Again this summer, Taste of Nova Scotia is inviting food and wine enthusiasts to nominate your favourite restaurant, server, local food product as well as a Nova Scotia culinary ambassador. The annual Taste of Nova
We moved to Nova Scotia from Ontario when I was five. When family or friends came to visit, it went without saying that we would all pile in our blue Datsun to take them out
For our Nova Scotia seafood fans in Toronto and Ottawa…we’re back! Like last year, Taste of Nova Scotia and The Kilted Chef are in Sobeys stores over the next two weeks sampling some of our
Let us introduce you to Tidal Bay, Nova Scotia’ Premier White Wine. This appellation has been designed to showcase Nova Scotia’s signature aromatic white wines which pair perfectly with our fresh seafood. Click here to learn more.
Just past the Whirligig Factory and a few minutes shy of Mahone Bay, there is a two-storey cedar shake house with a red door and a pergola abutting its left side. I turn down the
Packed with recipes, member listings, prizes and more, the 2012 Taste of Nova Scotia Culinary Guide is the perfect companion for anyone interested in tasting the best that Nova Scotia has to offer.
For most people, milk is simply something that fills your glass; best paired with cookies and breakfast. It’s a daily source of calcium, a refreshing treat, a way to brighten up your morning coffee. But
My good friend Kathy and I recently headed out on a ladies-only road trip. A totally different beast than the co-ed variety where the interests of both genders need to be addressed, our weekend centered
The month of May this year is all about promoting lentils. Chef Craig Flinn (Chives Canadian Bistro) and Chef Michael Howell (Tempest restaurant) have created lentil dishes as part of the Canadian “Love Your Lentils”
Is there really anything more Canadian than maple syrup? I mean the thing is on our flag. And with the amount of leaves we rake every fall, we must be rolling in maple trees, right?