Latest news with #Canadian-style
Scottish Sun
6 days ago
- Scottish Sun
I went to the Canadian-style safari resort in Europe with American bison and new restaurants
You can sample bison burgers, steaks and more at the Canadian-style bar and restaurant SAFARI SO GOOD I went to the Canadian-style safari resort in Europe with American bison and new restaurants Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) IN my best David Attenborough voice, I whisper: 'The majestic bison, shaggy giants of the plains, thunder across the fields in their hundreds.' It's baking hot and I'm rumbling along dusty tracks in an old army truck, my eyes peeled for the large animals. Sign up for Scottish Sun newsletter Sign up 4 Canoe down the Varenne River in the afternoons Credit: Thomas Le Floc'H 4 Visit Chateau de Dieppe, the town's 15th-century castle Credit: Thomas Le Floc'H So far, so safari. However, I'm not roaming the Great Plains of North America, where they normally reside, but a little closer to home in the Eawy Forest in Normandy, France. A half-hour drive from Dieppe through ancient villages lies Parc Canadien, home to the largest herd of American bison in Europe. It opened in 1994 when a herd of North American bison were successfully released into the wilds of Normandy. Over the last 20 years, the herd has grown to more than 200. They have now been joined by stags, fallow deer and several packs of wolves. While the jeep tours are only conducted in French — we are given a laminated sheet of information from the desk — English guides can be booked in advance. Before spotting the bison, we trundle through Wolf Temple, a fenced-off part of the park where the wolves reside. There's plenty to do for an afternoon — canoeing down the Varenne River and walking tours around the wolf enclosure and mini farm. You can sample bison burgers, steaks and more at the Canadian-style bar and restaurant, with its log cabin walls and trophy skulls. New for 2025 is fast-food restaurant La Toundra, with sandwiches from £5.20 and full kids' meals with drinks, dessert and a present from £8.65. How to make your safari holiday more affordable - with quieter seasons and budget lodging You can even stock up on bison sausages and terrine from the farm's onsite butchery. Wildlife-spotting aside, a weekend in Dieppe has stacks of appeal. The ferry from Newhaven lands in Dieppe, on Normandy's Alabaster Coast, at 10pm and it's a 15-minute drive to the charming Hotel Aguado, where most rooms overlook the sea. As most places have stopped serving food at this late hour we hit the jackpot at a hole-in-the-wall joint called Big Al And Little Joe. This serves Lebanese-style flatbreads filled with salads, meats and sauces, which we ate al fresco listening to live jazz from the wine bar next door. Saturday is the best day to visit Dieppe, largely because of its brilliant market. Named the best market in France in 2020, the 200 or so stalls wind their way from Quai Henri IV through the town and sell everything from homemade wicker baskets and locally made Neufchatel cheese to fist-sized tomatoes and slabs of nougat. Shopping secured, do as the locals do and stop for a cold beer in Cafe des Tribunaux on Place du Puits-Salé, where Oscar Wilde used to drink. 4 Saturday is the best day to visit Dieppe, largely because of its brilliant market Credit: Supplied 4 Parc Canadien is home to the largest herd of American bison in Europe Credit: Supplied Visit Chateau de Dieppe, the town's 15th-century castle overlooking the sea, which has a maritime museum with paintings by Boudin, Lebourg and Pissarro. Don't miss a peek at Les Tourelles gate, the only surviving gate from the medieval ramparts, which were used as a prison during the French Revolution. Dieppe was considered France's first seaside resort some 200 years ago, and while the Belle Epoque architecture has largely been bombed away, it still has the largest seafront lawns in Europe and a grey-pebbled beach packed with locals splashing in the shallows. While bison and beaches are an excellent reason to visit, the highlight for me is dinner at La Marmite Dieppoise, a gorgeous Normandy restaurant just off the main drag. We feasted on oysters, fruits de mer and the house speciality, marmite Dieppoise — a creamy fish stew with turbot, monkfish and scallops pulled fresh from the sea that morning. When it comes to celebrating Anglo-French relations, a weekend in Dieppe is the way to go.
The Irish Sun
6 days ago
- The Irish Sun
I went to the Canadian-style safari resort in Europe with American bison and new restaurants
IN my best David Attenborough voice, I whisper: 'The majestic bison, shaggy giants of the plains, thunder across the fields in their hundreds.' It's baking hot and I'm rumbling along dusty tracks in an old army truck, my eyes peeled for the large animals. Advertisement 4 Canoe down the Varenne River in the afternoons Credit: Thomas Le Floc'H 4 Visit Chateau de Dieppe, the town's 15th-century castle Credit: Thomas Le Floc'H So far, so safari. However, I'm not roaming the Great Plains of North America, where they normally reside, but a little closer to home in the Eawy Forest in Normandy, France. A half-hour drive from Dieppe through ancient villages lies Parc Canadien, home to the largest herd of American bison in Europe. It opened in 1994 when a herd of North American bison were successfully released into the wilds of Normandy. Advertisement Read more on safaris Over the last 20 years, the herd has grown to more than 200. They have now been joined by stags, fallow deer and several packs of wolves. While the jeep tours are only conducted in French — we are given a laminated sheet of information from the desk — English guides can be booked in advance. Before spotting the bison, we trundle through Wolf Temple, a fenced-off part of the park where the wolves reside. There's plenty to do for an afternoon — canoeing down the Varenne River and walking tours around the wolf enclosure and mini farm. Advertisement Most read in News Travel You can sample bison burgers, steaks and more at the Canadian-style bar and restaurant, with its log cabin walls and trophy skulls. New for 2025 is fast-food restaurant La Toundra, with sandwiches from £5.20 and full kids' meals with drinks, dessert and a present from £8.65. How to make your safari holiday more affordable - with quieter seasons and budget lodging You can even stock up on bison sausages and terrine from the farm's onsite butchery. Wildlife-spotting aside, a weekend in Dieppe has stacks of appeal. Advertisement The ferry from Newhaven lands in Dieppe, on Normandy's Alabaster Coast, at 10pm and it's a 15-minute drive to the charming Hotel Aguado, where most rooms overlook the sea. As most places have stopped serving food at this late hour we hit the jackpot at a hole-in-the-wall joint called Big Al And Little Joe. This serves Lebanese-style flatbreads filled with salads, meats and sauces, which we ate al fresco listening to live jazz from the wine bar next door. Saturday is the best day to visit Dieppe, largely because of its brilliant market. Advertisement Named the best market in France in 2020, the 200 or so stalls wind their way from Quai Henri IV through the town and sell everything from homemade wicker baskets and locally made Neufchatel cheese to fist-sized tomatoes and slabs of nougat. Shopping secured, do as the locals do and stop for a cold beer in Cafe des Tribunaux on Place du Puits-Salé, where Oscar Wilde used to drink. 4 Saturday is the best day to visit Dieppe, largely because of its brilliant market Credit: Supplied 4 Parc Canadien is home to the largest herd of American bison in Europe Credit: Supplied Advertisement Visit Chateau de Dieppe, the town's 15th-century castle overlooking the sea, which has a maritime museum with paintings by Boudin, Lebourg and Pissarro. Don't miss a peek at Les Tourelles gate, the only surviving gate from the medieval ramparts, which were used as a prison during the French Revolution. Dieppe was considered France's first seaside resort some 200 years ago, and while the Belle Epoque architecture has largely been bombed away, it still has the largest seafront lawns in Europe and a grey-pebbled beach packed with locals splashing in the shallows. While bison and beaches are an excellent reason to visit, the highlight for me is dinner at La Marmite Dieppoise, a gorgeous Normandy restaurant just off the main drag. Advertisement We feasted on oysters, fruits de mer and the house speciality, marmite Dieppoise — a creamy fish stew with turbot, monkfish and scallops pulled fresh from the sea that morning. When it comes to celebrating Anglo-French relations, a weekend in Dieppe is the way to go. GO: DIEPPE GETTING THERE: DFDS sails from Newhaven to Dieppe from £93 each way for a car and two passengers. See STAYING THERE: Hotel Aguado has double rooms from £135 per night, B&B. See OUT & ABOUT: Visit the wolves and bison at Parc Canadien from £20.45 per adult and £13.60 per child under ten. See MORE INFO: See
Yahoo
24-07-2025
- Health
- Yahoo
Processed meat is linked to diabetes, colorectal cancer. Is deli meat also unhealthy? 10 brands you can buy in Canada, ranked by a nutrition coach
Deli meats are a convenient go-to for lunches, charcuterie boards and grab-and-go snacks. Some are lean, protein-packed choices that make lunch a little easier. Others are heavy on sodium and saturated fat, with a side of added preservatives. For Canadians navigating the deli counter, it's worth learning the difference between a healthy pick and an ultra-processed one. Health Canada has classified deli meats as highly processed foods, and for good reason. Many varieties are packed with salt and preservatives, which have been linked to increased risks of ailments like heart disease, type 2 diabetes and colorectal cancer. And now, a new study reviewing research continues to indicate how harmful processed meat can be for your health. This article is for informational purposes only and is not a substitute for professional medical advice, diagnosis or treatment. Contact a qualified medical professional before engaging in any physical activity, or making any changes to your diet, medication or lifestyle. What does the study say? According to the study, published on June 30 in the Nature Medicine journal, researchers analyzed dozens of prior studies that looked at how consuming processed meat is linked to an increased risk of heart disease, type 2 diabetes and colorectal cancer. Research showed regularly consuming processed meat had a link to an increased risk of coronary heart disease. However, this was statistically insignificant and could've occurred by chance. But comparing a diet of 50 g of processed meat per day versus none showed an increased risk of type 2 diabetes and colorectal cancer. This amount of processed meat equates to about two or three slices of packaged deli meat, depending on the brand. Eating this amount daily compared to none led to, on average: Type 2 diabetes: A 30 per cent rise in risk of developing type 2 diabetes. Colorectal cancer: A 26 per cent rise in risk of developing colorectal cancer. According to the Globe and Mail, researchers also offered a conservative estimate. Compared to eating no processed meat, consuming between 0.6 to 57 g of processed meat per day came with — on average — at least a seven per cent higher risk of colorectal cancer and an 11 per cent higher risk of type 2 diabetes. As consumption rose, so did the risk of these health conditions. As a nutrition coach, I know consistently eating balanced meals sometimes means choosing convenience. Deli meats are a super quick source of protein that can help people create more nutritious meals when they're short on time. Here, I've ranked 10 of the most common deli meats found in Canadian grocery stores — like turkey breast, ham, roast beef and Canadian-style bacon — using nutritional breakdowns and official health recommendations to give you a clear picture of what you can safely add to your cart and what might be worth rethinking. Do I have to stop eating deli meats entirely? While processed meat has been under scrutiny for years, that doesn't mean you have to cut out deli meats completely. You can enjoy them occasionally as part of a balanced diet, especially if you choose leaner, lower-sodium options. The key is to read labels carefully and prioritize minimally processed sources of protein whenever possible. You should also keep an eye on portion sizes to limit your overall exposure to high sodium and fat in processed meats. What to look for when buying deli meat Claims you see on the front of deli meat packaging like "natural," "nitrate-free" or "artisan" aren't regulated in Canada. Instead, check the Nutrition Facts table and ingredients list. Here's what to aim for: Protein: At least 8 to 10 g per 56 g serving Sodium: Preferably under 500 mg per serving (Canada's recommended sodium limit is 2,300 mg/day) Fat: Lean options will have 2 g or less per serving Ingredient list: Shorter is better. Look for real cuts of meat ("turkey breast" or "top round") over vague blends ("mechanically separated meats"). How I ranked these meats To create this list, I started with Canada's most common and popular deli-style meats — turkey, chicken, ham and roast beef — and added a few popular extras like prosciutto, back bacon and Montreal smoked meat. Each meat was ranked using: Nutrition per 56 g serving: Protein, fat and sodium Processing level: Is it oven-roasted, cured, smoked or ultra-processed? Health guidelines: from Health Canada, Heart & Stroke Foundation and the Canadian Cancer Society Health Canada recommended limiting highly processed foods and keeping sodium intake under 2,300 mg per day. The Canadian Cancer Society also advised eating no more than three servings of red or processed meat per week. These guidelines shaped the cutoff points I used in this ranking. 1. Schneider's Deli Best Oven-Roasted Turkey Breast Per 56 g (about two slices): Calories: 56 Protein: 12 g Fat: 0.3 g (Saturated: 0.06 g) Sodium: 431 mg Carbohydrates: 1.1 g Turkey is a popular protein (Canadians spent about $466 million on turkey in 2024). It's lean, relatively low in fat and delivers a decent protein hit per serving. The ultra-lean turkey option from Schneider's is low in fat and sugar, high in protein and made with straightforward ingredients. Its sodium is moderate compared to most deli options. For health-conscious shoppers, this is a consistent front-runner. 2. Olymel Original Cooked Chicken Breast Per 56 g (about three slices): Calories: 56 Protein: 9 g Fat: 1.4 g (Saturated: 0.35 g) Sodium: 438 mg Carbohydrates: 0.9 g Chicken is the most popular meat in Canada by a landslide, but hasn't been a top choice as a deli meat until more recently. Chicken is a great deli option since it's more nutritionally balanced than other cuts. Olymel's version is nitrite-free, sans preservatives and contains solid lean protein, minimal fat and moderate sodium. It's a reliable choice if you want to avoid preservatives, and its flavour is neutral enough to include in sandwiches or wraps. 3. Maple Leaf Natural Selections Shaved Slow Roasted Beef Per 56 g (about eight to nine slices): Calories: 58 Protein: 12 g Fat: 1.1 g (Saturated: 0.6 g) Sodium: 464 mg Carbohydrates: 1.1 g Red meat has a bad rap, and while it's best to limit your overall intake, lean cuts will give you a hefty serving of protein with minimal fat, plus iron and vitamin B12. A grocery store staple, Maple Leaf's Natural Selections Roast Beef, is gluten- and nitrite-free, made from natural ingredients and has a clean, lean protein profile. With about 12 grams of protein and just over 1 gram of fat per serving, it'll help keep you full with moderate sodium. 4. Olymel Smart & Natural Black Forest Smoked Ham Per 56 g (about four slices): Calories: 56 Protein: 11g Fat: 2g (Saturated: 0.6g) Sodium: 481mg Carbohydrates: 0g Pork-based deli meats like ham and salami are the most popular type in Canada, but they can also be higher in fat and sodium. One exception is lean ham, including Olymel's smoked black forest version, which is nitrite-free, gluten-free and made with natural ingredients. At just 2 g of fat and 11 g of protein per serving, it's leaner than many traditional ham products, but sodium is moderate at around 20 per cent of the daily value. Keep in mind, even lean ham varieties can add up in sodium, so limit servings to once per week or swap in turkey to stretch your intake. 5. Ziggy's Smoked Turkey Breast Per 56 g (about three to four slices): Calories: 47 Protein: 9 g Fat: 0.6 g (Saturated: 0 g) Sodium: 455 mg Carbohydrates: 1.2 g (Sugars: 1.2 g) Ziggy's, which is a Loblaw brand, makes a smoked turkey that is extra lean and decently high in protein. It would make a killer sandwich paired with veggies and honey mustard on high-fibre bread. But sodium is still an issue at 20 per cent of your daily recommended amount in a 56 g serving. Choose this for extra flavour once in a while, but for more frequent bites, substitute lower-sodium cooked turkey. 6. Lou's Kitchen Original Peameal Bacon Per 56 g: Calories: 59 Protein: 8 g Fat: 2 g (Saturated: 0.66 g) Sodium: 421mmg Carbohydrates: 2 g (Sugars: 1 g) Peameal bacon — what non-Canadians ironically call Canadian bacon — is a leaner alternative to traditional bacon, and Lou's version holds up relatively well. It's low in fat and calories, but sodium still climbs to nearly 30 per cent of the daily limit in a single serving, which is 85 g (two slices), according to the package. Stick closer to a 56 g serving, or go with a single slice to limit your sodium intake. 7. M&M Food Market Montreal Smoked Meat Per 56 g (about two slices): Calories: 61 Protein: 8 g Fat: 3 g (Saturated: 1 g) Sodium: 479 mg Carbohydrates: 1 g No Canadian deli meat list would be complete without Montreal-style smoked meat, used to make the classic sandwich on whole grain rye with mustard or paired with sauerkraut and Swiss cheese in a Reuben. M&M Food Market Montreal Smoked Meat gets high praise from customers for its tenderness and authentic flavour. Although it's not overly salty and less processed than salami and many cured meats, it's still moderately high in fat and sodium. It has a decent amount of protein from lean brisket, but its preparation means it's best positioned midway in the list as an occasional protein swap for sandwiches or charcuterie. 8. Piller's Extra-Lean Ham Kolbassa Per 56 g: Calories: 78 Protein: 10 g Fat: 4 g (Saturated: 2 g) Sodium: 493 mg Carbohydrates: 0.6 g (Sugars: 0.6 g) Traditional kolbassa can be pretty fatty, but this European-style lean ham version from Piller's is higher in protein with moderate fat. The sodium content is respectable for a ham product, but it nearly hits 20 per cent of the daily limit with just 493 g in a 56 g serving (the package serving suggestion is 100 g with 880 mg sodium). The ingredient list is traditional, though it includes nitrates. Try pairing a small portion with extra veggies to balance sodium intake. 9. San Daniele Smoked Prosciutto (Speck) Per 56 g (about three to four slices): Calories: 134 Protein: 16 g Fat: 8 g (Saturated: 3 g) Sodium: 986 mg Carbohydrates: 1 g (Sugars: 0 g) San Daniele is a brand owned by Ontario-based company Sofina Foods, which makes a range of authentic Italian charcuterie meats. This juniper-scented smoked prosciutto is rich in flavour, blending Italian salt-curing with Central European smoking. It's high in sodium, though — nearly 1,000 mg per 56 g serving — and moderately fatty. A little goes a long way, making it better suited to charcuterie boards in small portions (the package suggests 30 g) with fresh fruit, greens or whole grains to balance the saltiness. 10. Schneider's German Salami Per 56 g (about 10 to 11 slices): Calories: 224 Protein: 15 g Fat: 17 g (Saturated: 6.5 g) Sodium: 653 mg Carbohydrates 1.9 g (Sugars: 0 g) For a deli salami, this German-style option from Schneider's edges out other brands with its higher protein and slightly less sodium content than other brands. Still, it's high in fat and saturated fat, which places it near the bottom of the health rankings. Enjoy this one occasionally or pair it in small amounts (the suggested serving size is 30 g) with high-fiber, low-sodium ingredients like whole grain crackers or crisp vegetables.
The Advertiser
16-07-2025
- The Advertiser
Warm up at The Falcon, a 'higher-brow dive bar with a hearty menu'
Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW. It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End. "Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine. A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue. "I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said. Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle. "He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said. "We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries. "Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision." The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management". "I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said. "Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process." And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East. Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus). He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour". "The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said. "It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life. "The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food." Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu. "We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said. "The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything." Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher. "He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said. "I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for. "Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show." Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier. "We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said. Wednesday is hot wing night, and on Thursday you can grab discounted nachos. "We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said. "We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go. "Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that." Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet. "The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said. "It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great. "The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with." Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW. It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End. "Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine. A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue. "I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said. Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle. "He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said. "We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries. "Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision." The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management". "I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said. "Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process." And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East. Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus). He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour". "The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said. "It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life. "The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food." Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu. "We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said. "The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything." Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher. "He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said. "I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for. "Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show." Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier. "We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said. Wednesday is hot wing night, and on Thursday you can grab discounted nachos. "We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said. "We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go. "Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that." Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet. "The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said. "It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great. "The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with." Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW. It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End. "Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine. A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue. "I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said. Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle. "He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said. "We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries. "Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision." The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management". "I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said. "Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process." And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East. Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus). He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour". "The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said. "It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life. "The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food." Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu. "We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said. "The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything." Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher. "He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said. "I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for. "Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show." Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier. "We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said. Wednesday is hot wing night, and on Thursday you can grab discounted nachos. "We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said. "We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go. "Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that." Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet. "The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said. "It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great. "The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with." Barbecue chef and restaurateur Brendhan Bennison grew up in Clearwater, Florida, a long way from Newcastle, NSW. It's the southernmost state in the US and a melting pot of cultures and cuisines, and it's what has influenced the menu at The Falcon in the city's East End. "Some of my fondest memories are of eating fresh seafood from the Gulf of Mexico and the Atlantic, and Southern barbecue," he told Food & Wine. A love of surfing took him to Cocoa Beach in Florida after he graduated from high school, and it's where he taught himself, through trial and error, how to barbecue. "I got myself a small smoker and dedicated myself to trying to replicate the ribs I ate in Memphis, Tennessee. I'm still trying," he said. Still following the waves, Bennison (naturally) moved to Australia where he met a man called Mike Galvin, who had grown up in Forster and studied at the University of Newcastle. "He gave me my first real job in a commercial kitchen in 2013, at a little Canadian-style burger and booze joint called The Stuffed Beaver in Bondi," Bennison said. "We got along really well as we knew a lot of the same people through both of our previous jobs in the surfing and skate industries. "Mike had spent a lot of time in the States and understood and got behind the direction I wanted to take my epicurean ambitions. Basically, we shared the same vision." The pair were part of a group that opened an American tavern called Surly's in Darlinghurst, where they"quickly learned some very important lessons in hospitality and management". "I had a chance to get out of Sydney and quickly jumped through that window, landing in Newcastle and taking a one-year contract in a pub to get them through to their remodelling stage," Bennison said. "Mike would come up to visit my dog and we would snoop about town, eyeballing possible venues for a project. Just towards the end of my contract, we found our spot, and Mike moved up and we began the process." And so The Falcon gained its wings, opening in 2018 on Pacific Street in Newcastle East. Bennison put his Southern stamp on the menu, introducing diners to wood-smoked brisket, chicken waffles, Louisiana jambalaya and the French Dip (a sliced beef, provolone cheese, caramelised onion sandwich served with beef jus). He loves cooking with bay leaf and black pepper, which he describes as "subtle and aromatic, a humble soldier quietly winning the war for flavour". "The venue itself was actually ill-suited for what we wanted, but we forced ourselves to adapt, making it as cosy as we could," he said. "It's been designed by Mike and I as more of a house we share and let people come in and eat and drink. Our staff are like family, all working towards keeping The Falcon a welcoming place for all walks of life. "The offering is akin to a higher-brow dive bar with a hearty menu that takes notes from a few favourite cuisines, mostly low-country comfort food." Last year The Falcon was named Bar of the Year at the inaugural Newcastle Bar Awards. It was up against fellow finalists Bartholomew's, The Blind Monk, Coal & Cedar and The Koutetsu. "We were quite surprised, but it was a wonderful acknowledgment of all the hard work we've all put into The Falcon over the past six years. It was a very nice feeling," Bennison said. "The bar is almost like a separate entity. It was built to sit alone in, or with a mate, and feel like you're still part of everything." Sean Walsh has just taken on the head chef role following a stint "cheffing and snowboarding" at Perisher. "He's been a great fit and understands what we're doing and is enjoying learning about southern food and techniques," Bennison said. "I still love to get in the kitchen and work on new recipes and lend a hand whenever they need it, but the guys are doing a bang-up job so I tend to stay out of their way unless I'm called for. "Sven Barnard has been with us from the beginning and was recently made a partner. He really puts his back into the whole operation and we would not be here without him. He started out managing and leading the bar but has since stretched himself into managing the entire restaurant. He really runs the show." Sitting outside The Falcon during summer is a popular option for diners. Luring them inside during winter has been a little trickier. "We do lose that outdoor seated crowd, but during winter you can get comfortable in a booth with a cocktail and a big bowl of Jambalaya and you'll forget all about the cold breeze," Bennison said. Wednesday is hot wing night, and on Thursday you can grab discounted nachos. "We're working on some new one-night-only specials such as our Cajun battered fish and chips, our NY Strip French Dip, and some other fun stuff," Bennison said. "We just launched our catering menu and it's pretty flexible - you can build your own menu for any occasion. Everything gets made fresh and is packaged up, ready to go. "Piggybacking on that menu, we're also opening the upstairs to private functions with custom menus as well. It's a beautiful space with the balcony. We're already taking bookings for that." Galvin and Bennison also opened The Ship Inn in Newcastle's CBD, where staff are being run off their feet. And yet, just a short stroll away, The Falcon has been quiet. "The East End, I think, has been a bit neglected of late. I don't think there's been as much traffic coming through as we've seen in the past," Bennison said. "It's anybody's guess why, really, some say parking, or Hunter Street being a difficult and slow roll into town. But I also think in the past few years Newcastle has really kicked things up a notch with culinary offerings. There's so many new and delicious spots to try and I think people are really spreading themselves out, which is great. "The East End and its surrounds is still such a great little location. We're all working hard to stay in the game with all our friends. The Grain Store, The Grand, Customs House, Moor, Lock's Paddock, Humbug and now Bistro Penny, we couldn't ask for better people to surround ourselves with."
New York Post
24-06-2025
- New York Post
4 Canadian roadtrips with a luxury twist
O Canada! She's a beauty but she's also at your convenience. Hop in your car, aim the GPS north and you've got an international trip. But where to go? We tapped Lonely Planet's Caroline Trelfer to offer some classy destination dupes that sub in for a few of our favorite summer escapes this side of the border. Swap the North Fork for Niagara-on-the-Lake Drive time from NYC: About seven hours. 4 Drink in this wine-soaked border town. Destination Ontario Vibe: Small town Victoriana. What to expect: This breezily charming, retro-accented small town anchors one of Canada's best wine regions and comes complete with killer waterfront perches. Mark on a map: Niagara-on-the-Lake sits right on the border with America, just across the river from Youngstown. Where to stay: Embrace the maximalist 19th-century vibe of the town by staying at the historic Prince of Wales hotel. with wood-paneled walls and overstuffed chairs. Or, opt for the riverfront Harbour House Hotel, which has a superb spa. What to do: There are more than 100 wineries here, all specializing in cool climate varietals so take your pick (book a tour with the Winery Guys so you can really indulge). 'This is one of the few places in the world known for ice wine, made with grapes picked and pressed several months after the initial harvest while they're still frozen in December or January,' said Trelfer. Once you've sobered up, head out to the Shaw Festival, named after George Bernard, which runs through the summer and fall drawing a quarter million folks each year. One highlight for 2025: Cole Porter's classic 'Anything Goes.' Where to eat & drink: Pick up a Canadian-style, crunchy-topped butter tart at the Niagara Home Bakery, Trelfer added, but sit down for supper at Treadwell Cuisine, a high-end farm-to-table spot with a superb locally skewing wine list. 'The best value is the three-course dinner tasting menu, with or without pairings,' she said, which starts at $84 per person. Need to know: It's home to North America's oldest golf club, a nine-holer on the shores of Lake Ontario established exactly 150 years ago — and open to the public for tee time. Swap the Adirondacks for the Laurentians Drive time from NYC: Around nine hours. 4 These lush mountains will have you riding high. Gaelle Leroyer Vibe: Canuck country living. What to expect: This is a winter ski destination that's more than appealing in summer and fall, with more than 16 parks and reserves in the region. 'They're known for rolling hills, thousands of fresh-water lakes and cozy log-cabin chalets,' said Trelfer. Mark on a map: Val David is the regional hub. Where to stay: The seven minimalist A-frame cabins at Farouche Tremblant are embedded in a 135-acre forest, allowing complete natural immersion, plus there's a small Nordic farm on the property for locavores. What to do: Bike a stretch of the 140-mile Le P'tit Train du Nord, a one-time railway line turned activity track or head to the Mont Tremblant ski resort, which is quilted with biking trails outside ski season. Parc National du Mont-Tremblant features 400 lakes and six rivers, and is the ideal place for a hike or two amid rare silver maples and red oaks. Where to eat & drink: Come for a Quebecois specialty at breakfast or lunch at the 80-year-old diner, Au Petit Poucet — try the maple-smoked ham, or pouding chômeur, a syrup-drenched bread pudding. Make sure to spend a summer evening on the terrace at the Archibald Microbrewery. Need to know: The Laurentian peaks are at a much lower average elevation than the Adirondacks, priming them for families and more amateur outdoorsy types. Try a beginner route at Via Ferrata du Diable. Swap Cape Cod for Andrews-by-the-Sea Drive time from NYC: Eight-and-a-half hours to Calais, Maine, then 20 minutes over the border. 4 History lives in this typically English outpost. New Brunswick Tourism Vibe: Newer New England. What to expect: This is Old Country, and much of the area has remained untampered with for centuries. 'It retains the look of an 18th-century British colonial settlement, with many buildings from the 18th and 19th centuries intact,' said Trelfer. Mark on a map: St. Andrews is the base for exploring the entire peninsula. Where to stay: Most rooms at the Treadwell Inn in the heart of town have private balconies, the ideal perch to sit out and watch the bay. Otherwise, try the more resort-like Algonquin — its red-roofed, mock Tudor design inspired Stephen King's description of the Overlook Hotel in 'The Shining' after he stayed there. What to do: There are whale-watching cruises from June to October, leaving from market wharf, or you can simply stroll down the gift shop-lined Water Street. Visit the painstakingly restored octagonal Pendlebury Lighthouse, too, dating back to the 1830s. Given the town's name, you'd expect superb golf here, and indeed, there are plenty of courses nearby, including an award-winning one at the Algonquin. Where to eat & drink: Grab seafood chowder or a grilled lobster sandwich at the Niger Reef Tea House, then compare the recipe with the same chowder at the Gables. Expect a creamy, shellfish-packed soup at both. Need to know: The waters here rise and fall dramatically, meaning there's a major difference when tide is in or out. The shape of Passamaquoddy Bay, and the tidal resonance, mean they rise and fall 28 feet or so twice each day. Swap the Hamptons for Prince Edward County, Ontario Drivetime from NYC: Around seven-and-a-half hours. 4 The geography of Sandbanks Provincial Park is beachy keen but you'll need a day-use reservation. Ontario Parks Vibe: Maple syrup meets Norman Rockwell What to expect: Think the East End of the 1960s or '70s, an artsy enclave where the main appeal is vineyards, crafts breweries and high-end thrift stores. Mark on a map: Look for the towns of Picton, Bloomfield, and Wellington. Where to stay: One major moment here was the opening of an outpost of the Toronto hipster hub the Drake hotel 10 years ago (many locals refer to life 'before the Drake' and 'after the Drake'). It brought a renewed energy to the area and is still the prime perch. Otherwise, try a cottage at the Lake on the Mountain Resort. What to do: Trelfer's tip for the beaches at Sandbanks Provincial Park here is crucial. 'You need a day-use reservation,' she said, which can be booked five days in advance via the park website, 'It's recommended, especially for busy summer weekends.' The best family beach is Outlet, though you'll likely skip the crowds heading to Lakeshore. The famous dunes here are, of course, at Dunes Beach. Where to eat & drink: Scarf fresh oysters on the lakeside at the Sand and Pearl Oyster Bar and try some natural wines at Stella's Eatery. Make sure to carve out time for a wine tasting tour, though, and check the Prince Edward County Winegrowers Association website to plan the best route for you (Hillier is a great starting point) Need to know: The beaches here can be rocky rather than universally sandy, as they're on a lake, so bring waterproof shoes.
