• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs/Events
  • About
    • Published Articles
    • Books
  • Shop
    • Cart

Foods and drinks you should definitely try in Canada

April 14, 2016 4 Comments Filed Under: Food, Recipes, Travel, Uncategorized

In Canada they have an interesting cuisine with a very mixed heritage: influences from the first settlers – England, Scotland, France, Ireland, Scandinavia, Holland – and from the original First Nations (including Eskimo). Canada’s welcoming attitude towards immigrants from India, Asia, the Pacific Ocean, Italy, Greece, Portugal and Jewish food has led to a multicultural food explosion. No doubt in ten years time we’ll be seeing plenty of Syrian, Iraqi and Afghan restaurants. 
They have world-class Michelin-starred restaurants, French bistros in Quebec, an excellent vegan restaurant in Halifax, sugar shack meals in log cabins, fast food and street food. Such a large country, which stretches from the Pacific to the Atlantic while skirting the North pole, is bound to contain imprints from many cultures.  Here are a list of food and drinks you should definitely try from Canada.

1) Maple Syrup

If there is one food that Canada is celebrated for, it’s maple syrup, a unique food discovered by the First Nation peoples. Quebec is the world’s largest producer of maple syrup, 75% of the world’s total. In Quebec they’ve developed a grading system to ensure consistency and quality.
Try darker syrups with savoury dishes or to make dressings and lighter syrups for the classic crêpes and waffles.
If you are there from February to April, do try a sugar shack meal in which jugs of new season maple syrup are lined up on tables, ready to be poured copiously on early settler style meals consisting of pea soup, fried potatoes, ham, pork, bacon, omelette, beans, tarte au sucre, pouding chomeur (recipe to come soon) and pancakes. Canadians also put maple syrup in coffee.

2) Poutine

Poutine is fast food but also cucina povera: fried potatoes with gravy and curd cheese. The cheese is fresh, in curd form, before being pressed into a cheese mould. The flavour is mild and the texture is firm – your teeth squeak as you eat it. The ladies above have a squeaky cheese stall in Quebec City’s Marché du Vieux Port (open daily 9am till 5/6pm). The gravy is usually meat based but I had one at Chic Shack with a vegetarian gravy made from a wild mushroom and cream base that was delicious.

3) Montreal Bagels

There is a battle for supremacy between New York and Montreal bagels. 
Montreal bagels are smaller (between 9 and 10cm in diameter), shorter (between 3.5 or 4.5cm in height), sweeter (flavoured with honey), denser and more irregular in shape as they are baked in a wood oven. Montreal bagels aren’t split but dipped or eaten on their own.
New York bagels are bigger (11.6cm) with a small hole, taller (5.2cm), fluffier, chewier, rounder and more savoury.  NY bagels are split, often toasted, buttered, slathered with cream cheese and lox.
New York bagels are the sort we usually buy in UK supermarkets (although most of the flour available in the UK is Canadian flour) but a Montreal bagel is worth trying. Although now having tried both, I must confess I prefer New York bagels. I guess it’s like Marmite v Vegemite; there’s not a lot in it but you prefer what you have grown up with. 
If you visit Montreal, go to the hipster Mile End district to watch the bagel making and buy them at St-Viateur Bagel or Fairmount, a few blocks away. 
In terms of other baked goods, in the Quebec area of Canada they are pretty good at viennoiserie with excellent croissants, pain au chocolat and bread, just as should be expected from French descendants.

4) Ice cider and apples

I’d never heard of ice cider before coming on this trip to Canada, which is no surprise because ice cider is a fairly new product, created in 1990.  Ice cider is similar but not as sweet as ice wine, which are grapes picked when frozen, marvellously concentrating the sweetness.  There are two types of ice cider: from frozen apples that are left on the vine then cold fermented or from apples picked, juiced then frozen. I prefer the first type: it tastes clean, fresh, crunchy, liqueur-like.

5) Spruce beer

People were wary about me trying Spruce beer. ‘It’s not for everyone,’ said my guide in Montreal, Micheline. ‘It’s an acquired taste,’ said another. Made from the spruce pine, it has a slight disinfectant flavour, which I didn’t mind at all. Unusual. One must keep it refrigerated as the fermentation is likely to make the bottle explode.

6) Berries

Like most Northern countries like Scandinavia, Canada has wonderful and varied berries. Bilberries, blueberries, strawberries, cherries and cranberries are intense in flavour and strength. One can also buy them chocolate-covered.

7) Cheeses

I’m sure you’ve seen Canadian cheddar at the supermarket. I never really put two and two together before but Canada makes really good cheddar, mostly in Ontario. I also tried Niagara Gold, a semi soft, washed rind cheese in Ontario, which wasn’t bad. (Kraft, the creator of processed cheese, grew up on a dairy farm in Canada.) Quebec produces excellent French-style cheeses including goats’ cheese, brie and washed rind. The markets in Montreal and Quebec had stalls with extensive ranges of cheese.  Don’t forget the celebrated curd cheese, a step in the cheddaring process, used in Poutine.

8) Lobster and Seafood

Canada stretches from the Atlantic to the Pacific so has the benefit of good seafood from both oceans. Halifax, on the Atlantic, is celebrated for the quality of the lobster and shellfish. On the West coast, similar to Alaska, salmon will be the dark pink sockeye, and salmon jerky is sold, a descendant of native food from First Peoples.

9) Meat 

The growing season for fruit and vegetables in Canada is short, winters are severe and therefore meat is important. Trapping and hunting is in their DNA, part of their culture. 

  • In Toronto peameal bacon is popular. It’s bacon where the outside fat is dipped in yellow peameal. Buy the best peameal bacon sandwiches at Carousel Bakery at St. Lawrence market. Tell Bob and Maurice I sent you. 
  • In Montreal you should try smoked meat sandwiches with mustard at Schwartz’s diner.

  • In Halifax, have a go at the ‘Donair’ Kebab. Hard to describe but it’s a Canadian version of a doner kebab or ‘Gyro’. Except with pork and condensed milk. Weird.

  • In Quebec, pork and ham is put into most dishes at a sugar shack dinner. Then imagine the above dish flooded with maple syrup. 

10) Caribou

This is another typically Quebecois drink, a red wine, some sort of hard alcohol such as whisky, brandy or rum and maple syrup. If the weather is cold, it can be heated up like a mulled wine. On this trip unfortunately I didn’t get a chance to taste it. Next time!

11) Wine

I’ve been very impressed by the quality of Canadian wine. White and sparkling wines are grown in Halifax, which is on a similar latitude to Champagne. I also met with two wine makers in Ontario: David Hulley at Vineland Estates, where I had a very good meal and Frenchman Jean Pierre Colas who designs incredible wines at 13th Street Winery. 
It’s a pity that we don’t get more Canadian wine in the UK but it’s mainly because of import duties and transport, which would make it too expensive for consumers. Australia and New Zealand seem to manage to export to Britain just fine, but as yet the Canadian output is too small to compete. 

12) Fiddlehead ferns

As a lover of unusual vegetables, I’ve been wanting to try these ever since I first heard of them around six years ago. These are delicate green tips of ferns, wound round in a tight scroll. They are picked wild in spring in New Brunswick and Quebec.

13) Butter Tarts

These small tarts, made with shortcrust pastry, are a bit like treacle tarts or pecan tarts without the pecans. Very, very sweet with either raisins or nuts. They are similar to the larger tarte au sucre that you get at a sugar shack meal. I tried these at the charming Saint Lawrence market in Toronto. 

14) Nanaimo bars

nanaimo bars

Named after a town in British Columbia, this is another thing I never got to try. It’s basically a chocolate fridge cake. Trish Deseine has a lovely recipe.

Recent posts

High protein recipes: roast tofu block

July 2, 2025

Sour cherry and rose ice cream recipe

June 28, 2025

Midsummer Supper Club 21st June 2025

June 1, 2025

Previous Post: « New York travel part 2: The Jane hotel in the Meatpacking district
Next Post: Meet Tia Keenan, the cheese queen of Queens »

Reader Interactions

Comments

  1. asharpknife

    April 14, 2016 at 10:59 pm

    I got some fiddleheads once from natoora, was a bit disappointed, they're cute, but didn't taste of much. Mildly asparagusy…but I'd rather just eat asparagus.

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      April 15, 2016 at 12:41 pm

      Yes I thought they were quite asparagusy. I love asparagus, so I really liked them, and their shape is so pretty.
      Must check out Natoora for these. When did you get them?
      x

      Reply
  2. asharpknife

    April 21, 2016 at 4:41 pm

    Must be about two years ago now, I got them during my time at Black Cat, I wonder if the importation makes them a bit duller than they would be when super fresh. I'm sure they're growable here though, if they can grow in Canada they must not mind a bit of cold.

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      April 21, 2016 at 6:56 pm

      I wonder…
      I think you have to cook them well or they are bitter, rather like cardoons

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

msmarmitelover

I wrote this long read for @scotnational about the I wrote this long read for @scotnational about the anti G8 camp in Stirling to protest against the G8 in Gleneagles. I partipated in the camp & protest along with my daughter @siennamarla playing in the samba band, part of the Pink Bloc. The camp was an incredible experience- the possibility of a different type of politics, of horizontal democracy. It was also a lot of fun. But our protest was tragically overshadowed by the 7/7 bombings in London. We wanted to create a new world but by the actions of a few disaffected British Muslim terrorists our positive movement for change was drowned out by hideous violence against normal ordinary people. Here is my account. 20 years anniversary #7/7 #londonbombings #scotland #antig8 #protest #gleneagles
Cheap stuff. Since the pandemic money has been tig Cheap stuff. Since the pandemic money has been tight. I shop at Lidl and aldi for food, Vinted, Portobello and Primark for clothes. The first pic is gazpacho with a banderilla from Lidl. They often have Spanish weeks and other nationality foods at a bargain price. I love those huge cartons of gazpacho- I glug it down like juice, especially in the heat. The banderillas are sold by the jar. Second pic is me in a primark vest, cardi, with an Anthropologie sale belt and old denim shorts from 10 years ago. Sorry about the mess behind, I sold a piece of furniture, a desk I found on the street, painted enamel green with ‘bamboo’brass handles which I sold on eBay for £225 #needsmust #thrift
My tea book Msmarmitelover’s secret tea party is My tea book Msmarmitelover’s secret tea party is now out on the cookbook app @ckbk it’s now out of print but you can still buy some print copies via me or Amazon. However you can see all the recipes ( like my sour cherry icecream which I served last week) on this site which is like a Spotify for cooks. Arguably afternoon tea is a meal which the English do better than any other country. #cookbooks #afternoontea #supperclubs
Saturdays midsummer supperclub was mostly a bbq on Saturdays midsummer supperclub was mostly a bbq on the @biggreenegguk I divided the meal into fragrance families: vegetal, fougere (fern), green notes, fresh: asparagus, garden artichokes on the bbq, dolmades made from my garden vine leaves. Then citrus fragrances with yuzu, 🍊 🍋 bergamot glaze, salmon, smoked tofu steaks, vegan smoked salmon carrot. Next spice which in perfume is oriental spices: bbq mini aubergines with paprika seed oil, home ground garam masala, a tahini caper dressing. Then wood and resinous fragrances using rosemary oil brushed bbq mini peppers, pine syrup on labneh, mushrooms a la grecque with juniper, finally the floral family of fragrance with sour cherry and rose icecream, lavender shortbread  hearts and orange flower water meringue kisses. It was a lively warm evening- children were welcome. There was a bonfire, lots of wine and laughter. I buy welding gloves £12 from Amazon  to use with the bbq. I also use @pomoragoodfood oils #london
With my home grown artichokes, grown from seed for With my home grown artichokes, grown from seed for tonight’s supperclub.
Sour cherries from the garden for my midsummer sup Sour cherries from the garden for my midsummer supperclub in the garden this Saturday 21st June. Tickets available, link in bio. Also at this link: https://substack.com/redirect/5a700a44-49c1-4e6d-834f-8d4851f98f45?j=eyJ1IjoiMWUzYm4ifQ.njFJL9K8WpzSqVZ5HFSvq84gnJeUD7reFZV9LrDwYtI #midsummernightsdream #supperclub #og #sourcherry
Can’t wait to delve into this by one of my favou Can’t wait to delve into this by one of my favourite food writers @kitchenbee it’s got everything: kitchenalia, divorce and food. Did you know that what we call heartache is actually stomach ache? It’s now recognised that rejection actually causes physical as well as psychological pain. A study shows that pain relief medications such as paracetamol can alleviate heartache. Some of our emotional pain is autonomic: it’s referred to as polyvagal theory. #heartbreak #foodwriting #lovehurts #takotsubo #dopaminewithdrawal
Midsummer supper club 21st June. The theme is frag Midsummer supper club 21st June. The theme is fragrance and scent. Tickets are £45  and you can bring your own drink. Starts 7.30pm and the nearest tube is Kilburn on the jubilee. Parking is free outside. Exact address given on booking. https://msmarmitelover.com/product/midsummer-supper-club-2025-scent-and-fragrance #london #supperclub
Oil portraits of me painted at Burning Van festiva Oil portraits of me painted at Burning Van festival by artists @cristina_vercesi (left) and YouTube sensation and Royal Portrait gallery exhibiter @alex_tzavaras. It was an utter privilege to sit for these wonderful artists- a real highlight. I’m taking them home and framing them. It was easy to sit still for 90 minutes with the amazing DJ set @leonidas_lovetoparty More deets later. #portraiture #festivals #oilpainting
Went with influencers to @standrewslakes in Kent w Went with influencers to @standrewslakes in Kent with @ourfinland @lakelandfinland @pcagency to experience Finnish food such as Karelian pies with egg butter, cinnamon buns, blueberry pies, and pea soup which they have with mustard and sour cream. We did zip lining, kayaking, saunas, whipped ourselves with birch sticks, ate in a gorgeous wooden bbq shed @arctic_cabins at the end of all this activity we were all tired but happy. @miramakeup @holidaywiththeheathers @amie_jane__ @onehungryasian @iamtimchung @travellingtuesdays @helimendetravels @charlotteemilyprice #presstrip
@camille.osullivan @camilleosullivanpics and @grah @camille.osullivan @camilleosullivanpics and @grahnort @wiltonsmusichall god this woman is talented. She did a solo show of The Rape of Lucrece. Her voice! #theatre #shakespeare #london
My latest article on Hungarian cuisine, a unique m My latest article on Hungarian cuisine, a unique meeting of east and west, for @ckbk It's a blend of Ottoman, Eastern and middle European, Austro-Hungarian empire and cowboy food. #food&travel #foodanthropology #hungary
Made Fermented Cucumber dill pickles from @nickvad Made Fermented Cucumber dill pickles from @nickvadasz book The Pickle Jar. At @katzsdeli in New York they sell half sours and full sours. I reckon these are 3/4 sour. The white mould is fine btw. These are delicious #pickleperson #fermentation #guthealthy
London in bloom: wisteria, cherry blossom, lilac, London in bloom: wisteria, cherry blossom, lilac, plum blossom, 🌸 you don’t need to go to Japan for the Sakura season- it’s all here- london at its most beautiful. #london
Bluebell walk on Wanstead flats. The scent is incr Bluebell walk on Wanstead flats. The scent is incredible: similar to lily of the valley. These are actual English bluebells - a deeper colour & more delicate than Spanish bluebells which are rather invasive. #london #walks #april #bluebells
Snapshots from portobello rd market. Portuguese fo Snapshots from portobello rd market. Portuguese folar de pascua bread from Lisboa patisserie,  a gorgeous mosaic table from Fez, my favourite antique shop @muirshindurkin, Alice’s shop, an Easter hat, the best wisteria I wrote a substack on portobello road: https://open.substack.com/pub/kerstinrodgers/p/where-to-go-in-portobello-road-the?r=3873k&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true #london
I visited @tokyobagellondon with my granddaughter I visited @tokyobagellondon with my granddaughter yesterday to try one of their viral wobbly bunnies. We also tried the multi layer Oreo pancake cakes, the onigiri shaped croissant. My sister had the black sesame latte and I had yuzu tea. I spent £35 in a short space of time as each dessert was £5 but it was a fun experience. Ophelia said ‘lovely flowers’ which shows a degree of sophistication for a 2 year old. I preferred the strawberry to the coconut flavour . #londondaysout #grandmacore #easter
A quick high protein lunch of ratatouille with smo A quick high protein lunch of ratatouille with smoked tofu.  @pomoragoodfood olive oil then an aubergine cut into thick slices then quartered. Fry till translucent then add the chunks of red pepper. 2 fat garlic cloves sliced thinly, a block of smoked tofu in chunks, 2 bay leaves, a small handful of maldon salt. A courgette cut into thick half lengthways- then sliced into half moons. I might chuck in a handful of pantelleria capers in vinegar to give some acidity. Serve hot or cold. #sololunch #protein #vegetables
Inspired by @nickvadasz book The pickle Jar I used Inspired by @nickvadasz book The pickle Jar I used his dill pickles to make one of my favourite recipes for lunch - a potato, sour cream & pickle soup. Recipe on the blog. #soup #pickles
One of my favourite ways to eat mushrooms. Cook wh One of my favourite ways to eat mushrooms. Cook whole button mushrooms in olive oil, lemon juice, a little white wine vinegar, salt, bay leaves, whole coriander seeds, thyme, and white wine if you have it to hand. I used @pomoragoodfood olive oil. You can eat it straight away or leave it to marinate longer and eat the next day. #vegetarian #vegan #mushroomrecipe
Follow on Instagram

Archives

Copyright © 2025 msmarmitelover