Canadian Cuisine nestled alongside popular seaside Bajan eatery – When “Taste of Nova Scotia” thrilled patrons at Champers in Worthing!

Have you ever thought of cooking Lobster with Maple Syrup? Making Barbecue sauce with Cranberries in lieu of tomato catsup as a base? These were some of the innovations recently uncovered when the Canadian High Commission hosted “Taste Of Nova Scotia” where Canadian and Bajan patrons munched and mingled exchanged cards and PIN’s for further wheels and deals at Champer’s in Worthing.

Canada's High Commissioner to Barbados takes time to share with colleague Doug Holland - Public Affairs (Economical & Political) Counsellor

If you recall Muttley from Dick Dastardly when he got one of his special biscuits and how he floated up and sashayed down to the ground after savouring one of his favourite treats? This is how many people felt that night… Care to try a recipe? Here’s one many Bajans can put their skills to;-

Pan Roasted Pork Rack, Apple Cider Pan Jus, Tatties ‘n Nips Roesti (Yield: 4 servings)

  • Ingredients:

1 rack of pork, bone on (4-5 ribs, depending on appetites)
1 cup apple cider
2 Russet potatoes
1 medium turnip
2 heads of broccoli
4 oz butter


Lightly score the fat of the pork rack in a diamond pattern. Season with salt and pepper. Sear the fat side in an oven-safe pan until well browned. Turn over and transfer to a 350*F (180* C) oven. Cook until the roast registers 135*F (57* C) = “Medium“, to 145*F (62* C) = “Medium Well“. Remove and rest 20 minutes before carving.

Tatties ‘n Roesti

Peel and grate together the potatoes and turnip. Heavily salt them and squeeze out as much water as you can. Melt 1 tbsp of butter in a 10″ non-stick pan over medium heat and add grated mixture. Using a spatula, press the potatoes into a large patty. When the roesti is browned on the first side, flip it out onto a plate. Melt 1 tbsp of butter in the same pan. Slide the roesti back into the pan (uncooked side down), and cool until well browned. Cut roesti into wedges, and keep warm until ready to serve.

Roasted Broccoli

Trim the broccoli into florets by cutting down the stalk, and then pulling apart by hand. Melt 1 oz of butter in an oven-safe pan over high heat. Add the broccoli to the pan and toss to coat. Season with salt and pepper. Place the broccoli under a preheated broiler and allow it to cook until verging on burnt. The toasted broccoli adds a wonderful crunch to the dish.

Apple Cider Pan Jus

Place the pan the pork was roasted in back on the stovetop, over high heat. Add the apple cider. As the cider comes to a boil, scrape the bottom of the pan with a wooden spoon to release the fond. When the cider has reduced by half, remove from heat and whisk in 2 oz of butter (it should be kept cold right up to this point).

This culinary guardian was left in charge of the marinated flat iron steak which had the dip of that marvellous Cranberry BBQ sauce!

Her Excellency Ruth Archibald touched on the centuries of cooperation between here and Ottawa, she also indicated the Nova Scotia mission will have a more permanent aspect very soon {CLICK ON FOLLOWING LINK FOR FULL AUDIO};-

The career diplomat appreciated how the Canadian province made it its business to visit Barbados almost every six months or so…

L/R: Cheryl Newman - Owner of Champer's; Pedro Newton - Champer's Executive Chef; Terry Visalo - "Taste Of Nova Scotia's" Executive Chef & Doug Townsend, Marketing Director for "Taste Of Nova Scotia"

Doug Townsend, Marketing Director with Taste Of Nova Scotia (which also sojourned to other Caribbean isles like Jamaica & Trinidad – how much easier would that have been if they had REDjet?) made a special effort to deliver of a Vote of Thanks to the Executive Chefs both local and Canadian for the gorgeous recipes the patrons devoured that night {CLICK ON FOLLOWING LINK FOR FULL AUDIO};-

The Marketing Director revealed “Taste Of Nova Scotia” has 130 members and there are plans to bolster ties with the Caribbean

Canadian High Commissioner ot Barbados & the Eastern Caribbean - Ms Ruth Archibald at Champers' Restaurant on the south coast

Sandra Canning, a Nova Scotia Trade Officer, also emphasised how much Barbados has in common with their Canadian counterparts {CLICK ON FOLLOWING LINK FOR FULL AUDIO};-

The officer indicated there’s two way trade with Barbados which amounts to 2 billion per year

The desserts were equally orgasmic – there were apple tarts (No, Sarah Palin nor Monica Lewinsky were there, it’s Canadian remember?), chocolate-dipped strawberries the size of a baby’s fist, as well as strudels with sour cream centres covered in more chocolate, wow!

A few of the many satisfied patrons that night, with many Bajans planning to visit Nova Scotia once fortunes allow...

No wonder Napoleon is said to have mentioned that an army moved on its stomach, and how Caesar preferred chubby men as advisors – if an invader was to occupy Champer’s that night? Not a fellow would have put up a fight, too stuffed to resist! Vivante Le Revolution!

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  1. This year marks the 8th year that representatives from Nova Scotia joins in with the City of Boston to present the Christmas tree on Boston Common, as the guest of an airline passenger rights hearing that is looking into problems with how U.S; White Point Vacation Home is gearing up for the 2011 holiday season with the inauguration of the Rumrunner Suite a single bedroom apartment built on a smugglers theme.


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