Kiju’s Restaurant in Membertou, Cape Breton, has been recognized as a dining destination for many years. In this collection of more than 50 recipes, traditional Indigenous ingredients and local artisanal products and suppliers are given pride of place. The result is delicious recipes for the home cook that focus on fresh, local ingredients.
Among the recipes which spotlight local fare are Aspy Bay Mussels, Sweetgrass Lacquered Rainbow Trout, Pan-Seared Halibut with Clam Paella and Three Sisters Succotash, Roast Rack of Venison, Spiced Rum Lacquered Duck Breast with Cherry Mostarda, Warm Luskinikn Berry Bread Pudding with Maple Syrup, Phyllo-Wrapped Cheesecake with Blueberry Compote and Sour Cream Ice Cream.
This cookbook is a celebration of the amazing local foods and flavours and Indigenous traditions that make Cape Breton and Nova Scotia such an exciting place for visiting, living and dining!
About the author
Chef Shaun Zwarun is a graduate of the Culinary Arts program at the Nova Scotia Community College in Sydney. He worked in many restaurants across Canada and moved back to Cape Breton to take up the position of executive chef at Kiju's Restaurant in Membertou in 2011. He lives in Glace Bay, NS.