Come taste the history and heritage of Newfoundland and Labrador. There’s a centuries-old tradition of ingenuity, imagination and inspiration in every bite. A blending Irish, Scottish, Aboriginal, English and French ancestry. With the freshest ingredients from our oceans, lakes, rivers, game, plants and gardens. Lobster. Cod. Caribou. Salmon. Moose. Served up in recipes handed down generation to generation.
Taste recipes you’ve never heard of. With names you’ll never forget. Colcannon, Doughboys, Pea Soup, Salt Fish and Brewis, Toutons, and Cod Tongues to name a few. Come make new friends over a delicious Jigg’s Dinner, long the staple of a traditional Newfoundland ‘scoff’. There’s sure to be a song and a dance and a ‘yarn’ to follow. For desert try Figgy Duff, a delicious 16th-century steamed pudding that’s still very much a favorite today.
For a taste of the new Newfoundland and Labrador cuisine, try Salmon Ravioli, Braised Rabbit Pie, Caribou Bourguignon, and Bakeapple Cheesecake.
Traditional recipes found on this site have been submitted by our visitors, found in old Newfoundland recipe cook books, etc. We do not copy recipes from other websites and we hope that other websites do not re-post/copy the recipes found on this website. Photo may not be exactly from recipe, all recipe photos believed to be public domain. Thank you
3/4 cup of softened unsalted butter 1 cup of all-purpose flour 1 cup of packed brown sugar 1/2 cup of white sugar 1 tsp. of cinnamon 1/2 tsp.baking soda 1/4 cup of milk 1/4 tsp. salt 1 large egg 3 cups of large oatmeal flakes 1 tsp.… Read the rest
250 grams of oat (steel-cut OR instant) 200 grams of brown sugar (dark, preferably) 1 egg 100 grams of white (caster/granulated) sugar 3 tablespoons of molasses 220 grams of butter 100 grams flour. 2 teaspoons of baking powder
In a bowl, cream together the butter, white sugar, and the brown sugar.… Read the rest