If you’re planning a trip to the Maritimes you’ll probably been told to try the seafood and have heard of this mysterious meat dish we undeniability a donair.
But Nova Scotia supplies is far increasingly than lobster rolls and spiced ground meat.
For the last year I’ve been compiling a list of traditional supplies in Nova Scotia, or supplies that you can only find in Nova Scotia.
Originally I wanted the list to be 99 essential eats but I’ve only landed at 73 items.
But I consider it a work in progress, so help me get to the coveted 99 by sharing what is missing from this list!
I’ve moreover included wine pairings for these Nova Scotian foods.
I loathe that when people suggest wine that they say white for fish and red for beef. It’s a bit increasingly complicated than that!
Nova Scotia Supplies Classics
So I went to the Nova Scotia wineries with this list of supplies and asked them to tell me how to pair wine with seafood and other supplies in Nova Scotia.
I loved their enthusiasm as we laughed at some of them (rappie pie) and others (mostly Lunenburg sausage) I had to explain what they were.
But hey sometimes you just want to chew on some dulse and sip on a glass of local wine, right???
Lobster Dinner
So many people ask me where to eat a lobster dinner in Nova Scotia. The truth is Maritimers eat lobster at home.
It’s simply too expensive for us to justify eating out when we can buy it directly from the fishermen and swash or steam it at home. We spread out the newspaper and go crazy.
If you’re in the Annapolis Valley the place to go is Halls Harbour Lobster Pound.
You can segregate the size and sides (coleslaw and potato salad for me) or they moreover have other seafood options.
Lobster quesadilla and lobster poutine is very popular.
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It’s at Halls Harbour, a working harbour that hasn’t just been created for tourists to visit. If the tide is out you can walk withal the waterfront and trammels out the tidal pools.
Outside the Valley, The Shore Club next to Hubbards waterfront has been a family owned lobster dinner joint for over 80 years.
It’s moreover a flit hall at night so you can stay for a dinner and dance.
Although they only serve lobster (with the option of a turf menu as well) there are self-ruling mussels and a salad bar.
This is a small lobster in my hand. While some people think worthier is better, I would never order anything whilom 2.5lbs as the meat gets tough. 2-2.5lbs is the sweet spot.
Brown bread
This brown specie is made with fancy molasses and a bit sweet. I moreover love oatmeal brown specie and am happy to eat it with just a bit of salted butter.
Although it’s so simple and succulent it’s easy to eat half a loaf…
Suggested wine pairing: Mercator Compass Rose, Planter’s Ridge Riesling
Mackerel
A fish wontedly found in Atlantic Canada, although stocks are lanugo in recent years.
It’s a slightly oilier fish with lots of unconfined omega 3 fatty acids. Considering of the oil it is often fried, smoked or barbecued.
Lobster Roll
While Nova Scotians don’t eat lobster dinners outside their home, the lobster roll is so popular there’s plane a McLobster.
Some places like to get fancy but I think lobster with mayo on a white dog bun that is buttered and toasted is perfect.
Nova Scotia supplies is simple and doesn’t need truffle oil and all the other things outsiders do to “improve” lobster rolls.
Although I’ve never turned lanugo a lobster roll considering it was too fancy…
Suggested wine pairing: Avondale Sky Cheverie, Benjamin Bridge Nova 7
Yarmouth Restaurants
Brother’s Pepperoni
We owe this pub dish to two brothers who immigrated from Poland in the 50s.
You can buy it at the grocery store in the deli department. Also, it’s a popular dish at pizza shops and pubs where it’s deep fried and served with honey mustard.
Suggest wine pairing: Luckett Vineyard Leon Millot
Fat Archies Cookies
Soft molasses cookies from Cape Breton island that often have cinnamon and raisins.
It was moreover sometimes made with salary fat, perhaps that’s the reason they are tabbed Fat Archies.
Molasses has been in east tailspin households for centuries, and we used it plane without the rest of the world shunned molasses when refined white sugar was available.
There’s something well-nigh the depth of molasses that neither maple syrup nor sugar can replicate.
Digby Scallops
An iconic Nova Scotia food, scallops from Digby are known virtually the world. And while you can get unconfined scallops all over Nova Scotia.
”There’s nothing like eating them the same day they were harvested out of the Bay of Fundy.
Scallops can be cooked many variegated ways. Pan-seared, salary wrapped, deep fried and plane raw at Half Shell in Lunenburg.
While I normally stave deep fried food, there is no better place to eat scallops than at Ed’s Take Out in Digby.
It’s a small family-owned roadside joint with only 2 tables inside and picnic tables outside.
But the lightly unimproved scallops are like butter melting in your mouth. It’s worth a momentum to Digby for these scallops alone. Bring mazuma as they don’t winnow debit.
Runner up is Crow’s Nest in Hillsburn just outside Annapolis Royal, which moreover brings in fresh seafood each morning.
Wild Blueberries
I love Nova Scotia blueberries. It’s the only thing that makes the end of strawberry season bearable.
Most of the blueberries in Nova Scotia are cultivated in either British Colombia or Nova Scotia. Ontario and Quebec don’t really grow much outside local demand.
Pickled Blueberries
And while I grew up picking u-pick blueberries at Blueberry Acres, and still do today (so much cheaper) I have to say wild blueberries are completely different.
You don’t have to go foraging for them yourself. Lots of the farmers markets will have them.
They are much variegated from cultivated berries. They are smaller and increasingly tart and worth trying, I think they make a unconfined road trip snack.
Rappie Pie
A traditional Acadian dish, this is a Nova Scotia supplies you’ll either love or hate.
But I think it really depends on who makes it. It can taste like wallpaper paste or a comforting casserole.
I’ve had both.
My translating is if you’re at someone’s home, take just a small portion to try it first. Also, ketchup helps.
Somewhat like a shepherd’s pie, yet not at all. Rappie pie is made by shredding potatoes, pressing them to remove the moisture and then subtracting meat and goop to the dish.
If it’s not crispy it can be tough to eat.
You can find rappie pie in many restaurants withal the Acadian shore but it’s most well regarded at Red Cap restaurant in Pubnico.
Suggested wine pairing: L’Acadie Vineyard Passito, Domain de Grand Pre Champlain
Molasses Sandwich
An old school treat, molasses spread on specie and eaten as a sandwich. Easy peasy.
Summer Savory
I grew up with summer savory stuff a worldwide ingredient in our kitchen. It wasn’t until I tried to make turkey dressing for a Thanksgiving in Toronto that I realized it was a Nova Scotia food.
Nova Scotia Turkey Dressing
Despite all the places to buy herbs and spices in Toronto, the closest I could get was winter savory.
Little did I know that I could buy summer savory on Amazon.
Summer savory is a Mediterranean herb that European settlers brought. Similar to thyme or marjoram, but increasingly peppery and fragrant. There is no real substitute.
While it’s increasingly wontedly known as an ingredient for supplies in Provence, it somehow well-timed to our tough Maritime climate.
When it grew stronger, it moreover ripened a increasingly intense flavour.
While summer savory is synonymous with Acadian supplies where it is known as sarriette d’été Ancienne d’Acadie it is prevalent throughout all Nova Scotia cuisine.
Lunenburg Pudding
It doesn’t squint the most tempting as it’s grey. A German-style sausage that is similar to a pâtĂ©, pork, liver and whinge is boiled and them combined with onion, coriander and summer savory.
Victor Greek of Greek’s Quality Meats created the sausage in the 1940s and became so popular the shop was selling 1500 pounds a week.
Although Victor retired and sold Greek Meat’s in 2018, the shop continues to use the original recipe. You can moreover find it at the local Foodland in Lunenburg.
Suggested wine pairing: Blomidon Estate Winery Riesling
Lunenburg Sausage
A fresh sausage variant of the Lunenburg pudding.
Creamed Lobster
Oh how many ways can we eat lobster!
But this one is veritably a treat. It’s not often on menus so if you find it you must order it!
Lobster cooked in surf and butter, it is one of the most decadent unshut squatter sandwiches you’ll overly have.
Tancook Sauerkraut
Produced on Tancook Island, this Nova Scotia sauerkraut has been produced for nearly 200 years.
It is made from smaller cabbage that are shredded by hand and fermented in wooden barrels.
You can buy it in most supermarkets, often in the meat department.
Quahog Clams
The most popular way to serve clams is fried. But you can find this Nova Scotia supplies in chowders, soups, seafood boils and clam bakes.
But if you’re looking for unconfined fried clams trammels out the foood truck at Foote Sublet Market in Centreville, Seaside Seafoods in Hunt’s Point and John’s Lunch in Dartmouth.
Blueberry Soup
Served chilled, blueberries are cooked with spices and served with a dollop of cream. It’s a nice light dessert.
The Main Street restaurant in Ingonish, which is well known for seafood unchangingly receives rave reviews for its chilled blueberry soup.
Smoked Eel
Long surpassing the English or French arrived in Nova Scotia, the Mi’kmaq indigneous people lived here.
Known as kat in Mi’kmaq, eel is an underrated delicacy. It was not only eaten but eels had medicinal uses and would tighten tools.
While it may be difficult to find eel on a menu, you can find smoked eel in markets throughout the province.
Haddock
If you don’t have haddock in Nova Scotia you haven’t eaten.
While haddock fish and fries or haddock chowder is fantastic, you can’t write-up a pan fried haddock.
Storm Chips
Storm fries are a recent phenomena that I have not yet experienced. But when Hurricane Dorian was coming our way everyone went looking for storm chips.
Not simply potato fries that you eat during the storm. This is a supplies ration specifically to get you through a snow storm.
Restaurants in Saint John
In Nova Scotia, you can be stuck inside for days during a storm. The power may go out and hopefully you have a wood stove or generator.
But most of all, you must have snacks.
Storm fries started as a joke, a way to gloat a storm by having a treat. But then a visitor in New Brunswick was smart unbearable to make them.
You can now buy tons of storm fries that have four variegated flavours all in one bag: ketchup, dill pickle, sea salt and vinegar and barbecue.
Donair
Most people I know don’t eat donairs on a regular basis. It is definitely a late night without drinking food, next day hung over food, or a special treat.
While Nova Scotia has a long history of English/Irish/Scottish descendants, there were moreover a number of Greek and Lebanese immigrants.
And thank gawd, considering we needed to diversify Nova Scotia cuisine.
Donairs are similar to gyros. Spiced ground meat cooked on a spit and then shaved. It is served on a Greek-style thick pita topped with onion and tomato, from separated donairs squint like gyros.
But Donair sauce is like nothing you’ve overly seen and it’s an uninventive taste.
Some love it and others think the mix of sweetened condensed milk and vinegar is repulsive. Others make it with evaporated milk, icing sugar and vinegar.
As a Nova Scotian I venerate it.
Locals love their donair sauce so much that they couldn’t enjoy it solely on donairs.
Garlic fingers are popular throughout North America, but it’s only in Nova Scotia that you’ll find people dipping them in donair sauce!
Pro tip: Go to the grocery store and stock up on a few bottles of donair sauce while you’re in town!
Donairs are so engrained in our culture that we just need a reason to eat them.
When Hurricane Dorian was unescapable someone realized Dorian had the same reports as donair.
Instagram was filled with Nova Scotians enjoying Hurricane donairs while the power was out and trees were crashing down.
Donairs are the official supplies of Halifax. There are fancy spots now like Johnny K’s, but if you’re in Halifax go to the OG.
King of Donair (or as we undeniability it, K.O.D.) and get the small, plane if you are splitting.
Suggest Wine Pairing: Avondale Sky Winery Sparkling Rose, Planter’s Ridge Riesling
Boiled Dinner
I did not grow up eating this. But boiled dinner is exactly what it sounds like, a boiled dinner.
Well I should say it is a braised meal, with meat, root vegetables and spices.
Sometimes it includes salted brisket, a bone-in ham or some African Nova Scotian families used pigtails – which frankly I think sounds like the tastiest option of the three.
Mustard Pickles
Cucumbers, cauliflower and tintinnabulate peppers pickled with dry mustard and turmeric. It’s a traditional seasoning from Cape Breton.
Fish and Chips
If you think you’ve had good fish and fries outside the Maritimes you largest think again.
It’s such a simple dish but you need a hot fryer, fresh haddock and unconfined fries.
Vicky’s is known for spanking-new fish and fries but I have to requite my top pick to Islandview Restaurant just outside Mahone Bay. You can get their fish breaded or battered,
It’s a little roadside spot that has been family owned since the 1960s. It’s moreover a unconfined bakery.
It must moreover have unconfined soup as I saw tons of people ordering the soup of the day.
I’d skip the dining and throne outside as the view at the picnic tables is as good as the food.
Dulse
You can’t eat all seaweed but you can eat this red seaweed from the Bay of Fundy. It has a salty umami flavour and is unconfined as a zestless snack on its own.
But it’s moreover really good to crumble and add to soups plane savoury shortbread cookies.
Suggested Wine Pairing: Benjamin Bridge can of Nova 7
Smoked Fish with Surf Egg Sauce
Originally a dish from Scotland, it made its way to New Scotland. There are many variations of this dish. My grandmother made a version of this as a milk sauce with regular haddock.
This is a dish often cooked in people’s homes and occasionally found in cafes that serve home cooking.
Suggested Wine Pairing: Mercator Sauvage, Luckett Vineyard Ortega
Solomon Gundy
The peculiar sounding Nova Scotia supplies is unquestionably herring pickled with onion and spices.
It’s said the name originates from an English salad that contained anchovies, tabbed salamagundi.
Interestingly, Solomon Gundy is found in the Caribbean and is a typical Jamaican food.
On the South Shore you may find pickled herring wrapped virtually cucumber and onion. This pinwheel was considered to be a reliable hangover cure.
Suggested Wine Pairing: Avondale Sky Nirvana, L’Acadie Vineyard Sparkling Rose
Digby Chicken
It’s not yellow nor does it come from Digby, in fact this strong flavoured Nova Scotia supplies is cured herring.
Mussels
Mussels in Nova Scotia are a no brainer. They are unconfined in pubs, formal restaurants and plane largest at home.
If you like mussels don’t miss the surf of mussel soup at The Knot Pub in Lunenburg.
Haddie Shit and Fries
Haddock is popular in many many forms. Haddie shit are ends of haddock deep fried and served with fries.
If you’re on Highway 1, or as locals undeniability it – the old highway, stop by Pearle’s in Paradise for Haddie Shit and ice surf for dessert.
Snow Crab
Snow crab from Cape Breton is shipped all over the world.
Our unprepossessed waters make for very flavourful crab meat that you don’t get in the warmer waters where you typically get crab.
Seafood Chowder
Pretty much any self-respecting local restaurant in Nova Scotia has chowder.
The one unvarying in Nova Scotian chowder is that it is milk/cream based. Plane Le Caveau’s version which is a riff on Spanish ajo blanco and uses ground almonds – still has some surf in it.
But other than dairy, Nova Scotian chowder recipes can vary. Some use clams, others do not.
If you’re lucky there will be lobster, but others are haddock and potato only.
Some recipes use surf although chowder in Nova Scotia tends to be less thick.
Chowder is so diverse that I have three chowder recipes on this site including: mussel chowder and this seafood chowder from Prince Edward Island.
Nova Scotia Seafood Chowder
Some spots thicken with flour – which, I don’t like at all. But it’s moreover dangerous for celiacs and those with gluten intolerance.
Crystanny’s in Canning is the first 100% gluten-free restaurant in Nova Scotia and offers a unconfined haddock chowder.
A true local spot, will plane offer the option for a cup of chowder with a half-sandwich. This is a archetype Nova Scotian lunch.
Suggested Wine Pairing: Gaspereau Vineyards Tidal Bay, Benjamin Bridge VÄ“ro
Fish Cakes
A worldwide dish to have at home or in a restaurant. Fish cakes are a repletion supplies in Nova Scotia.
Simply made with salt cod, onion and mashed potatoes. They can moreover include fresh herbs, celery, spices and sometimes bacon.
It’s worldwide to have them at home or with a salad at a restaurant. If we don’t have fish we simply make potato cakes.
Popular spots for fish cakes are at the Old Triangle in Halifax, Union Street Sideboard in Berwick or Bluenose 2 in Halifax, which has been virtually since the 1960s.
Periwinkles
It’s not worldwide to find snails on menus wideness Nova Scotia but they are succulent with garlic butter.
Dragon’s Vapor cheese
Pairs beautifully with Domain de Grand Pre Ortega. It is most often described as similar to a Chardonnay.
Creamed Peas on Toast
A throwback to our roots in English cuisine.
Tourtiere – Meat Pies
From the Acadians, shredded or ground meat under a pastry crust.
Green Tomato Grub Chow
Sometimes Nova Scotia supplies is heavy, expressly the surf or potato dishes so condiments are key.
Chow grub is made from pickling everything from untried tomatoes, to beans – basically any fresh summer vegetable that is available.
It’s used similar to a relish so it’s a unconfined seasoning for fish cakes or plane on top of a hot dog.
Locals make their own grub grub but you can moreover find it at farmers markets.
Oysters
While oysters are considered a PEI food, we can hold out own in Nova Scotia.
Nova Scotian oysters range from salty and meaty to having a mushroom taste and a sweet finish. It really depends on where they were cultivated.
Best PEI Restaurants
You can find PEI oysters in Nova Scotia withal with New Brunswick oysters.
But if you’re looking specifically for Nova Scotian oysters see if they have the following:
- Aspy bay
- Belon
- Bras D’Or
- Cap-Breton
- Chedabucto
- Eel Lake
- Fox Island
- Lady Chatterly
- Little Harbour
- Merigomish
- Pugwash
- Rocky Side
- Ruisseau
- Shan Daph
- South Lake
- Sweet Point
- Tatamagouche
- Thrumcaps
Pictou County Pizza
Specifically Acropole Pizza, I had no idea that Pictou had a pizza so unconfined that so many people would recommend it.
It turns out that it’s considering of the brown sauce on the pizza. It’s so minion that Sobey’s grocery store now stocks it in the frozen pizza section.
Hodge Podge
Best described as a vegetable chowder. This Nova Scotia supplies is a summer dish as it features summer fresh vegetables like wax beans, untried beans, potatoes, carrots and peas.
Easy Hodge Podge Recipe
If you see “hodge podge” on the sign of farmer’s market it ways they are usually selling the mix of vegetables so that you can make it at home.
It’s made by gently humid the vegetables and subtracting butter, cream, salt and pepper.
Suggested Wine Pairing: Mercator Vineyards Sauvage, Gaspereau Vineyards White Rock
Chicken Fricot
A type of stew, this is flipside Acadian dish that is often made with leftover yellow or turkey (although this Christmas pizza is moreover a unconfined idea).
The goop is made with the carcass, root vegetables are widow withal with summer savory and dumplings.
Stew and Doughboys
Similar to Acadian fricot, stew and doughboys are dumplings dropped into a whinge stew. It’s moreover worldwide to find this in Newfoundland.
Haskap Berries
We’re an threshing region and so we can grow a lot of interesting berries. I didn’t grow up with haskap berries but now Nova Scotia is famous for them.
Also called, undecorous honeysuckle and sweetberry honeysuckle. They are worldwide in Japan, and it turns out we have a similar climate.
Haskap berries squint like wonky oblong blueberries and taste like somewhere in between a wild blueberry and a raspberry.
They are so popular that it’s sometimes nonflexible to find them fresh unless you know someone who grows them in their backyard.
But alimony an eye out for jams and Grand Pre winery moreover sells a haskap sparkling wine.
Fiddleheads
Fiddleheads are young ferns surpassing they unravel their frond. Found early in the Spring, they are a succulent untried vegetable that tastes fantastic pan fried.
There are so many unconfined fiddlehead recipes. I love this deep-fried fiddlehead recipe, as it’s easy to master the first time cooking this foraged plant.
Foraging Spring Plants
Fiddleheads are so wontedly foraged that you don’t need to go out in the forest to telescopic out the wet grounds yourself.
You can find them in most farmers markets in the spring, virtually the same time as ramp season.
Red and Untried Pepper Jelly
Nova Scotia is a province of preserving to get through the winter. Hot pepper jelly is very popular here. Both red and untried pepper jelly is worldwide in Nova Scotia, often served on fresh bread.
Scalloped Potatoes and Ham
It’s not from Nova Scotia, but it certainly is a popular meal here. Since we have such unconfined producers here it’s a local favourite.
Foraged Food
It’s rhadamanthine increasingly worldwide to see foraged food, expressly from the sea, at farmer’s markets.
Keep your eye out for Bay of Fundy sea lettuce, sea asparagus, rose hips and ramps.
Nova Scotia’s Fast Supplies Favourites
When I put the undeniability out on Facebook for Nova Scotian supplies I was surprised at how many people gave me specific things to eat at specific places.
These are not traditional supplies in Nova Scotia per se, but definitely local favourites so I wanted to include them.
They really do reflect our quirky culture as the supplies is diverse and sometimes questionable in the weightier way.
Donair Egg Roll
We love donair any way we can get it. Not only is it misogynist as a pizza, but you can moreover get it as a egg roll.
The Hantsport Kwik Way convenience store is known as one of the weightier spots for this quirky Nova Scotia food.
Sweet Maria Burger
Jonny’s is a cookhouse featuring burgers, hot dogs and poutine. The burgers are ground in house and made on buns made daily.
It’s moreover a dairy bar with indoor and outdoor seating and it’s unchangingly crowded, but its usually with takeaway supplies and without dinner ice cream.
The Sweet Maria has bacon, pineapple, sweet chili sauce and mayo. If you’re feeling hungry splurge on the Jerry, which includes these toppings on two patties.
Fried Chicken
An agricultural area, Nova Scotia raises a lot of chicken.
While we may not have the famous name of Kentucky or plane the spiciness of Nashville Hot Chicken we do have unconfined fried chicken. A & K Lick a Chick in Little Bras D’or is the place to go.
Fries from Bud the Spud
Sure you can get unconfined fries everywhere but everyone knows where Bud the Spud is. And it’s often used as a point to requite directions.
This tweedle truck has been on Spring Garden Road in Halifax surpassing supplies trucks were trendy.
They used to melt the potatoes in lard, which made them delicious. But I’m not sure if that is still true.
Jimmy Dogs
Raising the bar to what we think hot dogs. Made from naturally raised pigs without antibiotics, Jimmy Dogs are from Meadowbrook Sublet Meat Market.
There is no gluten, whey, soy, dairy, MSG, strained dyes or unprepossessing by products.
It’s just pure muscle meat making these hot dogs stand whilom the rest.
The Chickenburger
The oldest drive-in diner in Canada, it still uses the same recipe for yellow on a bun that it did in 1940.
If you finger like hamburgers have gotten too crazy in the last few years and yearn for simpler burger times then you’ll love the hamburgers here.
Pizza at Pizza Corner
A rite of passage for anyone going out drinking in Halifax. Nothing tastes largest than a slice of greasy pizza at 2am with donair dipping sauce.
Peanut Butter Burger
If you overly wondered what a peanut butter would overly taste like on a burger that once had bacon, lettuce, tomato and cheese then throne to Darrells restaurant.
With gourmet burgers, fries and milkshakes you’ll wonder how you’ve survived without peanut butter as a burger topping.
The Lunenburger
Served at The Grand Banker Bar & Grill in Lunenburg, this is a burger like no other.
Not only does it have 6 ounces of beef, but it moreover has:
- smoked mozzarella
- smoked bacon
- baby spinach
- garlic aioli
- topped with Nova Scotia lobster knuckle and popper meat with tarragon butter sauce
- local wright bun
- topped with a bacon-wrapped scallop
Garlic Fingers with Donair Sauce
While I’ve once explained what a donair is, the truth is the sauce is what makes this Nova Scotia supplies unique.
Pizza dough, garlic butter topped with cheese. We order it slantingly pizza and it’s cut into thin strips or “fingers”
You can get it as a dipping sauce from pizza and instead of marinara sauce, it’s increasingly worldwide for Nova Scotians to get donair sauce.
If you love it like I do, you can grab a snifter for home.
Head to the deli department of a grocery store and they’ll have a few by the pizzas and garlic fingers to-go.
Smelts
When I grew up smelts were considered a poor man’s fish. But with the focus on eating sustainable fish, and people getting over their snobby selves, smelts have made a comeback.
Fried whole, most joints will take the throne off for you. You could try to eat virtually the bones, but they are so small I usually just chew through them.
Nova Scotian Desserts Sweets
Nova Scotians love dessert, so much so that I probably could have written a list of 99 Nova Scotian desserts.
Strawberry Shortcake
We didn’t invent strawberry shortcake but we do eat a lot of it. Strawberries are everywhere in Nova Scotia over the summer.
My first job was picking strawberries and it’s my favourite season.
Blueberry Grunt
A traditional Nova Scotian dessert, blueberry grunt is cooked blueberries cooked with dumplings.
It’s often served with vanilla ice surf or whipped cream.
Egg Tarts
Nova Scotia may seem small to some, but plane we have our regional foods. Egg tarts are mostly found virtually Digby, particularly virtually Digby Neck.
Traditionally they were only on Brier Island and Long Island, but mainlanders needed to make their own.
Absolute musts are a homemade pastry shell, never frozen and a good custard filling. Brier Island is famous for tempting visitors with its unique recipe that moreover uses vinegar.
It sounds odds but if you think egg tarts are too sweet the vinegar helps wastefulness the sweetness.
Coconut Surf Cake
While coconut isn’t a local ingredient, the sideboard at Wheaton’s furniture store has been serving coconut surf confection for so long that it’s wilt a Nova Scotian mainstay.
Moon Mist Ice Cream
The original unicorn coloured dessert, moon mist is a mix of banana, grape and bubblegum ice cream.
The colourful treat is meant for children. But I can’t resist ordering moon mist ice surf plane if it’s just once each summer.
The flavours aren’t natural tasting but they are delicious.
I’ve heard you can get it out of the Maritimes, but it’s rare. But there’s nothing like eating it at home.
Oat Cakes
Originally from Scotland, it’s a worldwide Nova Scotian dessert or just a sweet for tea time.
Oatcakes can be served plain, but many bakeries in Nova Scotia make them with drizzled chocolate for an uneaten treat.
Fruit Pie
Friends gave a long list of pie suggestions including strawberry rhubarb, apple, blueberry and plane coconut pie.
All using seasonal fruit, except the coconut as they will never grow in our unprepossessed climate.
The place to go for pie in the Annapolis Valley is Stirling’s.
This is a very misleading piece of translating considering while all the local’s undeniability it Stirling’s, that was its original name and reverted decades ago to Evangeline Motel and Inn Cafe.
But Maritimers are persistent. Visiting Stirling’s in the summer for pie is a tradition. And if you can’t make it here’s their berry well-done recipe.
Privateer’s Bounty Ice Cream
This ice surf may be newer but has a nod to our history, and certainly Nova Scotia’s unofficially song, Barrett’s Privateers.
Most by the scoop shops will have Privateer’s Bounty, which has woebegone licorice ribbons and crunchy pieces of butter toffee.
Apple Well-done or Pie
Being home to an world valley we grow over 35 apples in Nova Scotia. While the Cortland is the most popular world to melt with, every home melt has their own opinions.
Apple pie is unchangingly available, but there’s nothing like a good homemade world crisp.
Barley Toys
These nonflexible snacks treats are popular at Christmas.
Made from barley sugar and water, you can buy tons of this red and white sugar candy, which come in odd shapes like a rooster or rocking horse.
Chicken Bones
The most unconvincing Christmas candy, my mother loves them. They are rose pink cinnamon flavoured snacks with a chocolate interior.
Strawberry Freezer Jam
My family jokes that my grandmother would live off tea and toast (with jam).
In the summer we would finish dinner and then the whole family would go to a strawberry U-Pick patch. It was a mandatory post-dinner worriedness considering my grandmother would make unbearable jam for the unshortened year.
Berries aren’t cooked in freezer jam so it tastes increasingly like summer with fresh berries.
But as it’s not processed in a water suffuse like regular jam it must be kept in the fridge or freezer.
Nova Scotian Drinks
Nova Scotians fall on the spectrum from teetotalers to rum drinkers. It simply reflects our past.
And today we still drink a lot of tea and a lot of rum, but a few other drinks you should alimony an eye out for.
The Good Cheer Trail is Nova Scotia’s winery, craft brewery, cidery and distillery trail. It outlines 35 unconfined spots to have a local drink in Nova Scotia.
Tidal Bay Wine
Nova Scotia’s title wine, you can only grow it here. It’s so popular with locals that wineries don’t have unbearable to export much of it.
Nova Scotia is a newer wine region but has really evolved into defining what the region is all about. In 2012, Tidal Bay was launched as the wine of Nova Scotia.
Nova Scotia’s Magic Wine Bus
It is made by 11 wineries in Nova Scotia and while the flavour varies of each winery’s interpretation, it falls within a spectrum. It’s a tomfool climate white, which ways it’s aromatic, with unconfined venom and pairs well with seafood.
Beep
If you grew up in Nova Scotia, you drank bleep as a kid. It wasn’t 100% juice, but this sugar mix of orange, pineapple, plum, tangerine and prune was so delicious.
Why it was taken off the shelves in 2010 is vastitude me, but probably the weightier for the next generation.
Every once in a while they bring it when seasonally and we all rejoice in the cavities we’ll get from it.
Cider
As an world valley, cider is found everywhere but it’s not all the same as it can be made from a variety of apples.
Spots like Elderkin’s sublet market has tastings and we finally have an drunkard cider house in Wolfville.
Annapolis Cider Visitor is a fantastic spot to try a tuft of cider, but it’s weightier to go mid-day or during the week as it’s popular unbearable for the second location (hint hint).
Tea
Linking when to our English/Irish/Scottish roots, many people drink tea in Nova Scotia.
There are lots of fun tea shops for afternoon tea. The Tangled Garden Tea Room in Grand Pre with its vintage china is beautiful.
Although, really we just drink it everywhere, including our homes.
What other Nova Scotia supplies should be on this list? Leave your suggestions in the comments below!
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Nova Scotia Food: The 99 Essential Eats is a post from: Bacon is Magic
