – some I liked better than others but that is normal with any buffet.

Green Cuisine
560 Johnson St #5
(250) 385-1809

Venus Sophia Tea Room

Located in Chinatown, Venus Sophia is Victoria’s only vegetarian tea room and it’s family-run.

Most people who come into Venus Sophia would have no idea it’s a vegetarian tea room. You don’t miss the smoked salmon or tuna sandwiches when you have amazing mushroom and caramelized fig sandwiches.

Afternoon tea in Victoria isn’t just for blue haired ladies, I saw all walks of life from a guy in a full tattoo sleeve to someone with a purple highlights. It’s received international accolades from everyone from Conde Naste Traveller to the Globe and Mail.

But what I think is the most interesting is that everything is made from scratch on site daily. Many tea rooms will make the sandwiches but bring in pastries. I really appreciate their level of commitment to do everything there. Gluten-free friends, they can accommodate you too!

I had the Signature Afternoon Tea ($36) with three tiers of food and I had a such a great time doing this on my own I shot a video. Sadly, my memory card decided it was time to pass on and I lost all the footage. So you’ll have to take my word for it.

Venus Sophia Tea Room
540 Fisgard St, Victoria
(250) 590-3953

Rebar

This is the kind of restaurant that everyone recommends but no one mentions that it happens to be vegetarian. Everyone loves it so they don’t consider it one of the best vegetarian restaurants in Victoria – just a restaurant.

The menu features a few dishes with fish for pescatarians, as well as eggs for brunch, but it’s primarily vegetarian. But nowhere do they claim to be vegetarian, simply serving modern food.

They are so popular they self-published Rebar: Modern Food Cookbook in 2001 and it became so popular you can buy it at Indigo and Amazon. Although I suspect most people buy the cookbook at Rebar after dinner.

Rebar
50 Bastion Square, Victoria
(250) 361-9223

The Very Good Butchers  

This vegan butcher was a must-visit item on my list. Vegetarian and vegan food was once hard to find but now everyone wants to eat more vegetables and cut back on meat.

Owners James Davison and Tania Friesen opened this shop in February 2017 and it’s so that good meat eaters are flocking here to try plant-based dishes like vegan poutine, burgers with flax mayo and house made “cheez.”

I loved the jackfruit “ribs” and even the rice paper bacon but the tempeh bacon was a tough sell.  Half the customers are omnivore and I’m not surprised as the food is tasty.

The Very Good Butchers
1701 Douglas St, Victoria BC
250-465-1542

Best Vegetarian Restaurants in Victoria I Missed

I met MANY vegetarians and vegans in Victoria and several suggested trying Lotus Pond Vegetarian Restaurant. It is actually vegan and also follows Buddhist doctrine, which means the five pungent plants, garlic, onion, chives, leeks, and shallots, are also not used. Interesting fact: these plants are supposed to cause anger when eaten raw and sexual desire when cooked.

So maybe you shouldn’t avoid garlic on a date? As long as both people eat it…

Back to Lotus… they are known for their mock meat, made with tvp and bean curd. They also offer a lunch buffet and are really reasonably priced a la cart.

Disclosure: Tourism Victoria sponsored my visit to Victoria. I decided to explore writing the best vegetarian restaurants in Victoria on my own, often as a second lunch or late because I discovered there were SO MANY.  This was easily the best city to travel if you’re looking for lots of healthy vegetarian and vegan food.

Best Vegetarian Restaurants in Victoria – and Vegan too! is a post from: Bacon is Magic

I spent a week in search of the best restaurants in Victoria BC (not to be confused with the Victoria in Texas, Australia, Malta, Virginia or the Seychelles).

To say the city affected me is an understatement. I’ve always thought that if I lived in Canada, Toronto would always be home.

I loved growing up in the Maritimes, but it’s too small for me. I adore Montreal, but the winters are brutal. Toronto is the most multicultural and I have loved calling it home for 17 years.

But there’s something about Victoria…

Located on the southern tip of Vancouver Island. It reminds me of everything I loved about living by the water in the Maritimes. But it’s just a bit better.

It’s the healthiest city in Canada, the cycling capital (not that I cycle) and has the second most restaurants per capita in North America – second only to San Francisco. And the weather! It has West Coast weather but only half the rainfall of Vancouver.

It could be perfect.

I was warned that Victoria was full of young people and retirees, that it was pretty but boring and sleepy. This was not the case for me. I met inspiring people my age who had also visited and fallen in love with the city. Young entrepreneurs, pursuing their passion with food-related businesses.

I started to wonder if I was living in the wrong city.

This guide to the best restaurants in Victoria BC is LOOOONNNNGGG. It’s because I visited an abnormal amount of restaurants, at each spot people recommended more places. I wanted to take in as much as I could.

But I don’t want this post to be a scrolling marathon so created some separate posts:

Best Vegetarian Restaurants in Victoria – and Vegan too!
Best Cocktail Bars in Victoria
Victoria Craft Beer: Where to Grab a Pint

Best Restaurants in Victoria BC

If you’re planning a trip to Victoria and want to know all about the best restaurants in Victoria BC along with the bars and shops download this FREE guide. It includes everything you need to know about this city.

Nourish Kitchen and Cafe

I could rave about this place all day and night. Nearly every local nodded when I told them I loved it there, it’s a quiet favourite amongst many.

I LOVED the harissa carrots that were a new addition to the menu – so much so that I went back to eat them again and begged for the recipe (coming soon!). Not surprisingly Nourish caters to vegan, vegetarian and gluten-free diners, but also offers meat.

This heritage home from 1889 is in James Bay and is the embodiment of conscious eating. With an emphasis on holistic nutrition the food focuses on enhancing nutrient density and bioavailability.

Nourish
225 Quebec St, Victoria BC
250-590-3426

10 Acres Bistro + Commons + Kitchen + Farm

Can I tell you how awesome Lisa Boylan is? She agreed to do this Facebook Live video with me where she teaches me how to shuck an oyster. She was terrified to do it but I think she did an amazing job. Also she’s training for a charity boxing match – and she’s never boxed before. She’s a beast.

Originally from Ireland, she’s been at 10 Acres for a year.  10 Acres is actually 3 restaurants: 10 Acres Bistro, 10 Acres Kitchen, 10 Acres Commons. Fortunately they are all in the same block. What makes this place special is that it has its own organic farm. 

I love meeting people who love their job and are inspired every day. After our video Lisa talked to me about how fresh produce was and that she’d never worked anywhere with such a strong connection to the farm.

10 Acres Commons also has a great happy hour that is 10pm to close with 1/2 price raw and cooked oysters where Lisa and others shuck next to a DJ.

10 Acres
611 Courtney St, Victoria
(250) 220-8008

Agrius

Visiting Agrius reminded me so much of when I met Dave in Prince Edward Island. It was like walking into a restaurant he would have created if he opened one in Victoria. I knew he would have loved the design of Agrius.

This restaurant makes all its own killer charcuterie in-house and has an in-house bakery (called Fol Epi) – the bread is SO good. I almost posted a photo of just the bread, which normally I skip in a meal, because you CANNOT skip it. It seems that others love it as well, it was named Enroute’s #4 best new restaurant in Canada.

The front of Agrius is a cafe to get bread, pastries, cured meat and sandwiches. At night you enter through the side for the open kitchen restaurant. I recommend sitting at the bar for the best view of the kitchen.

Agrius
732 Yates St, Victoria
(778) 265-6312

Hanks *A Restaurant

I managed to pop into Hank’s after dinner and just before the ended service. It feels like a Toronto restaurant,  almost like the anti-thesis of west coast dining.

It’s not light and airy and calm. It’s unapologetically small, dark, with Pearl Jam concert posters as artwork and music blasting. It’s a food first philosophy and I love everything about it.

I immediately sent Dave a video of Hanks as I know to send he’s always wanted a restaurant like this. There are only two tables, one for 2 people and another for four. Otherwise it’s bar seating around an open kitchen cooking with induction burners.

The menu is small, the food changes daily, and everything is made from scratch.  Enough said.

Hanks
1001 Douglas St, Victoria
There’s no phone number, which is hilarious. You can’t book a reservation so there’s no reason to call.

OLO

Although OLO is not new, it’s widely considered one of the best restaurants in Victoria BC. Locals love it and it’s easy to see why. The interior is stunning, the food is local and seasonal and the service is friendly without feeling insincere. And the cocktails are interesting, instead of wine I ordered the Bitter Booch with housemade kombucha with amaro.

Farm to table at its heart. The name means “hungry” in chinook jargon and the restaurant uses classic techniques to share food that highlights the ingredients. It’s simple and delicious.

OLO
509 Fisgard St, Victoria
(250) 590-8795

The Ruby (On Johnson)

I don’t do brunch. It’s just not my thing. I know cooks hate it because they partied too hard on Saturday night and are suffering Sunday morning. I don’t like waiting in line. Also, I don’t like paying other people for breakfast food. Friends don’t even ask me out for brunch anymore because they know the answer is no.

I forgot that when I visited The Ruby on Saturday at noon, that technically was brunch. But they have a menu for brunch haters like me. I was skeptical when they told me the most popular item was the chicken and waffles, an item that seems to be on every menu in Canada right now.

But I quickly put the sassy judgemental attitude to the side when I ate it. They aren’t just slapping KFC on Eggos with a side of Aunt Jemima. They use farm fresh chickens (never frozen) that they brine and then dry rub. The chicken was fantastic with the spicy maple syrup and the smoked tomato sauce on the side was TO. DIE. FOR.

If I lived in Victoria I’d make an exception for brunch every once in a while if people were eating at The Ruby.

The Ruby
642A Johnson St, Victoria
(778) 265-8750

La Taqueria

I don’t often seek out Mexican restaurants in other cities and was hesitant to visit La Taqueria but if you’ve been to a taqueria in Mexico you’ll sense the familiar aesthetic from signage to tiling. It’s not all for show, many of the staff are from Mexico and the flavours are legit. 

This isn’t the only location, they have four others in Vancouver. But don’t let this deter you. In Toronto we have a similarly well-known taco chain and they couldn’t be more opposite. At La Taqueria there is still a connection and respect to Mexico and they recently held a fundraising promotion for the victims of the Oaxacan earthquake.

La Taqueria
766 Fort Street, Victoria BC
778-265-6255

Fish Hook

Kunal Ghose is most well known for opening Red Fish Blue Fish, the recycled shipping container fish shop which warrants long lines in Victoria’s Inner Harbour. He recently opened a second location for Fish Hook, on the waterfront at Mermaid Wharf opposite Canoe Brewpub which has a different menu.

This one takes a seafood spin on Indian Thali, and while it’s not a round platter, it does offer a number of cured, smoked, fried and pickled seafood. This is a great dish to sit out on the waterfront with a drink.

Fish Hook
407 Swift Street, Victoria
(250) 590-6988

Willie’s Cafe and Bakery

You cannot explore the best restaurants in Victoria BC without starting the day off right.

Willie’s Cafe and Bakery is the oldest bakery in Victoria BC and also offers an extensive eggs benedict menu. I chose the Tofino – in house smoked wild salmon, cream cheese, crispy capers, spinach and hollandaise.

They use local, organic ingredients for their all-day breakfast and all-day lunch.

Willie’s Cafe and Bakery
537 Johnson St
(250) 381-8414

Walk Off Your Meal

Not only is Victoria Canada’s the most walkable city by foot but it’s also the cycling capital and, not surprisingly, the fittest city in Canada. There is so much to see and do. A few notable walks are:

Scenic Marine Drive
Many people drive this route for the most picturesque Pacific Ocean views. If the weather is good you can follow this path around the southern coast of the city. It’s a popular spot for cyclists and joggers. There’s also an off leash dog park.

Westsong Walkway
This is an easy 2.4 km (1.5 mi.) paved path from the “Blue Bridge” by the Songhees totems through the harbour to the West Bay float homes. It’s all flat but if you want to burn extra calories run up the 100-step staircase.

Beacon Hill Park

The most ambitious walk as the park is huge.  It’s a short walk and there are some hills but also so much to see. Notably, Winston Churchill planted a tree here in 1929.

Where I Stayed – Hotel Rialto

On press trips a hotel will host you for free. Hotel Rialto hosted me for 4 nights while on my search for the best restaurants in Victoria BC and I liked it so much I paid for two more nights on my own.

I love smaller hotels and this is a new-ish (2009) hotel with only 52 rooms and it is close to everything. It’s a restored 1912 heritage building and the “Old World Italian with hints of Chinese influence” decor might seem a bit kooky but it pays respect to its original builder Chinese merchant Lim Bang.

What I really love about this place is that they have a genius way to get people to opt out of maid service every day. If you choose to forego it, they give you a $10 credit to Veneto Tapa Lounge. So smart! I opted out the whole time. I’m tidy enough and can make my own bed.

Hotel Rialto
1450 Douglas St, Victoria, BC
250-383-4157

How to Get In and Around

I flew into Victoria from Halifax – I was dreading the East Coast to West Coast travel day but it was surprisingly easy with a stopover in Edmonton.

ALSO READ: The Gluttony Guide to Edmonton, Alberta

Also the V2V ferry started operating a daily round trip service from downtown Vancouver harbour to downtown Victoria harbour. It’s out of service right now but there are hopefully fixed soon.

Also in spring 2018, Clipper Vacations is launching a new passenger ferry service between downtown Vancouver and downtown Victoria. A 52-metre (170 feet) high speed catamaran that will carry 579 passengers and only take 3 hours from city to city.

This is very good news as I mistakenly thought I could just take a quick ferry to Vancouver and was wrong. These options will change things considerably.

In only one week I barely scratched the surface for best restaurants in Victoria BC, despite numerous recommendations I just couldn’t squeeze in Part and Parcel amongst other restaurants.

But I’m heading back in Spring 2018 for a conference so if there’s any restaurant I need to visit
I’d love to hear your recommendations in the comments below.

Disclosure: This post about the best restaurants in Victoria BC was in partnership with Tourism Victoria. I approached them to work together a few months ago because I heard the city was beautiful but I had no idea how much I’d love it. And thanks to Katie for taking my photo at 10 Acres, I never take photos of myself and I love this one.

The Gluttony Guide: Best Restaurants in Victoria BC is a post from: Bacon is Magic

This is a sponsored post from the Canadian Air Transport Security Authority to give you simple tips to make travel easier over the holidays.

If you think Santa’s list is long, you should check out the Canadian Air Transport Security Authority’s (CATSA) What Can I Bring list. It’s basically a naughty-or-nice list for airport security – a searchable database saying what can and cannot pass through airport security in your carry-on or checked luggage. It has hundreds of items, so here’s a seasonal selection of what’s ho-ho-ho and what’s no-no-no.

Naughty

• Replica weapons: This shouldn’t be too surprising, but if you’re helping Santa to bring toy guns, replica knives or anything similar this holiday season, you’ll have to mail it to your destination or pack it in your checked baggage.
• Liquids, aerosols and gels (LAGs) in containers of more than 100 ml: Pack your egg nog in your checked bag if the container is larger than 100 ml. Passengers are allowed to bring only as many smaller containers as can fit inside a 1L bag (which is available at the checkpoint). Check CATSA’s website for more info. 
• Wrapped gifts: Leave your gifts unwrapped when bringing them through the security checkpoint, in case their contents need to be inspected. In some airports, gift wrapping services are available after security during the holiday season.
• Some items with blades: Knives with a blade longer than 6 cm, box cutters, utility knives and safety razor blades are not permitted in carry-on baggage. Small knives with blades 6cm or less are permitted on domestic and international flights, except for flights to the U.S. Holiday hint: Buy those Swiss Army knife stocking stuffers state side if you have no checked bags.

Nice

• Electronics: Portable electronic devices are allowed in your carry-on, so feel free to load up your tablet with holiday movies to watch on the plane. However, you may be asked to remove your device’s protective case, and to power it up at the checkpoint – including new-in-box items. CATSA’s security-screening page has everything you need to know about screening procedures.
• Medications: Does it feel like your immune system is already on holiday? Medications, even non-prescription ones like cough syrup, are permitted in your carry-on, and they’re exempt from the 100-ml naughty-list rule. For more info, check out CATSA’s medications page.
• Inorganic powders (350 ml or less): If Santa brought you bath salts, mineral-powder makeup or gourmet salts (including salty seasoning blends), you can only bring a combined total of 350 ml in your carry-on. That’s an amount about the size of a soda can. Any more than that and you’ll have to put some in your checked bag.
• Baby food/drinks: We all know the holidays can be hard on parents, but air travel doesn’t have to be. Things like baby food, juice, formula and breast milk for children under two years old are also exempt from the 100-ml rule, and so are ice packs used to keep them cold.

We’ve checked our list more than twice (take that, Santa), but if you still don’t find the item you’re looking for on our What Can I Bring list, you can send a picture or a question to us on Facebook or Twitter. Happy holiday travels!

Want more travel tips? Check out

Complete List of Long Haul Flight Tips

The Art of Packing Light

Pack This Not That: Learn from My Mistakes Backpacking Around the World

CATSA’s naughty-or-nice list for airport security is a post from: Bacon is Magic

This Instant Pot maple glazed pork loin is so easy to make and is perfect with salad and rice.

I created this maple glazed pork loin recipe because I was receiving so many emails and questions on my Instant Pot balsamic pork tenderloin recipe. It seems that most home cooks are struggling with two things:

1. They don’t know the difference between pork tenderloin and pork loin.
2. They are cooking meat in the Instant Pot WAYYYYYYY too long.

Over Christmas I worked on this recipe. Family liked it so much my sister asked for the recipe because her husband wanted her to make it again. I don’t think there really is a better compliment.

When people ask me about Canadian food it’s difficult to articulate what that really is as we’re a relatively new country. And our diversity means that there’s no one style of cooking.

Instead I think Canadian food is more about the ingredients, and there’s nothing more Canadian than maple syrup (sorry Vermont). We always have maple syrup in our home. So in a way this is a Canadian recipe.

Parts of the Pig – Yes They Are All Delicious

But before the maple glazed pork loin recipe, let’s look at where the loin is on the pig.

The Difference Between Pork Loin and Pork Tenderloin

Primal cuts are the first sections of meat cut when butchering a pig. The pork loin and pork tenderloin are from the same primal cut because they are connected to each other. You also find baby back ribs attached to the upper ribs in this area.

They look completely different so it’s easy to tell if you’ve bought the right one for a recipe. Pork tenderloin is long and thin and is very popular for people looking for pork without any fat. Pork loin is also sometimes called sirloin. It is shorter and thicker, this is where you get your pork chops and pork loin roast.

Can You Cook Pork Tenderloin and Pork Loin in the Instant Pot

You can. But most people don’t do it properly

They are both lean and tender, which ultimately makes them an issue to cook in the Instant Pot because it’s SO EASY to overcook them both. I published the balsamic pork tenderloin recipe because I saw that most people were overcooking tenderloin. It should not take more than 7 minutes but I read recipes where people were cooking it for 45 minutes.

That’s overcooked meat.

For some reason people think that meat should fall off the bone. It should melt in your mouth. You should be able to cut it with a spoon. Sure, tough pieces of meat do need longer cooking times to break down. But they also have fat to help them stay tender and moist.

But it’s even possible to overcook these pieces of meat.

The Science Behind Overcooked Meat

In fact this Serious Eats post outlines stewed meat cooked for 5 hours tastes drier than when it’s cooked for 3 hours. Here’s what they have to say (edited slightly to break up the block of text because it’s so hard to read).

When connective tissue in the beef first breaks down, it creates a very concentrated zone of gelatin within the meat. This gelatin thickens juices, which helps them stay put inside the meat along with helping them to coat your tongue and mouth.

More importantly, as the muscle structure continues to break down within the meat, it has a hard time hanging on to the moisture it has. Think of it as being like the difference between a net full of water balloons and a net full of sponges.

Both may have the same amount of moisture, but press down on the sponges and that liquid comes gushing out all at once, leaving behind a dry shell.

The water balloons, on the other hand, take a little more effort to break, releasing their juices in discrete bursts—in the same way that juicy meat should release juice steadily as you chew, not gush out all its moisture at once.

I know that was long but the article is fascinating and really helps explain why we shouldn’t overcook our meat.

Instant Pot Maple Glazed Pork Loin

Leave a comment if you make this maple glazed pork loin recipe. I’d love to know how it goes!

Want More Instant Pot Recipes Check Out:

Instant Pot Balsamic Pork Tenderloin 

Instant Pot Braised Brisket

Instant Pot Peruvian Chicken

Instant Pot Beef Stroganoff

Instant Pot Maple Glazed Pork Loin is a post from: Bacon is Magic

This butternut squash ravioli is easy to make and uses whole, fresh ingredients from Lynn River Farm in Perth County

Are we ready to eat carbs again? I don’t know what happened at the start of 2018 but it seemed like everyone was afraid of pasta and bread again?  Whole 30, keto, low-carb, no-carb.

What about everything in moderation?

Instead of removing things from our diet I think adding real, whole ingredients gets us to a much better place.

This butternut squash ravioli recipe is adapted from a lunch I had at Lynn River farm with owner Mike Higgins. He and his wife Lindsay are young farmers (5th generation on her side) who bought land from her family to open a CSA.

ALSO READ: 12 Popular Pasta Dishes for World Pasta Day

CSA means community supported agriculture. It is often a weekly subscription food box, where you buy a box of whatever produce (and sometimes egg, honey or bread) that the farmer produces.

You are basically purchasing a share of the farmer’s product. It helps farmers because they sell directly to you and know that they have a guaranteed purchase each week.

It’s not for everyone. You certainly need to know how to cook. I participated in a similar Good Food Box program with Food Share and as a household of one I really needed to get creative. In the winter if I didn’t use a butternut squash one week I knew another one was coming the next week (which is why I lived on butternut squash lasagna).

It made me a much better cook and I learned to appreciate the seasons, like when asparagus appeared. But not everyone is up for that challenge.

Mike and Lindsay learned this as well.

They opened their store at the farm so that customers could pick up their weekly produce somewhere other than an open field. To optimize the space they offered more product and some packaged products as a convenience.

They added ice cream for kids and other local products but what really took off was homemade meals.

Today the CSA still exists, but Perth County is a healthy mix of busy young professionals and aging residents and people passing through on the way to their cottage. Too busy too cook but not wanting to eat sodium-laden frozen entrees Lynn River Farm is the perfect stop for their Take and Bake great food made from farm fresh ingredients.

Staff are in the open kitchen daily making soups, lasagna and creative dishes like thai red beef curry or beef whiskey kabobs.

But this isn’t an old school farm store. Have special dietary requirements? No problem. They also offer gluten-free and vegan meals without any refined sugar.

I think many people believe it’s hard to get healthy or meatless offerings in rural areas, but this isn’t true in Perth County.

It’s worth a stop for ice cream and to look through their options for marinated local meat poultry, they have free range chickens and frozen meals are made with their own produce.

Lynn River Farm is just one example of interesting food in Perth County.

A great weekend getaway from Toronto, it’s most often known for itslargest city, Stratford. Home to the summer theatre festival, bacon and ale trail and great restaurants most people don’t venture outside Stratford.

However, this County is more than just one city. I spent a few days here in search of where to eat Perth County and wondered why more people aren’t spending their weekends here.

It isn’t like crowded Prince Edward County, where you are elbow to elbow with other city folk, Perth County has a beautiful landscape with great local food, it’s everything that you want to just escape city life.

Enough of a rant, back to the recipe!

Butternut Squash Ravioli

I adapted this recipe from what Mike made for us for lunch. There is no official recipe as he took a look around the store to see what was fresh and made it on the fly. Although he did ensure he had bacon, as a good host would.

I’ve included pre-made fresh pasta sheets to make this a quick and easy butternut squash ravioli recipe but feel free to make your own pasta as Mike did!

Lynn River Farm
2529 Line 37 (Vivian Rd), Stratford
(226) 214-4879

*Winter Hours*
Thursday – Friday 10-6pm
Saturday & Sunday 10-4pm

Disclosure: This butternut squash ravioli recipe post is in partnership with Perth County Tourism. In addition to the post I wrote about where to eat in Perth County I asked them to help me find a recipe to share with readers. You can discover more of the Perth County local flavour here. 

Interested in more pasta recipes? Check out

Spaghetti Aglio Olio

Asparagus Spaghettini

Butternut Squash Lasagna

Spaghetti Puttanesca

Rigatoni Bolognese

Butternut Squash Ravioli with Bacon and Brussel Sprouts is a post from: Bacon is Magic

I loved this maple bacon cookies so much I begged the bakery for the recipe.

Shortbreads could be the most underrated cookie out there. They have mastered the ability to be rich and buttery while also having a crumbly texture. And it’s so versatile you can fold almost anything into shortbread cookies. Including some of my favourite ingredients!

Maple + Bacon

When I think about Ontario, these are the two iconic ingredients of our province. Last year I visited Ontario’s maple syrup capital Lanark County to make maple syrup and eat it every way possible. And our capital, Toronto, has a huge tradition of pork and it’s why one of our nicknames is Hogtown.

But as the city grew the abattoirs left and the most famous pork is in Perth County. It has a strong backbone of Mennonite and other farmers who make some of the best pork in the world – and yes I say confidently this is after I ate pork in Italy.

ALSO READ: Where to Eat in Perth County

Perth County is anchored by its largest city Stratford, which is still relatively small with a population just over 30,000. But it’s a very popular tourist destination as it has an internationally known theatre festival.

But don’t let that deter you. There is an older crowd coming for Shakespeare (I swear I was one of two people in the theatre under 50) but there’s so many other things to do here. In fact, Stratford is a a perfect weekend getaway from Toronto.

CHECK OUT: The Best Restaurants in Stratford Ontario

What I love about Stratford is that, thanks to the theatre, it still has a booming downtown. It’s easy to park your car and just walk around the shops and cafes.

In fact, they have one of the best food and drink trails I’ve been on because so much is accessible by foot. There’s no need for a designated driver. The Stratford Bacon and Ale Trail includes a series of breweries, bars and shops that are a short walk from each other.

You can walk for pork and pints – what better way to spend a day.

There are a few spots that are not walkable. But the good news is that you don’t have to complete the trail in one day. The pass lasts one week from activation so you can stop at the businesses that are farther away on your drive in or out of Stratford.

And it would be a good idea to do so because I loved the maple bacon cookies at Black Angus Bakery – so much I had to have the recipe.

In fact, the second time I visited Perth County I stopped into Stratford just to buy more shortbreads at Black Angus and candy at Barr’s Chocolates (no pork or pints here, just amazing chocolate).

Black Angus Bakery & Catering

I love it when shops are confident enough to share a recipe. Because as easy as it is to make these maple bacon cookies at home, I still stop in to the shop. For the Bacon and Ale Trail they offer a generous dozen bacon shortbreads. It’s the perfect Stratford souvenir.

If you’re staying somewhere with a kitchen they also offer single portion homemade meals you can just pop in an oven. Everything at Black Angus Bakery is made from scratch. They also offer many gluten-free items, including shortbreads, bread, lasagna, meatloaf and pot pies.

With chain stores taking over the world it’s nice to see independent shops like this still doing it right.

Maple Bacon Cookies

This recipe really lets quality ingredients shine. So if you use cheap butter, fake vanilla and budget bacon it’s not going to be as good as splurging on delicious ingredients.

If you make this maple bacon cookies recipe please let me know how it goes in the comments below!

Want More Ideas for Ontario? Check Out:

Ottawa Valley Maple Adventures

Grey County – Two Hours North of Toronto

Mushroom Foraging in Ontario Southwest

Maple Bacon Cookies – Easy Shortbreads You’ll Love is a post from: Bacon is Magic

It’s spring, which means it’s prime foraging season for edible plants. I went foraging mushrooms in Spain and I was hooked.

This beginner’s guide to spring foraging edible plants compiles all the research I did before heading out and what I’ve learned over the years.

Foraging has become really popular in the last few years. Whereas once people hadn’t really heard of ramps (aka wild leeks) they are on many menus in Toronto right now. With a rise in popularity it also means they can be expensive.

ALSO READ: Beer Battered Pickled Ramps

But come on, how many home cooks can spend $20/lb for ingredients. Ramps are amazing but it’s tough to justify if you’re just experimenting with these wild leeks.

Now it’s spring foraging season and it is such a treat to just get out of the city and spend the day in fresh air.

Foraging Rules 101

There are a few universal rules to foraging edible plants; it’s not a law but everyone tends to abide.

Respect endangered species. I was hoping to forage edible flowers only to discover the lovely purple plant was on Ontario’s endangered list. It’s not only illegal to pick but against our philosophy to respect the land. You may see a large patch of something endangered and think it’s no longer at risk but you could be jeopardizing the species fight back to normal levels.

Learn to identify edible plants. I use the Peterson Field Guide to wild edible plants which is really handy because it identifies plants by colour.  If you aren’t 100% sure you’ve picked an edible plant ask someone who knows. Never eat something if you aren’t sure it’s edible.

I was so excited when I picked this beautiful plant thinking it was an edible lily but no one could verify it was edible so I had to toss it. It’s not worth the risk.

Never over harvest. Never take more than 10-20% of the crop so that it will return next year. Unfortunately with foraging becoming more and more popular it means we risk endangering popular edible plants. Never forage more than you could reasonably use.

Don’t pick the roots. Foraging the roots means the plant can’t continue to reproduce. So if you’re looking for leaves or flowers leave the remainder of the plant.

This one is more difficult than it sounds as the edible part of wild ginger is the root and it’s practically impossible to take ramps without the root – so instead don’t take too much of the plants. In the past I’ve been lucky as the land was abundant.

Be aware of the local water source and the quality of land.  When you eat wild edible plants you’re also consuming the water it uses to grow.  So if your plants grow near polluted water it means you’re basically drinking that polluted water.

Cooking often cannot remove these harmful pollutants and it’s best to just stay away from plants that grow on polluted land or near water that may be contaminated by heavy metals or downstream from land used in agriculture.

Our friend Chris Whitney has a big forest behind Villa Nova Estates and helped us gather ramps.

Where to Go Foraging Edible Plants

First decide what you’d like to find as it really depends on where you’ll need to go. During ramp season you’ll need a forested area with an uphill slope near a water source.

Public parks can be great but you need to get there before the professional foragers arrive. It’s best to ask around with friends and family to see who has private land outside the city.

Avoid contaminated areas near highways, landfills, train tracks or factories. Stay away from land that looks like it may have been sprayed.

Avoid dog marking areas like the entrance to a park or where a field meets a forest.

Wild ginger

Foraging in Cities and Urban Areas

Toronto has many public parks and green spaces but I’m wary to forage in the city. It is recommended that a city should have 10-15 years of pesticide-free use before foraging. Unfortunately Toronto stopped spraying in 2009 so we have a few years to go.

That doesn’t mean we’re completely out of luck for food in the city. Not Far from the Tree rescues fruit around the city. I’ve also grown vertical gardens on back patios.

If your city has been pesticide-free for long enough check on the legality of foraging in the city.

What to Wear Foraging

This is not the time to wear your cute new shorts and flip-flops.

You’ll find foraged food in forests and dense areas of parks. Wear closed-toed shoes, long sleeves and pants. I prefer to layer as it can get warm. If you’re foraging in the spring a raincoat is wise.

In a backpack consider bringing gardening gloves, a trowel, small rake and scissors.

How to Cook Foraged Foods

Eating foraged foods is rewarding but also can be dangerous for many reasons:

Poisonous plants often look similar to edible plants.

Some plant parts are edible, some are not. I’ve picked wild ginger. The root is okay to eat but the leaves are flower are not. I also discovered they aren’t a good candidate for pickling because the vinegar increases the carcinogenic properties of the plant.

You may need to cook some plants. For example, morels can make you sick if you eat them raw. Try this easy morel pasta.

Some edible plants have poisonous look-alikes.

Sometimes the season affects what part of plant is edible. For example stinging nettle shouldn’t be eaten after it seeds.

Once you determine the foraged plants are edible. It’s best to wash thoroughly before use. Cutting the roots on site is a good idea as they hold most of the soil. Also leave ramps to soak in a bowl before starting the washing process. Adding a spoonful of white vinegar or lemon juice helps.

Foraged Food Recipes

So you’ve gone out foraging and now you’re wondering what to do with all of these wild foods? Here are some of our favourite ways to cook with ramps and other foraged foods.

Sprouted chickpea hummus with pine needle
Spruce tips vinegar
Maple blossom beignets
Beer battered fiddleheads

Foraging Resources

Foraging Books We Like
Peterson Field Guides
Foraged Flavor
North American Mushrooms

Foraging Sites We Found Useful
Foraging & Feasting on Facebook
Poisonous Plants of Canada
Well Preserved

Is there anything we missed? Share your best foraging tips in the comments below.

Want more ramp recipes?

Charred Ramp Pesto

Ramp Kimchi

Ramp Pasta with Prosciutto and Parmesan

Guide to Spring Foraging Edible Plants is a post from: Bacon is Magic

Is winter over yet? Let’s face it, Spring is a hot and cold lover. With sunny weather one day and then freezing rain for days. But it’s also one of my favourite seasons as so many vegetables appear. Over the years I’ve shared my favourite ramp recipes from foraging in the forest.

I’ve foraged on private land and am lucky enough to be in a group where we are the only ones using the land so we ensure sustainability each year. But please read the post below if you’re foraging on public land.

MUST READ: Our Spring Guide to Foraging Edible Plants

Ramps are like natures perfect onion, so delicate but fragrant. They only appear for a few weeks each year and then make way for summer. I wanted to share these ramp recipes in one place as they are great for beginners and don’t take much time to make.

Our Best Ramp Recipes

Pickled Ramps

Ramps only appear for a few weeks but I like to enjoy them year round. Ramps are great as pickles and it ensures that if you buy/pick a bunch and aren’t able to eat them all that you aren’t wasting precious ramps.

They are amazing over pasta, can be battered and fried, or served on crostini. The flavour is so delicate as a pickle that I love them on their own.

Ramp Pasta

One of the easiest ramp recipes as there is no preparation. I love this ramp pasta with prosciutto and parmesan because it’s so comforting on cold rainy spring days. The saltiness of the prosciutto and cheese complement the onion for a pasta that is everything full flavoured but light. Best of all, this ramp pasta takes less than 10 minutes to make.

Ramp Kimchi

Kimchi isn’t just for cabbage! Like regular leeks, people often wonder what to do with the greens from wild leeks – aka ramps. An easy way to use them is to ferment them into kimchi. They are fantastic as a condiment, like on the hot dogs above or mixed with a bit of goat yogurt to make a dipping sauce.

Kimchi seems intimidating but really it’s not so hard and pretty low maintenance. It’s great way to use all of the ramps and extend the flavour.

Charred Ramp Pesto

Pesto is just like Argentinean chimichurri or French pistou – you can use so many different kinds of greens. Here’s another one of the ramp recipes that aims to use all of the plant. You torch the ramp before combining it with pesto ingredients.

If you do not have a a torch at home you can do this by putting the plants under the broiler.

Beer Battered Ramps

This may be one of my favourite recipes. I call it nature’s onion ring.  People rave about this simple beer batter mix with the ramp kimchi mayo. It’s so simple to make and so decadent. You can make this recipe with fresh or pickled ramps.

Foraging Resources

Foraging Books I Like
Peterson Field Guides
Foraged Flavor
North American Mushrooms

If you love foraged recipes also check out:

Sprouted chickpea hummus with pine needle

Spruce tips vinegar

Maple blossom beignets

Beer battered fiddleheads

5 Ramp Recipes to Celebrate Spring is a post from: Bacon is Magic

These pressure cooker ribs in a spicy maple sauce are so easy to make they’ll quickly become a family favourite.

This pressure cooker ribs post is sponsored by Pepto-Bismol. I use their liquid product at home and always travel with their chewable tablets. I’m so thankful to work with companies I already use that allow me to create genuine content like this and create recipes I love.

While I may have decided not to have children, I’ve learned more about babies in the last year than I have my whole life. Our family became just a bit bigger when my sister had a baby and I became an aunt!

Being an aunt is the best, you get to enjoy all the fun of children without any of the responsibilities.

But it does change things quite a bit. Almost all of our family gatherings are now at my sister’s house. My mother’s job is to clean and my job is to cook.

For a long time that was a bit challenging as most of our family loves spicy food but my sister just couldn’t handle spice after having a baby. It was hard because she was missing out on a lot of her favourite food.

But hey you can’t roll the dice on having an upset stomach if you have a baby. It’s hard enough doing it at 100% health and she couldn’t confidently take the risk.

It’s not just new mothers, anyone can have issues with spicy food. If you’re going to indulge you must be prepared. We’ve all been there at some point or another in our lives. You’re having a good time with friends and family and then all of a sudden the sweats kick in and you’re not feeling so hot.

Nausea, Heartburn, Indigestion, Upset Stomach, Diarrhea* – we all know that jingle.

Thankfully, she discovered that Pepto-Bismol was just what she needed. She could indulge every once in a while and not worry about the potential for an upset stomach and everything that goes along with it.

Pepto-Bismol is one of those things you always want to keep on hand for the first sign of an upset stomach and if you’re hosting a party be kind to your guests and make sure it’s on your shopping list. To ensure this product is right for you, always read and follow the label.

Pressure Cooker Ribs – Spicy Maple

We love ribs, whether they are red wine braised ribs, spicy gochujang ribs or Pok Pok’s signature ribs. Maybe it’s because you have to eat them with your hands but there’s something about ribs that brings people together.

I bought my sister a pressure cooker just before she had a baby as I knew it would save her precious time. So I feel like this recipe is really about celebrating her new life, she can still have great indulgent dishes like spicy ribs but in a reasonable amount of time.

[RECIPE]

What is your favourite pressure cooker ribs recipe? Share in the comments below.

Looking for more Pressure Cooker/Instant Pot recipes? Check out:

Balsamic Pork Tenderloin

Instant Pot Peruvian Whole Chicken

Instant Pot Braised Brisket

Instant Pot Chicken Curry

Pressure Cooker Ribs – Spicy Maple Magic is a post from: Bacon is Magic

This strawberry tart recipe is so easy it’s perfect for people who proclaim they cannot bake.

Growing up in an agricultural valley, summer began with strawberry season. Strawberry picking was the first job I had. And I spent many evenings at U-Picks with my family as my grandmother slaved in the hot kitchen to make enough strawberry jam (and freezer jam) for the entire year.

Strawberries are in my blood.

But this year I’ve spent most of the summer in Havana researching Cuban food and drinking more than my fair share of cuba libre cocktails..

And there are fresh strawberries in Cuba. Perhaps you can find them shipped in from Mexico for the resorts in Varadero or Cayo Coco but I rent an apartment in Havana and there are only local fruits and vegetables at the market.

I hate to complain as July is mango AND avocado season in Cuba. Two of my favourite things that we cannot grow in Canada. And I know when you live somewhere else it’s always a trade off. I love living in Havana but…

I really missed strawberries.

When strawberry season started I had to stop looking at Instagram as friends posted their latest creations. I begrudging ate my tropical fruit as I missed the start of Canadian summer.

But I’m back in Nova Scotia for a month visiting my family. And while there was an unusually late frost in June that destroyed much of the strawberry and blueberry crops I am back in time for the end strawberry season. And bonus, blueberry season begins soon!

I only have a month here before heading back to Havana and I plan to eat as many berries as I can.

Quick Strawberry Tarts

My aunt Margaret introduced this strawberry tart recipe to our family. I’m not sure where she found it, it’s likely from a box of Philadelphia cream cheese and then modified over the years. Regardless Kraft deserves full credit for this recipe.

I’ve stated many times, I’m not a dessert person*. The asterik comes into effect because I will eat desserts like chees cake, creme brulee or its sister crema catalana in Spain. If you feel the same way I do, these strawberry tarts are right up your alley.

My aunt Margaret made this strawberry tart recipe for family gatherings when I was home. She kindly always stuck a few aside for me to greedily take home. When I lived in Toronto my sister Ryan would taunt me with photos of these tarts to show what I was missing out on.

My sister was also smart enough to ask for the recipe. And she revealed to me that there are only 6 ingredients in this strawberry tart recipe! It was so easy to make. I could have been making this all along, wherever I traveled around the world.

But I don’t.

Instead I wait until I come home. Some recipes are meant to only be eaten at home with family. It’s the same as lobster. It’s my favourite food but I always wait to eat it at home, at the kitchen table topped with last week’s flyers.

It’s not just the food. It’s the people.

Besides, Nova Scotia has the best lobster in the world. And warm water lobster from the Caribbean is just disappointing. I made the mistake of having it sailing from Panama to Colombia.

Never again.

But just because I won’t make strawberry tarts, doesn’t mean you shouldn’t. It’s perfect for barbecues and parties where you need to bring something that everyone will love.  It’s ridiculously easy to make and everyone will ask you for the recipe.

Strawberry Tart Recipe

Other than baking the frozen tart shells, there is a no bake recipe. This makes it incredibly versatile. Instead of strawberry tarts you could make a strawberry pie. Simply bake the shell according to instructions and top with the filling.

After strawberry season it would be easy to use other berries. I actually think pickled blueberries could be really fun. Or raspberries would be great, although I’d likely add just a touch more sugar to the puree.

If you make this strawberry tart recipe let me know how it goes in the comments below. And if you have a favourite easy strawberry dessert I’d love to hear about it.

The Easiest Strawberry Tart Recipe You’ll Ever Make is a post from: Bacon is Magic