We travel to Cape Breton Island this week on our summer culinary sojourn. As a food enthusiast always on the lookout for culinary delights, I recently had the pleasure of diving into the pages of Fresh, Local and Delicious by renowned chef and author Shaun Zwarun. This delightful cookbook takes readers on a gastronomic adventure through the world of locally sourced, fresh ingredients, showcasing the beauty of Indigenous and seasonal cooking and celebrating the bounties of local farms and markets.
Chef Shaun Zwarun creates his magic in the Kiju Restaurant in Sydney, Nova Scotia. The restaurant is located within the Membertou Trade and Convention Centre attached to the Hampton Inn by Hilton Sydney for easy access. The Centre offers not only a unique dining experience, but cultural ambassador, David Meuse guides you through dreamcatcher workshops, a Mi’kmaq Medicine Walk, and beaded flower workshops. https://membertoutcc.com/ David was featured Jonny Harris’ Still Standing show, Season 9, Episode 10 at https://gem.cbc.ca/still-standing/s09?autoplay=1
Fresh, Local and Delicious beautifully emphasizes the importance of using seasonal produce in cooking. Shaun Zwarun artfully showcases the versatility of seasonal ingredients, demonstrating how they can elevate dishes to new heights. Whether it’s succulent summer berries, vibrant fall squash, or hearty winter root vegetables, the book guides readers on how to maximize flavor and nutrition by cooking with the seasons.
One of the highlights of this cookbook is Zwarun’s strong focus on sustainable sourcing, a concept central to the Indigenous culinary experience. He encourages readers to support local farmers and markets, promoting a more environmentally friendly approach to cooking. By reducing our reliance on imported produce and embracing local alternatives, we can significantly decrease our carbon footprint. Fresh, Local and Delicious truly inspires readers to make conscious choices that positively impact the planet.
Zwarun’s approach to recipes embraces the historical and current approach to food by the Mi’kma’ki people. He honours their connection to mother earth while drawing from the vast abundance of seafood surrounding the cape. As corn becomes plentiful in August, we all need a good succotash recipe so let’s start with Zwarun’s Charred Corn Succotash found in our Recipe section. Fire up the barbecue and start husking!
The book is not only a treasure trove of culinary wisdom but also a feast for the eyes. The stunning photography by Cape Breton photographers Corey Katz and Kalie Wang captures the essence of each dish, showcasing the vibrant colors and textures of the fresh ingredients used. This aspect makes it easy for readers to connect with the dishes and feel inspired to recreate them in their own kitchens. Purchase a copy of the book at https://formac.ca/product/fresh-local-and-delicious-recipes-for-indigenous-inspired-fine-dining-from-kijus-restaurant-in-membertou/ or win it in our Giveaway section!
Beyond just a collection of recipes, Fresh, Local and Delicious weaves a captivating narrative. Shaun Zwarun shares his personal journey and passion for sustainable cooking, which adds a heartfelt touch to the book. His anecdotes and insights into the culinary world make the reading experience all the more enjoyable and relatable.
Fresh, Local and Delicious by Shaun Zwarun is a delightful addition to any food lover’s bookshelf. The book not only offers a wide array of mouthwatering recipes but also serves as a source of inspiration for sustainable and Indigenous cooking. Shaun’s emphasis on using seasonal ingredients and supporting local communities resonates deeply, reminding us all of the importance of making mindful choices in our culinary adventures. With its stunning visuals and engaging narrative, this cookbook is a true masterpiece that will undoubtedly elevate your cooking and appreciation for fresh, local flavors.
Contents and images used with permission by Formac Publishing. https://formac.ca/product/fresh-local-and-delicious-recipes-for-indigenous-inspired-fine-dining-from-kijus-restaurant-in-membertou/
