Saisons Greetings: More to Come from New Quidi Vidi Beer Series
byFrom the bog, barrens, and backyards of Newfoundland, Quidi Vidi Brewing Co. has launched a series of beers with flavours of the province.
Food & Drink
“World’s First Food Atlas” Has 8 NL Dishes in It
byNew Website Connects Travelers to Local Eats Worldwide
Happy World Egg Day: Here Are 5 Fun Facts about Eggs You Maybe Didn’t Know
byThe difference between brown and white, how to poach one properly, and more.
Mallard Cottage Wins Prestigious Sustainable Business Award
byThe awards recognize businesses in more than 60 countries.
Bar Stars: An Astrological Guide To Booze
byYou can choose your cocktail by the base of the drink, the mix, or your mood at the time. Or, you can drink by your star sign.
Tulip Baroo Bakery Open on Harvey Road
byWith a small staff of bakers and baristas, Tulip Baroo has blossomed into its own storefront (59 Harvey Road).
Green Kitchen, a New Plant-Based Restaurant, Has Sprouted Up on Harvey Road
byEverything the Green Kitchen serves is plant-based including their beer, wine, and desserts.
Something to Taco ’bout: The Nacho Shoppe Open on Portugal Cove Road
byThe nachos come on a taco shell, so you can wrap up and eat all fallen toppings.
A Pint At The Museum: The Crow’s Nest is One of St. John’s Best Kept Secrets
by“You may find yourself so captivated that you become a member. I did.”
Beyond the Beige: 5 Rural Restaurants Serving Up Vibrant, Local Dishes
byThere was a time when hitting the road in Newfoundland meant eating nothing but death-defying deep-fried fare; a veritable buffet of beige for days on end. Things are getting a lot less grim, and a lot more delicious past the overpass.
New Cookbook Champions Healthy Versions of Traditional NL Dishes
bySome Good: Nutritious Newfoundland Dishes is almost like a dare: Eat what you’ve grown up on here, but somehow make it healthy. The cookbook is…
On the Sauce, Part 3: Relish
byRelish is the condiment of harvest season. Coming from the Old French reles, meaning “something remaining,” it’s what we do with the leftover portions of our garden’s yield.