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Bonnie Stern

Phone: 416 484 4810


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About Bonnie

When Bonnie Stern started her cooking school in 1973 she wanted people to have more fun in the kitchen, eat more healthfully and nourish their families and friends with delicious food. That goal has never changed. Bonnie is still sharing her love of cooking in everything she does.

Bonnie is an award winning author of twelve best-selling cookbooks and writes weekly in the National Post. She offers a wide variety of corporate services, cooking classes and unique book clubs where authors actually attend and dinner is included. Bonnie is the recipient of the 2007 Premier’s Award.


August 2017

Newfoundland is a magical place. People are lovely, the air is so fresh and in many ways you feel a little like you have gone back in time.

This year it seemed like the secret was out. Could it be that the Tony award-winning musical Come From Away attracted people? Could it be that Fogo Island Inn was selected as the #1 resort hotel in Canada and was #12 on Travel + Leisure magazine’s list of the Best Hotel’s in the World. Or that the New York Times just published a travel/food article on Newfoundland. Or that Raymonds in St. John’s is consistently voted one of the top restaurants in Canada. Probably a combination of the above.

Newfoundland Trip Highlights and Tips:
On this trip we saw more visitors than ever before. We met many people who were on a similar route starting in Deer Lake, driving north up the west coast to Twillingate, St. Anthony’s or Fogo Island and then down the east coast to Bonavista or Trinity and ending in St John’s or the other way around. In total we covered about 1700 km. Watch out for the moose and the pot holes. And if you are renting a car, reserve early.

For the information about restaurants, hotels and boat trips I enjoyed in Newfoundland scroll down to our Restaurant Recommendations section below. And if you don’t have Instagram but want to see my photos click here and click on each photo to see the caption and location (There have been some additional photos since I returned home, I think you will know the ones from Newfoundland).

Watch for the recipes from my trip in my column in the National Post on Thursdays and in our September newsletter.

Congratulations to Linden MacIntyre on the great reviews for The Only Cafe in the Globe and Mail and Toronto Star last weekend. His book club, on Tuesday August 22, will be held at Souk Tabule – the perfect match for this book. There are a few spots left in what promises to be an amazing evening.

We have a wait list for Carol Off’s book club in September. We are happy to announce our dinner will be cooked by the Syrian refugee women from the Newcomer Kitchen (held at District Oven).

October’s book club with Alan Doyle (at Big Crow) is fully booked but we can put you on the wait list. I highly recommend his new book A Newfoundlander in Canada. It’s touching, wonderful and hilarious.

NEW – Our book club for November is Someone You Love is Gone by Gurjinder Basran, and will be held at the fantastic Pukka on St. Clair.

Enjoy the rest of your summer. See you at the farmers’ market.


Bonnie's Book Club
Bonnie's Book Club is a labour of love. Nothing pleases Bonnie more than to have the opportunity to bring readers and writers together in a truly unique way that offers the rare opportunity to meet some of the country's leading authors, discuss their work and enjoy a delicious meal inspired by the book.

Drawing on her degree in English and her passion for food and cooking, Bonnie Stern invites you to a literary feast you won't soon forget - Oprah's book club never tasted this good!

Small print: All registrations must be paid in full when registering. Please check your schedule carefully before registering. Cancellations can be accepted only up to 14 days before event date, a $50 charge (plus HST) applies to cover the administration fee and cost of the book. At any time you may send someone in your place for no additional charge. It is the attendee’s responsibility to mark their calendar with the date, time and location of the event.


LINDEN MACINTYE: THE ONLY CAFEBonnie is pleased to kick off the new season with one of the Book Club’s favourite authors.

Linden MacIntyre is one of Canada’s most recognizable broadcast journalists. For 24 years, he was the co-host of CBC’s award winning news magazine show, The Fifth Estate, and won ten Gemini awards for his work. He is also an acclaimed novelist. His books include the national bestsellers Why Men Lie and Punishment as well as The Bishop’s Man, which won the Scotiabank Giller prize, among numerous other honours. This August, Linden will visit the Book Club to launch his new book, The Only Cafe, a timely and gripping novel in which a son tries to solve the mystery of his father's death - a man who tried but could not forget a troubled past in his native Lebanon.

Pierre Cormier had secrets. Though he married twice, became a high-flying lawyer and a father, he didn't let anyone really know him. And he was especially silent about what had happened to him in Lebanon, the country he fled during civil war to come to Canada as a refugee. When, in the midst of a corporate scandal, he went missing after his boat exploded, his teenaged son Cyril didn't know how to mourn him. But five years later, a single bone and a distinctive gold chain are recovered, and Pierre is at last declared dead. Which changes everything.

At the reading of the will, it turns out that instead of a funeral, Pierre wanted a "roast" at a bar no one knew he frequented - The Only Cafe in Toronto's east end. He'd even left a guest list that included one mysterious name: Ari. Cyril, now working as an intern for a major national newsroom and assisting on reporting a story on homegrown terrorism, tracks down Ari at the bar, and finds out that he is an Israeli who knew his father in Lebanon in the 80s. Who is Ari? What can he reveal about what happened to Pierre in Lebanon? Is Pierre really dead? Can Ari even be trusted? Soon Cyril's personal investigation is entangled in the larger news story, all of it twining into a fabric of lies and deception that stretches from contemporary Toronto back to the massacre at the Sabra and Shatila camps in Lebanon in September 1982.

The Only Cafe is both a moving mystery and an illuminating exploration of how the traumatic past, if left unexamined, shadows every moment of the present.

Date: Tuesday August 22, 2017 (Limited seats available)
Time: 6:30pm to 9:30pm
Location: Souk Tabule
494 Front Street East, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of The Only Cafe sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


CAROL OFF: ALL WE LEAVE BEHINDAs the host of CBC Radio’s top rated flagship program As It Happens, Carol Off is a voice and personality that Canadians turn to every evening. Over the course of her incredible career, she has also reached a level of journalistic excellence that has been equaled by very few. Carol has covered conflicts in the Middle East, Haiti, the Balkans and the sub-continent, as well as events in the former Soviet Union, Europe, Asia, the United States and Canada. She reported the fallout from the 9/11 disasters with news features and documentaries from New York, Washington, London, Cairo and Afghanistan and has won numerous awards for her CBC television documentaries in Asia, Africa and Europe.

In September, Carol will visit the Book Club to discuss her eagerly-awaited new book that finds her at the centre of remarkable events. All We leave Behind: A Reporter’s Journey into the Lives of Others tells the gripping story of a family’s desperate attempts to escape Afghan warlords, Taliban oppression and the persecutions of refugee life.

In 2002, Carol Off and a CBC TV crew encountered an Afghan man with a story to tell. Asad Aryubwal became a key figure in their documentary on the terrible power of thuggish warlords who were working arm in arm with Americans and NATO troops. When Asad publicly exposed the deeds of one of the warlords, General Abdul Rashid Dostum, it set off a chain of events from which there was no turning back. Asad, his wife, Mobina, and their five children had to flee their home.

The family faced an uncertain future. But their dilemma compelled a journalist to cross the lines of disinterested reporting and become deeply involved. Together, they navigated the Byzantine international bureaucracy and the decidedly unwelcoming policies of Stephen Harper's government until the family finally found a new home.

Carol Off's powerful account traces not only one family's journey and fraught attempts to immigrate to a safe place, it also illustrates what happens when a journalist becomes irrevocably caught up in the lives of the people in her story and finds herself unable to leave them behind.

Note: We are very excited that the Syrian refugee women from The Newcomer Kitchen will be cooking our dinner at District Oven on College Street.
Date: Monday September 18, 2017 (Wait list only)
Time: 6:30pm to 9:30pm
Location: District Oven
842 College Street, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of All We leave Behind sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810


ALAN DOYLE: A NEWFOUNDLANDER IN CANADAIn October, Bonnie is thrilled to welcome one of Canada’s most beloved talents to the Book Club as singer/songwriter/producer/actor/writer Alan Doyle launches his new memoir A Newfoundlander in Canada.

As a founding member of Great Big Sea, Alan Doyle is widely recognized as one of contemporary music’s most gifted singer/songwriter. For over twenty years, Great Big Sea has taken its unique blend of rock, folk and Celtic music from the shores of Newfoundland to the far corners of the world. During that time, the band has amassed a string of gold and platinum albums, while its high-energy live shows have earned legions of devoted fans across Canada and around the globe. In the last few years, Doyle has also launched a successful solo musical career, and has acted in such films as Robin Hood and Winter’s Tale, both co-starring Russell Crowe, and had a recurring role on the acclaimed television drama The Republic of Doyle.

“I am from Newfoundland,” says Alan Doyle. “Therefore, I am a bit of a storyteller. The stories of Newfoundlanders are often confused with fairy tales and the stuff of fiction; the people, places and events in them seem exaggerated or outright weird….[but] truth really is stranger than fiction.” In 2014, Doyle added “writer” to his incredible resume with the publication of his memoir, the national bestselling Where I Belong: From Small Town to Great Big Sea. a nostalgic and revealing look back at the great adventure that was his childhood.

In October Alan Doyle returns with A Newfoundlander in Canada, a hilarious, heartwarming account of leaving Newfoundland and discovering Canada for the first time.

Armed with the same personable, candid style found in his first book, Alan Doyle turns his perspective outward from Petty Harbour toward mainland Canada, reflecting on what it was like to venture away from the comforts of home and the familiarity of the island.

Heartfelt, funny and always insightful, these stories tap into the complexities of community and Canadianness, forming the portrait of a young man from a tiny fishing village trying to define and hold on to his sense of home while navigating a vast and diverse and wonder-filled country.

Date: Tuesday October 17, 2017 (Wait list only)
Time: 6:30pm to 9:30pm
Location: Big Crow
176 Dupont Street, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of A Newfoundlander in Canada sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810



In November, Bonnie is very happy to present a rising star on the Canadian literary landscape as she welcomes award-winning writer Gurjinder Basran to the book club for an incredible evening of food and discussion that celebrates the extraordinary Someone You Love is Gone.

Simran is unable to move on. Grappling with the growing estrangement of her sister and daughter as well as the disintegration of her marriage, she wonders how her life has come to this. As the life she has carefully constructed unravels, she is forced to confront one of her most painful childhood memories - her parents sending her younger brother away from home.

Woven throughout are memories of Simran's mother as a young woman in 1960s India. Her world had seemed beautiful and full of hope then. But when an unexpected event occurs, the results will have repercussions for generations to come.

As the ghosts from the past clamour for attention, the only way to put them to rest may be for Simran to dig deeper into her family history and close the circle that was left open when her family was torn apart.

Lyrical and heartbreaking, Someone You Love is Gone is a mesmerizing tale of enduring love and family ties that defy time and space, weaving together the past and present, crossing continents and spanning generations.

Date: Monday November 6, 2017
Time: 6:30pm to 9:30pm
Location: Pukka
778 St. Clair Avenue West, Toronto
Fee: 165 + HST (includes dinner, beverages, gratuity and a copy of Someone You Love is Gone sent out as soon as possible)
Advance registration only: Bonnie Stern 416 484 4810

Book Club Locations
Souk Tabule1
Souk Tabule2
Souk Tabule3
Souk Tabule4
Souk Tabule5
Souk Tabule7
Souk Tabule6
Souk Tabule

Souk Tabule

We have always loved Tabule on Yonge Street and Queen Street East. Their new restaurant, Souk Tabule, located in Toronto’s canary district, is a beautiful new space that features authentic Beirut street food and modern Middle Eastern cooking.

494 Front Street East
416 583 5914

District Oven1
District Oven2
District Oven3
District Oven4
District Oven x

District Oven

We are very excited that the Syrian refugee women from The Newcomer Kitchen will be cooking our dinner at District Oven on College Street. District Oven is a Mediterranean restaurant and fabulous event space.

842 College Street
416 901 7717

Big Crow2
Big Crow4
Big Crow1
Big Crow7
Big Crow x

Big Crow

We love the crazy deliciousness of Big Crow – Rose and Sons backyard bbq patio. It was so successful in the summer when it opened, they winterized it with walls, ceilings, heaters and blankets so it's now open all year.

176 Dupont Street

(in the back of Rose and Sons)
647 748 3287

Pukka x


Considered one of Toronto’s best Indian restaurant. It features modern Indian cooking and we love it. The environment is casual yet sophisticated and the service is friendly and knowledgeable.

778 St. Clair Avenue West
416 342 1906

Corporate Services

Corporate culinary events are a great way to host a corporate function. Great food always brings co-workers and staff together. People have fun, learn a lot and take home delicious memories.

Events are customized to meet your location, schedule, objectives and food preferences. Bonnie works with nutritionists, food producers, restaurants, etiquette experts and authors to create exciting programs.

All events will be planned and hosted by Bonnie personally.

Corporate Cooking Class
Private Cooking Class

Bonnie Stern has worked with various food manufacturers, grocery chains, restaurants, chefs, health professionals as well as cookware manufacturers, etc., offering a wide variety of corporate services, such as:

Corporate culinary events
Corporate family dinners
Market Tours
Recipe development
Private cooking classes
Product consultation
Menu consulting for parties
Fundraising events

For detailed information,
please call: 416 484 4810

Bonnie's Cookbooks
Friday Night Dinners (Paperback)

Friday Night Dinners

Bonnie's latest cookbook with her favourite menus, recipes, photos and stories. Over 170 delicious recipes for every occasion - holidays, barbecues, fast suppers and fabulous feasts - and Bonnie makes sure you can make fantastic meals and still enjoy the food and fun with everyone else. You'll want to use this book every day of the week.

Published by Random House of Canada, 2010, 320 pages, paperback


Bonnie Stern's Essentials of Home Cooking
Bonnie Stern's
Essentials of Home Cooking

Winner of the 2004 International Association of Culinary Professionals Award. A beautiful cookbook filled with Bonnie’s personal favourites - dishes that reflect the way we are cooking today.

Published by Random House of Canada, 2003, 208 pages, paperback

This wonderful compendium is a must for every kitchen featuring over 300 favourite recipes from the bestselling Simply HeartSmart Cooking, More HeartSmart Cooking and HeartSmart Cooking for Family and Friends, as well as 75 brand-new recipes to add to your HeartSmart repertoire. Many of the classic recipes have been fully updated to incorporate current food trends and new nutritional information.

Published by Random House of Canada, 2006, 480 pages, paperback.

Cuisiner au goût du cœur
Cuisiner au gout du coeur
Published by Trecarre, 2006, 512 pages

A very special collection of over 150 mouth-watering recipes including soups, spreads, salads, hors d'oeuvre, pastas and much more. Complete with presentation, entertaining, menu planning tips and over 50 detailed illustrations.

Published by Random House of Canada, 1990, 176 pages, paperback

Over 120 recipes for decadent cakes, pies and pastries, scrumptious cookies, creamy mousses and ice creams – A collection of recipes from a master that stand the test, and tastes, of time.

Also provided are elegant decorating tips, helpful information on equipment and ingredients, and black-and-white illustrations throughout demonstrating basic techniques that will make these recipes absolutely no-fail.

Published by Random House Canada, 1998, 214 pages, paperback

HeartSmart Cooking for Family and Friends
HeartSmart Cooking
for Family and Friends
Featuring nine entertaining menus (over 200 recipes) with complete work plans, presentation ideas and wine suggestions, as well as complete nutritional analysis for each recipe, plus the Canadian Diabetes Association’s Food Choice Values. Colour photos and black and white instructional illustrations throughout.

Published by Random House of Canada, 2000, 320 pages, paperback

Recevoir au goût du cœur: recettes, menus et conseils pour des réunions de famille et d’amis
Recevoir au gout du coeur:
recettes, menus et conseils pour des réunions de famille et d’amis

Published by Trecarre, 2000, 320 pages, paperback

Out of Print Cookbooks
Out of Print Cookbooks
Here is a list of Bonnie Stern classics that are out of print. Limited used copies are sometimes available on line.

Food Processor Cuisine

At My Table

Bonnie Stern’s
Cuisinart Cookbook

In the Kitchen
with Bonnie Stern

Cooking with Bonnie Stern

Simply HeartSmart Cooking

More HeartSmart Cooking

News And Events

Sunday October 15, 2017

Join Bonnie at Beth Jacob Synagogue in Hamilton for a delicious cooking demonstration featuring Israeli inspired dishes. There will be door prizes and tastings. Bring your friends and family to what promises to be a fabulous afternoon (time to be announced)! Tickets $35.

For more information contact Hanna Schayer:
905 522 1351 ext 10


Wednesday November 8, 2017

The Stop's annual fundraising gala at AGO. What’s on the Table boasts a dazzling array of delicious and creative food from some of Toronto’s top chefs, paired with some of Niagara’s best wines. The event also features a rousing live auction with fantastic getaways and luxury items, and a fabulous silent auction. All funds raised support our critical food access and community-building programs.

For more information click What's on the Table

The itinerary for Bonnie's 8th culinary tour to Israel is almost complete and will be available and sent out shortly.

To be on our email list for the information when it's ready please send your name, email address and phone number with subject line: Israel Trip to (if you are not already on the list)

BONNIE'S CHALLAH WORKSHOPChallah is the Jewish celebration bread that is enjoyed at every Friday night dinner except during Passover. Now challah is enjoyed by many cultures and loved all week in dishes like French Toast, Grilled Cheese Sandwiches and many other brunch favourites.

In this workshop Bonnie will show you everything you need to know to make the most delicious and beautiful braided challah. Everyone will have a chance to make their own dough, knead the dough and get to know the perfect texture at each stage. You will learn to make braids with 3, 4 and 6 strands and also round braided breads. You will learn about ingredients and all the tricks and tips you need for success.

Workshop includes coffee and cinnamon buns, a light meal, printed recipes, all ingredients and lots of fun. And best of all - you'll take home your own challah on Bonnie's favourite quarter sheet pan to bake for your family and friends.

PLEASE NOTE: Right now this workshop is for groups only but if you are interested in just one or two spots in an open registration class let me know and if I have enough people I will contact you.

For more information send your name, email address and phone number with subject line: Challah Workshop to

Restaurant Recommendations and More
Neddie’s Harbour Inn
7 Beach Road
Norris Point
709 458 3089
Neddie’s a wonderful place to stay in Gros Morne. The Scandinavian style inn is modern and comfortable, the rooms are lovely and the dining room is great. See Black Spruce Restaurant below.
Black Spruce Restaurant
Neddie’s Harbour Inn
7 Beach Road
Norris Point
709 458 3405
This is a special place to dine in the area. The food was delicious and the service friendly and helpful.
Old Store Cafe
216 Main Street
Norris Point
709 458 3234
This new cafe from Neddie’s Harbour Inn is perfect for breakfast, lunch or light dinner. The cappuccino was delicious (it’s actually hard to find lattes or cappuccino), the lunch specials were great and the pastries were yummy.
The Old Loft Restaurant
8 Water Street
Bonne Bay
Woody Point
709 453 2294
We went to the Old Loft Restaurant for lunch. Upstairs from the gift and ice cream shop, you can sit inside or on the deck overlooking the water. Fish and chips were the best on our trip, the fish cakes were great, the sauteed cod perfectly cooked and the coconut cream pie was luscious.
Galliot Studios
10 Water Street
Bonne Bay
Woody Point
709 453 2142
This tiny coffee bar is the best place for coffee in the area. When we arrived, it was closed. There had been a power outage earlier that morning and almost everything was closed in the area. The power was back on but the shop was still closed. Then we spotted this sign in the window “For coffee emergencies call this number” so we called and Jenn came and the coffee was delicious. Anyone who posts a message like that deserves my business.
Bon Tours
Rocky Harbour
709 458 2016
or 888 458 2916
We had a fun and interesting tour of the bay with Bon Tours. The knowledgeable crew gave us so much information about the area’s history and geology but there was also music and laughs. Be sure to book in advance and check the day you are going in case of bad weather.
'Ome Sweet Ome
844 464 6663
Here’s a new and different place to try. On a hot tip from Chef Jonathan Gushue we learned that comedian/actor Shaun Majumder had started a social enterprise in Burlington - glamping tents (gorgeous) and pods (gorgeous + walls, indoor toilets and showers). We had to try it. We went off the grid (a bit) and booked the tents. They were luxurious and fun – the beds and linens were so comfy, there’s electricity and a coffee machine, and amenities include no wi-fi, no cell service, no tv, no workstation, no worries, no problems. Shaun is from Burlington and wanted to give back to the community and also holds music festivals and events there each summer. I bought the t-shirt. (If you have a regular suitcase, bring a backpack for your essentials. The tents are embedded in the landscape and it's hard to bring a roller type suitcase in. See where to eat next.
Reasonable to Moderate
Newfie Grab 'n Go
709 252 2499
When we checked in to ‘Ome Sweet Ome we asked the Brady, the young man who welcomed us if there was a place to eat nearby. He told us about two restaurants in Burlington but strongly recommended a food truck called Newfie Grab ‘n Go. Besides the fact it was his mother’s, he was right. She was a great cook and featured Newfoundland home cooking. We had turkey mess (think leftover Thanksgiving dinner poutine) and juicy pork chops. She also makes an amazing breakfast sandwich (must be ordered the night before).
Fogo Island Inn
Fogo Island
709 658 3444
or 855 268 9277
I was lucky enough to stay at Fogo Island Inn a few years ago. It is magnificent. Your daily rate includes three fantastic meals plus a pre-breakfast at your door and a community host who will show you around the island. It is a social enterprise and any profits go back into the community. It is a very special place. It was named #12 in the world by Travel + Leisure Magazine and #1 in Canada. Canadians – be proud of this unique place and the story behind it.
Tilting Harbour B&B
(formerly Foley’s Place B&B)
Tilting Harbour
709 658 7244
Tom Earl was a seasonal manager at Fogo Island Inn when I was there a few years ago. He came back to Toronto but missed Fogo Island so much he bought this B&B. Tom is so hospitable and also a great cook! We had a wonderful time. Breakfasts were delicious – warm partridgeberry scones, crisp bacon and eggs so yellow they shone. Tom loves cooking dinner for guests on request - we had a fantastic crab boil one night.
Nicole's Cafe
Highway 334
Joe Batt's Arm
Fogo Island
709 658 3663
Apart from the Inn, Nicole’s is the preferred place to eat on the island by residents and tourists. We had a delicious lobster dinner and everything else was delicious too. Very casual and great for families. Make reservations as it can be very busy.
Growlers Ice Cream
125 Main Road
Joe Batt’s Arm
709 266 7982
This ice cream bar, from Nicole’s Cafe, is just down the road and a real treat. I had the partridgeberry pie ice cream and it was amazing – crust and all.

Ketanja Boat Tour
Joe Batt's Arm
709 658 3452

If you want to see icebergs, whales, puffins, razorbills, go cod fishing (in season), go for a hike on Little Fogo Islands and learn a lot about the area and all the above, take this 3 hour tour.  We saw so many icebergs and even had an iceberg popsicle. Reservations are required.
Nanny’s Root Cellar Kitchen
77 Main Street
709 468 7998
To break up our drive from Fogo Island to Trinity we wanted to go back for lunch to the Bonavista Social Club – a restaurant we really loved last summer. Unfortunately it is closed on Mondays and so we went to Elliston, the root cellar capital of the world. This restaurant is run by the tourist association and features Newfoundland home cooking with lots of different pies for dessert.
Fishers Loft Inn
and Restaurant

Mill Road
Port Rexton
877 464 3240


This lovely rural inn is made up of many buildings with comfortable rooms and the best dining room in the area. Reserve rooms early and if you have trouble with stairs ask for a main floor room when you reserve. The world- famous Skerwink trail starts nearby and it is a must if you like to hike – the views are outstanding.
Sea of Whales Adventure
Trinity Bay
709 464 2300
When Fara and Ray said they wanted to go on a 3-hour whale-watching tour in a 25-foot Zodiac I told them they were on their own. They said not to worry because we would be wearing Helly Hansen flotation suits to keep us warm and dry (which actually made me more nervous). Then they said there would be homemade cookies. I fell for the cookies and so glad I did! It was fantastic learning about the whales (we saw lots of humpback and fin whales), and the cookies were delicious. I worried a bit when Captain Kris stood on his seat looking for whales while steering the boat with his foot but it was all good. Oh my. Don’t miss this.
95 Water Street
St. John's
709 579 5800
Raymonds has restored my faith in tasting menus. They have a 3, 5 and 7 course menu. Their seven course menu, plus a few treats, was one of the most delicious and creative tasting menus I have had in a long time. Many tasting menus are creative and interesting but to have all the courses delicious is a real treat. Service was perfect and we all had a great time. Considered one of the best restaurants in Canada and the subject of a NYTimes travel article on Newfoundland, don’t miss the chance to have dinner here.
Mallard Cottage
8 Barrows Road
St. John's
709 237 7314
You are sure to have delicious food and fun at Mallard Cottage. Located just outside of downtown St. John’s in the little village of Quidi Vidi, this is a casual and very busy spot. The service is friendly and fun and there are always specials. Cocktails are delicious. If dinner or bunch is fully booked try sitting at the bar which is even more fun. Open every night for dinner except Sunday and open for brunch Wednesday to Sunday.
Adelaide Oyster House
334 Water Street
St. John’s
709 738 2011
We loved the Adelaide Oyster House. The food has an Asian twist, the cocktails were creative and it was so much fun. They do not take reservations so you are on your own but we went early and sat at the bar and had a great time.
Rocket Bakery
272 Water Street
St. John’s
709 738 2011
Everyone loves this bakery and cafe. We had a delicious cappuccino and a wonderful chewy type oatmeal cookie with lots of extras baked in. Tom Earl (from our B&B on Fogo Island) loves the ginger cookies.
Fixed Coffee and Baking
183 Duckworth
St. John’s
709 576 7797
The cappuccino and lattes at this popular place are the best in town.
The Inn by Mallard Cottage
1 Barrows Road
St. John’s
709 237 7314
This opened just before we arrived and already it is the place to stay in St. John’s. In the little village of Quidi Vidi, across from Mallard Cottage, it is away from the bustle of downtown. They only have 8 rooms so reserve early. Touches of Fogo Island Inn like coffee and breakfast cakes at your door in the morning and locally made furniture and quilts made this very special. It's about a nine minute drive from downtown and a 40 minute walk.
Lighthouse Picnics
709 363 7456
The lighthouse picnics at the Ferryland lighthouse are legendary. Reserve early and if they are booked go on a waitlist. It’s about a one-hour drive from St John’s, you park your car and walk the km to the lighthouse. You order your picnic lunch and they give you blankets to sit outside. Everything is homemade from the bread to the ham to the lemonade. It is glorious and this year the whales came right into the bay and put on a show – the staff said the day before there had to have been at least thirty! (Ferryland is where the huge iceberg was that made the news last May – people came from everywhere to see it.)
Featured Recipes
  • 5 tbsp extra virgin olive oil, divided
  • 1 large leek, trimmed, white and light green parts only, washed and thinly sliced
  • 8 cups packed greens (eg arugula, baby kale and spinach, chopped (about 1 lb)
  • 2 cups packed chopped fresh leafy herbs (combination (eg dill, parsley, chives, tarragon, cilantro, green onions)
  • 8 eggs
  • 2 tbsp all-purpose flour
  • 2 tsp baking powder
  • 2 tsp each kosher salt and turmeric
  • 1/2 tsp black pepper
  • 3 tbsp yogurt
  • PERSIAN HERB AND MIXED GREEN OMELETTE I became obsessed with Persian frittatas when I read Sabrina Ghayour's first cookbook Persiana. After testing many combinations of greens and herbs, my favourite was the one where I used up all the random greens and herbs in my fridge. I make this all the time now. It works for breakfast, brunch, lunch or dinner. Leftovers can be cut into small pieces for appetizers and slices make great sandwiches. Perfect for cottage country.


    1. Heat 3 tbsp olive oil in a 10" ovenproof skillet. Add leeks and cook until wilted, but not brown, about 5 minutes. Add greens and cook, rotating greens from top to bottom of skillet, until wilted and tender. about 3 to 4 minutes. Add herbs. Cook gently another 2 minutes. Remove greens from pan and spread on a baking sheet to cool quickly. Wipe out pan. Preheat oven to 350F.

    2. In a small bowl, stir together flour, baking powder, salt, turmeric and pepper. Slowly stir in yogurt. Whisk eggs and then whisk in flour mixture. Add cooled greens and herbs.

    3. Return pan to heat. Add remaining 2 tbsp olive oil and heat. Add egg mixture. Cook a minute or two to firm up the bottom and then transfer to the preheated oven. Bake 25 to 35 minutes or until centre is just firm to the touch and top is lightly browned and puffed. (Or transfer egg mixture to a 9” or 10” square baking dish and bake 40 to 50 minutes until centre is set.)

    makes 6 servings

  • 1 1/2 lbs fingerling potatoes, cut into 1/2” thick rounds
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 4 eggs
  • 2 cups cherry tomatoes, halved if large
  • 2 Persian cucumbers, cut into chunks
  • 1/2 cup pitted black olives
  • 12 oz chunk tuna packed in olive oil (3 tins), drained

  • dressing:
  • 1/4 cup mayonnaise
  • 2 tbsp thick (Greek) yogurt
  • 1 small clove garlic, minced (or 1 head roasted garlic, squeezed out of skin and mashed)
  • 1 tbsp finely chopped preserved lemons (rinsed well before chopping) or lemon juice
  • 1/2 tsp harissa or other hot sauce, or more to taste
  • 1/4 tsp smoked paprika
  • 3 green onions, thinly sliced or chives cut in 2” lengths
  • TUNISIAN POTATO SALAD WITH EGGS AND TUNATunisian sandwiches are very popular in Tel Aviv. Here I have changed around the ingredients to make a salad. You can use slices of grilled fresh tuna or steak instead of canned tuna. For a vegetarian version omit the tuna altogether and add 2 cups cooked chick peas.


    1. Toss potatoes with olive oil, salt and 1 tsp smoked paprika. Arrange on a baking sheet lined with parchment paper. Roast 25 to 30 minutes in a preheated 425F oven until browned and just tender. Cool.

    2. Cook eggs in boiling salted water 10 minutes. Drain. Crack shells gently and cool in cold water. Peel and cut into halves or quarters.

    3. Combine mayonnaise, yogurt with garlic, preserved lemon, harissa and smoked paprika. Season to taste. Toss half the dressing with the potatoes.

    4. Place potatoes in a shallow serving bowl. Top with eggs, tomatoes, cucumbers, olives and chunks of tuna. Drizzle remaining dressing over salad. Sprinkle with green onions.

    makes 6 servings

  • 4 cups all-purpose flour
  • 3 tbsp sugar
  • 1 tbsp instant yeast (sometimes called quick-rise)
  • 2 eggs
  • 1 1/4 cup water
  • 2 tsp kosher salt
  • 3 tbsp butter, melted, or extra virgin olive oil

  • topping:
  • reserved egg plus 2 tsp water and 1/4 tsp kosher salt
  • 2 tbsp sesame seeds, optional (see variations)
  • HOMEMADE HAMBURGER BUNSHomemade buns will up your burger game.  Not only are these buns perfect for burgers or hot dogs (change the shape), they are great for sandwiches, lobster rolls or eating just as is. This recipe makes 15 buns – freeze what you don’t need.

    Variations: Use half whole wheat flour. Instead of sesame seeds use sunflowers seeds, flax seeds, nigella seeds, za'atar, dried oregano or chopped fresh rosemary. Instead of egg and sesame seeds dip bottoms and tops of buns gently in cornmeal.


    1. In a large mixing bowl or bowl of a stand mixer, mix together flour, sugar and yeast.

    2. Beat eggs in a 4-cup measure or bowl. Remove two tablespoons and reserve for brushing buns before baking. Mix water, salt and butter into the remaining eggs. Add to flour and mix with a wooden spoon or with dough hook of the stand mixer until combined. Add more flour, a bit at time, if necessary, to form a soft dough that does not stick to the bowl or your hands.

    3. Turn dough out on a lightly floured work surface and knead 8 to 10 minutes by hand or in the stand mixer for 4 to 5 minutes with the dough hook. Place dough in an oiled bowl, cover with plastic wrap and allow to rise one hour or until approximately doubled in size.

    4. Punch dough down and divide in 15 pieces (about 2.5oz each). Cupping your hand over each piece of dough, roll each piece into a smooth ball. Flatten each ball into about a 4" round. Place on a baking sheet(s) lined with parchment paper, leaving a bit of space between each bun. Cover loosely with plastic wrap and allow to rise 30 to 45 minutes until puffy and risen. Preheat oven to 350F.

    5. Mix reserved egg with water and kosher salt. Brush gently on buns. Sprinkle with sesame seeds (or other seeds) or leave plain.

    6.  Bake in preheated 350F oven for 15 to 20 minutes or until an instant read meat thermometer reads 195F when inserted into the middle of a bun. Cool on a wire rack.

    makes 15 buns

  • 1 1/2 lbs ground beef
  • 4 hamburger buns
  • 8 to 12 strips bacon
  • 1 cup caramelized onions
  • 1 cup guacamole
  • BURGERS WITH ALL THE FIXINS' All the fixins are different for everyone – these are just my current obsessions.

    1. Chefs know that the flavour in meat comes from the fat. When buying ground beef look for 'chuck'. Lean ground beef will cause burgers to be dry and tough. Many cooks grind their own meat for burgers and usually use a combination of chuck, brisket and/or shortrib. Some butchers will even offer different burger blends.

    2. Do not add anything to the meat - it should have enough flavour on its own. Season the burgers top and bottom with salt just before cooking.

    3. Do not overhandle the meat. Shape it into 6oz burgers, about 4" in diameter all the while handling it very lightly.

    4. Many burger experts prefer cooking burgers in a heavy cast iron skillet over barbecuing. Either way, get the pan or bbq very hot and cook burgers 4 to 5 minutes per side for medium rare.

    5. Hamburger Buns don't have to be homemade but be sure they aren't too crusty making them hard to eat or so soft they will absorb the meat juices and fall apart.

    makes 4 burgers

    *Precook bacon in single layer on a rack set over a baking sheet in a 400F for 20 to 25 minutes or until cooked as you like.

    *Caramelized onions: Heat 3 tbsp extra virgin olive oil in a large heavy skillet. Add 3 thinly sliced onions. Cook on medium high until starting to brown. Reduce heat to medium and continue cooking 10 minutes until softened. Add 1 tbsp sugar, 1 tsp kosher salt and 1 tbsp balsamic vinegar and cook until browned and tender another 10 to 15 minutes.

    *Guacamole: Combine 1/4 cup chopped fresh cilantro with 1/2 jalapeno, finely chopped and 1/2 tsp kosher salt. Add 2 or 3 tbsp fresh lime juice and the meat from one large ripe avocado. Mash together leaving mixture slightly chunky. To make ahead cover mixture tightly with plastic wrap pressed into the surface.

    *Smoked paprika mayo: Mix 1/2 cup mayonnaise (I use Hellman's regular mayo) with 1 tsp smoked paprika, 1/2 tsp chipotle puree and 1 tsp fresh lemon juice or to taste.

  • 2 sweet potatoes (about 1 1/2lbs total), cleaned and cut into wedges
  • 3 tbsp extra virgin olive oil, divided
  • 1 tsp kosher salt
  • 1 tbsp maple syrup
  • 1/2 lb asparagus, trimmed and peeled about 2" up the stem if stems are thick, optional
  • 6 ears corn, husked
  • 3 tbsp each orange juice and lemon juice
  • 1 clove garlic, minced
  • 1 tsp kosher salt or to taste
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup extra virgin olive oil or more to taste
  • 2 tbsp each chopped fresh cilantro, parsley and mint
  • 2 handfuls baby arugula
  • GRILLED CORN AND SWEET POTATO SALADAdd cooked bacon, diced grilled chicken or tofu for a main course.


    1. Toss sweet potato wedges with half the olive oil, half the salt and all the maple syrup. Spread sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in a preheated 425F oven 20 to 25 minutes or until lightly browned and just cooked through. Cool, dice.

    2. Toss asparagus with remaining 1 1/2 tbsp olive oil and remaining 1/2 tsp salt. Grill on a hot barbecue until marked and tender - about 2 to 3 minutes. Dice. Add to sweet potatoes.

    3. Grill corn, turning every minute or two, until dotted with brown on all sides. Cool. Cut cobs in half. Stand each half up on the cut side on a cutting board and cut down to remove corn. Add to sweet potatoes and asparagus.

    4. Combine orange and lemon juices, garlic, salt, pepper, olive oil and herbs. Season to taste. Add to corn mixture and gently toss with arugula.

    makes 6 to 8 servings

  • 4 oz semisweet or bittersweet chocolate, chopped
  • 1/2 cup whipping cream
  • 1 tsp pure vanilla extract or paste
  • 2 cups strawberries, hulled and halved (or more)
  • 1 cup whipping cream
  • 4 sprigs of mint
  • STRAWBERRIES AND CREAM WITH CHOCOLATE SAUCEThis is the easiest fancy dessert ever. When I led a culinary trip to Israel last February, it was strawberry season. Chef Tomer Niv made a stunning dessert like this at the end of a fantastic meal he hosted at a villa in Ein Karem. He brought out big platters and we shared, eating together right from the platters. Of course guests can spoon some onto their own dessert plates if your group is a bit more formal.


    1. For chocolate sauce place chopped chocolate in a bowl. Heat cream until starting to bubble (in a small pot on the stove or in the microwave in a glass measure). Pour over chocolate. Shake bowl gently to be sure chocolate is submerged, cover and let stand 3 to 5 minutes. Stir until smooth. Stir in vanilla. Cool to room temperature. (Any extra chocolate sauce will keep about one month in the refrigerator. If it solidifies simply warm it to serve by placing the container in a bowl of warm water.)

    2. Whip cream until soft peaks form. Then whip just a little more. Refrigerate if not using right away.

    3. When ready to serve spread cream down the middle of the platter (about 12" x 15"). place strawberries on the cream. Drizzle the berries and the cream with chocolate sauce. Arrange sprigs of mint on the berries.

    makes 4 servings

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